How do I light a Kamado? Tips en Tricks voor de Perfecte Start

Lighting a kamado can be very simple, if you know the basics, but it can also seem a bit intimidating if you are new to the world of kamado cooking. Don’t worry, we got your back , we’re here to show you how to properly light your kamado for that perfect meal. Just follow these simple steps and you’ll be grilling like a pro in no time.

Choose the right fuel

Before you begin, you need to decide what kind of fuel you want to use. Kamados work with charcoal, and there are many types of wood, each with its own characteristic, so choose the one that best suits you or your dish. There is charcoal with a strong smoke aroma, and with a neutral aroma. Want to know more about that? Read below Ultimate Guide to Charcoal in the kamado. Or do our free online kamado course.

Prepare the kamado

Make sure the kamado is clean before you begin. Remove any leftover ashes or residue from previous cooking. Also check the air intakes and outlets to make sure they are not clogged.

Sorte and Place Fuel

Fill the fire bowl or charcoal basket of your kamado with the chosen fuel. It is important that you put the large pieces on the bottom, the small pieces on top, and the charcoal you may be reusing on top of that. This ensures the best airflow, and you don’t get slumps that cause unwanted temperature fluctuations.

Make a small dimple in the middle, or on the side where you want the heat first, to make room for firelighters or kindling wicks. This will help spread the flame quickly.

Lighting the fuel

Open the lid, open all the air vents, and place the firelighter or wick on top of the charcoal in the dimple you just made. Let them catch fire well, and do not close the lid until the flame from your firelighter is extinguished.

Pro Tip 1:

Make sure that enough oxygen can get to the wick, if there is a lot of smoke, this is an indication that not enough oxygen is getting to it, and you need to dig out your kindling a bit.

Let the kamado heat up

Lighting wick extinguished? Close the lid of the kamado and adjust the air inlets and outlets to control airflow and temperature. This will help heat up the kamado. It may take about 10-40 minutes (depending on the charcoal type) for the kamado to reach the desired temperature. Keep an eye on the temperature gauge.

Pro Tip 2:

Ceramic has an open structure, and absorbs a fair amount of moisture. So if you haven’t used your kamado for a while, or if it’s humid outside. Then heat it gently to allow moisture to evaporate, and to prevent the ceramic from expanding too quickly, resulting in cracking. Preferably heat at 100 degrees for an hour, then increase in 20-degree increments. Especially important when cooking at high temperatures (+200 degrees).

Are you using a ceramic platesetter/ heat deflector? Or a cast iron grill? Then let it slowly heat up with you in the kamado. Do not put them in the kamado if it is already hotter than 200 degrees, this will prevent damage.

Start grilling

Once the kamado reaches the right temperature, you are ready to grill or do a low and slow preparation.

Keep in mind that the temperature at the top of your lid always differs from the temperature at the grill level. If you want to be sure what the temperature is at grill level, use a thermometer.

Safety First

Always stay alert while using your kamado. Keep children and pets away and always use heat-resistant gloves when handling the lid, heat deflector or grill rack.

With these simple steps, you can properly light your kamado and enjoy delicious grilled food. Don’t forget to experiment with different fuels and cooking techniques to improve your grilling skills. Happy grilling!

I hope this article helps you light your kamado. If you have any other questions or need more information, don’t hesitate to ask. Have fun grilling!

Still need inspiration for dishes? Check out our kamado BBQ recipes.