Lighting a Kamado. Here's how!

Lighting a kamado is an art in itself, but once you've got the hang of it, you'll never grill any other way. The ceramic retains heat fantastically, uses little charcoal and gives you a stable temperature you can cook on for hours. Whether you're after a quick grilling session or a slow-and-low pulled pork. With a Kamado you always get off to a good start. In this guide you'll learn step by step how to light your kamado correctly, control the temperature and avoid common mistakes.

Lighting a Kamado. Here's how!

Patience is your best friend with a kamado. Give the BBQ time to come up to temperature and you'll be rewarded with results you can be proud of.

What do you need?

Have the following on hand before you start:

High-quality charcoal or charcoal briquettes (not the cheap supermarket variety).
Firelighter cubes, not methylated spirits or lighter fluid.
A long lighter or a long match.
Optionally an electric lighter or a flameless ignition spiral for extra convenience.

Step 1: Fill the firebox with charcoal

Fill the ceramic firebox at the bottom of the kamado with charcoal. Use enough charcoal for your session, but don't overdo it. For a short grilling session the box doesn't need to be completely full. For a long low-and-slow session fill it more generously. Make sure the charcoal is spread evenly so the heat will distribute evenly.

Step 2: Place firelighter cubes on the charcoal

Push two or three firelighter cubes slightly into the charcoal, distributed around the center. Never use methylated spirits, lighter fluid or similar products. They leave a taste on your food and are unnecessarily dangerous. Firelighter cubes burn clean and don't impart flavor.

Step 3: Set the air vents to fully open

Open both the bottom vent (the primary air intake) and the top vent fully before lighting. A kamado needs oxygen to burn well. With the vents closed you won't get the fire going. Fully open provides good draw and a quick start.

Step 4: Light the firelighters

Light the firelighters with a long lighter. Then leave the kamado lid open and wait five to ten minutes until the charcoal around the cubes is glowing well. You'll see this as a grey glow and some light smoke that decreases. The charcoal doesn't need to be fully flaming yet; the fire will spread on its own.

Step 5: Close the lid and control the temperature

Once the charcoal is glowing well, close the lid and start controlling the temperature via the air vents. More open means more oxygen and therefore a higher temperature. Less open cools the kamado down. Keep an eye on the thermometer on the lid. For direct grilling aim for 200 to 250°C. For low-and-slow work at 100 to 130°C.

Step 6: Give the kamado time to reach temperature

This is where many people get impatient, but really wait it out. A kamado typically needs 15 to 25 minutes to stabilise at the desired temperature. The ceramic stores heat and then releases it evenly. If you start cooking too quickly you'll get fluctuating temperatures. Take your time, grab a cold beer and enjoy the lighting process as part of the experience.

Temperature control: the basic rule

Small adjustments to the air vents have big effects. So turn slowly and wait three to five minutes after each adjustment before intervening again. A kamado reacts slower than a gas barbecue, but is therefore much more stable. Once at the right temperature, it will hold it for hours with minimal tweaking. That's exactly why kamado enthusiasts are so excited.

Related products

Keij Kamado Charcoal Basket (X)Large - for 21/23 inch Kamados - Universal

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White Fire BBQ Gloves / Oven Gloves Leather - Brown - 2 pieces

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Bighorn BBQ Kamado Ceramic Matt Black 13 Inch / 27 cm - Kamado Grill Charcoal Egg

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Related categories

Keij Kamado

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Lighting a kamado BBQ takes a bit more attention than a regular gas grill, but the payoff is huge. Thanks to the ceramic material, the kamado holds heat and moisture perfectly. This results in juicy, flavorful dishes without you having to stand over the grill constantly. Lighting it properly is the foundation of every successful grilling session.

Whether you have a compact kamado for the patio or a large one for the whole neighborhood, the lighting technique is virtually the same. Always use high-quality charcoal, ensure proper airflow and let the kamado come up to temperature slowly. That way you get the most out of your ceramic barbecue, session after session.