When using it for the first time, many people wonder whether a kamado needs to be "burned in" first to get rid of production residue, moisture, or factory smells and to allow the ceramic to stabilize. With modern kamados, this is usually not necessary, and you can basically start cooking right away.

However, it is smart to start slowly. Keep the first session around 150–180 °C. This allows parts such as the felt and seals to gradually get used to the heat and settle properly without sudden heat stress. After this start-up phase, the kamado is ready for all temperatures and cooking styles, from slow cooking to very hot grilling.

Before using a kamado for the first time, it is important to burn it in once. During this process, you gently bring it up to temperature to remove production residues, let the ceramic gradually get used to the heat, and allow any fireproof cement to cure. To do this, you only need a kamado, 100% natural charcoal, and a lighter or a Looftlighter. Fill the firebox about halfway with charcoal, light it, and let the fire build up slowly. Once it is burning well, close the lid and let the temperature rise slowly to about 180°C. By maintaining this temperature for one to two hours and then letting it cool down completely, your kamado achieves its first stable "heat breathing."

During use, the kamado operates as a closed system where the lid remains closed to retain heat and allow for temperature control. You regulate the temperature via the airflow: the bottom vent determines how much oxygen enters and thus how hot the fire gets, while the top vent in the lid refines the draft. Together they create a subtle balance, as if the kamado is quietly breathing in and out until it holds the exact temperature needed for your dish.

Do's:

• Let it reach the right temperature first
• Let the heat do its work
• Always use a meat thermometer

Don'ts:

• Put everything on the grate at the same time
• Open the lid every minute
• Cook without a thermometer