Kamado BBQ tips — everything you need to know
Deel
A kamado is the most versatile BBQ you can buy — but it works differently than a kettle. Its thick ceramic walls retain heat and moisture, making your meat juicier. With the right tips, you can get the most out of your kamado.
→ Kamado BBQ tips — complete guide | BBQ Guide for Beginners
Why a kamado?
- Maintains extremely stable temperatures — perfect for low & slow
- Reaches high temperatures (350°C+) — perfect for pizza and steak
- Uses less fuel than a kettle
- Retains moisture — juicier meat
- Works all year round, even in cold and rain
Lighting — slow and patient
Lighting a kamado is different from a kettle. Use a chimney starter or light the coals directly with firelighters. Open the air vents completely until the desired temperature is reached, then partially close them.
Most important tip: Never let a kamado heat up too quickly — thermal shock can damage the ceramic. Heat up slowly, especially the first few times.
→ Lighting a BBQ — the right way
Temperature control
You control the temperature in a kamado with the air vents — top and bottom:
- More air = higher temperature
- Less air = lower temperature
- For low & slow (110°C): bottom vent slightly open, top almost closed
- For pizza (350°C+): both vents fully open
→ Direct vs. indirect heat | BBQ temperatures & cooking times
Dry rubs in a kamado
Kamados are perfect for dry rubs — the stable temperature and moist environment create a deep bark without drying out. Use the same rubs as on a kettle.
→ Which rub for which meat? | Bark & smoke ring — how does it form?