Kamado BBQ: Temperature, Techniques and Recipes | The Rub Kitchen
The kamado is the most popular BBQ in the Netherlands — more than 74% of serious Dutch BBQ enthusiasts use one. And for good reason: the thick ceramic walls retain heat better than any other device, it is versatile enough for any cooking technique, and a high-quality kamado lasts a lifetime. But the kamado has a learning curve. This guide brings everything together.
What is a kamado?
A kamado is an egg-shaped ceramic grill, based on Japanese earthenware cooking vessels (mushikamado) that are thousands of years old. The modern BBQ kamado was popularized in the US by Big Green Egg in the 70s and has since grown into a global category with dozens of brands: Big Green Egg, Kamado Joe, Monolith, Grill Guru, Yakiniku.
The principle: thick ceramic walls absorb and radiate heat back — the temperature remains stable without continuous intervention. Airflow is controlled via two vents: a bottom vent (primary air) and a top vent (smoke exhaust + fine adjustment).
Kamado components — what is what?
- Fire box — the basket at the bottom for the charcoal. Ceramic or cast iron.
- Cooking grate — cast iron or stainless steel. Can be placed at different heights with expansion systems (Divide & Conquer, X-rack).
- Heat deflector / heat shield — the ceramic plate that blocks direct heat for indirect cooking. Essential for low & slow.
- Bottom air vent — primary air intake. Further open = higher temperature.
- Top air vent (daisy wheel) — fine-tuning temperature and smoke exhaust.
- Lid thermometer — measures dome temperature (not the grate temperature — which is lower).
Kamado techniques — all guides
- Temperature control — air vents, firing up, and maintaining stability
- Kamado not getting hot or overheating — causes and solutions for temperature problems
- Low & slow on the kamado — pulled pork, brisket, and spareribs at 110°C
- Direct grilling on the kamado — steaks, chicken, and fish at high heat
- Baking pizza on the kamado — pizza stone, temperature, and technique
- Maintenance and cleaning — grate, ceramic, gaskets, and covering
Kamado recipes
Kamado vs. other devices
Which rub for the kamado?
The kamado is versatile — and so are the rubs you use on it. For low & slow: rubs with paprika and brown sugar that build a deep bark. For high-heat direct grilling: rubs with less sugar to prevent burning.
- Low & slow: Memphis BBQ Rub, Carolina Gold
- Direct grilling / high heat: Shawarma BBQ Rub, Toscana Fire
- Pizza on the kamado: Toscana Fire on toppings
Planning a long kamado session? Use the BBQ planner in our cooking-time guide to work back from your serving time: when to light the BBQ, put the meat on and take it off. Calculate how much meat and rub you need with the meat and rub calculator.
Frequently asked questions about the kamado
How long does it take for the kamado to reach temperature?
For low & slow (110°C): 20–30 minutes of gentle heating. For high temperature (300°C+): 45–60 minutes with all vents open.
How much charcoal do you use?
For a 6–8 hour low & slow session: 2–3 kg of charcoal or briquettes. The kamado is efficient — after the session, you can close the vents and save the rest for the next time.
Can I use briquettes in a kamado?
Yes — quality briquettes (Kokoko, Weber Briquettes) are excellent for long sessions. Charcoal burns hotter but shorter. Mix both for the best of both worlds.
How do I protect the kamado against rain?
A good kamado cover is essential. The ceramic itself is weather-resistant, but the steel (hinges, vents, stand) will rust. Cover after every session.