Kamado BBQ — the complete guide to temperature, technique & 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: its thick ceramic walls retain heat better than any other device, it's versatile enough for every cooking technique, and a 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 1970s 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 — the temperature remains stable without continuous intervention. Airflow is regulated via two vents: a bottom one (primary air) and a top one (smoke exhaust + fine-tuning).
Kamado parts — what's what?
- Firebox — the basket at the bottom for charcoal. Ceramic or cast iron.
- Grill grate — cast iron or stainless steel. Can be placed at different heights with expansion systems (Divide & Conquer, X-rack).
- Deflector plate / heat shield — the ceramic plate that blocks direct heat for indirect cooking. Essential for low & slow.
- Bottom air vent — primary airflow. Wider open = higher temperature.
- Top air vent (daisy wheel) — fine-tuning of temperature and smoke exhaust.
- Lid thermometer — measures dome temperature (not grate temperature — which is lower).
Kamado techniques — all guides
- Temperature Control — air vents, lighting, and maintaining stability
- 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, ceramics, tiles, and covering
Kamado recipes
- → Pork shoulder — pulled pork from pork neck
- → Picanha on the kamado — reverse sear and fat cap technique
- → Low & slow on a kamado — the practical session guide
- → 3-2-1 method spareribs
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 direct grilling at high heat: 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 topping
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 to slowly bring up to temperature. 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 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 from rain?
A good kamado cover is essential. The ceramic itself is weather-resistant, but the steel parts (hinges, vents, stand) will rust. Cover after each session.