Kamado BBQ Tips: Everything you need to know for the Perfect Kamado BBQ

A kamado is the most versatile BBQ there is — you can slow cook on it, bake pizzas, quickly grill at 300°C+ and everything in between. But a kamado also requires a different approach than a regular BBQ. On this page you will find the most important tips for temperature control, fuel, smoking wood and the best dry rubs for your kamado.

What makes a kamado different?

  • Ceramic walls — retain heat extremely well. A kamado is more fuel-efficient than a regular BBQ and maintains more stable temperatures.
  • Air control via two vents — the bottom vent (air intake) and the top vent (smoke exhaust) together determine the temperature. Small adjustments have big effects.
  • Wide temperature range — from 100°C for low & slow to 350°C+ for pizza and searing.
  • Less fuel needed — a kamado uses 30–50% less fuel than a regular BBQ.

The right fuel for a kamado

Not all briquettes are suitable for a kamado. The ceramic walls retain heat so well that you need less fuel — but the quality of the fuel is crucial.

Recommended for kamado

  • Kokoko Eggs (coconut briquettes) — the absolute favorite for kamado users. Burn stably for 5–8 hours, produce little ash and are virtually odorless. Ideal for long & slow sessions.
  • Quebracho briquettes — extremely hard wood, burns hot and long. Perfect for high temperatures (pizza, searing).
  • Lump charcoal — unprocessed charcoal in irregular pieces. Burns hotter than briquettes — ideal for high temperatures in the kamado.

Avoid in a kamado

  • Cheap briquettes with binders — produce more ash that can block the airflow.
  • Lighter fluid — never use — the ceramic walls absorb the chemical smell.

→ Full overview: best briquettes for BBQ
→ Briquettes vs charcoal: what is better?

Lighting a kamado: step by step

  1. Fill the firebox — fill the fire basket to about 2/3 with briquettes or lump charcoal. For low & slow: fill completely. For quick grilling: fill halfway.
  2. Use a charcoal chimney starter or firelighters — never lighter fluid. Light in 2–3 places for even ignition.
  3. Let the kamado heat up open — lid open, both vents fully open, 10–15 minutes.
  4. Set the temperature — close the lid and set the vents to the desired temperature. See below.
  5. Stabilize — wait until the temperature is stable for 15–20 minutes before you start grilling.

→ More on lighting a BBQ: the right way

Setting the temperature on the kamado

The temperature in a kamado is determined by the air intake (bottom vent) and the smoke exhaust (top vent). The bottom vent has the most influence.

Temperature Bottom vent Top vent Use
100–120°C Almost closed (1–2 mm) Quarter open Low & slow: pulled pork, brisket
150–180°C Quarter open Half open Whole chicken, spare ribs
200–220°C Half open Half open Normal grilling
250–300°C Three-quarters open Three-quarters open Searing, reverse sear
300–350°C+ Fully open Fully open Pizza, Neapolitan style

Tip: Heating up a kamado is easy — cooling it down is more difficult. Always set it slightly lower than desired and work your way up. Preventing overshoot is easier than bringing it back down.

→ Complete temperature guide for all meat types
→ Measuring core temperature: how to do it?

Smoking wood in the kamado

A kamado is ideal for smoking — the closed ceramic environment keeps the smoke with the meat longer. Use smoking wood sparingly — the kamado is more efficient than a regular BBQ and too much smoke gives a bitter taste.

  • Use chunks, not chips — chips burn too quickly in a kamado. Chunks of 5–10 cm give a longer, more even smoke.
  • Place smoking wood directly on the coals — no need to soak, just use dry.
  • Use 1–2 chunks — more is not better. A kamado holds smoke longer than a regular BBQ.

→ Smoking wood for BBQ: which wood for which meat?

The best dishes for the kamado

Low & slow (110–120°C)

  • Pulled pork — 8–12 hours, the kamado maintains stable temperature without refilling
  • Brisket — 10–14 hours, the kamado is in its element here
  • Spare ribs (3-2-1 method) — 6 hours, stable temperature is crucial

Medium temperature (160–200°C)

  • Whole chicken — 1.5–2 hours, the ceramic walls provide even cooking
  • Pork belly — 2.5–3 hours

High temperature (250–300°C)

  • Reverse sear steak — first low & slow, then searing at maximum heat
  • Pizza — with a pizza stone at 300–350°C

→ Direct vs indirect heat: when to use what?
→ What is the BBQ Stall? (and how to deal with it on the kamado)

Which dry rubs work best on the kamado?

On a kamado, the flavors of a dry rub are especially accentuated — the closed environment and stable temperature give the spices ample time to penetrate and caramelize.

  • Memphis BBQ Rub — perfect for low & slow on the kamado. Sweet-smoky, creates a deep dark bark on pulled pork and spare ribs.
  • Tex-Mex BBQ Rub — ideal for brisket and steak on the kamado. Smoky and spicy.
  • Toscana Fire — for premium cuts at high temperatures — côte de boeuf, picanha and rack of lamb.

→ Full overview: which rub goes with which meat?

Frequently asked questions about the kamado

How do I prevent temperature fluctuations on the kamado?

Make small adjustments to the vents — never all at once. Wait 5–10 minutes after each adjustment before readjusting. A kamado reacts slowly but stably.

How long do briquettes last in a kamado?

Kokoko Eggs last 5–8 hours at low & slow temperatures. For a pulled pork session of 10–12 hours, you only need to refill once — or use a full fire basket for the longest sessions.

Can I also use a kamado as an oven?

Yes — a kamado at 180–200°C with a deflector (heat deflector) works like a convection oven. Perfect for bread, pizza and cakes.

How do I clean a kamado?

After use, burn the kamado at 250–300°C for 15–20 minutes — this burns off all residues. Let it cool and remove the ash via the ash drawer. The ceramic walls do not need to be cleaned.

More BBQ knowledge

Ready to get started?

The kamado is ready — now for the rub.