Cleaning your kamado grill is simpler than you might think! Here's how to do it:
Inside cleaning:
Heat up your kamado to 500°F (260°C) for 30 minutes. This high heat will burn off food residue and debris.
Important: Never use water or cleaning products inside. The porous walls can absorb liquids and crack.
For stubborn soot, use a wire brush once the grill has cooled.
Grills and grates:
Wait for them to cool completely.
Use a non-abrasive cleaner for thorough cleaning.
Outside cleaning:
Let the kamado cool down.
Wipe the exterior with a damp cloth and mild detergent.
Remember, your kamado is mostly self-cleaning, so you won't need to do this often. Just keep an eye on build-up and clean when necessary. Happy grilling!
Choosing the right size kamado depends on how much you typically cook and for how many people. Here's a simple guide to help you decide:
Small (13" to 15"):
Perfect for couples or small families
Fits: 1-2 racks of ribs, 2-3 steaks, 3-5 burgers, or a 8-10 pound turkey
Ideal for balconies or limited spaces
Medium (16" to 18"):
Great for average families or small gatherings
Fits: 2-5 racks of ribs, 3-5 steaks, 5-8 burgers, or a 10-13 pound turkey
Good balance of capacity and portability
Large (21" to 24"):
Best for large families or frequent entertainers
Fits: 10-12 racks of ribs, 9-12 steaks, 14-16 burgers, or a 18-20 pound turkey
Provides maximum cooking space for big events
Remember, larger grills offer more versatility but also take up more space and are pricier. Consider your typical cooking needs and available space when deciding.
Kamados have a cooking temperature range from 110℃ to 370℃, which makes them versatile for many different types of food. They also retain heat better than traditional charcoal grills, which means they are more fuel efficient and can cook for longer periods of time without the need to refuel. Kamados are also weather resistant, so you don't have to worry about the rain or snow stopping your grilling session!
Kamado flashback is a sudden burst of flames caused by oxygen entering the grilling chamber when the lid is opened. To prevent this from happening, it is important to “burp” your kamado before opening the lid. To do this, open the bottom vent and then slowly lift the lid an inch or two and allow air to circulate inside the grilling chamber for about 10 seconds. After the oxygen has had time to enter the grill, you can safely open the lid.
To adjust the temperature in your kamado, adjust the bottom vent first. Start by opening the bottom vent wide and then slide it almost closed once you’re close to your desired temperature. Then, adjust the top vent if needed. To increase the temperature, open the bottom vent a bit more. To decrease the temperature, close the bottom vent.
