WHAT IS A KAMADO?
“KAMADO” started as the Japanese word for “stove”. These beasts evolved from ancient clay pots, some over 3,000 years old, dug up in China and reborn over centuries into the fire-breathing grills we know today.
From India’s tandoor ovens to Japan’s mushikamado rice cookers, harnessing the power of clay and fire for cooking since ancient times, used in ceremonies, people have been turning clay and fire into pure cooking power for centuries.
The modern Kamado is the badass offspring, forged from heat-resistant ceramics, terracotta, and tough materials. Sometimes glazed, painted, or tiled, but always armoured to take the heat without cracking.
Ceramic Heat, No Matter the Season
A Kamado ceramic grill is built for all-season grilling, with unmatched heat retention and durability that make it a go-to tool for serious outdoor cooking no matter the weather. The thick ceramic walls hold steady temperatures even in freezing conditions, so you can smoke, sear, or roast with precision all year round.
Rain, snow, or blazing sun, it fires up and performs like a pro. It’s no surprise that top restaurants and chefs are now turning to Kamado grills for their rich, smoky flavour and versatile cooking power. Whether you’re grilling in your backyard or running a high-end kitchen, a Kamado is always in season.
The Secret Power of Kamado
The magic of the Kamado isn’t just in the fire, it’s in the way it breathes. Like a living creature, fresh air slips in through the lower vent, fuels the fire with oxygen, then rushes upward, carrying heat and flavour before escaping through the top.
This airflow is precise, giving you total command of fire and temperature. Control the vents, and you control everything: flame, smoke, and flavour.
Temperature Control: Your Superpower
The Kamado’s thick ceramic body is more than just good looks - it’s a thermal vault. It soaks up heat, stores it, and releases it slowly and evenly, creating a cooking environment that’s rock-solid and reliable. Think of it as a heat battery - steady, dependable, unstoppable.
The real art? Mastering the vents:
-
Small tweaks = big changes.
-
Bottom vent controls oxygen flow (fuel for the fire).
-
Top vent fine-tunes the temperature and smoke release.
Learn this dance, and you’ll cook with surgical precision. From a raging 350°C steak-sear to a steady 110°C overnight brisket, the Kamado has your back.
Essential Cooking Techniques
The Kamado isn’t just a grill - it’s a culinary Swiss Army knife. One tool, endless possibilities.
Searing (High Heat, Fast & Furious)
-
Best for: Steaks, chops, burgers.
-
How: Open vents wide, bring the Kamado up to 300–350°C, and cook over direct flame.
-
Pro tip: Rest the meat after searing to keep juices locked in.
-
Try This: Kamado steak at 330°C, lid down. Two minutes each side. Perfect crust, juicy heart, neighbours crying with envy.
Smoking (Low & Slow)
-
Best for: Brisket, ribs, pulled pork, fish.
-
How: Choke airflow down, hold at 100–120°C. Add wood chunks to the charcoal for smoke flavour.
-
Pro tip: Water pan = moist heat + smoke that clings beautifully.
-
Try This: Pork shoulder, 110°C, 6–8 hours. Finish with a sauce glaze. Meat so tender it barely holds itself together.
Baking (The Wood-Fired Oven Trick)
-
Best for: Pizza, bread, desserts.
-
How: Set up for indirect heat, add a pizza stone or baking stone. Aim for 220–300°C depending on recipe.
-
Pro tip: Preheat your stone at least 30 minutes for a proper crisp base.
-
Try This: Neapolitan-style pizza at 350°C. Ready in 90 seconds. Mic drop.
Roasting (Golden, Juicy, Even Heat)
-
Best for: Whole chicken, lamb legs, veggies.
-
How: Medium heat, indirect setup (deflector plate or raised grid). 160–200°C is your sweet spot.
-
Pro tip: Keep the lid shut!
-
Try This: Beer-can chicken, rubbed in salty herbs, roasted at 180°C for 60 minutes. Golden skin, juicy centre, zero excuses.
The Kamado Advantage
🔥 One grill. Infinite possibilities.
🔥 Master airflow, master temperature.
🔥 Cook anything, anytime, anywhere.
From steakhouse sears to bakery-level bread, the Kamado isn’t just a grill — it’s your ticket to fire-powered perfection.
For the GOATs of the Grill.
JUST GOT YOUR KAMADO?
Read This First.
You’ve got a beast of a grill - here’s how to use it safely and keep it running like a champ.
Safety First
-
Don’t touch or move the grill when it’s hot or full of burning charcoal.
-
The metal bits (vents, handles, rings) get HOT - use gloves.
-
Never put the grill on wood or anything flammable. The base gets really hot.
-
Keep kids and pets well away. This thing is not a toy.
-
Check the metal bands/rings that hold the grill together. Tighten them, but don’t overtighten (ceramic can crack). Check again after your first few cooks, then twice a year.
-
Never use the grill indoors. Ever.
Lighting It Up
-
Use lump charcoal only (not briquettes, not lighter fluid). It burns cleaner, hotter, and keeps food tasting great.
-
Use natural fire starters or dry matches to light. No chemicals.
-
For the first couple of cooks, keep temps below 177°C (350°F) so the gasket seals in properly.
Grilling Basics
-
Always cook with the lid closed. This keeps the heat steady and gives you juicy results.
-
Open the lid slowly when temps are high - cracking it first so the fire doesn’t flare up in your face.
-
Control the heat with the top and bottom vents. Lid open = flames up. Lid closed = steady heat.
-
Gloves on when handling anything metal or ceramic - it all gets scorching hot.
Care & Maintenance
-
After cooking, close both vents to snuff the fire. Leftover charcoal can be reused.
-
Don’t pour water inside - it’ll damage the ceramic. The grill self-cleans by burning off residue.
-
Keep the grill dry when not in use. Use a waterproof cover, especially in rain or snow.
-
Clean out ash, grease, and food scraps before long storage. Store bamboo shelves indoors to prevent mould.
Never Forget
-
No lighter fluid. No water to extinguish.
-
Don’t move the grill while hot.
-
Don’t mess with or replace parts that aren’t GOAT Kamado originals.
-
Keep it outside, always.
The Golden Rule
Treat fire with respect, use natural lump charcoal, keep it dry, and let the Kamado do the work. Do that, and this grill will last you a lifetime.