BEGINNER TIPS FOR YOUR KAMADO
On the one hand, a Kamado is one grill among many others on the market. And most grillers already know that you should let the coals get the right glow before you cook your food, that the grill grate should be clean and that you should not leave a grill with glowing coals unattended. This applies to all grilling.
But on the other hand, we would say that a Kamado is a grill like no other. The ceramic walls and tight-fitting lid make it incredibly economical, with a small amount of charcoal lasting a very long time. Heat is retained and the food inside retains its liquid instead of drying out quickly. Your meat will be tenderized and your other grilled dishes juicier. You can even smoke, bake and you can run "low and slow cooking" overnight if you wish.
We congratulate you on being a lucky owner of a Kamado and send you some beginner tips. But not recipe tips, but tips on how to use your Kamado like the pros do.
Which coal should I buy?
Of course, before you can grill, you have to buy the food to be grilled. And the charcoal.
One of the most common questions we get is about the best type of charcoal to use. We recommend starting with charcoal such as Kamado Sumo's Marabu or Quebracho. Marabu is a high-quality all-round charcoal that provides stable heat, has minimal smoke production and a long burning time. Quebracho on the other hand, is used if you are cooking something where you want to achieve high temperatures. It provides powerful, even heat and is perfect for many types of grilled dishes. If you want to give your meat some barbecue flavor, and get that lovely smell around the grill, you can add a handful of hickory, apple, cherry or oak chips. And different wood chips work best with different types of food. But remember to only use smoke chips if you intend to grill at fairly low temperatures. Otherwise, it's mostly fire smoke, and nobody likes that.
For longer barbecues in a real kamado , Hickory or Olive Wood Chunks are perfect options. Hickory gives a full-bodied, smoky flavor that goes particularly well with meat, while Olive Wood Chunks provides a milder, slightly sweeter smokiness that works well with both fish and chicken. Smoking in a kamado is easy - just place the wood pieces directly on the charcoal and let it take care of itself while you relax. It's a natural way to give your food an extra dimension of flavor.
Make it easier to handle coal - use a coal basket
A charcoal basket is a practical accessory that simplifies charcoal handling. It improves airflow and makes it easier to adjust the heat, resulting in a more even grilling experience. It also makes cleaning easier by collecting the ash in one place. An example is our Charcoal Basketwhich improves airflow and makes it easy to shake off small pieces of coal and charcoal residue after grilling. You can also reuse the charcoal for the next time.
The right amount of carbon
In addition, many people want to know how much coal is needed. The rule of thumb is to fill the coal basket three quarters full. This works most of the time. If you are cooking dishes that require extraordinarily long cooking times, you may need to fill the basket all the way up.
Split the heat for better control
Being able to quickly control the temperature is a challenge for the less experienced. A good tip is to divide the coals into different zones. Place a smaller amount of charcoal on one side of the basket and a larger amount on the other. Food cooks faster and hotter the closer it is to the heat source, allowing you to cook dishes with different temperature requirements at the same time. Dare to experiment with different divisions to find what works best for you.
Lighters - a smooth start for your Kamado
For a quick and easy ignition, we recommend ignition cubes. Place them among the coals, light, and let the coals gradually start to glow. Alternatively, you can use an electric grill lighter, which Sumo Lighter. It provides a clean ignition without chemicals and makes your kamado ready to use in just a few minutes. Why not use lighter fluid? Well, not only does it give a nasty taste to what you're grilling, but the chemicals are hazardous to the environment, and lighter fluid is a highly toxic product that you absolutely must keep out of the reach of children. It's OK to be a beginner, but only real amateurs use lighter fluid.
Check the heat - adjust the air vents
By adjusting the air vents, you can regulate the air supply and thus better control the combustion of the coal. Less air will lower the temperature, while more air will make the coal hotter and more efficient. However, be careful not to exceed the desired temperature. As mentioned, the Kamado retains heat very well thanks to its thick ceramic construction. If you reach too high a temperature, it can take a long time to cool down the grill again.
Shut down your Kamado the right way
When you have finished grilling, shut down the Kamado properly by closing the lower valve first and let the temperature drop gradually. This protects the ceramic surface and prevents damage that can occur if the grill is closed when it is too hot. Once the temperature has dropped, the charcoal will extinguish itself and can be reused for the next grilling.
How often do I need to clean my Kamado?
To ensure good ventilation in the fireplace, it is important that the ash is removed regularly. You can also wipe the outside and brush the grill grate after each use. To maintain optimal performance and as part of the annual maintenance, it is recommended that you remove and clean the internal parts. However, never use chemical cleaners in the Kamado, as they can damage the ceramic surface and affect the taste of the food.
And, as always, the grid surfaces on which you put the food should be properly cleaned.
Try your hand at it
There, you've got some tips above. Follow them and you'll become a better grill cook. But that doesn't make you a master. Not yet. master you become one by daring to test yourself, by reading the tips of skilled grillers in magazines, books and online. And by practicing. Over and over again. Don't see a half-baked grilling result as a setback, see it as a lesson and that you are now one step closer to becoming the skilled grill chef you want to be.
Need more tips?
These were some basic tips that can help you on your way to becoming a master on Kamado-grilling. If you have any more questions or need more specific help, you are always welcome to contact us by email at info@kamadosumo.se.