The kamado distinguishes itself from a regular barbecue in its versatility. The good insulation allows for very precise temperature control and, in addition to regular barbecuing, you can also smoke, slow cook, stew and bake your own pizzas on the ceramic barbecue. The kamado is fired with charcoal, which gives the product a real wood and fire flavour.
The temperature level is very dependent on the amount of oxygen and other conditions such as wind, humidity, type of coal and the outside temperature. Controlling the temperature is therefore almost never 100% the same.
It is not that difficult to achieve a constant high temperature of, for example, 250 degrees Celsius or a low temperature of 80-90 degrees Celsius. You can also achieve a constant low temperature for up to 12 hours without adding new charcoal.
You control the temperature with the top ventilation disk and the bottom ventilation. To slowly increase the temperature, you start with the top and bottom ventilation that are only open to a small extent. You can slowly open these a little further to let the temperature rise. The more oxygen, the higher the temperature.
Do you want to extinguish the fire? Then close the top and bottom ventilation. It couldn't be easier!
Note: do not use water to extinguish the coals, this can damage the ceramic.
TIP: Always use a plate setter when cooking slowly at a low temperature. Do not let the grill get too hot. It takes considerably longer to lower the temperature than to raise it. If you want to lower the temperature, close the top and bottom ventilation further.