After winter, your BBQ could use some extra attention. The following tips will ensure that your BBQ is all set for another great summer season.
Remove old charcoal residues.
Half fill the firebox with coals.
Light the kamado in only 1 place. When you light in multiple places, the temperature rises faster, which is exactly what you want to avoid. Tip: use a plate setter. That way, the temperature does not rise as quickly and you can also control the temperature better.
Let the temperature rise as slowly as possible. This prevents (possible) cracking and/or snapping of the ceramic. At this step, open the air slider in your base all the way and open the top cap just a tiny bit. As soon as your dome thermometer reads 100 degrees, you know your kamado is firing properly. Has your BBQ reached 100 degrees? Then slide the air slider in the base shut again until it is only a quarter open.
Try not to let the temperature rise above 150 degrees for 3 hours. You will see that the “winter moisture” exits out of the kamado. Tip: also use your plate setter. This makes it easier to prevent the temperature from rising (too) fast. \
Let your charcoal burn up completely.
Did mould develop inside your kamado over the winter? This will also disappear during summer preparation.
Has mould appeared on the outside? You can remove this by wiping the kamado with soapy water, to which you add a small dash of bleach or mild detergent. Afterwards, wipe it well with a clean cloth and enough water so that you remove the cleaning agents as well.
We recommend oiling or varnishing the handle and side tables. You should treat them with a water-based epoxy lacquer, a synthetic resin or a wood oil suitable for bamboo.
After this process, your kamado is ready to go again and ready for a great BBQ season!
