Lighting Kamado
Whether you have just bought a kamado or are still exploring, you want to know how to get the most out of it, without any hassle. At Big Green Egg, you will discover how to easily light your kamado, get it ready for use within 15 minutes and keep it at a stable temperature. So you can enjoy the tastiest dishes from your own garden faster.
What do you need?
Before you get started, it’s best to make sure you have all the products you need. So, make sure you have the following close at hand:
What else do you need to bear in mind?
Choose good quality charcoal. This means, among other things, that the charcoal should consist of large pieces, but there’s more you need to consider. The burn time, FSC certification, temperature control and whether or not the charcoal is 100% natural are all factors that affect how well the kamado works. With low-quality charcoal, you can run into the following problems: clogged filters, frequent charcoal refills, not being able to get the kamado to reach the right temperature and even a negative impact on the flavour. Therefore, our advice is to always opt for high-quality 100% natural charcoal. The purchase price is slightly higher, but you’ll save on maintenance costs for your kamado in the long run.
In addition, do not use briquettes, wood or other materials to heat your kamado. Briquettes are made from coal dust, which does not ignite on its own. As a result, products are added that are not sustainable and can damage your kamado. In addition, they can also contain pebbles and other debris, which can have a detrimental effect on the operation of your draft door and Cast Iron Grid.
Before you start
Every good cook knows that you need to make sure your workspace is set up properly before you start. So, make sure your kamado is standing on a flat, stable surface. Always place the kamado on its legs, so that it can release heat. This will prevent it from tipping over when lit, which can cause nasty burns or a fire. You also want to keep flammable materials as far away from your kamado as possible. In summer, this could be dry grass under the kamado, but also remember to check above it.
Step-by-step plan for lighting your Big Green Egg
Step 1: Install the rEGGulator on the ceramic lid of your EGG. This element allows you to regulate the airflow and, therefore, the internal temperature of your EGG.
Step 2: Fill the ceramic fire box with charcoal up to the bottom of the fire ring and slide the draft door in the ceramic base all the way open.
Step 3: Depending on your target temperature, place one to three fire starters on the charcoal and light them. Keep the rEGGulator lid of the EGG open, this will cause the charcoal to start glowing quickly due to the plentiful oxygen supply.
Step 4: Wait 10-15 minutes for the charcoal to start glowing properly. Once this happens, you can start your cooking session.
Keeping the kamado at the right temperature
A kamado is very good at maintaining a consistent temperature. However, reaching the desired temperature may take a little getting used to when using it for the first time. By following the tips below, you should be able to get the hang of things quickly, even as a beginner:
- The rEGGulator is good for minor temperature adjustments, while the draft door below is used for major ones.
- Keep the air supply slightly open at all times. This prevents the smoke from lingering inside the kamado, which makes the food bitter.
- Be patient. Allow the kamado to reach the desired temperature slowly and only start adjusting the air supply when you’re nearing the target temperature. This is because your adjustments will take effect within seconds when using a Big Green Egg in combination with good charcoal.
Haven’t quite mastered it yet? Then take a look at the page: Temperature control.