Ceramic KAMADO Grill

User Guide and Cooking Recipes

The ceramic Kamado grill is a versatile charcoal cooking appliance that combines the functions of a grill, barbecue, smoker, and oven.

Thanks to its thick ceramic walls, the grill retains heat exceptionally well, ensures even cooking, and allows precise temperature control.

With a Kamado grill, you can grill meat, fish, and vegetables, smoke food, roast a whole chicken, bake pizza, and even make fresh bread.

1. Preparation and Lighting

1. Place the grill on a flat, stable, non-combustible surface outdoor
2. Open the lid and the bottom air vent.
3. Fill the firebox with high-quality lump charcoal. Do not exceed the permitted fill level.
4. Light the charcoal using natural fire starter cubes or an electric charcoal lighter designed for grills.
5. Leave the lid open for approximately 10 minutes until the charcoal begins to burn.
6. Close the lid and adjust the airflow using the upper and lower vents.
7. Wait until the desired cooking temperature is reached.

Important! Never use gasoline, alcohol, kerosene, or other flammable liquids to light the grill.

2. Temperature Control

The temperature inside the Kamado is controlled by adjusting the airflow.

• 90–120°C — slow cooking and smoking.
• 150–180°C — roasting chicken, meat, and vegetables.
• 180–230°C — grilling skewers, fish, burgers, and steaks.
• 250–300°C — baking pizza and other foods using suitable accessories.

To increase the temperature, open the air vents further.

To reduce the temperature, partially close them.

After adjusting the vents, allow 10–15 minutes for the temperature to stabilize.

3. Cooking Methods

Direct Grilling

Food is placed on the cooking grate directly above the hot charcoal.

Ideal for steaks, skewers, sausages, fish, and vegetables.

Indirect Cooking

A special ceramic heat deflector is placed between the charcoal and the food.

This allows food to cook evenly, similar to a traditional oven.

Perfect for whole chicken, large cuts of meat, ribs, and baking.

Smoking

Smoking requires charcoal and a small amount of smoking wood chunks or chips.

Recommended temperature: 90–120°C.

4. Kamado Cooking Recipes

🥩 JUICY BEEF STEAK

Ingredients:

• Beef steak, 2.5–3 cm thick.
• Salt and black pepper.
• Olive oil.
• Rosemary (optional).

Instructions:

Preheat the grill to 220–250°C.

Lightly coat the steak with olive oil and season with salt and pepper.

Place the steak on the cooking grate directly above the charcoal.

Grill for approximately 3–5 minutes per side, depending on thickness and desired doneness.

Allow the meat to rest for 5 minutes before serving.

Use a meat thermometer for accurate results.

🍗 ROAST CHICKEN WITH CRISPY SKIN

Ingredients:

• Whole chicken, approximately 1.5 kg.
• 2 tablespoons olive oil.
• Salt, pepper, and paprika.
• Garlic and your favourite seasonings.

Instructions:

Preheat the Kamado to 180°C.

Install the ceramic heat deflector for indirect cooking.

Rub the chicken with olive oil and seasonings.

Place the chicken on the cooking grate and close the lid.

Roast for approximately 75–90 minutes.

The internal temperature of the chicken must reach at least 74°C.

🍖 BBQ PORK RIBS

Ingredients:

• 1,5 kg pork ribs.
• Salt, paprika, and black pepper.
• Garlic powder.
• BBQ sauce.

Instructions:

Preheat the grill to 110–120°C.

Install the heat deflector for indirect cooking.

Season the ribs and place them on the cooking grate.

Cooking time 4–5 hours with closed lid.

During the final 20–30 minutes, brush the ribs with BBQ sauce.

The finished ribs should be tender, with meat that easily pulls away from the bones.

🍕 HOMEMADE PIZZA

Ingredients:

• Pizza dough.
• Tomato sauce.
• Mozzarella cheese.
• Ham, mushrooms, or other toppings of your choice.

Instructions:

Install the ceramic heat deflector and pizza stone according to your grill’s design.

Preheat the Kamado to 250–280°C.

Allow the pizza stone to heat thoroughly.

Roll out the dough and add tomato sauce, cheese, and your preferred toppings.

Bake for approximately 6–10 minutes until the crust is golden brown.

Cooking time depends on dough thickness and stone temperature.

5. Cleaning and Maintenance

After cooking, close the air vents according to the manufacturer’s instructions to allow the charcoal to burn out gradually.

Allow the grill to cool completely.

Regularly remove ashes and clean food residue from the cooking grates.

The internal ceramic surfaces do not need to be cleaned with detergents

Never pour cold water onto hot ceramic surfaces, as sudden temperature changes may damage the material.

To protect your grill from weather conditions, use a suitable protective cover once the grill has cooled completely.

6. Important Safety Instructions

• Only use the grill outdoors and away from flammable materials.
• Never operate the grill indoors, in a garage, or in an enclosed gazebo. Burning charcoal produces dangerous carbon monoxide.
• When cooking at high temperatures, open the lid slightly for a few seconds before opening it fully to help prevent sudden flare-ups.
• Always use heat-resistant gloves.
• Never move the grill while it is hot.
• Do not leave the grill unattended during operation.
• Keep children and pets away from the hot grill.

A Kamado is more than just a grill — it is a complete outdoor cooking solution that allows you to prepare a wide variety of delicious dishes with the unmistakable flavour of real charcoal!