BBQ Faqs

Why use a Ceramic Kamado instead of a Gas BBQ?

Flavour! Moisture! Ease of use! Reliability! Enjoyability! Versatlity! Efficiency!
Natural ceramics help seal in the moisture and flavour of your food, creating a taste comparison that other BBQs (and ovens) can’t compare with. Ceramic does not rust like other types of  BBQs are suseptable to. Ceramic has natural insulation properties, so the Smoke King BBQs Kamado will retain heat extremely well, thereby using fuel very efficiently. They can consistently hold a temperature for long cooking times – all day cooking with only one load of charcoal, no temperature fluctuations, no need to check the cooker regularly or refuel. Perfect for slow roasting/smoking ribs, pulled pork, pork belly, brisket, etc. They are safe to touch on the outside when cooking – the Ceramic shell will get warm, but not hot enough to burn you when touched.

Dimensions of Large Ceramic Kamado

How big are the Kamado grills? Are they heavy?

Yes they are quite heavy! The approximate size is around 85cm high and 58cm in diameter and they weigh around 85kg! They require 2 to 3 strong people to lift / assemble. Smoke King BBQs Kamados have a stainless steel stand with wheels to allow you to move your Kamado around once assembled.

Are Smoke King BBQs Kamados faster or slower to cook with than other BBQs?

Both! Once the charcoal is alight and glowing, put the lid down and the heat really cranks up fast. Because you are cooking in a dome which absorbs heat, you are using convection and radiant heat to cook all sides of the meat at once, so cooking is much quicker and more efficient. On the other hand with a small amount of charcoal and plenty of time you can get the Kamado to cook ultra slow at very low temperatures which is great for slow roasts and smoking.

What about cleaning?

The Smoke King BBQs Kamado is the closest thing you can get to a ‘self cleaning’ BBQ! There are no fat or grease trays to collect disgusting mess that always overflows. The fat and mess all burn off as you cook! It’s quite simple really – even marinades and melted cheese on the inner walls of the cooker will burn away at high temperature as you cook!
All that you need to do is give your Cooking Grid/s a quick scrub with a steel BBQ brush once they have cooled to clean them.
After each few BBQs, remove the ash from the bottom of your Kamado with the Ash tool and spread it on your garden or organic compost! Cleaning the ash out will ensure better airflow which means better burning charcoal with more precise temperature control for your Kamado.
If you really want to be keep your Smoke King BBQs Kamado in the best condition, take the time to rub a good stainless steel oil onto the stainless components a few times a year depending on the conditions your Kamado is forced to endure. A good, natural domestic spray cleaner can be used on the exterior Ceramic shell to ensure the BBQs gleam and shine is maximised.

Use top and bottom dampers to adjust heat

Can I adjust a Smoke King BBQs Kamado to reach a given temperature and then maintain it? 

YES, the Smoke King BBQs Kamado is able to accurately maintain a desired temperature. The Kamado has a dual damper system that facilitates easy heat control. By adjusting the top and bottom dampers, the heat inside the Kamado can attain and hold temperatures ranging from under 100°C to over 250°C. This range should accommodate all of your cooking needs — from smoking to high-heat searing. The thermometer installed in lid will provide internal readings without needing to open the Kamado’s lid.

A dual function cast iron valve is built into the top of the Kamado lid. The daisy wheel design contains openings that can be adjusted to allow more or less air to “fine tune” the desired cooking temperature. By opening the sliding metal top fully you will quickly achieve high temperatures.

The bottom of the Kamado body features a stainless steel draft door, which has a mesh panel for extra safety. It is best to keep the mesh panel fully closed to prevent hot ash or coals from popping out. As with the dual function metal top, you can adjust the draft door opening slightly to “fine tune” the cooking temperature or open the solid door fully to reach higher temperatures faster.

How much charcoal do I need to achieve maximum temperature?

To achieve maximum temperature, the Smoke King BBQs Kamado requires no more than a three quarter full fire bowl. Less than a three quarter full fire bowl will reduce the maximum temperature that can be achieved, but will not reduce the burn time.To achieve the best results, it is recommended to use Lump Charcoal which allows lighting ease, longer/hotter burning and can be reused.

WARNING DO NOT USE LIGHTER FLUID OR ANY OTHER UNNATURAL ACCELERANT TO IGNITE CHARCOAL. The ceramic will absorb lighter fluids/accelerants and retaining the smell and flavour.

Am I doing something wrong if I open my Kamado and flames come out?

The Kamado is completely sealed except for the bottom and top vents. The sudden rush of oxygen when you lift the lid can be dangerous. If you’ve been cooking at temperatures above 150°C, be very careful when opening the lid – First raise the lid an inch or two and pause to “burp” it before raising the lid completely. This will allow the sudden rush of oxygen to burn safely inside the kamado and not as a flashback onto you – which could startle you and possibly cause injury.

There is a gap between the lid and body of my Kamado and smoke is leaking out. How can I correct this?

Fortunately, a small gap between the lid and the body can be easily fixed. Simply loosen the upper band just enough to move the lid; then press the lid down tightly against the base and retighten the bolt. This should eliminate the gap and resolve smoke leakage.

If this technique does not remedy the problem, there is another option. Sometimes through normal use the two nuts holding the spring to the lower edge of the band can loosen. If these nuts are no longer in a parallel line, tighten them until they are parallel again.

What is the procedure for replacing a worn gasket?

The gasket will eventually show signs of wear, it can be easily replaced following these simple steps:

1. Make sure the Kamado is completely cool before attempting to work on the gasket.
2. Remove the old gasket with a flat-edged scraper or box cutter.
3. Clean the rim of the base and lid with acetone (preferred) or rubbing alcohol and let dry for at least 30 minutes. The surface must be totally clean for the new gasket to adhere.
4. The new gasket is self-adhesive but you can use a spray adhesive (Super 77 by 3M) to ensure a good seal. If using the spray adhesive, spray a small amount around the rim of the base and lid. Allow this to sit for about 2 minutes to become sticky.
5. Remove the backing from the gasket and press it down firmly onto the rim. Bend the gasket around the rim as you press down. Do not stretch the gasket; make sure there is ample length of gasket material for the top and bottom rim of the Kamado.
6. Allow the adhesive to cure for 24 hours with the lid closed before using the Kamado.
7. If the gasket should loosen, glue it back on with Elmers glue or another household adhesive.

One of the Kamado ceramic pieces has a crack. What should I do?

The fire ring and fire box often develop superficial fissures or cracks. This is due to normal aging of ceramics and will not affect the cooking results or durability of your Kamado. Should the ceramic ever break apart, it can still be used for cooking. Ceramic parts can be repaired with the use of a heat resistant epoxy. Look for a high temperature, non-toxic epoxy, available at most hardware stores. Follow the instructions that come with the epoxy product. The repaired part should be ready for use within a few hours.

Mould has grown in my Kamado. How can I remove it safely?

Mould is a naturally occuring phenomenon thats occurs mostly in warm, moist environments. In the interior of a Kamado mould can readily grow and spread. When this occurs you will actually see the mould. To eliminate it, just light the Kamado and bring the temperature up to 230°C and allow the kamado to “cook” at that temparature for about 30 minutes. Then close the vents to put out the fire; after it cools down use a wire brush to gently scrap the mould effected areas to remove any leftover mould residue. DO NOT use any chemicals to treat the mould – the ceramic can absorb the chemicals and emit dangerous fumes when the Kamado is in use thereafter.