How do you put out a kamado, and cool it down fast?

Many kamado owners will recognise the situation: the temperature shoots up and you have no idea how to bring it back down quickly and safely. The answer always comes down to one principle — airflow control. A kamado responds solely to the amount of oxygen it receives. More oxygen = higher temperature. Less oxygen = lower temperature.

That sounds simple, but ceramic retains heat extremely well. As a result the temperature never drops instantly — which calls for patience and small, controlled steps. Want to really understand this principle? Then read how to control the temperature in a kamado and have a look at our explanation of airflow in a kamado. Together they give you the full picture.

How does cooling down a kamado work?

A kamado is built to retain heat — that is precisely its strength. The ceramic wall absorbs heat and radiates it back slowly. This phenomenon is known as convection heat: the heat keeps circulating inside the dome, even after you have already restricted the fire.

In practice this means you cannot force the temperature. Aggressively slamming every vent shut leads to smoke build-up and danger when you open the lid — certainly after a session with a lot of fat or smoke, such as smoking on a kamado. So always work in stages.

Step-by-step: how to cool a kamado down safely

1. Restrict the oxygen supply

Partly close the bottom air intake and turn the daisy wheel on top almost all the way shut. The fire receives less oxygen and the temperature stabilises. This is exactly the same mechanism as with normal temperature control: small adjustments, big effect. After every change, wait at least 5 minutes before adjusting again.

2. Rapid drop: temporarily close the bottom vent completely

Does the temperature really need to come down fast? Then close the bottom vent completely for a few minutes. The fire dies back and the temperature drops noticeably. This works well if you started too hot and want to switch over — for example from direct cooking to indirect cooking. Afterwards always set both vents slightly ajar again to prevent smoke build-up.

3. Prevent backdraft

As soon as the temperature starts to fall, always let a little air escape through both vents. This stops smoke and heat building up inside the dome — which can result in dangerous flare-ups (backdraft) when you open the lid. So always open the lid in two stages: first open it a couple of centimetres (known as ‘burping’) and wait 5 to 10 seconds before opening it further.

4. Reducing the charcoal (optional)

Do you need a really big temperature difference — for instance because you want to switch from a pizza session at 350°C to a low & slow cook at 120°C? Then you can use tongs to remove a few glowing coals. This speeds up the cooling process, but produces extra smoke. In that case, also consider whether it might be better to start a fresh session. Using the right charcoal also helps you manage the temperature range, by the way.

5. Use a heat deflector or water

Fitting a heat deflector or adding a ceramic dish of water helps absorb heat and gives a more even, lower temperature. This is also exactly why indirect cooking feels so stable. All Grill Bill kamados come with a heat deflector as standard. Never throw water directly onto hot coals — that causes a dangerous steam explosion and can damage the ceramic.

Common mistakes when cooling down

Many people make the same mistakes when cooling down. The most common are: closing every vent fully at the same time (smoke build-up), opening the lid without burping first, starting too hot so that dialling back becomes difficult, and throwing water straight onto hot coals. You can read about more practical pitfalls like these in our overview of common kamado mistakes.

Practical examples

When baking pizzas the temperature sometimes climbs too quickly to 400°C or more. In that case, close the bottom vent completely for 5 minutes and then set the top and bottom slightly ajar. The temperature will then drop in a controlled way to the level you want. Also check how much fuel you are using: how much charcoal you use directly affects how high the temperature climbs and how long it stays there.

For low & slow sessions the golden rule is: start low and build up. It is far easier to add temperature than to take it away. Read our complete guide to low & slow on a kamado for all the details. And did you know you can also create clever temperature zones so you can work at different temperatures at the same time?

As a general guideline: on an average kamado, a drop of 40 to 60°C takes around 10 to 15 minutes. For a larger drop (80°C or more) allow 20 to 30 minutes, depending on the model and the amount of charcoal.

More kamado tips

• How does a kamado work?
• How do you light a kamado?
• Controlling the temperature in a kamado
• Which charcoal suits your kamado best?
• Direct and indirect cooking on the kamado
• Reverse sear on a kamado
• Creating temperature zones in a kamado