How do you light a kamado?

Safe and simple, step by step

Lighting a kamado is all about control. No lighter fluid, no towering flames, just a calm, clean start that brings your Grill Bill up to a steady temperature. Below you will find exactly how to do it, step by step.

Contents

• Safe and simple, step by step
• What do you need?
• Step 1: check the airflow
• Step 2: fill the kamado with charcoal
• Step 3: add the fire starters
• Step 4: lid open, get going gently
• Step 5: close the lid and build up temperature
• Step 6: setting the vents (“fine-tuning”)
• Step 7: add your accessories
• Common mistakes
• Summary

What do you need?

• 100% natural charcoal (large lumps)
• Fire starters or firelighters without chemicals
• A long lighter or a torch lighter
• BBQ gloves
• The heat deflector, grate or other accessories you plan to use

Step 1: check the airflow

Remove old ash from the firebox and the ash drawer. Make sure the air holes are clear and that both the bottom vent and the top vent can open fully. Good airflow is essential for a clean burn.

Step 2: fill the kamado with charcoal

Use coarse lump charcoal. Put the largest pieces at the bottom and fill up to just below the rim of the firebox. Give it a gentle shake so the smaller pieces drop down, which improves air circulation.

Step 3: add the fire starters

Place 1 to 3 starters on top of the charcoal. Do not bury them deep. Light them with a long lighter and let them burn for a moment with the lid open.

Step 4: lid open, get going gently

Let the starters burn for 5 to 10 minutes with the lid open. The charcoal will start to glow all round, without a big flame. As soon as you have a steady glow, close the lid.

Step 5: close the lid and build up temperature

Close the lid, leave both vents open and let the kamado climb calmly. Once you are roughly 20 to 30 degrees below your target temperature, it is time to set the vents.

Step 6: setting the vents (“fine-tuning”)

It depends on your cooking method:

• Low & slow (90–120 °C): bottom vent 1–2 cm, top vent open just a crack
• Regular grilling (150–200 °C): bottom vent ⅓ open, top vent half open
• High temperatures (250–280 °C): bottom vent almost fully open, top vent generously open

Make small adjustments and wait a few minutes each time for the kamado to respond.

Step 7: add your accessories

Only add accessories once the temperature is stable:

• Indirect grilling: heat deflector / plate setter + grate
• Pizza: heat deflector + pizza stone (let it heat up slowly)
• Direct grilling: grate straight above the coals

Always open the lid calmly, in two stages, to avoid sudden flare-ups.

Common mistakes

• too many firelighters, so the temperature overshoots
• using lighter fluid (dangerous, and it taints the flavour)
• closing the vents too late, so the temperature runs away
• air holes blocked with ash

Summary

• Start with the vents wide open and burn for 5–10 minutes with the lid open.
• Close the lid and let the temperature rise calmly.
• Close down the vents 20–30 degrees below your target temperature.
• Only fit accessories once things have settled.

Follow these steps and you will start your Grill Bill kamado safely, efficiently and fully in control.