GrillChef Mini Kamado, Black

Product Information

We hope you’ve enjoyed our simple guide on how to use a kamado grill. You now have the basics to go forth and make excellent food. Take the time to get to know your grill, as no two models are exactly the same. Little adjustments on the air vents can go a long way. And cooling down a kamado takes longer than other grills because they’re so well insulated. But it’s a small price to pay for such an efficient and versatile grill. Most kamado grills need to be pieced together before use. The instructions that come with your grill should be followed exactly. The ceramic versions are very heavy, so you will probably need more than one person to get the shell into the stand.

Some companies do suggest doing an initial low burn to set the adhesive between the lid gasket and the ceramic. You can still use it as an opportunity to get to know your grill, but you won’t want to jump to high temperatures if the owner’s manual advises against it for the first burn. Lighting Your Kamado

KAMADO GRILL SALE

You’ll want to get a smoking stone that you can place over your coals to deflect heat. And don’t forget to put wood chips in with your coals to get that nice smoky flavor. The nice thing about kamados is that, if you do it right, you can cook low and slow for a long time— over 12 hours in some cases— without adding more charcoal. High Temp Cooking

Once the preheating was done Ibegan cooking with one of the ultimate BBQ foods, beef burgers. I started off with two patties, thinking that the grill could only hold that many. It became clear soon after that I could fit more on (even if they took a little longer to cook), so I squeezed four onto the space. Once you get within 15 to 20 degrees of your desired temperature you can adjust the vents. Like other charcoal grills, the more airflow you allow in, the higher the temperature will get. And kamados can get really hot. More on that below. Let the Grilling Begin If so, do it immediately so you’ll be covered in the unlikely event something happens to your grill. It’s easy to forget to do this, so we advise that you do it immediately after setup while it’s fresh in your mind. Safety and Burping Your Grill

A kamado grill is simply an outdoor oven you haven’t met yet. These egg-shaped grills are styled and named after the traditional Japanese method of cooking in a domed clay plot with a lid over a charcoal or wood-fueled fire. They’re ideal for grilling, roasting, and baking ( smoked cheesecake, anyone?). Charcoal chimney starters are a great way to get your lump charcoal lit. If you don’t already have one, they’re very cheap and will last almost as long as your kamado will. They’re easy to light with newspaper or a natural fire starter. We recommend this Rapid Chimney Starter. Electric Starter Some kamado owners like to do this two or three times. Open the lid slightly for a few seconds, close it, open it again for a few seconds, and then open it all the way. Your owners manual should say which is best for your particular kamado. No matter what method it says to use, doing it every time can seat burping into your muscle memory which will keep you and your eyebrows safe while grilling. Now that we have the safety stuff covered, let’s talk about the first time you use your kamado. First Use and Breaking-In Your Kamado We suggest that you start with low temperatures for an hour or so and then gradually increase them by opening the dampers slightly. It’s fun to end the break-in session by opening the dampers completely and seeing how hot it gets inside. You’ll probably be looking at a thermometer reading 700+ degrees! Setting Your Adhesive