How to Load & Light Your Auplex Kamado Grill

When filling your Auplex kamado grill with lump charcoal, aim to stop just short of the fire ring. The ideal level is between half an inch and two inches below the bottom edge of the fire ring. This provides the perfect amount of clearance underneath your cooking grates or accessories, regardless of whether you're planning a low-and-slow smoke or a high-heat sear.

Light Your Lump Charcoal

There are several reliable ways to start the fire, so choose whichever method feels most convenient. An electric starter can be partially buried among the charcoal and left until the coals begin to glow red. For a quicker flame-based approach, direct a butane torch or similar fire starter onto one concentrated spot and hold it there until the charcoal catches thoroughly. Natural fire starters, such as wax-and-sawdust cubes or a small bundle of tumbleweed, also work beautifully—just nestle one in the center of the charcoal pile and let the flames spread on their own. Keep the lid open during lighting to allow plenty of airflow and help the fire establish evenly.

Once Your Kamado Grill is Going

After five to ten minutes, you'll notice the charcoal is smoldering strongly and producing a steady heat. At this point, close the dome while leaving both the bottom draft door and the top vent fully open. This keeps oxygen flowing freely so the fire can continue building inside the sealed ceramic environment.

Put In Your Components

When the ceramic body feels distinctly warm to the touch and the dome thermometer is only about 10 degrees below your target cooking temperature, it's the perfect moment to install your cooking setup. Whether you're sliding in a heat deflector and stainless steel grid for indirect cooking or placing a cast-iron grate directly over the fire for searing, expect a brief temperature drop as the cold accessories absorb heat. There's no need to adjust anything—the massive thermal mass of the Auplex kamado grill will quickly recover and bring the temperature right back to where you want it.

Once the thermometer settles at your desired level, you can begin fine-tuning the draft door and top vent together. Make small, patient adjustments and refer to a temperature guide if needed. As soon as the reading stops bouncing and holds steady, your grill is perfectly dialed in and ready for food.

Close the Vents to Save Fuel

At the end of every cook, you'll likely see that some pieces of charcoal are covered in white ash while others remain completely black. Those black pieces are still loaded with energy and can be used again next time. To preserve them, simply shut both the top vent and bottom draft door completely as soon as you're finished cooking. Cutting off the oxygen supply extinguishes the fire quickly, leaving the unused charcoal intact and ready for your next grilling session.