Diamond Kamado Grills

1. Preparation for furnace opening

Cleaning ash: Grab an ash tool to clear out old ash from the bottom damper and firebox in your diamond kamado grill. This keeps airflow optimal and prevents flavor contamination.

Check charcoal: Opt for high-quality lump hardwood charcoal (like oak or hickory) in your kamado diamond. Steer clear of briquettes with chemical additives for cleaner, more authentic burns.

2. Ignition

Charcoal stacking skills: Build a "pyramid" or "tic-tac-toe" pile inside your diamond kamado grill to promote even air circulation and consistent heat distribution.

Ignition method:

• Electric starter: The safest option—direct it at the center of the charcoal in your kamado diamond and heat for 3-5 minutes until glowing.

• Fire starters: Position them under the pile, light up, then close the lid on your diamond kamado grill for a quick preheat.

3. Temperature control stage

Initial ventilation: Fully open the bottom and top dampers on your kamado diamond to preheat about 50°C above your target (e.g., hit 250°C for a 200°C cook).

Adjust the temperature:

• Low-temperature slow baking (120-180°C): Crack the bottom damper 1-2 fingers wide and the top about 1/4 on your diamond kamado grill.

• Medium-high temperature (200-300°C): Set the bottom to 50% open and the top to 1/3 for versatile roasting in your kamado diamond.

• High-heat grilling (300°C+): Wide open on both dampers—monitor closely to avoid overshooting in your diamond kamado grill.

4. Cooking operation

Diamond kamado grill accessory selection:

• Standard grate: Perfect for direct high-heat searing of steaks or burgers on your kamado diamond.

• Heat deflector (like a convEGGtor): Enables indirect cooking for pizzas, roasts, or low-and-slow sessions.

Adding wood: Toss in smoking chunks (applewood or cherrywood) to your diamond kamado grill—about 30g per 1kg of meat—for that signature smoky depth.

5. Extinguishing and cleaning

Safely extinguishing the flame: Shut all dampers on your kamado diamond completely. The lack of oxygen will snuff out the coals, leaving unburned charcoal reusable for your next diamond kamado grill session. Always clean ash afterward for longevity.