Orange Kamado Grills

1. Preparation for furnace opening

Cleaning ash: Grab an ash tool to scoop out old ash from the bottom damper and firebox in your orange kamado grill—starting fresh prevents airflow issues.

Check charcoal: Opt for premium lump hardwood charcoal (like oak or hickory) in your Kamado Orange, steering clear of briquettes with chemical additives for cleaner burns.

2. Ignition

Charcoal stacking skills: Build a "pyramid" or "tic-tac-toe" pile inside your orange kamado grill to promote even air circulation and quick lighting.

Ignition method:

• Electric starter: The safest choice—direct it at the center of the charcoal in your Kamado Orange for 3-5 minutes until glowing.

• Fire starters: Tuck one under the pile in your orange kamado grill, ignite, then close the lid to preheat safely.

3. Temperature control stage

Initial ventilation: With your Kamado Orange, swing both bottom and top dampers wide open, preheating to 50°C above your target (e.g., 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 orange kamado grill.

• Medium-high temperature (200-300°C): Set bottom to 50% open and top to 1/3 for balanced heat in your Kamado Orange.

• High-heat grilling (300°C+): Fully open dampers on your orange kamado grill, but monitor closely to avoid overheating.

4. Cooking operation

Accessory selection:

Grill: Direct high-temperature grilling of steaks/burgers.

Ceramic plate (ConvEGGto): Indirect slow grilling or pizza.

Adding wood: Add fruit wood chunks (applewood/cherrywood) as needed, 30g of wood chunks for every 1kg of meat.

5. Extinguishing and cleaning

Safely extinguishing the flame: Shut all dampers on your orange kamado grill tightly; the fire starves of oxygen, preserving unused charcoal for next time in your Kamado Orange. Always clean afterward for longevity.