Kamado guide: how a kamado braai works and how to choose one

A kamado is a thick-walled, egg-shaped charcoal braai, usually ceramic, with a tight-fitting lid and vents top and bottom. Because the walls hold heat and the vents control airflow precisely, one kamado can smoke low and slow at around 110°C, roast at 180°C and sear or bake pizza at 300°C and above, often on a single load of charcoal. This guide explains how it works, how it compares with a kettle, and what to look for.

How a kamado works

The design goes back centuries to clay cooking vessels in East Asia; the modern ceramic kamado adds a hinged lid, a gasket and metal vents.

• The firebox at the bottom holds lump charcoal on a perforated fire grate.
• The bottom vent lets air in. Opening it wider makes the fire burn hotter.
• The top vent (the cap) lets hot air and smoke out and fine-tunes the temperature.
• The thick ceramic body absorbs and radiates heat evenly and uses very little charcoal, because hardly any heat escapes.
• The gasket around the lid seals it, so the fire only gets the air you allow.
• A heat deflector (a ceramic plate) can sit between the fire and the food, turning the kamado into an oven or smoker for indirect cooking.

Close both vents and the fire goes out from lack of oxygen, which also saves the leftover charcoal for next time.

Kamado vs kettle braai

A kettle is the cheaper, lighter way to braai with a lid; see our Weber braai guide for the kettle range. A kamado earns its price if you want to smoke briskets and pork shoulders, keep steady heat for hours, or bake pizza and bread.

Kamado temperatures

Always heat up gradually and approach your target from below. It’s much easier to raise a kamado’s temperature than to bring it down, because the ceramic stores so much heat.

Brands sold in South Africa

Several kamado brands are available locally through braai specialists, outdoor retailers, fireplace showrooms and online stores. Kamado Joe has a South African importer and dealer network, and Weber sells a premium Summit Kamado model through some local retailers. Other ceramic and steel kamados are sold under retailer and smaller brand names, often at lower price bands. Ranges and stock change, so check the current line-up and the local warranty with the retailer.

What to look for

• Size: grid diameter matters most. Around 45–50 cm suits most families; larger grids suit big gatherings and whole briskets; smaller “junior” models are more portable.
• Ceramic quality and warranty: look for a long warranty on the ceramic parts and confirm it’s honoured locally.
• Hinge: a spring-assisted hinge makes the heavy lid much easier and safer to lift.
• Gasket and vents: a good gasket and precise vents are what give the kamado its control. Stainless or cast-aluminium vents resist rust.
• Heat deflector and accessories: check whether a deflector, a multi-level grid system and a stand are included or extra.
• Stand or cart: a wheeled stand lets you move it; a built-in “nest” in an outdoor kitchen looks neat. Never set a kamado directly on a wooden deck without a heat-resistant base.
• Ash removal: a slide-out ash drawer makes cleaning easier.
• Ceramic vs steel: steel double-walled kamados are lighter and less fragile but generally hold heat less well than thick ceramic.

Your first cook: roast chicken

A whole chicken is an ideal first cook because it’s forgiving and shows off the kamado’s even heat.

1. Fill the firebox with lump charcoal to just above the air holes. Lump charcoal is preferred over briquettes, which make more ash; see our charcoal and briquettes guide.
2. Light it with one or two natural firelighters in the centre. Leave the lid open for about 10 minutes until the charcoal catches.
3. Add the heat deflector and grid, close the lid and open both vents fully.
4. Bring it to 180°C slowly. As you get within about 20°C of the target, close the vents down to roughly a quarter open. Adjust in small steps and wait 10–15 minutes between changes.
5. Cook a 1.5–1.8 kg chicken for about 75–90 minutes, until a thermometer reads 74°C in the thickest part of the thigh.
6. Shut down by closing both vents completely. The fire goes out and the leftover charcoal can be reused.

Safety and care

• Burp the lid. When the kamado is hot, open the lid a few centimetres first and wait a couple of seconds before opening it fully. A sudden rush of oxygen can cause a flare-up (flashback) that singes arms and eyebrows.
• Break it in gently. For the first few cooks, stay at lower temperatures so the gasket settles, and follow the manufacturer’s advice.
• Never use lighter fluid. It soaks into the ceramic and taints food.
• Avoid thermal shock. Don’t pour water on a hot kamado, and don’t light a big fire in a cold, wet one.
• Clean by burning off. Run it hot for 15–20 minutes to burn off residue, then brush the grid. Don’t wash the ceramic with soap.
• Keep it covered and dry, and check the vents and bands for rust.
• Place it safely on a stable, non-flammable surface, away from walls and overhangs, and never leave it unattended while it’s lit.

A kamado is also an excellent pizza oven with a stone on the deflector, and it handles larger cuts from our braai ideas with ease.

FAQ

Is a kamado worth it?

If you want to smoke, roast and bake as well as braai, and like steady heat with little fuel, yes. If you mostly braai chops and wors on open coals, a kettle or a braai stand is cheaper and simpler.

Can you braai on a kamado like a normal braai?

Yes. Without the deflector and with the vents open, it grills directly over the coals. The difference is that you cook with the lid closed most of the time.

What charcoal should I use in a kamado?

Lump charcoal is the usual recommendation. It lights easily, burns hot and clean, and produces less ash than briquettes. Avoid instant-light charcoal with added accelerants.

Can a kamado stand outside in the rain?

Most can, but a cover protects the gasket, vents and stand and stops water soaking into the ceramic. Let a wet kamado dry out with a gentle fire before cooking hot.

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