What are the most important tips for a new kamado bbq?
Take it easy with a new kamado: don't fire the first few sessions higher than 180 degrees on the lid and never use a chimney starter or chemical firelighter blocks. After a few bbq sessions, retighten all bolts and screws, and let your kamado warm up gently in damp or cold weather before firing it up high. This prevents damage to the ceramic and gives you years of enjoyment from your Grill Bill.
- Not higher than 180 degrees on the lid for the first 5 times
- Use charcoal with firelighters, not a chimney starter or spirits
- Retighten bolts and screws after a few uses
- Leave a layer of ash for an even airflow
- Warm up gently in damp or cold weather to prevent thermal shock
Anyone who loves their Grill Bill kamado BBQ keeps it nice and clean and does regular maintenance, just like you (should) do with your car or bike. Some Grill Bill owners even talk to their Bill and say sweet things after another lovely meal. A bit of love, that matters.
The Ceramic of Your New Kamado
The Grill Bill is made from the best ceramic you can find and even comes from the same factory as a very well-known American brand; the Kamado Joe, so quality is guaranteed.
Once you've taken your Grill Bill kamado out of the box and assembled it, you naturally want to cook loads of tasty things straight away. And really crank up your kamado to see what your Bill has got. That's fine of course, but there are a few things to watch out for. “Better Safe than Sorry”
1. The first 5 times
The ceramic and the metal need to get used to each other and settle in, so be a bit careful the first 5 times and don't fire it higher than 180 degrees Celsius.
Keep in mind that the temperature on the lid differs from the temperature at grate level. 180 degrees on the lid quickly becomes 200/220 degrees at grate level.
At 160 degrees on the lid, it's 180 degrees at grate level.
Tip: No pizzas for the first 10 times, pizzas need a high temp. to bake. Wait with this until the kamado has been used properly a few times.
2. Lighting the charcoal
Do NOT use a chimney starter, which is often used with a Weber, because the coals get too hot too fast in the kamado, this can cause thermal shock. This can crack the firebox, fire ring or even the dome, which also voids your warranty.
Always use charcoal combined with firelighters or an electric firestarter, so the coals heat up evenly and the kamado can gradually get used to the temperature.
3. Chemical rubbish
Those white firelighter blocks, briquettes and spirits are old news now, with your Grill Bill you're a real pitmaster now. So say goodbye to kids' toys. These products are chemical and the smell of this rubbish soaks right into the ceramic. You don't want that, because you just want lovely food without a chemical aftertaste.
4. Bolts, nuts and screws
Retighten all bolts, nuts and screws again after about 3 bbq sessions. The heat makes the ceramic and metal move, so the screws and bolts can become a bit loose. Check this regularly afterwards too. Also the little screw under the daisy wheel.
5. Damp is a kamado killer
Has it been damp and cold outside or have you not used your kamado for a few days? Let it warm up gently! That way the moisture can evaporate slowly and you prevent damage to your kamado. Preferably 50 to 60 minutes at a maximum of 100 degrees, or until the moisture has evaporated. So take it easy if you want to barbecue at a high temperature (above 170 degrees).
Water vapour from your top controller, or condensation dripping from your kamado? Then take it easy when firing up.
6. Leave ash behind
Always leave a layer of ash in your Grill Bill, this gradually raises the temperature because the airflow is blocked slightly.
7. Burning off
Don't be tempted by wild internet stories about burning off and deep cleaning. Preventing damage is better than replacing! Burning off; a temperature of 250 degrees is perfectly fine, half an hour at this temperature and your kamado is clean again. The ceramic doesn't need to turn completely white. For us this is often a sign of too high a temperature.
8. Cremation mode
Baking pizzas; this doesn't need to be at 350 degrees, often your base is already burnt before your toppings are done. A temperature of 250, max 280 degrees is good.
Keep in mind that your thermometer on the lid differs compared to the temperature at grate level.
180 degrees on the lid is 220 degrees at grate level. The hotter it gets, the bigger the difference.
9. Ceramic parts
Working at a high temperature? Then place the heat deflector, grate and or pizza stone in the kamado while it's still under 120 degrees, so everything can warm up gradually and you prevent thermal shock and damage to the parts.
10. Fresh charcoal
Use fresh charcoal if you haven't used your kamado for a while, charcoal holds on to moisture and you can't use that for a fire, right?
Pro tip: Maintenance
The kamado is built to stand outside in all weather. That doesn't mean you never need to check on it otherwise. Maintaining your kamado not only keeps everything looking good for longer, it also means more years of enjoyment from your Grill Bill.
Do these rules only apply to Grill Bill?
No, whether you have a BGE, Primo, Kamado Joe, or a Bastard. These rules apply to every kamado. Take good care of your gear, that way you get the most enjoyment out of your kamado for the longest time, and we don't get any unhappy customers.
