Welcome to The Backyard Blog! My name is Austin Veteto, that’s “Veh-dih-toe,” and I’ll be one of a few different contributors here. At Vision Grills we’ve noticed that, outside of warranty communications, we don’t get much of an opportunity to communicate with you. With this blog, we can share with you some of the best things we’ve learned about Kamado cooking and you can, in the comments section below, do the same! The overarching goal of this blog is to share and exchange great information. We know that you are a wealth of information, so please join the conversation below and we can all get better at our craft. Posts will range widely from heavy-hitting topics like getting a brisket right every time (yes, that’s a heavy-hitter) to lighter topics like accessory recommendations and fun cooking tips. Over the course of the blog, various members of our Vision Grills family will be introducing themselves as well, so there’s a lot to look forward to – stay tuned!
“So, Austin, where’s all this great information you keep talking about” you ask? Well, I couldn’t think of a better way to kick off The Backyard Blog than by sharing a few of my favorite tips and tricks as a primer course in Kamado basics.
Grill aside, lump charcoal is the best tool at your disposal. It is important to know the capabilities and behavior of the charcoal, as it is fundamental to grilling success. Practice makes perfect, but here are a few quick tips to make your life easier:
- Fill the fire bowl up about an inch over the air holes to eliminate the need to add extra charcoal during long cooks. Try to put the bigger lumps toward the bottom, as ash from small pieces can lessen air flow and lower temperature.
- Grill temperature largely depends on the amount of lit charcoal. For lower temperatures, light fewer pieces. Do this by keeping a tight rein on air flow (more on that in the next section).
- Lump charcoal can be reused. If, after shutting down your grill (by closing both top and bottom vents), there are still lump pieces left over, they can be relit for the next use.
- Do not use lighter fluid or any chemicals/accelerants in your Kamado!
Arguably, the most challenging part of Kamado cooking is mastering the art (yes, art) of temperature control. While many factors affect temperature, there are a few steadfast rules that should keep you on track.
- Once your charcoal is burning on its own, set the vents for the temperature at which you plan to cook. Pro tip: Aim low. It’s much easier to raise than lower the temperature.
- The top vent profoundly affects air flow; use it for larger temperature adjustments, while relying on the bottom vent(s) for smaller adjustments.
- Strive to keep the lid closed as much as possible. Excessive oxygen can create a very hot fire, making it difficult to manage temperature.
Please join the conversation below. We would love to hear your thoughts on this post and what you’d like us to focus on in the future! For specific question or concerns, head over to our Contact Us page or send an email to firstname.lastname@example.org
Austin Veteto is a 25-year-old college graduate who loves the outdoors and singing with his internationally-acclaimed a capella group. Austin’s time at Vision Grills is divided between experimental cooking, editing, copywriting, and customer service.