Kamado Cooking 101: Common Mistakes (and How to Avoid Them)
Kamado cookers — like the Big Green Egg — are powerful, versatile, and built for everything from searing steaks to slow-smoking ribs. But they’re also different from your average gas grill, and even seasoned backyard cooks can run into a learning curve.
At WWOO Concrete Outdoor Kitchens, we help homeowners build out kamado-ready setups all the time, and we’ve seen the same mistakes pop up again and again. If you’re new to kamado cooking (or just want better results), here’s your shortcut to getting it right.
Mistake #1: Lighting the Charcoal Like It’s a Campfire
The Problem:
People often pile up charcoal, douse it in lighter fluid, and toss in a match. Not only is that overkill — it also ruins the flavor and can damage your ceramic grill.
How to Fix It:
Use a chimney starter, natural fire starters, or an electric charcoal igniter.
Open the bottom vent fully and leave the dome open until the fire is established.
No lighter fluid — ever.
This method gives you a clean-burning, even base to build on.
Mistake #2: Forgetting the Power of Airflow
The Problem:
Kamado grills hold heat extremely well, so a little airflow goes a long way. New users often overshoot their temperature and struggle to bring it back down.
How to Fix It:
Use the bottom vent to control how much air enters (more air = more heat).
Use the top vent to fine-tune and stabilize the temperature.
Sneak up on your target temp — it’s way easier to increase heat than to cool down a kamado.
Patience = control.
Mistake #3: Not Letting the Grill Preheat
The Problem:
Kamados are thick and insulated, which means they take time to come fully up to temperature — not just the air, but the ceramic walls and the cooking grates too.
How to Fix It:
Give your kamado at least 20–30 minutes to preheat.
Use a grill thermometer at grate level for accuracy (dome thermometers can be misleading).
This is especially important for pizza, baking, or searing — where consistent heat is everything.
Mistake #4: Cooking Everything Over Direct Heat
The Problem:
Many kamado newbies treat it like a traditional grill, tossing everything directly over the coals. That leads to flare-ups, charred outsides, and undercooked centers.
How to Fix It:
Use a heat deflector plate (like the ConvEGGtor) for indirect cooking.
Divide your grill into direct and indirect zones — sear over direct heat, then move to indirect to finish cooking.
Think of your kamado as a grill, oven, and smoker — not just a flame machine.
Mistake #5: Skipping Regular Maintenance
The Problem:
Kamados are built to last, but they still need occasional cleaning. Ash buildup can block airflow and mess with your temperatures.
How to Fix It:
Remove ash from the bottom after every few cooks.
Clean the grates with a stiff brush after each session.
Once or twice a year, do a full clean-out and inspect your gaskets.
A little upkeep keeps performance high and cooks consistent.
Kamado cookers unlock some serious outdoor cooking magic — but they reward cooks who take the time to learn their rhythm. Avoid these common mistakes, and you’ll enjoy:
Better flavor
More consistent results
A more fun (and relaxed) cooking experience
At WWOO Concrete Outdoor Kitchens, we design kamado-friendly setups that make these ceramic beasts easy to use, clean, and enjoy — with built-in cut-outs, heat-safe surfaces, and custom storage.
Want to upgrade your space for the ultimate kamado experience? Reach out to us, or stop by our showroom at 121 Penn St. in El Segundo.
