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Arrange Your Charcoal Properly

If you’re using natural lump charcoal, place the larger lumps toward the bottom. That way, ash from smaller pieces will have less opportunity to restrict airflow into the grill’s fire ring, resulting in a consistent, even burn.

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Ignite the Middle of the Charcoal

When igniting charcoal in a kamado, place and light a firestarter in the middle of the charcoal. With the lid and vents wide open, wait until you have a softball-sized amount of burning coals, then close the lid and manage the airflow with the vents. This will ensure you ignited a manageable amount of fuel. You want a steady, slow burn that will slowly spread outward through over time.

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Choose Chips or Chunks

Both wood chips and wood chunks work great in a kamado grill but should be treated differently. Since they’re small, dry wood chips tend to burn too quickly. Soak them in water first to get a slower, smoky burn. Chips should be evenly distributed over the charcoal to produce a longer smoke and are ideal for adding flavor to shorter cook times, such as when grilling steaks or pork chops.

Wood chunks, on the other hand, do not need to be soaked. Place them around the outer edge of the fire bowl/ring so they burn slowly as the coals spread, leading to a long-lasting cook filled with smoke flavors.