A Guide to Your Kamado: How to Light It, What Fuel to Use, and How to Control the Temperature

The ceramic oven (or kamado) has become one of the most prized pieces of equipment among fans of wood-fired cooking. Its ability to retain heat, conserve fuel, and maintain moisture inside allows for everything from crispy pizzas cooked at high temperatures to gentle smoking sessions lasting more than eight hours.

However, to get the most out of it, there are two fundamental skills that every cook must master: lighting the fire and controlling the temperature.

Unlike a traditional grill, airflow is everything in a ceramic oven. In this guide, we'll walk you through how to light it properly, which fuel to use, and the secrets to regulating the heat with precision.

What fuel should you use in a kamado or ceramic oven?

The material the equipment is made of (high-density refractory ceramic) retains odors and flavors very well. That's why choosing the right fuel is the first step in ensuring your meals don't turn out badly.

• Good-quality charcoal (recommended): Preferably use hardwood charcoal (such as white quebracho) in large pieces. High-quality charcoal produces little ash, burns cleanly, and stays lit for several hours.
• Wood chips for smoking: You can add pieces of aromatic firewood (apple, walnut, espinillo) mixed with the charcoal to give the meats a smoky flavor.
• What you should NEVER use:
  • Flammable liquids: The ceramic will absorb the chemicals, and the taste of fuel will carry over into all your future meals.
  • Briquettes with chemical binders: They leave too much ash residue, which clogs the lower air vents.
  • Large logs as the primary fuel: Firewood produces excessive smoke with soot and very intense heat spikes that are difficult to control.

How to Light a Kamado, Step by Step

The process of lighting a kamado and controlling the temperature takes patience, but once you get the hang of it, it's very simple.

Step 1: Removing Ash and Loading Fuel

Before lighting the fire, use the “ Fire Poker ” to remove any remaining ashes from the previous cooking session so that the holes in the bottom grate are clear. Place a layer of fresh charcoal in the center of the fire pit, adding some larger pieces at the bottom and smaller ones on top.

Step 2: The Ignition Point

Use a natural fire starter (such as wax-coated compressed wood shavings or a vegetable wax cube). Open the lower air vent and the upper chimney vent all the way. Place the fire starter in the center of the charcoal pile and light it.

Tip from Tromen: Leave the oven lid open for the first 10 to 15 minutes until the center of the coals has formed solid red embers and is no longer emitting black smoke.

Step 3: Closing and Preheating

Close the lid, keeping the air vents fully open. The temperature will begin to rise rapidly. When the thermometer on the lid reads about 20 °C to 30 °C below your target temperature, it’s time to start restricting the airflow to stabilize it.

How do you control the temperature in your ceramic kiln?

Heat control in the Tromen family of ceramic smokers is achieved through the cross-draft principle:

1. Regulator / Bottom Air Inlet: Controls the amount of oxygen entering the embers and serves as the main airflow regulator.
2. Flue / Upper Chimney: Adjusts the smoke outlet and allows for more precise temperature control.

It works simply: the more you open the vents, the more oxygen enters, combustion speeds up, and the temperature rises. If you close the air intakes, you reduce the oxygen supply, combustion slows down, and the temperature drops.

Temperature ranges depending on the preparation method:

• Low Temperature / Slow Smoking (100 °C – 135 °C):
  Ideal for ribs, pulled pork, or large cuts. To achieve this, keep the bottom vent open just a few millimeters and the chimney slightly ajar.
• Medium temperature / Roasting and baking (150 °C – 200 °C):
  Perfect for whole chickens, traditional cuts of meat, or vegetables. The bottom vent should be open to one-quarter or one-half of its capacity.
• High Temperature / Pizzas and Searing (250 °C – 350 °C):
  Excellent for making stone-baked pizza in just a few minutes or searing thick cuts of meat. Air vents almost fully open.

Guide to Opening Vents

The golden rule: It's easy to raise the temperature, but hard to lower it

Since ceramic retains a lot of heat, if you let the temperature shoot up to 250 °C when you meant to cook at 120 °C, it will take quite a while to cool down.

That's why, start closing the vents before reaching the desired temperature. It’s much more practical to gradually increase the heat by opening the air vent slightly than to try to lower it once the ceramic structure has already absorbed all the heat.

Be careful when opening the lid at high temperatures

When you're cooking at temperatures above 200 °C, the inside of the oven is very hot and low in oxygen. If you open the lid suddenly, the rush of air can cause a sudden flare-up.

How can you prevent this? Open the lid a couple of centimeters to let in a slight breeze, wait 2 or 3 seconds, and only then open it all the way. When handling accessories or grates at these temperatures, it’s highly recommended to wear high-temperature gloves or appropriate gripping tools.

Which one should I start with?

Whether you're taking your first steps with an 18-inch model or making the most of the full cooking surface of our new 23.5-inch, mastering the airflow will give you total control over your recipes.

You can view the technical details of the different models in the ceramic ovens  to find the appliance that best suits your needs.

Frequently Asked Questions About Lighting the Kamado and Its Temperature

How long does it take for a ceramic oven to heat up?

It takes approximately 20 to 30 minutes from the time you light the initial fire until the pottery reaches the desired firing temperature.

Can you use regular charcoal from the supermarket?

You can use it, but it's not ideal. Regular charcoal usually contains small pieces and a lot of dust that clog the ventilation holes; it stays lit for a shorter time and produces more ash. It's better to choose quebracho charcoal in large pieces.

How do you turn off the ceramic oven when you're done cooking?

Simply close the bottom damper and the top vent completely. When the fire runs out of oxygen, it will go out on its own in a few minutes, and the remaining coals will remain intact for the next time you cook.

Why doesn't my ceramic kiln reach the desired temperature?

This usually happens for two reasons: a lack of airflow (bottom vents clogged with ash from previous firings) or poor-quality or damp charcoal. Be sure to clean the bottom before each use and keep the flue clear.