Regulating the temperature

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Regulating the temperature of a Kamado, how exactly do you do that? If you're using a Kamado for the first time, it takes some practice. The more often you grill, the more skill you'll develop. We’re happy to help you get started with some tips on managing the temperature. You can easily read the temperature on the robust thermometer located on top of the lid.

You can control the temperature of your YAKINIKU® Kamado using two air vents. At the bottom, there’s the ventilation slider. This slider features several small holes, allowing you to set the general temperature level. By opening or closing this slider, you can adjust the temperature to around 100, 150, 200, or 300°C.
The top vent, called the daisy wheel, allows you to make fine adjustments. This means adjusting by tens of degrees at a time. Want to increase the temperature slightly? Simply open the daisy wheel further. To lower the temperature, close the daisy wheel a bit more.

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If you want to cook at a low temperature, it’s best not to add too much charcoal to your Kamado. Using a larger amount of charcoal will cause the temperature to rise quickly and become too high.

By closing both air vents completely, you shut off the Kamado from oxygen. This will extinguish the coals, allowing you to reuse them next time – super convenient!
If you want to use your Kamado to keep dishes warm, close the top vent completely and leave the bottom vent slightly open. This allows a small amount of oxygen to continue flowing, keeping the Kamado warm. To keep food warm, your YAKINIKU® should be around 50°C.

Want to cook overnight? In that case, it’s important to fill the charcoal basket to just below the rim. Once the Kamado reaches the desired temperature, close both vents almost completely.

Maintaining a Constant Temperature in Your Kamado

Close the lid: As soon as the charcoal is burning well, close the lid to maintain heat.
Control the airflow: The temperature inside a Kamado is primarily regulated by airflow. There are two main components:

Bottom vent (air intake): Controls how much air enters the Kamado from below.
Top vent (chimney/damper): Regulates how much air escapes from the Kamado.

Start with both vents fully open to bring the Kamado up to temperature quickly. Once you're close to your target temperature, gradually reduce airflow:

For high temperatures (250°C and above): Keep the bottom vent almost fully open and the top vent open slightly more.
For medium temperatures (150-250°C): Keep the bottom vent partially open and the top vent partially closed.
For low temperatures (below 150°C): Keep both vents nearly closed, allowing just enough air through to keep the fire burning.

Maintain the Temperature

Refill charcoal in time if needed: For long cooking sessions, like smoking, it may be necessary to add more charcoal. Do this quickly and efficiently to minimize heat loss.
Keep the lid closed as much as possible: Every time you open the lid, the Kamado loses heat and allows extra oxygen in, which can cause temperature fluctuations.

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