Using the Kamado for the first time
The Kamado from YAKINIKU is a culinary all-rounder. With this multifunctional grill, you can prepare countless dishes. From pulled pork to pizza, this Kamado can do it all. After assembly, you will want to use your Kamado for the first time. There are a number of important things to bear in mind if you are a beginner. These tips and tricks are listed below.

The essentials 
To ensure that your first time with the Kamado goes without a hitch, good preparation is key. Before you light the Kamado for the first time, there are a number of essential products which you need.

Charcoal | When cooking on the YAKINIKU Kamado, you want your charcoal to burn long and well. Good charcoal is very important for the taste of your dishes. Our favourite charcoal for the Kamado is BBQ Flavour Marabu. Marabu charcoal burns long, even at high temperatures, and develops very little smoke due to its complete carbonisation. This charcoal contains no chemical additives or fuels and is 100% natural. A real must-have if you are going to use the Kamado for the first time. With the YAKINIKU Kamado, you can easily reuse your charcoal. After use, close the upper and lower slides and close the lid. The charcoal will now extinguish automatically.

Fire lighters | Another indispensable product when using the Kamado for the first time are fire lighters. At YAKINKU, we use BBQ Flavour Wood Wool Fire Lighters to light the charcoal. These fire lighters are very easy to use and odourless. Wood Wool is an ecological product made of wood shavings and dipped in a vegetable wax. 

BBQ Gloves | You want to avoid burning your hands the first time you use the Kamado bbq. When the Kamado is at temperature, place the various grids in the Kamado. This is a very dangerous job without the right gloves. Do you want to use your Kamado safely the first time? Check out our complete range of heat-resistant gloves.

 

Lighting the Kamado for the first time
Together with the Marabu charcoal, Wood Wool Fire Lighters and your heat-resistant gloves you are all set to light your Kamado for the first time. We would like to give you all the tips and tricks on how to do this.
1 You start by opening the lid of the Kamado. Then remove the grill.
2 Fill the YAKINIKU Kamado with charcoal up to the round air vents. Note: never fill up to the top of the coal basket. 
3 Open the ventilation slider at the bottom and the daisy wheel on top to the maximum. 
4 Light 3 to 4 Fire Lighters and place them in the middle of the charcoal. When lighting the Kamado for the first time, make sure to distribute the Fire Lighters evenly.
5 Close the lid and allow the temperature of the Kamado to rise. 
6 Wait until the YAKINIKU Kamado reaches 150°C before you insert the cooking grid or other accessories. Curious about all the different grids and other bbq accessories? View the full range here.
7 When the thermometer indicates the desired temperature (normally between 150°C and 200°C), you should reduce the ventilation by putting the daisy wheel and ventilation slider in the right position. Heating up the Kamado takes no more than twenty minutes. If necessary, you can control the temperature even more precisely afterwards. A gap of 0.5 cm at the top and bottom is the most common setting. The larger the opening, the higher the temperature. 
8 As soon as the thermometer indicates the desired temperature, you can start grilling. 
9 After barbecuing, both ventilation holes should be closed to extinguish the fire. The fire will extinguish quickly and the YAKINIKU will cool down slowly. Do not try to move the YAKINIKU until it has cooled down.

ATTENTION!
Lighting your Kamado for the first time can be dangerous. When working with higher temperatures (from approx. 200 °C), you should always let the lid "burp" carefully. By this we mean that you first open the lid slightly so that little air can get in. Then, you can gently open the lid all the way. If the lid is opened completely straight away, oxygen will get to the accumulation of gas. This can lead to enormous flames, also called backdraft.

 

Kamado first time | Cleaning

After using the Kamado for the first time, it is important that you maintain it properly. Follow some basic maintenance instructions that will keep your grill looking good for years and help you grill better. Would you like to see some pictures of how to clean your Kamado after your first use? Watch the video here.

• For proper airflow and better grilling, remove accumulated ash and old charcoal from the bottom of the kettle and ash pan before using. Before you do that, make sure that all charcoal is completely extinguished and the grill cooled down after the first lighting of the Kamado. 
• You may see "paint-like" flakes on the inside of the lid. During use, grease and smoke vapours slowly oxidise into carbon and are deposited on the inside of the lid. Brush the charred grease from the inside of the lid with a stainless steel grill brush. To minimize more buildup, wipe the inside of the lid with a paper towel after grilling while the grill is still warm (not hot). 
• If your grill is used in a particularly harsh environment, you will need to clean the exterior more often. Acid rain, chemicals and salt water can cause rust on the exterior. YAKINIKU recommends wiping down the exterior of the grill with warm soapy water. Then rinse the exterior surfaces and dry them thoroughly. 
• Do not use sharp objects or abrasive cleaners to clean the exterior of your grill. 
• Do you want the best result when cleaning your YAKINIKU Kamado? Use the cleaning kit.