How Does a Kamado Work?
How does a kamado work? The answer to this questions lies in both the big egg shape of the kamado and the ceramic material it’s made from. These two things are the keys to explaining how does a kamado work. Also, here’s a link to my full article which describes some more about what a kamado is.
What material are they made from and why?
Kamados are made of refractory ceramic. It’s an excellent insulator and reflects heat very well. So, heat released by the charcoal is absorbed into the ceramic and then reflected back to the grill. This results in excellent fuel efficiency.
Why are kamados shaped like a big egg?
The big egg or oval shape of the kamado creates a unique current for hot air to travel. Fresh air enters through the bottom vent. It’s then consumed by the burning charcoal and the hot gases rise. Then, the shape of the kamado encourages the hot gases to circulate around the grill grates. This flow of the current of hot air cooks food evenly so that it stays juicy.
Keeping the lid closed
It’s important to close the lid during cooking. As soon as the lid is closed, the shape of the kamado creates a unique current of hot air. So, by closing the lid, there will be little heat loss and that the ceramic barbecue maintains the desired temperature. This, along with controlling the heat in your kamado, gives you great control over the cooking process.
How do I control the heat in my Kamado?
The temperature is controlled by throttling the air flow into and out of the kamado. Fresh air enters through the bottom vent. It’s then consumed by the burning charcoal and the hot gases rise by convection. So, if you let less fresh air in, the fire in the kamado will be less hot. So, by regulating the air flow, you control the temperature in the kamado. This delivers excellent control over the cooking process.
Do you have any other questions about how your kamado oven works? Send me an email and I’ll get back to you.