Your kamado grill - a world of culinary possibilities

Ceramic is the main material for MONOLITH kamado barbecues because it offers excellent heat insulation and retention properties. The thick ceramic walls effectively retain the heat in the grill, resulting in an even temperature distribution and minimizing fuel consumption.

In addition, ceramic is resistant to the high temperatures reached when grilling and offers a longevity that metal grills often cannot match. The insulation also ensures that the outside of the grill gets less hot, which increases safety when grilling.

The MONOLITH Kamado is characterized by its versatility, efficiency and durability. It can be used for a variety of cooking methods, including grilling, smoking, baking and even steaming, making it a complete outdoor kitchen.

Its unique ceramic design allows for precise temperature control that can be adjusted for different cooking requirements. In addition to its functional superiority, the MONOLITH Kamado's stylish and robust design adds aesthetic value to any outdoor area.

The temperature of a kamado barbecue is regulated by adjusting the air supply and the flue. Increasing the air supply increases the heat, while reducing the air supply lowers the temperature. To increase the temperature, open the lower valve (air supply) and the upper valve (flue) wider.

To lower the temperature, narrow these valves to reduce the air circulation. Fine adjustment of these valves enables precise temperature control for different cooking methods.

A range of accessories are suitable for maintaining your Kamado barbecue. A cover protects the barbecue from the weather when it is not in use. An ash shovel and an ash vacuum cleaner make it easier to remove ash and residual charcoal.

Barbecue brushes are helpful for cleaning the grill after use. It is also recommended to use special care products for ceramics to maintain and protect the outside of the barbecue. In addition, a stone lifter can be useful to safely move hot stones or grates.

Lighting a kamado grill takes a little practice, but with the right steps it's a simple process. Here is a step-by-step guide:

1. Preparation: make sure the grill is clean and old ash residue has been removed. This helps to ensure good air circulation.
2. Fill with charcoal: Fill the firebox with high quality charcoal. We recommend the use of MONOLITH charcoal for optimum results, as it burns evenly and generates a high heat.
3. Place lighting aids: Spread a few kindling aids (e.g. natural wood wool or ecological kindling) on top of the charcoal. Avoid liquid kindling as it can affect the taste and smell of the food.
4. Lighting: Light the kindling with a long match or a barbecue lighter. Leave the lid of the Kamado barbecue open during this initial phase to maximize the air supply and start the fire.
5. Wait for initial heat development: After the lighting aids have ignited the charcoal and a stable fire is established, wait a few minutes for the charcoal to start glowing. This usually takes 10 to 15 minutes.
6. Regulate the air supply: Now close the lid of the barbecue and fully open both the lower ventilation valve and the upper exhaust valve to promote heat development. The exact positioning of the valves depends on the desired temperature.
7. Set the temperature: Once the grill has almost reached the target temperature, start fine-tuning the valves to stabilize the temperature. Reduce the air supply to lower the temperature or increase it to raise the temperature.
8. Grill: Once the desired temperature is stabilized, the grill is ready for the food.

Never use alcohol or gasoline to light the grill, as this is dangerous and can affect the quality of the food. Learning the optimum settings for air supply and exhaust may take some trial and error.

Each kamado grill may behave slightly differently, so experience is the best teacher.

Remember that a kamado grill has excellent heat retention, so it is important to increase the temperature slowly to avoid overheating.

Meat, CO2 and climate change - these are the first three terms that come to mind when you think of "sustainability". As a manufacturer of charcoal barbecues, we are aware of the responsibility we carry on our shoulders. Since our foundation, we have dedicated ourselves to the challenge of making the world around MONOLITH as sustainable as possible. Not least because the topic is also a personal concern for Managing Director Matthias Otto and his team. But how exactly do we take care of energy efficiency, sustainability and CO2 neutrality? The answer to this is threefold.

While many gas and charcoal barbecues wear out after just a few years (or even months) and have to be disposed of when in doubt, every MONOLITH Kamado is a purchase for life. The ceramic body lasts forever without external influences, while the high-quality stainless steel fittings and the new Pro Series 2.0 sealing rings do not rust even after years of outdoor use.

In addition, as a ceramic grill, the MONOLITH consumes extremely little charcoal because the energy generated during combustion is effectively converted into usable heat, absorbed by the ceramic and stored there for a long time. Which brings us to point 2 of our answer:

When choosing the right charcoal, quality, durability, efficiency and taste are the most important factors. With these aspects in mind, we have developed MONOLITH barbecue charcoal together with an innovative German company. The company mainly produces charcoal as a feed additive, which is why this charcoal meets the highest standards of purity and climate-neutral production. Our charcoal is made exclusively from sustainably sourced oak wood from certified German forestry.