While normal barbecues are best placed in areas protected from the wind in order to maintain the temperature, the kamado is independent of wind and weather thanks to its excellent insulation. Tip: If the barbecue does not have direct lighting, it is best to choose a well-lit spot. The bamboo handle of the Avantgardes from MONOLITH, for example, already has an integrated LED light that optimally illuminates the grilling surface.

To avoid heat loss, the lid should be kept closed as much as possible. It is also advisable to check the seals of the kamado grill regularly. The kamado lid stores the heat and releases it back to the food very quickly after opening and closing.
This means that opening the grill for a short time is not a problem.

It is best to use high-quality charcoal, such as MONOLITH charcoal from FSC-certified, sustainable European forests, which is free from chemicals and additives. Natural charcoal produces a more even heat. Tip: It is best to use an electric barbecue lighter and avoid chemicals completely.

The chimney effect works best on a well-cleaned grill. Therefore, keep the charcoal grate clear at all times and open the exhaust air flap well to generate the full heat.
The hot air escaping upwards draws in oxygen through the air inlet opening. A permanent supply of oxygen is necessary for clean combustion and embers.

The most important thing when grilling with a kamado grill is to experiment to find your own style - whatever the temperature. Kamados offer such a wide range of cooking techniques to discover: smoking, indirect cooking, baking, direct grilling, braising.

The storage capacity of the ceramic, the closed shape and the high-quality kamado charcoal allow you to cook at low temperatures. To do this, close the air supply and the exhaust air flap - then low temperatures of around 70-80°C can be kept constant for up to 12 hours in the Icon and up to 24 hours in the LeChef. Without adding coal!