Free From Fire
GUIDES & TIPS
Fire starting, kamado tips, maintenance and more.
Category
Building a wood fire
Start with a small, well‑ventilated fire using kindling and natural firelighters, then gradually add larger logs to build a steady, controlled burn.
How to clean a Kamado BBQ
Cleaning a Kamado (including the Joe Classic II with split firebox) is a mix of regular ash removal, occasional deep cleans, and a high-heat burn-off. If you have a split firebox, this simply means you remove multiple ceramic segments instead of one piece during deep cleans. Done properly, this keeps airflow strong, temperatures stable, and flavour clean.
Gluten-Free Pizza Night: Resetting a Shared Oven Between Bakes
If your pizza oven last cooked a gluten dough and you’re doing a gluten-free pizza night next, here’s what’s actually proven to help—and what’s a reasonable but unverified extrapolation from appliance science, not a clinical guarantee.
Build a coal fire
Build a small well in your charcoal, light 2–3 natural firelighters in the centre, and let the fire grow slowly with vents fully open. Once the coals are established, close the lid and once you're within 50°C of your target temperature, gradually close the vents until you settle at your desired temperature.
Zone BBQ Cooking (Direct & Indirect Heat)
Great BBQ isn’t about expensive kit—it’s about control. By setting up different heat zones, you can cook gently using indirect heat, then finish over direct heat for colour and flavour. This works on anything from a Kamado to a cheap drum BBQ.
Controlling temperature in a Kamado
Use the vents to control airflow - more air increases heat, less air lowers it. Make small adjustments and give the kamado time to respond, as it holds heat very efficiently. I usually allow 15 minutes between changes in vent settings.