Personne retirant une pizza cuite au barbecue Kamado Forest Grill à l’aide d’une pelle, dans un jardin.

Start your Forest Grill kamado

First steps, tips and adjustments for a successful start.

The kamado is a barbecue that allows you to perform different types of cooking in a single appliance. You can grill, roast, smoke, bake, and even make pizzas or bread by using the Forest as a bread oven.

Step 1

To light the kamado, use firelighters that you place at the heart of a charcoal fire (preferably of natural origin for better combustion).

Step 2

Open the lower vent of the Kamado wide to create an airflow and achieve the draught in the Forest. Then ignite the firelighters so that the charcoal becomes incandescent.

Step 3

Leave the lid open while the embers glow. It takes about 10 minutes to reach 150°C, 15 minutes for 200°C, and 20 minutes for 250°C. From this point, you can close the kamado lid and start using it.

Your Forest is ready to be used!

Depending on the cooking method you wish to use, you can precisely adjust the temperature inside the Forest by manipulating the air intake vent at the bottom of the kamado as well as the chimney at the top of the kamado lid.

The more the bottom vent and the chimney are open, the more the Forest will increase in temperature.

Once the desired temperature has been reached, it is recommended to keep the Forest closed as much as possible.

This helps to retain the heat and maintain a stable temperature inside.

Some examples of dishes you can prepare with the Forest Grill:

Grill

150°C - 250°C

Baking pizzas

250°C - 350°C

Roast

150°C - 250°C

Bake

150°C - 250°C

Hot smoking

100°C - 150°C

Cold smoking

0°C - 50°C

Mastering the temperature of your kamado

Controlling the temperature is one of the key aspects when using a kamado. Unlike a traditional barbecue, the Forest behaves like a constant heat oven: once the ceramic is hot, it distributes the heat evenly and deeply.

To increase the temperature:

  • Open the lower vent further (air intake).
  • Open the upper chimney slightly more (air outlet).

To reduce it:

  • Gradually close the chimney, then adjust the lower vent in small increments.

    It is often more effective to let the temperature drop gently, rather than stifling it completely all at once.

Tip:

Always wait 2 to 3 minutes between each adjustment to allow the temperature to stabilise. The kamado reacts with inertia, which is what gives it its precision.

Which charcoal to use?

The choice of charcoal plays a major role in:

  • the quality of the cooking,
  • the stability of the temperature,
  • and the final flavour.

To achieve a clean, stable, and long-lasting fire:

  • opt for large calibre lumpwood charcoal, such as oak, beech, or fruit woods.
  • avoid charcoal that is too small or dusty, as it burns too quickly and stifles the airflow.

Direct and indirect cooking

Your Forest allows you to switch from one cooking mode to another in just a few seconds.

Direct cooking (grilling)

The grill is just above the embers.

Ideal for:

  • meats
  • grilled vegetables
  • seared fish

Indirect cooking (like an oven)

A deflector or a pizza stone is placed under the grill to create a barrier between the flame and the food.

Ideal for:

  • free-range chicken
  • breads, pizzas, slow-cooked dishes
  • long-cooked meats (ribs, pulled pork)

This is what makes the kamado an extremely versatile appliance.

Mistakes to avoid for your first uses

  • Do not fill the kamado with charcoal to the brim: it is better to increase gradually.
  • Do not add liquid to the bowl (risk of thermal shock).
  • Do not open the lid too often: this disrupts the stability of the fire.
  • Do not use chemical or liquid firelighters: this alters the flavours.

Your Forest is designed to be simple, stable, and efficient: accompany it, do not force its temperature rise.

After cooking: maintenance and longevity

Once cooking is finished:

  • Completely close the lower vent and the chimney to smother the embers.
  • Allow to cool completely before emptying the ashes.
  • Clean the grill while hot with a stainless steel or brass brush.

A protective cover is recommended to preserve the ceramic and metal parts over time, especially outdoors.

With proper maintenance, a kamado is a device designed to last for many years.

Just starting out? Here are some simple recipes to begin with

  • Quickly grilled steaks (direct cooking, 220–250°C)
  • Whole roast chicken (indirect cooking, 170–190°C)
  • Neapolitan pizza (pizza stone, 300–350°C)
  • Pork ribs slow-cooked (110–130°C, lid closed)

Each cook is an opportunity to understand and feel the kamado.

Conclusion: mastering your Forest means mastering fire

The kamado Forest Grill is much more than a barbecue.

It is a versatile cooking instrument, capable of offering:

  • power,
  • finesse,
  • consistency,
  • and incomparable flavours.

By understanding the airflow, the choice of charcoal, and the importance of the closed lid, you will be able to cook simply and perfectly, from everyday meals to special occasions.