subject: Where There's Smoke There's Fire. Safety Tips for Kamado Grilling [print this page] Where There's Smoke There's FireWhere There's Smoke There's Fire. Safety Tips for Kamado Grilling
Keep Your Grill in Good Order and Stable
Make sure your Kamado grill is in good working order before you start cooking. Check that the bands and handle are tight and that your grill is on a stable surface. Most Kamado grill manufacturers make carts for each model. Some are included with their grill, while some companies offer them as an accessory. Only use the cart provided by the manufacturer because the height and diameter of Kamado grills brands vary.
Grill tables are one of the most stable places to use a Kamado grill. Some Kamado companies offer them, and there are third party companies that make grill tables for most brands. Be sure to place either ceramic feet or heat-resistant materials like stone pavers under the grill as a base.
Do not place your grill on a table, deck surface or other object even if you consider it stable and heat-resistant. The base of the grill can become very hot and it is possible to damage or burn the surface under the grill, not to mention the chance of tipping the grill over.
Avoid Touching Metal Parts of the Grill While Cooking
Metal parts, especially the top vent can become very hot depending on the desired temperature. Use flame-retardant mitts when necessary. The ceramic base and lid of your Kamado grill can get very warm, but incidental touching will not cause a burn injury even at high temperatures.
Control Your Fire
If you operate your Kamado grill above 500F, then deprive the fire of oxygen by closing the top and bottom air vents a sudden surge of invisible white heat called a "flashback" can occur if you suddenly open the grill. To prevent this, first reopen the top and bottom vents and then allow at least five seconds to pass before you open the grill.
It's also a good idea to "burp" the lid during normal cooking by opening it an inch or two before fully opening it to allow most of the contained heat to escape.
Be Ready to Extinguish Flames
If you leave the lid open the first 10 minutes after lighting the lump charcoal, it can shoot out sparks as new pieces of the charcoal ignite. The best way to control your fire when you're done cooking is to put the lid down and close the top vent and bottom draft door. As with any controlled fire, have a fire extinguisher or garden hose nearby should any combustible items catch fire nearby such as leaves or lawn debris.
For Outdoor Use Only
Set up your grill in a well-ventilated area away from buildings and overhead surfaces that could catch on fire. Never cook in a garage even if with the garage door open. It's also best to avoid high traffic areas.
Use Long-Handled Cooking Utensils
Kamado grills have the ability to generate large amounts of heat over 750F. Use barbecue utensils with long handles and mitts to avoid burns and splatters.
Wear Appropriate Clothing
When cooking with a Kamado grill, avoid loose clothing, shirt tails, or apron strings that can ignite if they become too close to the charcoal fire.
Tend Your Grill Once it is Lit
Although the fire in your Kamado grill is contained, it's important to supervise the area for the safety of yourself and others. If you're cooking at a high temperature it's best to keep your grill within eyesight.
Use a Proper Fire Starter
Paraffin-based starters are a good choice and you can even use newspaper in a pinch, but the latter can leave floating ash in the grill that could end up on your food. Another good option is using a chimney-type charcoal starter.
Electric starters are available in either a wand style or a heated coil with forced air. After the charcoal is lit it should be removed and placed on a heat-resistant surface. Always cool the starter completely before storing. Never use it in the rain or when standing on wet ground.
Never use gasoline, kerosene, lighter fluid or "instant light" charcoal in your Kamado grill. Combustible fuels can flare up and they pose a fire hazard. All the items mentioned will impregnate the porous surface of the ceramics and impart a bad taste to your food.
