# How to control temperature on a kamado

Source: https://charandsmoke.co.uk/blog/how-to-control-temperature-on-a-kamado
Published: 2026-10-12
Publisher: Char and Smoke

**In short:** A kamado's temperature is set by its bottom and top vents: more air means more heat. Light a small area of lumpwood, leave the vents open until the dome is about 15 to 20 degrees below your target, then close both down gradually and let it settle for 15 minutes. Approach the target from below, because a hot ceramic body is slow to cool if you overshoot.

Kamados are famous for holding steady temperatures for hours, but new owners often struggle to get them there. The thick ceramic stores heat, so the cooker responds slowly and keeps rising after you close the vents. Once you understand that, control becomes simple. This guide covers vent settings, charcoal quantity, heat soak and what to do when you overshoot. It applies to Big Green Egg, Kamado Joe and other ceramic kamados, though vent designs differ.

## How airflow sets the temperature

Air enters through the bottom vent, passes through the charcoal and leaves through the top vent. The fire can only burn as fast as air allows, so the vents work like a throttle. The bottom vent sets the overall amount of air; the top vent fine-tunes it. Both matter, and the smallest opening sets the limit.

Because the shell and lid gasket seal well, a kamado can run very low on a tiny opening. That is why it uses little charcoal on long cooks.

## Vent starting points

Every kamado is different, and wind and charcoal change things, so treat these as starting points and note what works on yours. Temperatures are dome readings.

| Target | Bottom vent | Top vent | Typical use |
| --- | --- | --- | --- |
| Low, about 110 to 135 °C | Open a finger width or less | Barely open | Smoking pork shoulder, ribs |
| Medium, about 160 to 190 °C | About a quarter open | Partly open | Roast chicken, joints |
| High, about 230 to 260 °C | About half open | Mostly open | Grilling, pizza |
| Searing, above 300 °C | Fully open | Fully open | Steaks, short bursts only |

Rough vent positions to start from

## Step by step to a steady temperature

For low and slow cooks, give the ceramic time to heat soak. A kamado that has been stable for 30 minutes holds much better than one that has just reached the number.

1. Fill the firebox with lumpwood to the level your cook needs: just above the air holes for a short grill, higher for a long cook.
2. Light one or two spots with natural firelighters, with the lid open for about 10 minutes.
3. Close the lid with both vents fully open and watch the dome thermometer.
4. When it is about 15 to 20 °C below your target, close the bottom and top vents to your starting positions.
5. Wait 10 to 15 minutes before making another change. Adjust in small steps.
6. Add the heat deflector and food once the temperature has held for a while and the smoke runs thin and blue.

## If you overshoot

The most common mistake is letting the dome race past the target and then closing the vents fully. The ceramic holds its heat, so the temperature falls slowly and the fire may go out. Instead, close both vents to a small opening and wait. For a low cook, it can take a long time to come down, so it is better to start lower and creep up.

Opening the lid lets a rush of air in, which can flare the fire. Open it slowly, an inch first, to let the heat escape before lifting fully. This avoids a flashback, a sudden burst of flame when oxygen reaches a starved fire.

Note: Always burp a kamado: lift the lid slightly for a few seconds before opening it fully. Wear heat-resistant gloves and keep your face clear of the opening.

## Charcoal, wind and fan controllers

Use good quality lumpwood with large pieces. Small fragments and dust block airflow and make temperatures unstable. Our [lumpwood or briquettes](https://charandsmoke.co.uk/blog/lumpwood-charcoal-or-briquettes) article explains why most kamado makers recommend lumpwood. Wind blowing into the bottom vent raises the temperature, so turn the cooker or shelter it.

A fan controller clips onto the bottom vent, reads a probe and blows air as needed, which makes overnight cooks much easier. It needs power, so plan for an outdoor socket or a battery pack. Many owners only use one for very long cooks.

For meat, measure doneness with a probe in the food rather than relying on the dome. The [core-temperature table](https://charandsmoke.co.uk/tools/core-temperature-table) gives Food Standards Agency figures.

[Compare charcoal smokers](https://charandsmoke.co.uk/best/best-charcoal-smokers)

## Frequently asked questions

**How long does a kamado take to reach temperature?** Often 15 to 30 minutes for grilling and longer to fully settle for low cooks. See [how long a BBQ takes to heat up](https://charandsmoke.co.uk/blog/how-long-does-a-bbq-take-to-heat-up).

**How much charcoal should I put in a kamado?** Fill to just above the air holes for short cooks and towards the top of the firebox for long ones. Unused charcoal can be reused.

**Why does my kamado keep getting hotter?** The ceramic is still soaking up heat or a vent is too open. Close both a little and wait.

**Do I need a temperature controller for a kamado?** No, but a fan controller can help on overnight cooks.

## Buying guides on this topic

- https://charandsmoke.co.uk/best/best-charcoal-smokers
- https://charandsmoke.co.uk/best/best-charcoal-bbq-uk

## Sources

- [Big Green Egg](https://biggreenegg.co.uk/)
- [Kamado Joe](https://www.kamadojoe.com/)