It's not advised to use a charcoal starter in a kamado and more so with a cheaper kamado. The high temperatures of the chaircoal is to sudden and make the ceramic ehm...in dutch we say 'startle'. This results in miniscule cracks in the ceramic and shortens the lifetime to an eventual big crack. This is even more so the case with the cheaper kamado's. So either a lot of the big-bbq-ers are over concerned or you're not doing wise using this.
That's what I thought. Dropping red hot charcoal in a cold ceramic basket is a recipe for cracks I bought the Aldi mini kamado 2 weeks ago for an irresistible € 99,99 It's not the exact same model btw. No hussle with an external charcoal fire starter, just put charcoal in the basket, put a fire starter in the middle, ignite it with a gas lighter and grab a beer. Leave the kamado lid open untill the charcoal is glowing with some white residu on it. ( appr. 20 minutes) Close the lid and leave both the air intake and chimney open for max airflow. Grab a second beer and relax. Let the kamado do its thing and watch the gauge. From the moment the kamado is sh*t hot, you can adjust the internal temp with both the intake and chimney and introduce the meat and/or vegetables. Sure, this tiny egg is a bit harder to reach and maintain a steady temp but that's ok, given the price. Next challenge is to find accessories such as plate setter/ heat deflector for indirect coocking. I'll get there 'red neck style'. Enjoy your meal ( eet smakelijk/vret oe er vast in/ selamat makan/bon apetit/vul iets in...🙂
Hi mate. I was wondering if you can post a video about how to season it on a first day. I was told it is very important not to crack ceramic later on. I’ll buy Lidl Mini Kamado.
Thanks for the reply but I can only go off my own experience with this particular model: 2 mini kamado's, over 30 cooks in each and not a single sign of any damage or cracking. Also, plenty of friends have bought these (before they sold out), have followed this advice after almost giving up on the things and not one has said their kamado's have cracked (just one failure as a result of this advice and I would have taken down the video). So, just from my experience alone, over 150 fired set and not one crack. The ONLY failure I'm aware of from a friends experience was last month when they washed the Kamado to get it ready for a family birthday (left water in the base) and experienced a very heavy frost a couple of days later (-7 degrees C). The outer structure of the Kamado split in two. Biggest complaints by far with these mini kamado's (and from the messages I've received) are not being able to get to a cooking temp or maintaining one and being already damaged in transit. This is of course just my experience with this particular brand
@@sadie1150 Light the charcoal from the outset in the kamado and raise the temperature more slowly, even a small amount will help. Using a charcoal starter is a good idea, but add this to charcoal that is already burning, and after kamado has been allowed to heat up gently. Using a charcoal starter will really help to raise the temperature, but may increase the risk of the ceramic heating too quickly and cracking if it is put directly into a cool kamado..
I personally use 2 natural fire lighters, and put them lut under the perforated disk. Then put the disk on, then load up with charcoal. It lights up a treat. No messing about, works the same way as the chimey used in the video without the risk of shocking the ceramic bits.
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It's not advised to use a charcoal starter in a kamado and more so with a cheaper kamado. The high temperatures of the chaircoal is to sudden and make the ceramic ehm...in dutch we say 'startle'. This results in miniscule cracks in the ceramic and shortens the lifetime to an eventual big crack. This is even more so the case with the cheaper kamado's. So either a lot of the big-bbq-ers are over concerned or you're not doing wise using this.
That's what I thought.
Dropping red hot charcoal in a cold ceramic basket is a recipe for cracks
I bought the Aldi mini kamado 2 weeks ago for an irresistible € 99,99
It's not the exact same model btw.
No hussle with an external charcoal fire starter, just put charcoal in the basket, put a fire starter in the middle, ignite it with a gas lighter and grab a beer.
Leave the kamado lid open untill the charcoal is glowing with some white residu on it. ( appr. 20 minutes)
Close the lid and leave both the air intake and chimney open for max airflow.
Grab a second beer and relax.
Let the kamado do its thing and watch the gauge.
From the moment the kamado is sh*t hot, you can adjust the internal temp with both the intake and chimney and introduce the meat and/or vegetables.
Sure, this tiny egg is a bit harder to reach and maintain a steady temp but that's ok, given the price.
Next challenge is to find accessories such as plate setter/ heat deflector for indirect coocking.
I'll get there 'red neck style'.
Enjoy your meal ( eet smakelijk/vret oe er vast in/ selamat makan/bon apetit/vul iets in...🙂
Cool
Hi mate. I was wondering if you can post a video about how to season it on a first day. I was told it is very important not to crack ceramic later on. I’ll buy Lidl Mini Kamado.
Is it ok to use the Kamado without the tripod stand on a stone or metal (zinc) surface?
I can't find a heat deflector for this size. Have you?
👍👍👍👍👍
👍🏻
Do you know what sized pizza stone to order for the aldi mini kamado?
this method will shock the ceramic and cause it to crack!
Thanks for the reply but I can only go off my own experience with this particular model: 2 mini kamado's, over 30 cooks in each and not a single sign of any damage or cracking. Also, plenty of friends have bought these (before they sold out), have followed this advice after almost giving up on the things and not one has said their kamado's have cracked (just one failure as a result of this advice and I would have taken down the video). So, just from my experience alone, over 150 fired set and not one crack. The ONLY failure I'm aware of from a friends experience was last month when they washed the Kamado to get it ready for a family birthday (left water in the base) and experienced a very heavy frost a couple of days later (-7 degrees C). The outer structure of the Kamado split in two. Biggest complaints by far with these mini kamado's (and from the messages I've received) are not being able to get to a cooking temp or maintaining one and being already damaged in transit. This is of course just my experience with this particular brand
Just about everyone I know with one says never do this or you will crack the fire bowl....even if cured.
What's the correct way?
@@sadie1150 Light the charcoal from the outset in the kamado and raise the temperature more slowly, even a small amount will help. Using a charcoal starter is a good idea, but add this to charcoal that is already burning, and after kamado has been allowed to heat up gently.
Using a charcoal starter will really help to raise the temperature, but may increase the risk of the ceramic heating too quickly and cracking if it is put directly into a cool kamado..
I personally use 2 natural fire lighters, and put them lut under the perforated disk. Then put the disk on, then load up with charcoal. It lights up a treat. No messing about, works the same way as the chimey used in the video without the risk of shocking the ceramic bits.
Dont put hot coal like this, especially in cooler climates