EDITORIAL GUIDES
The long-form guides no manual gives you
Before you buy, light or compare. Here are the questions someone who is going to cook on ceramic for the next ten years actually asks.
Published guides
GUÍA DE COMPRABig Green Egg: analysis and complete guide
What it really is, what its ceramic is actually made of, how the EGGcessories system works, what the warranty covers and where it wins or loses against Kamado Joe. Honest analysis, no space-age myths.
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GUÍA DE COMPRAYour first kamado: the complete pre-purchase guide
Size, materials, brand and budget. Everything you have to decide before clicking Buy, told by someone who has made enough mistakes.
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TÉCNICAHow to light a kamado: the step-by-step method
No petrol, no weird tablets and no 45-minute waits. The cone method, airflow control and the mistakes that prevent 80% of the frustration.
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COMPARATIVAKamado vs gas grill: which one really suits you
Real cooking, flavour, total cost and convenience. A long comparison without paternalism so you can decide before spending 1,500 euros on either.
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FUNDAMENTOSWhat Is a Kamado: The Complete Guide
What a kamado is, how it works and what it's for: the honest guide to understanding the ceramic grill before you buy.
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TÉCNICAHow to maintain and clean a ceramic kamado
Ceramic almost cleans itself: burn-off, grates, gaskets and rust, explained with no miracle products and no needless chemicals.
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TÉCNICAWhat charcoal to use in a kamado (and which to avoid)
Quebracho or holm-oak lump wins; supermarket briquettes and chemical lighter fluid stay out. Here is what to load and why.
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EQUIPO5 essential accessories to get started with your kamado
Heat deflector, probe, lighter, cover and cast iron: what truly earns its price on day one, and what is just hot air.
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TÉCNICAKamado Temperature Control: The Pitmaster's Guide
The dual airflow system, the rookie mistake of overshooting, and why the dome thermometer lies. This is the skill that separates a beginner from a pitmaster.
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TÉCNICAUsing your kamado in winter and Levante wind
Dense ceramic makes the kamado the best cold-weather grill there is, but Levante wind and damp air demand real adjustments. Here they are, drawn from our experience on the Torrevieja terrace and from the ceramic's specs.
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NORMATIVAKamado on the Terrace? Rules and Neighbour Community
A portable kamado is rarely banned outright, but your community statutes and your town hall's by-laws have the final word. We walk through the legal framework, why it smokes far less than an open barbecue, and how to cook without falling out with the neighbour across the terrace.
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GUÍA DE COMPRAIs a Kamado Worth Buying? Real Pros and Cons
The honest decision filter, no sugar-coating: real upsides, serious drawbacks and exactly who should buy one before parting with the cash.
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TÉCNICAKamado won't heat, keeps dying or overshoots: fixes by symptom
Why it won't climb, why it dies, why it runs away, and how to bring a runaway temperature back down without ruining the cook. Diagnosis by symptom, step by step.
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TÉCNICAKamado cooking temperatures and times: a cheat-sheet by cut
The four heat zones, the technique-to-temperature table and the cut-to-internal-temp-to-time cheat-sheet. Why the probe beats the clock, every time.
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GUÍA DE COMPRAWhat Size Kamado to Buy: Inches, cm and Guests
A kamado is sized by its grill diameter. Here is exactly how many inches you need for your crowd and your cooking, without buying too small.
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TÉCNICAMinion Method and Snake Method: 12 Hours of Kamado Fire
How to build the charcoal bed to hold 110-120 °C for 8-14 hours without refueling or lifting the lid. The mother technique of low & slow, step by step.
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TÉCNICADirect vs Indirect Cooking in a Kamado: The Deflector
When to cook over the coals and when with surrounding heat, what the ceramic deflector does, and how to build the indirect zone without getting it wrong.
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MANTENIMIENTOProtecting Your Kamado from Salt and Sea Air on the Coast
Living by the Mediterranean takes a toll on your kamado's steel. Which parts suffer from salt air, how to stop rust, and how to keep it pristine for years.
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COMPARATIVABig Green Egg vs Kamado Joe vs Monolith in Spain
The three big premium brands head to head: ecosystem, cooking system, Spanish distribution and after-sales. An honest comparison to choose well.
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TÉCNICABitter smoke in a kamado: creosote vs thin blue smoke
Why smoking sometimes leaves meat bitter, and how to get that clean, bluish wisp of smoke that perfumes instead of ruining. The truth about creosote.
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IDEASWhat to Cook in a Kamado: Ideas Beyond Meat
A kamado isn't just a steak machine. Pizza, bread, vegetables, fish, rice and even dessert come out just as well. Here's how, and at what temperature.
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PREGUNTAS FRECUENTESKamado FAQ: Common Questions and Doubts Answered
The kamado's quick-answer hub: buying, lighting, cooking, upkeep and troubleshooting, with links to every deep guide for when you want the full detail.
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TÉCNICAHow to make pizza in a kamado: stone, temperature and dough
The definitive guide to baking pizza in a kamado: deflector and stone setup, preheating, dome temperature versus stone temperature, launching with a peel and the dough that survives the heat.
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