How does a kamado work?

The kamado is a barbecue derived from centuries-old charcoal ovens from Japan. In essence, the operation ban a kamado differs little from that of a ball barbecue, but because of its ceramic mantle, egg shape and hermetic seal, the possibilities are considerably wider, temperature control much easier and results better. In fact, you can use a kamado for all cooking techniques (even baking bread).
You control the temperature with the vents at the bottom and top (on the lid). By opening the bottom slide, you feed oxygen that fuels the fire. You determine the range of the desired temperature (for example, 100 to 200 or 200 to 300 degrees) by sliding the bottom slide open little (low temperature) or a lot (high temperature). The top slide allows you to control the exact temperature. If you want to grill or smoke indirectly with a kamado, you install an additional intermediate plate. If you want to bake a pizza or bread, use a pizza -stone.
Kamados are more economical to use than regular ball barbecues. Unused charcoal just leave it (do dispose of ashes after use) and replenish with additional coals next time.
Warning: to light the charcoal, preferably use kindling wicks. Open the bottom slider and lid wide and wait to close until the wokkels are completely burnt. Never use kindling with a chemical component to light a kamado (such as white firelighters that contain paraffin). Briquettes with a chemical binder are also out of the question. The chemical components