Burn Clean Procedure for your Kamado

A high burn clean on a kamado grill involves heating the grill to a high temperature to burn off any residual grease, food particles, or other debris. Please exercise extreme caution when doing this procedure and burp the grill as necessary to avoid any flashbacks.

Here are the steps to do a high burn clean on a kamado:

1) Remove any excess debris: Before starting the high burn clean, remove any excess debris from the grill using a grill brush or scraper.

2) Light the charcoal: Fill the firebox with charcoal and light it using an electric charcoal starter or lighter cubes. Allow the charcoal to burn until it is fully lit.

3) Increase the temperature: Once the charcoal is fully lit, adjust the vents to increase the airflow to the fire, which will increase the temperature inside the grill. Aim for a temperature of 450-500°F.

4) Let it burn: Allow the grill to burn at this high temperature for 30-45 minutes. This will burn off any residual grease, food particles, or other debris that may have accumulated on the grill grates or inside the grill. You can leave it on for an additional 30 minutes if you haven’t done this procedure in years and consider your grill to need a deeper clean.

5) Let the grill cool: After the high burn clean, close the vents on the grill and allow it to cool completely before removing the ashes and cleaning the grill grates. We recommend doing an internal cleanout following this procedure to clear out all the airways and ensure all ashes and debris are then removed from the grill.

It’s important to note that a high burn clean should only be done periodically (probably once a year at the beginning of Spring to last you through the Summer, Fall, and Winter), and not after every use, as it can accelerate wear and tear on the grill components. For routine cleaning, a grill brush, scraper, and warm soapy water can be used to clean the grill grates and interior of the grill.