Make room for a long cook.
Planning a weekend around the grill? Keep a 9 kg bag of Marabu ready for the next session.
Fire it up.
The first spark. The glow of charcoal. Something delicious on the way. Get to know the small choices that make a big difference before the food meets the grill.
LET’S GET STARTED
A LITTLE SUMO KNOW-HOW
Build the fire. Set the mood.
A relaxed evening at the grill starts before anyone sits down. Give your fire a little attention now and leave yourself more time for the cooking, the conversation and that first unforgettable bite.
This guide is for ceramic kamado grills. Using a Hibachi? Follow its own lighting instructions and choose charcoal suited to your table grill.
- Technique
- Lighting charcoal
- Setup
- Airflow & heat
- Level
- Start here
Give your fire room to breathe.
Start with a completely cold grill. Clear away old ash and check that the air openings are unobstructed before adding charcoal. Set up outdoors on a stable, non-combustible base, away from anything that can catch fire.
Why it matters
Air feeds the fire. An open path through the charcoal helps the grill respond when you adjust the vents.Start with the menu.
A quick sear or a slow afternoon cook? Choose your recipe first, then arrange the cooking setup and target temperature around it.
- Apple galette Crisp pastry, soft apples and warm cinnamon. Bake a rustic galette over indirect heat, then serve it warm with homemade…
- Vegetarian lasagne Layers of vegetables, creamy cheese sauce and a golden top. Give this comfort-food classic a place on your kamado and…
- Butter-roasted chicken Garlic and herb butter under the skin, a steady fire and a slow turn on the spit. Carve at the…
- Asian-style pork Albin Wessman pairs gently cooked pork neck with bright pickles, plum glaze and warm Chinese pancakes.
- Grilled pointed cabbage Char the outer leaves, reveal the sweet cabbage beneath and finish with a generous scattering of herbs and crunch.
- Yakiton pork skewers Thin pork belly, yakitori glaze and the close heat of the coals. Keep turning, keep brushing and serve as a…
- Smoked Christmas ham A Swedish Christmas centrepiece with a gentle smoke and a crisp mustard finish. Use an uncooked cured ham and follow…
- Saffron pot bread Bake a fragrant Christmas loaf in a cast iron pot. A covered first bake gives way to an uncovered finish…
- Rotisserie turkey A turning centrepiece for the festive table, scented with lemon, rosemary, thyme and oregano.
- Jimmy's meatballs A Swedish Christmas favourite cooked on cast iron, with coarse mustard, oregano and garlic in the mix.
- Jansson's temptation Potato, onion, cream and Swedish ansjovis, baked over indirect heat with browned butter on top.
- Hot-smoked salmon A whole side of salmon, a simple ginger-soy marinade and a gentle wood smoke. Serve warm or chill promptly for…
- Grilled Oysters New Orleans Style
- Porterhouse A bone-in steak for the centre of the table, with golden hash browns, creamy spinach and a rich red wine…
Keep it simple.
Have your charcoal, lighter and cooking tools ready before you light the grill. Follow the instructions for your particular model.
Good charcoal. Better beginnings.
Use natural lump charcoal for your kamado. Load it as directed in your grill’s manual, leaving space for air to move through the pieces. Store the bag somewhere dry between cooks.
Why it matters
Charcoal is the foundation of the cook. Dry fuel and good airflow make it easier to build and manage the heat you need.Let the flavour come from the food.
Choose a hot-air lighter or suitable solid fire starters. Light the charcoal according to the instructions for your grill and chosen starter. Never use lighter fluid, petrol or other liquid accelerants.
Why it matters
A purpose-made lighter gets the charcoal going without introducing lighter-fluid odours. Choose the method that fits your setup; you do not need both.Use the vents to find the right temperature.
Once the charcoal is established, close the lid and use the top and bottom vents to approach your recipe’s target temperature. Make small adjustments and let the grill respond before changing them again.
Why it matters
The vents control airflow, and airflow controls the fire. Giving each adjustment time helps you settle into a steady cook instead of chasing the thermometer.When opening a hot kamado, lift the lid slightly first, pause to let hot air escape, then open it slowly. Use suitable heat-resistant gloves.
Direct or indirect?
Cook directly over the charcoal for searing. Use correctly fitted heat deflectors for indirect cooking. Choose components that fit your model and install them as instructed.
Grill heat is not food temperature.
The dome thermometer helps you manage the grill. A food thermometer checks the food itself. Follow a reliable recipe for safe internal temperatures.
Add a little smoke for the flavor.
Want another layer of flavor? Add a small amount of wood chips using the chip feeder, following your grill’s instructions. Smoke is an option, not a requirement for a great meal.
Why it matters
Wood is a seasoning. Starting with less lets you taste what it adds, then adjust the amount on your next cook.
FUEL, LIGHT & FLAVOUR
Ready for the first spark.
Choose the fuel and lighting method for your setup. Add smoking wood when your recipe calls for it.
Fire up the everyday.
Flame’s 4 kg bag of acacia lump charcoal is a handy starting point for burgers, vegetables and weeknight favourites.
Plug in. Spark up.
The Sumo Lighter uses hot air to start the charcoal. Follow its operating instructions and let the hot tip cool safely after use.
A simple alternative.
Wood wool and wax fire starters give the charcoal time to catch. Let the starter burn out before you begin cooking.
Start with apple.
Try apple wood chips when you want to explore a gentler smoke profile. Add them through the chip feeder according to your grill’s instructions.
Go a little bolder.
Hickory wood chips offer a stronger smoke character. Add a small amount through the chip feeder and find the balance you enjoy.
READY FOR THAT FIRST SIZZLE?
Your next great cook starts here.
Choose your charcoal, pick a way to light it and add a wood flavour if it suits the menu. Find the essentials together in Fire it Up.
SHOP FIRE IT UPFinish as well as you started.
When the cooking is done, close both vents to extinguish the charcoal. Leave the grill to cool completely before cleaning or handling ash. Never cool hot ceramic with water.