The warranty for your Kamado Argentino is up to 10 years limited. Registering it is easy. Go to the WARRANTY REGISTRATION section and follow the steps to complete the information. Remember to keep the invoice, as you will need it to make use of the warranty, it’s a mandatory requirement. Once validated, you can download

Welcome to our #KamadoFan community!

Your Kamado has arrived, and you want to light it up tonight? Watch the video with the explanation and step-by-step assembly guide:

When to cure it?

Only once before using your #kamadoargentino for the first time

Why cure it?

To remove any odor or residue from the production process, neutralized by the first fire. Additionally, the first fire allows us to stabilize the refractory material of the Kamado.

How do I cure it?

Watch the explanation with the step-by-step in the video

Stay until the end because we also leave you an #extratip:ared by KAMADO ARGENTINO 🇦🇷 (@kamadoargentino)

The quality of our ceramic and its egg shape provide perfect heat circulation within the kamado, distributing it evenly, maintaining moisture, and internal juices.

Cooking with Kamado Argentino primarily yields three results: it improves the texture by cooking less aggressively and more evenly, preserves internal juices, and incorporates the flavor of charcoal and smoking chips, all of which results in MORE FLAVOR. Its ovoid shape allows heat to envelop the food, and temperature regulation is precise and stable, allowing for cooking temperatures ranging from 60ºC to 350ºC.

Cooking hermetically is completely safe; there are no possibilities of sparks or flames, and it produces very little smoke when using charcoal. No other cooking device is as insulating and resistant to weather conditions, allowing cooking under the sun, rain, or even in the middle of a snowfall. The external temperature does not affect the interior temperature at all and creates an airflow that gives all dishes an exceptional flavor. The risk of fire is nonexistent; only caution is needed not to use excessive charcoal (see recommendation for each model) or open it abruptly while it is working. The only safety measure is to open it in two steps, as indicated in our temperature control video.

 

 

 

 

 

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A post shared by KAMADO ARGENTINO 🇦🇷 (@kamadoargentino)

The kamado cooks with embers, and we recommend the exclusive use of Kamado Argentino Charcoal, as it ensures quality, efficiency, and the ideal calorific power for your Kamado. The fuel is essential to achieve an excellent cooking experience. We do not recommend using wood as the sole fuel for the kamado, as it can be quite invasive in cooking, in addition to its low calorific power. However, we do recommend using a small handful of wood chips to add to the embers, depending on what you’re cooking.

We pay attention to details, which is why we have developed our own line of Kamado Argentino Smoking Chips to give that wood-fired touch to your meals. Smoking has never been so simple. Learn more about Kamado Argentino Consumables and see how easy it is to smoke.

The ideal fuel for a Kamado is Quebracho Blanco charcoal, one of the most prized charcoals produced only in the Argentine Chaco-Paraguayan region. After two years of work with specialists, we managed to develop Kamado Argentino Quebracho Blanco Charcoal. Due to the hardness of the wood, its calorific power is superior to that of other types of charcoal, and it can maintain a constant, permanent temperature thanks to its more compact consistency. Its large pieces provide endless durability compared to other charcoals, making it ideal for long cooking sessions. It also imparts a better flavor to your meals. And the best part is that it’s ours; Quebracho Blanco is a hardwood tree native to the Argentine Chaco and the Paraguayan Chaco.

From these two videos, you can see the best options for lighting your Kamado:

1. Use our Kamado Lighter: You’ll have embers in 2 minutes!

2. Use our Electric Starter: Resistance to have the embers ready in no time!

3. Solid Alcohol Tablets: We recommend our lighting tablets. You can light up in less than 1 minute, odorless, explosion-free, and ECOLOGICAL. Just one tablet can light up any model.

4. Cotton and alcohol 👉 simple and easy

When used correctly and as long as you don’t use wood chips to turn it into a smoker, the Kamado Argentino doesn’t produce smoke. This is because the slow combustion of charcoal generates enveloping heat, resulting in a less aggressive cooking process. This method preserves the juices of the food and prevents dripping onto the coals, which is the main cause of smoke and odor during cooking. It’s essential not to pierce or cut the meat pieces. Check out our tips on avoiding smoke with Kamado Argentino.

Controlling the temperature of the kamado allows you to take advantage of different cooking techniques. To become an expert, this is the first step.

 

 

 

 

 

 

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A post shared by KAMADO ARGENTINO 🇦🇷 (@kamadoargentino)

La forma más sencilla de recrear el sabor a leña de la mano de #kamadoargentino 🔥

Como siempre, ahi va el #kamadotip más importante 👇🏼

👉🏼 Qué intensidad de astillas para cada comida❓

🍖 INTENSO: carne de vaca, cordero y cerdo.

🍗 MEDIO: pollo y pavo.

🥘 SUAVE: pescados, mariscos y vegetales.

Sabías además que nuestros Kamados cuentan con su propia carga frontal de astillas con esto facilitas el proceso de ahumado? ♨

The Kamado Argentino is handcrafted and has a vitreous enamel on its exterior that gives it its color and texture. If you look very closely, you may notice some lines that create a cracked effect; this is normal and doesn’t represent a defect or breakage in itself.

These lines that appear in the enamel are vital for accommodating the expansion and contraction of the Kamado when working at different temperatures, preventing breakage or cracks. Just like with thermal shock, you can take your kamado to 350 degrees Celsius and cook in the middle of the snow, and thanks to the expansion and contraction of the cracking, it won’t break.

This detail shouldn’t create any texture; if you run your finger over it, you shouldn’t notice it. It may become more noticeable when the kamado has a bit of dust or volatile ash. Rest assured that everything is fine! What you thought was a problem is actually a solution.

 

 

 

 

 

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A post shared by KAMADO ARGENTINO 🇦🇷 (@kamadoargentino)

LIMPIA TU #KAMADO

Después de cada uso, vas a seguir estos pasos

1️. Limpiar la parrilla: con un cepillo de cerdas duras o con agua caliente y detergente

2️. Retirar las cenizas con nuestra pala y atizador

3️.Con un trapo húmedo repasá cada parte exterior de tu kamado

4️. Quitá en caliente la grasa acumulada en el tiraje superior

‼️ IMPORTANTE, por seguridad.

Nunca muevas el anillo ni el fogonero de tu kamado

#kamadotip fundamental

Lo MÁS importante es limpiar bien las cenizas, esto va a permitir mayor flujo de aire y regulación de temperatura 😉

📌 Una vez seguidos estos pasos, tu kamado está listo para volver a cocinar.

I have a question/issue/problem with my Kamado, what should I do? All inquiries, questions, and support you need from Kamado Argentino should be directed to the only authorized after-sales channel for this management: sac@kamadoargentino.com.ar