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Tips & Tricks
Unlock the full potential of your Grill Guru with real‑life smart tips and confidence‑boosting tricks. Whether you're cooking on a Pizza Oven, Kamado, or Gas Grill, these insights help you get great results with less stress — from mastering heat control to keeping your grill in top shape.
Pizzaoven tips
How do I get the perfect crispy pizza base?
Preheat your pizza oven properly — the stone needs to befullyheated. Aim for 350–420°C at the center of the stone. A quick test: drop a bit of flour on the stone; if it browns (but doesn’t burn instantly), it’s ready.
Which flour or dough works best?
For restaurant‑style results, use a strong flour (like Tipo 00). It stretches easily and gives that airy, crispy crust. Pre‑made dough works too — just make sure it’s at room temperature before shaping.
How do I avoid soggy pizza?
Use fewer wet toppings, pat fresh mozzarella dry, and always build your pizza quickly on a well‑floured peel. The longer it sits on the peel, the higher the chance of sticking. Bonus tip: Rotate your pizza every 20–30 seconds for an even bake. High heat = fast cooking.
Kamado tips
How do I control the temperature on my (Prime) Kamado?
Kamados are incredibly efficient. Small adjustments make a big difference:
- Open vents wider for more heat.
- Close slightly for low & slow.
- Adjust in small steps and give it a few minutes to react.
Which charcoal should I use?
Use high-qualitylump charcoal. It burns hotter and cleaner and helps airflow. Avoid briquettes if you can — they restrict airflow.
How do I create two temperature zones?
Use a heat deflector or create a charcoal divide inside your firebox. One side becomes ideal for low & slow; the other for searing — perfect for cooking multiple dishes at once. Bonus tip: “Burp” your kamado (open slightly first) to prevent flare-ups.
Gas grill tips
How do I get a good sear on a gas grill?
Preheat for at least 10–12 minutes with the lid closed. Use the hottest zone for steak; medium‑high works great for burgers and veggies.
How do I set up temperature zones on a gas grill?
- High heat on one burner (sear zone)
- Medium heat on the next
- One burner off (safe zone)
This gives you full control — especially on busy weeknights.
Gas plancha tips
What’s the easiest way to cook on a plancha without sticking?
Preheat, oil lightly (not too much), and let the food form a crust before you move it. A thin, even oil layer also makes cleanup much quicker.
General tips
What oil works best for cooking?
Any vegetable oil works, but start with olive oil for seasoning cast-iron and plancha surfaces. After a few cooks, sunflower or groundnut oil is perfect for high-heat sessions.
How do I clean my cooking surfaces?
- Pizza Oven Stone: Let it cool completely, then scrape. Do not wash with water.
- Gas Grill & Plancha: Scrape while warm, then apply a light layer of oil.
- Kamado Grates: Burn off residue at high heat, brush clean, and oil lightly.
Pro tip: Clean early and often — small cleanups beat big scrubbing sessions.
Everything for a stress-free grilling experience. Visit our help center for manuals, maintenance tips, and smart solutions for every situation.