Burping is simple, but safety is a must — keep in mind that you’re removing any possible flashback conditions within the grill. First, check that your bottom vent is open: you'll want fresh air entering the kamado. Then, while standing back and to the side, lift the lid 1 to 2 inches and wait a moment for air to fill the grilling chamber. Once the charcoal has plenty of freely-circulating oxygen to combust, you may open the lid fully and get back to grilling. Remember to always burp your kamado. Every temperature, every time!