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CARE AND SAFE USE GUIDELINES
STORAGE
When not in use, and if stored outside, cover the Kamado once completely cooled with a supplied cover.
The cooking grill is NOT dishwasher safe; use a mild detergent with warm water.
When using the Kamado push down on both of the locking wheels to stop the unit moving about during use.
It is recommended the Kamado be stored under cover in a garage or shed for complete protection.
MAINTENANCE
Tighten the bands and oil the hinge twice a year or more if needed.
CLEANING
The Kamado is self-cleaning. Heat it up to 260ºC for 30 minutes and it will scorch-off all of the food and debris.
DO NOT
use water or any other types of cleaning product to clean the inside of your Kamado. The walls are
porous and will absorb any fluids used, this could cause the Kamado to crack. If the soot becomes excessive
then use a wire brush or the ash tool to scrape off the carbon remnants before the next use.
To clean the grills and grates use a non-abrasive cleaner once the unit has fully cooled.To clean the outer
surface wait until the Kamado is cool and use a damp cloth with a mild detergent.
LIGHTING, USAGE AND CARE INFORMATION
Ensure the Kamado is positioned on a permanent, flat, level, heat resistant non-flammable surface away from
flammable items.
Ensure the Kamado has a minimum of 2m overhead clearance and has a minimum 2m clearance from other
surrounding items.
To start a fire place rolled up newspaper with some lighter cubes or solid firelighters on the charcoal plate (7)
in the base of the Kamado. Then place 2 or 3 handfuls of lump charcoal over the top of the newspaper.
DO NOT use petrol, white spirit, lighter fluid, alcohol or other similar chemicals for lighting or relighting.
Open the bottom vent and light the newpaper using a long nosed lighter or safety matches. Once it has
caught, leave the bottom vent and lid open for about 10 minutes to build a small bed of hot embers.
Allow the charcoal to heat up and be kept red hot for at least 30 minutes prior to the first cooking on the
kamado. DO NOT cook before the fuel has a coating of ash.
It is recommended you don’t stoke or turn the coals once they are alight. This allows the charcoals to burn
more uniformly and efficiently.
Once alight ONLY use heat resistant gloves when handling hot ceramics or cooking surfaces.
See below for cooking instructions depending on temperature and duration.
USAGE - CERAMIC STONE
Install the ceramic heat stone to convert your Kamado Grill to an outdoor convection oven.
The stone is designed to deflect heat for indirect cooking and to deliver a true low 'n' slow cooking experience.
To install the stone, gently place directly onto the fire bowl with the 3 raised posts facing up. Rest and balance
the grill grate over the 3 posts.
NEVER
season the ceramic stone with oil or grease.
DO NOT
handle the stone when hot with your bare hands.
The stone may break if bumped or dropped. Handle with care.
If using the stone as a pizza stone, do not cut pizza on the stone surface.
CLEANING - CERAMIC STONE
Let the stone completely cool off before cleaning.
Scrape off any excess food with a spatula or brush. NOT dishwasher safe.
NEVER
use excessive water, soap or detergent to clean the stone. The stone is porous and will absorb cleaning
liquids and leave a soapy aftertaste, which may affect the taste of foods. The moisture may also cause the stone
to crack.
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