Kalamazoo Shokunin Kamado KSHOK430, Use And Care Manual

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U P P E R ( E X H A U S T )
L O W E R ( S U P P LY )
Loading the Charcoal
Load a generous amount of charcoal (optionally mixed with
hardwood chunks for added smoke flavor) onto the main fire grate in
the lowest position. Light the fire at a single point on the top center
of the charcoal. You can optionally place a water pan, cordierite
diffuser (or both) on the adjustable fire grates placed in the middle
or upper fire grate position.
During Startup
After lighting the charcoal, allow the fire to build by keeping all four
control vents wide open. Monitor the temperature closely, and be
prepared to close the exhaust vents down as you approach target
temperature.
For Barbecue (225° to 300°F)
At 100°F Below Target Temperature
Close the exhaust control vents to 30% open. Close the supply
control vents to 60% open , and continue to monitor the
temperature closely.
U P P E R ( E X H A U S T )
L O W E R ( S U P P LY )
At 50°F Below Target Temperature
Close the exhaust control vents to 10% open and the supply control
vents to 30% open. The temperature should continue to rise slowly
to target temperature. Continue fine-tuning the control vents to
achieve the desired temperature. Adjusting just one supply vent and
one exhaust vent will give you finer control of the combustion air.
Smoking
Once you have reached target barbecue temperature, add the
food to the cooking grate. Keep the lid closed as much as possible,
making small adjustments to the control vents as needed.
U P P E R ( E X H A U S T )
L O W E R ( S U P P LY )
100% 100%
100% 100%
30% 30%
60% 60%
10% 10%
30% 30%