Kalamazoo Shokunin Kamado KSHOK430, Use And Care Manual

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Cleaning Inside the Grill:
The ash pan should be emptied frequently (after at least every sixth time the grill is used). Wait at least 24
hours after the fire has been snuffed before cleaning the inside of the grill. The insulation on the Shokunin is
so efficient that it will remain hot inside for many hours. Ensure the fire is completely dead, and the ash is cool,
before emptying the ash pan.
To empty the ash pan, first flip open the cooking grates. Unburnt charcoal can be removed and saved for
future use. Spent charcoal and ash can be brushed down into the ash pan using a natural hair painter’s brush.
Sweep each fire grate clear of ash, and then flip up into the open position (the adjustable fire grates flip up to
the rear of the grill, and the main fire grate flips up to the front of the grill. With all of the grates in the open
position, you now have access to the ash pan. The pan can be carefully lifted out of the grill using the two
handles in the center of the pan.
Cleaning the Control Vents:
Depending on the kinds of food you cook most frequently, the air vents may become discolored with burnt
grease. These can be cleaned with a foaming degreaser such as Simple Green® BBQ Cleaner.