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™ & © Char-Griller / A&J Mfg.
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When you are finished grilling:
After your are finished grilling you can shut down your grill by closing both dampers and allowing the fire
to suffocate.
Emptying the Ashes: ONLY EMPTY ASHES WHILE GRILL IS NOT IS USE.
After the fire is completely extinguished wait several hours before emptying the ashes to be sure they are
not still hot. Knock any ashes that did not fall into the ash pan from the fire grate. (if there are pieces
of partially burned charcoal on the fire grate you can save them for next time, they are still good). Tap
the sides of the fire bowl to knock loose any ash that is on the sides. Unclip the ash pan from the bot-
tom of the grill and slide out towards the front. Give the ash pan a few firm taps to loosen any ash that
may be stuck. Place the ashes in a metal container and cover with water to ensure there are no lit
coals then you can dispose of the ashes. Charcoal is porous and holds moisture, DO NOT leave char-
coal in your grill while you are not using it as charcoal or ashes left, especially outside, may reduce the
life of your grill.
We encourage you to search the internet for more information about
Kamado style cooking.
For lower temperature (250
˚
F and below), long duration grilling and smoking:
Use approximately 1lb. of mostly computer mouse or larger sized pieces of Lump Charcoal to build a fire
in the center of the fire grate. Start fire as described above. Once the fire has reached your desired
cooking temperature adjust dampers to let less air through, monitor your grill temperature and adjust
accordingly.
For High temperature grilling (650
˚
F and above):
Use mostly smaller pieces of Lump Charcoal, golf ball sized, and more than you would normally use for
regular grilling (2—3 lbs. Lump Charcoal). After you start a fire as described above leave damper open
to maintain a high temperature. Coals will burn more quickly and more can be added by using the re-
movable center fire grate.
For Smoking:
Follow instructions for lower temperature cooking (250
˚
F and below). Pre soak wood chips or chunks.
Soak wood chips for 35 minutes. Soak chunks for 1 hour and 30 minutes, or until wood is completely
saturated, After grill has reached desired temperature, sprinkle two handfuls of soaked wood chips or
chunks over the lit charcoals. Let the chips begin to smoke by closing the lid. You can begin cooking
after a few minutes. More soaked chips may be added to the fire later if necessary,
Heat Gauge:
This heat gauge is accurate to +/- 10% of the actual temperature. We suggest verifying this with your
oven. If you require more precise temperature control, the use of a meat thermometer is
recommended.
Fiber Insulation
Air Pocket
Fiber Insulation
Air Pocket
TIP:
It is easier to raise the tem-
perature than to lower it. As you
start to raise your cooking tem-
perature, begin closing dampers
to ease into desired temperature.
CAUTION:
Use extreme care
when opening hood at high tem-
peratures. Flashback can occur.
Slightly open hood, then pause
before slowly opening fully.
