KONG CERAMIC KAMADO GRILL
OPERATION MANUAL
10
operation
(cont.)
Low-Temperature Cooking Guide
1.
Using the instructions listed on page 8, light
the lump charcoal. Once lit, do not attempt to
move or stoke the coals.
2.
Fully open the Kong’s bottom vent and open
the lid for 10 minutes in order to create a bed
of hot ember.
3.
Monitor the grill until the temperature has
risen to the intended level.
4.
Close the Kong’s bottom vent to maintain
this temperature.
5.
The Kong is now ready for low-
temperature cooking.
6.
When opening the lid, be sure to lift it only
slightly, allowing the air to enter the unit
slowly and safely. This will prevent flare-ups
and any backdrafts.
Using Your Kong as a Smoker
1.
Use the instructions listed on page 8 to light
the Kong.
2.
Monitor the unit until it has risen to the
desired temperature.
3.
Leave the bottom vent open slightly, but
close the top vent while continuously
monitoring the temperature.
4.
Use heat-resistant hand protection to place wood
chips in a circle on top of the hot charcoal.
(You can prolong the smoking process by
soaking the chips or cooking planks in water
for 15 minutes first.)
5.
The Kong is now ready for smoking.
6.
When opening the lid, be sure to lift it only
slightly, allowing the air to enter the unit
slowly and safely. This will prevent flare-ups
and any backdrafts.
High-Temperature Cooking Guide
1.
Using the instructions listed in this manual, light
the lump charcoal, close the Kong’s lid, and
open the top and bottom vents.
2.
Close the unit’s bottom vent halfway and monitor
the temperature for the next few minutes.
3.
The Kong is now ready for high-
temperature cooking.
4.
When opening the lid, be sure to lift it only
slightly, allowing the air to enter the unit
slowly and safely. This will prevent flare-ups
and any backdrafts.
