Instruction manual
9
Smoking guide
• Follow the instructions above as if you were starting a slow cook.
• Monitor the Kamado until it has risen to the desired temperature. See temperature
cooking guide.
• Leave the bottom vent slightly open.
• Close the top vent and continue to check the temperature for a few more minutes.
• Using heat resistant gloves sprinkle the wood chips in a circle over the hot charcoal.
• You are now ready to use the Kamado to smoke on.
• TIP: Soak your wood chips or cooking planks in water for 15 minutes to prolong the
smoking process.
• IMPORTANT: When opening the lid at high temperatures it is essential to lift the lid
only slightly, allowing air to enter slowly and safely, preventing any backdraft or
flare-ups that may cause injury.
• ALWAYS follow the temperature cooking guide.
• ALWAYS use heat resistant gloves when handling hot ceramics or cooking surfaces.
High temperature cooking guide
o
Light the lump charcoal according to the instructions.
o
Close the lid and fully open the top and bottom vents.
o
Monitor the Kamado until it has risen to the desired temperature. See temperature cooking guide.
o
Close the top vent half way and continue to check the temperature for a few more minutes.
• IMPORTANT: When opening the lid at high temperatures, it is essential to lift the lid only slightly to allow
air to enter the lid slowly and safely, thus preventing air withdrawal or flaring, which can cause injury.
• Always follow the information on cooking food.
• Always use heat-resistant gloves when working with hot ceramics or cooking surfaces.
Food cooking information
• DO NOT cook until the fuel has a coating of ash.
• Please read and follow this advice when cooking on your Kamado.
• Always wash your hands before and after handling uncooked meat and before eating.
• Always keep raw meat away from cooked meat and other foods.
• Before cooking ensure grill surfaces and tools are clean and free of old food residues.
• Do not use the same utensils to handle cooked and uncooked foods.
• Ensure all meat is cooked thoroughly before eating.
• CAUTION – eating raw or under cooked meat can cause food poisoning (e.g. bacteria strains such as
E.coli).
• To reduce the risk of under cooked meat cut open to ensure it is cooked all the way through.
• CAUTION – if the meat has been cooked sufficiently the meat juices should be clear and there should be
no traces of pink/red juice or meat coloring.
• Pre-cooking larger pieces of meat and joints is recommended before finally cooking on your grill.
• After cooking on your Kamado always clean the grill cooking surfaces and utensils.
Refueling
With the vents closed, the Kamado stays at a high temperature for several hours. If you require a longer
