GB, IE
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Kamado Grill. This product must be kept indoors during the winter period. The crackleware finish of the ceramics is part of
the production process.
Wooden articles, such as bamboo side tables, have a limited manufacturer’s guarantee of 1 year for the original purcha-
ser. Wooden products are not covered against normal weathering or cracking unless this affects the structural integrity.
The thermometer also has a limited manufacturer’s guarantee of 1 year.
These guaranteed are based or the normal, reasonable domestic use and maintenance of the Patton Kamado Grill.
Commercial use and similar applications are not covered by this guarantee. The guarantee does not apply to incidental
or unforeseen damage or breakage, or damage caused by the following: transportation, dropping, incorrect assembly,
incorrect support, attempts to support the Patton Kamado Grill using anything other than having a solid, inflammable base
underneath, commercial use, making modifications or changes, negligence, incorrect maintenance, hazards on pathways/
roads, normal wear & tear or natural disasters.
The guarantee does not cover scratches, dents, splinters, hair cracks or small cosmetic cracks appearing on the outer
glazing that do not influence the normal operation of the Patton Kamado Grill.
Any modifications or changes made to the Patton Kamado Grill without receiving prior written consent from the manu
-
facturer, render the guarantee null and void. This includes boring holes or altering components, or using spare parts not
authorised for use on the Patton Kamado Grill, or using internal components in manner for which they were not designed
by the manufacturer. Modifications or changes to internal components, such as the fire basket and the inner ring will
render the guarantee null and void and Patton expressly rejects any liability for direct, indirect, incidental or consequential
damages or losses that may result. Using fire lighter fluid or any other type of flammable mixture in a Patton Kamado Grill
renders the guarantee null and void. This is a dangerous practice and can lead to damage and physical injury.
UP TO THE MAXIMUM EXTENT PERMITTED BY LAW, ALL STATUTORY PROVISIONS, EXPRESSLY OR IMPLIED
GUARANTEES, INCLUDING IMPLIED GUARANTEES REGARDING THE SALEABILITY AND SUITABILITY FOR A
SPECIFIC PURPOSE, WILL NOT EXCEED THIS GUARANTEE. LIABILITY FOR INCIDENTAL, SPECIFIC AND CONSE-
QUENTIAL DAMAGE IS EXCLUDED.
COOKING TEMPERATURE GUIDE
Slow cook / Smoke (110ºC-135ºC)
Top vent
Bottom vent
Grill / Roast (160ºC-180ºC)
Top vent
Bottom vent
Sear (260ºC-370ºC)
Top vent
Bottom vent
Beef Brisket
2 Hrs per lb.
Pulled Pork
2 Hrs per lb.
Whole Chicken
3 - 4 Hrs.
Ribs
3 - 5 Hrs.
Roasts
9+ Hrs.
Fish
15-20 Min.
Pork Tenderloin
15-30 Min.
Chicken Pieces
30-45 Min.
Whole Chicken
1-1.5 Hrs.
Leg of lamb
3-4 Hrs.
Turkey
2-4 Hrs.
Ham
2-5 Hrs.
Steak
5-8 Min.
Pork Chops
6-10 Min.
Burgers
6-10 Min.
Sausages
6-10 Min.
Open
Closed
