8
Refuelling
•
With the vents closed, the Kamado stays at a high temperature for several hours. If you require a longer
cooking time (e.g when roasting a whole joint or slow smoking), it may be necessary to add more charcoal.
Just add some additional charcoal and continue as above.
Cooking temperature guide
Slow cook / Smoke (110ºC-135ºC)
Top vent
Bottom vent
Beef brisket
Pulled pork
Whole chicken
Ribs
Roasts
2 Hrs per lb.
2 Hrs per lb.
3-4 Hrs.
3-5 Hrs.
9+ Hrs.
Grill / Roast (160ºC-180ºC)
Top vent
Bottom vent
Fish
Pork Tenderloin
Chicken Pieces
Whole Chicken
Leg of lamb
Turkey
Ham
15-20 Min.
15-30 Min.
30-45 Min.
1-1.5 Hrs.
3-4 Hrs.
2-4 Hrs.
2-5 Hrs.
Sear (260ºC-370ºC)
Top vent
Bottom vent
Steak
Pork Chops
Burgers
sausages
5-8 Min.
6-10 Min.
6-10 Min.
6-10 Min.
Parts list
Prior to assembly, read the instructions carefully. Check all parts against the parts list. Carry out assembly on a
soft surface to avoid scratching the paint. Please retain this information for future reference. For ease of assembly
only loosely tighten bolts and then tighten fully when assembly is complete.
WARNING - DO NOT
over tighten bolts; only tighten with moderate pressure to avoid damaging the bolts or
components of the Kamado Grill.
