VESSILS KAMADO, Instruction Manual, Page: 23 / 26

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CLEANING & MAINTENANCE
The Kamado Grill is self-cleaning. Heat it up to 260ºC for 30 minutes and it
will scorch off all food and debris.
DO NOT use water or any other types of cleaning product to clean the
inside of your Kamado. The walls are porous and will absorb any fluids
used, which could cause the Kamado to crack.
After the Kamado has cooled, if the soot becomes excessive, use the ash
tool (Supplied) to scrape off the carbon remnants before the next use.
Carefully open the bottom vent and rake the soot into a small waste
container under the vent opening. Dispose of container, or store for future
use (soot).
To clean the grills and grates, use a non-abrasive cleaner once the unit has
fully cooled. The chrome-plated cooking grill is NOT dishwasher safe; use
a mild detergent with warm water.
To clean the outer surface, wait until the Kamado is cool and use a damp
cloth with a mild detergent. It is important to check and tighten the
bands, and oil the hinges, twice a year or more if needed. You should not
be able to easily turn a hex key while holding the nut in place.
LIGHTING, USAGE & CARE
INFORMATION
Whether positioned on a table or used while tailgating, ensure the
Kamado is completely stable to avoid movement while in use.
Ensure the Kamado is positioned on a permanent, flat, level, heat-resistant
non-flammable surface, away from flammable items.
Position the Kamado with a minimum of 2m overhead clearance and at
least 2m clearance from other surrounding items.
1 To start a fire, place rolled-up newspaper and some lighter cubes or
solid firelighters on the charcoal plate (6), in the base of the Kamado.
Then, place two or three handfuls of lump charcoal over the top of
the newspaper.
2 DO NOT use gasoline, white spirit, lighter fluid, alcohol or other
similar chemicals for lighting or relighting.
3 Open the bottom vent and light the newspaper using a long- nosed
lighter or safety matches. Once it has caught, leave the bottom vent
and lid open for about 10 minutes to build a small bed of hot embers.
4 Allow the charcoal to heat up and keep it red hot for at least 30
minutes prior to the first cooking on the Kamado. DO NOT cook
before the fuel has a coating of ash.
It is recommended that you do not stoke or turn the coals once they are
alight. This allows the charcoals to burn more uniformly and efficiently.
Once alight, ONLY use heat-resistant gloves when handling hot ceramics
or cooking surfaces.
Read through this manual for a complete detailed guide on cooking
temperatures for grilling.
LOW-TEMPERATURE COOKING GUIDE
ALWAYS follow the Cooking Temperature Guide stated in this instruction
manual. ALWAYS use heat-resistant gloves when handling hot ceramics or
cooking surfaces.
1
Light the lump charcoal according to the instructions above.
DO NOT move or stoke the coals once lit.
2 Open the bottom vent fully and leave the lid open for about 10
minutes to build a small bed of hot embers.
3
Monitor the Kamado until it has risen to the desired temperature.
Fully close the bottom vent to maintain the temperature. See
Cooking Temperature Guide.
You are now ready to use the Kamado for cooking.
IMPORTANT
When opening the lid at high temperatures it is essential to lift the
lid ONLY SLIGHTLY at first, allowing air to enter slowly and safely,
preventing any back-draft or flare-ups that may cause injury.