VESSILS KAMADO, Instruction Manual

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VESSILS | 18 17 | VESSILS
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 Cooking
Temperature Guide.
1
Leave the bottom vent slightly open. Close the top vent and continue
to check the temperature for a few more minutes.
2 Using heat-resistant gloves, sprinkle the wood chips in a circle over
the hot charcoal. ALWAYS use heat-resistant gloves when handling
hot ceramics or
cooking surfaces.
You are now ready to use the Kamado to smoke on.
TIP! Soak 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 at first, allowing air to enter slowly and safely,
preventing any back-draft or flare-ups that may cause injury.
HIGH-TEMPERATURE COOKING GUIDE
Monitor the Kamado until it rises to the desired temperature. See Cooking
Temperature Guide.
ALWAYS
use heat-resistant gloves when handling hot
ceramics or cooking surfaces.
1 Light the lump charcoal according to the Lighting, Usage and Care
Information in this manual. Close the lid and fully open the top and
bottom vents.
2
Close the top vent halfway and continue to check the temperature for
a few more minutes.
Your Kamado is now ready to be used 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.
INFORMATION ABOUT COOKING FOOD
Read and follow this advice when cooking on your Kamado:
•
DO NOT
cook until the fuel has a coating of ash.
• Before cooking, ensure grill surfaces and tools are clean and free of
old food residues.
• Always wash your hands before and after handling uncooked meat,
and before eating.
• DO NOT use the same utensils to handle cooked and uncooked foods.
Always keep raw meat away from cooked meat, and other 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 undercooked meat, cut
open to ensure it is cooked all the way through.
• CAUTION! If the meat has been cooked sufficiently, the meat juice
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.
REFUELLING YOUR GRILL
With the top and bottom vent closed, the Kamado will stay 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. Open the lid,
add additional charcoal, and continue to cook as directed in this manual.