K
AMADO
C
LASSIC
S
ERIES
STARTING
Step 1:
Measuring Charcoal
Set bottom vent wide open and open lid. Measure out the amount of charcoal
needed. For grilling foods fill the fire bowl with enough charcoal to just cover
the air holes. For smoking foods at low temperatures for longer periods of time
(1.5 hours+) you will need to add a little more charcoal, up to approximately
2” (50 mm) above the same air holes. Use lump or chunk charcoal for
best results.
Step 3:
Setting Temperature
When charcoal is ready level it out for even heat distribution. Close the lid.
Set the top and bottom vents to the desired setting by referring to the Setting
Temperature section in this manual that tells what number calibrations to use
to attain the cooking temperature you want. Give your kamado 5-15 minutes to
settle into the cooking temperature you want before you put food on the grill.
A)
Spread hot charcoal evenly over grate.
B)
Set top and bottom vents for cooking.
C)
Let temperature stabilize.
Electric Starter
(Sold Seperately)
Charcoal
Fill Level
A
B
C
Bottom Vent
Top Vent
Step 2:
Starting Charcoal
Open top and bottom vents. Light charcoal using electric starter or chimney.
Do not use lighter fluids. For best results, use lump or chunck charcoal.
Step 4:
Get Cooking
Use a wire grill brush to clean the cooking grate. That’s it - you are ready for
the cooking experience of your life. Go to our website for recipes that will
blow your mind!
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