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. Once measured mound charcoal over
perforated stainless steel electric starter pocket. 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.
Insert Electric Starter
in Lighting Port
Electric Starter
(Sold Seperately)
A
B
C
Bottom Vent
Top Vent
Step 2:
Starting Charcoal
Open the electric starter flipper door and insert starter as far as possible then
plug in. Wait until edges of charcoal turn white and flames are licking the
mound of charcoal. On average it takes 10 -15 minutes to start the 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!
K
AMADO
P
ROFESSIONAL
S
ERIES
Patent Pending
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