9
STEP 2
Open the bottom vent door and leave the dome open. Light the charcoal with a fire
starter cube or two, chimney starter, electric starter or other method. Wait 8-10 minutes for the
charcoal to build a small bed of ember. Then close the dome, and leave the top vent fully open.
COOKING TEMPERATURE ADJUSTMENT
To achieve a consistent cooking temperature as high as 75
0°F or as low as 225°F is easy on your
Kamado Grill. Actually you can maintain low temperatures for up to 12 hours without adding
any more natural lump charcoal.
OUR KAMADO GRILL COOKING TEMPERATURE IS TO BE CONTROLLED BY ADJUSTING THE TOP
VENT AND BOTTOM VENT. INCREASING AIR FLOW THROUGH THE TOP AND BOTTOM VENT
WILL ACHIEVE A HIGHER COOKING TEMPERATURE, WHILE DECREASING AIR FLOW THROUGH
THE
TOP AND BOTTOM VENT WILL ACHIEVE A LOWER COOKING TEMPERATURE. THIS IS THE KEY TO
ALL THE COOKING TECHNIQUES ON YOUR KAMADO GRILL.
CAUTIONS:
A.
NEVER USE ANY LIGHTER LIQUID or any other combustible liquids to light up the
charcoal.
B.
NEVER use “Instant Light” briquettes. The grill will cook the fuel flavor in your food.
C.
NEVER use briquette charcoal. This type of charcoal can not reach temperatures
above 500°F and it does not offer true charcoal flavor.
D.
ALWAYS use protective gloves to operate the grill. The grill is hot during operation.
IMPORTANT TIPS:
A.
Build the mound with larger chunks at the bottom, while leaving smaller ones on
top as you build it. Do not dump charcoals directly into the firebox. Smaller
pieces could block the air holes of the fire grate.
B.
Less charcoal should be added for initial lighting of the charcoal. After you get some
charcoal lit, spread out the lit charcoal on the fire grate evenly, and add more charcoal
as needed.
C.
Do not start the grill with too much charcoal, it will rapidly reach a high temperature,
and it will take longer time to get the temperature down to your desired cooking
temperature.
D.
Charcoal could be relit 2 or 3 times for multiple cooking. Use the ash tool to stir the
used charcoal in order to make ashes drop down through the fire grate. Add 1/3 fresh
charcoal to the used charcoal for building a new mound.
E.
A full firebox of ONLY fresh charcoal is highly recommended when smoking & searing
to reach desired temperatures.
