Care and safe use guidelines
HIGH TEMPERATURE COOKING GUIDE
• Light the lump charcoal according to the instructions on page 3.
• Close the lid and fully open the top and bottom vents.
• Monitor the Kamado until it has risen to the desired temperature. See page 4 for a temperature cooking guide.
• Close the top vent halfway and continue to check the temperature for a few more minutes.
• You are now ready to use the Kamado for cooking on.
•
IMPORTANT:
When opening the lid at high temperatures it is essential to lift the lid only slightly, allowing air to
enter slowly and safely, preventing any backdraft or flare-ups that may cause injury.
•
ALWAYS
follow the
FOOD COOKING INFORMATION
stated on page 4 of this instruction manual.
•
ALWAYS
use heat resistant gloves when handling hot ceramics or cooking surfaces.
FOOD COOKING INFORMATION
•
DO NOT
cook until the fuel has a coating of ash.
• Please read and follow this advice when cooking on your Kamado.
• Always wash your hands before and after handling uncooked meat and before eating.
• Always keep raw meat away from cooked meat and other foods.
• Before cooking ensure grill surfaces and tools are clean and free of old food residues.
•
DO NOT
use the same utensils to handle cooked and uncooked 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 under cooked meat cut open to ensure it is cooked all the way through.
•
CAUTION
– if the meat has been cooked sufficiently the meat juices 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
• With the vents closed, the Kamado stays 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.
Just add some additional charcoal and continue as above.
COOKING TEMPERATURE GUIDE
Slow cook / Smoke (110ºC-135ºC)
Top vent
Bottom vent
Beef Brisket
2 Hrs per lb.
Pulled Pork
2 Hrs per lb.
Whole Chicken
3-4 Hrs.
Ribs
3-5 Hrs.
Roasts
9+ Hrs.
Grill / Roast (160ºC-180ºC)
Top vent
Bottom vent
Fish
15-20 Min.
Pork Tenderloin
15-30 Min.
Chicken Pieces
30-45 Min.
Whole Chicken
1-1.5 Hrs.
Leg of lamb
3-4 Hrs.
Turkey
2-4 Hrs.
Ham
2-5 Hrs.
Sear (260ºC-370ºC)
Top vent
Bottom vent
Steak
5-8 Min.
Pork Chops
6-10 Min.
Burgers
6-10 Min.
Sausages
6-10 Min.
Open
Closed