Char-Griller Akorn JR. Kamado 06614, Руководство пользователя

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C-3
For LOW, SLOW and LONG grilling & Smoking (200° to 350° F)
Use approx one pound of computer mouse size or larger
size pieces of LUMP CHARCOAL to build fire in center of
fire grate. Start fire as described above. When coals ignite,
CLOSE LID and begin to regulate temp with Dampers to
desired setting.
For HIGH Temp SEARING & grilling (350° to 650° F)
Use approx two - three pounds of mostly smaller golf ball
size pieces of LUMP CHARCOAL than normally to build
fire in center of fire grate. Start fire as described above.
When coals ignite, CLOSE LID and begin to regulate
temp with Dampers to desired setting.
For Smoking:
1. Follow instructions for lower temperature cooking (350˚F and below).
2. Pre-soak wood chips for 35 minutes. Soak chunks for 1 hour and 30 minutes, or until wood is
completely saturated.
3. After grill has reached desired temperature, sprinkle two handfuls of soaked wood chips or chunks
over the lit charcoals.
4. Let the chips begin to smoke by closing the lid.
5. You can begin cooking after a few minutes. More soaked chips may be added to the fire later if
necessary,
Heat Gauge:
This heat gauge is accurate to +/- 10% of the actual temperature. We suggest verifying this with your
oven. If you require more precise temperature control, the use of a meat thermometer is recommended.
NOTE: Smoke may escape from areas other than the smokestack.
This should not affect cooking.
NEVER EXCEED 700°F BECAUSE THIS WILL DAMAGE THE FINISH AND CONTRIBUTE TO RUST.
PAINT IS NOT WARRANTED AND WILL REQUIRE
TOUCH-UP. THIS UNIT IS NOT WARRANTED AGAINST RUST.
Light charcoal pile on TOP
for low fire temperature
Light charcoal pile on
BOTTOM for low fire temperature