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HIGH TEMPERATURE COOKING GUIDE
For high temperature cooking, e.g. grilling and searing, remove the smoking stone from between the charcoal and
the cooking grate for direct cooking. For safety and to prevent the stone from cracking, NEVER handle or move the
stone when hot.
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 5
for a temperature cooking guide.
Close the top vent half way 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
on page 4 of this instruction manual.
ALWAYS
use heat resistant gloves when handling hot ceramics or cooking surfaces.
CARE AND SAFE USE GUIDELINES
LOW TEMPERATURE COOKING GUIDE
For low 'n' slow cooking, place the ceramic stone between the charcoal and the cooking grate.
Light the lump charcoal according to the instructions above. DO NOT move or stoke the coals once lit.
Open the bottom vent fully and leave the lid open for about 10 minutes to build a small bed of hot embers.
Monitor the Kamado until it has risen to the desired temperature.
See page 5 for a temperature cooking guide.
Gradually adjust the bottom vent to maintain the temperature.
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
on page 4 of this instruction manual.
ALWAYS
use heat resistant gloves when handling hot ceramics or cooking surfaces.
SMOKING GUIDE
To the best smoking results, place the ceramic stone between the charcoal and the cooking grate to achieve a lower
cooking temperature.
Follow the instructions above as if you were starting a slow cook.
Monitor the Kamado until it has risen to the desired temperature. See page 5 for a temperature cooking guide.
Leave the bottom vent slightly open.
Close the top vent and continue to check the temperature for a few more minutes.
Using heat resistant gloves sprinkle the wood chips (water saturated) in a circle over the hot charcoal.
You are now ready to use the Kamado to smoke on.
TIP:
Soak your wood chips or cooking planks in water for 15 minutes to prolong the smoking process.
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
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.
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