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CARE AND SAFE USE GUIDELINES
REFUELLING
COOKING TEMPERATURE GUIDE
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. DO THIS WEARING HEAT
RESISTANT GLOVES AND EXERCISING UTMOST CARE.
Slow cook / Smoke (110ºC-135ºC)
Top vent Bottom vent
Beef Brisket
Pulled Pork
Whole Chicken
3-4 Hrs
.
Ribs
Roasts
3-5 Hrs
.
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
3-4 Hrs per kg.
3-4 Hrs per kg.
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