Care and safe use guidelines
STORAGE
•
When not in use, and if stored outside, cover the Kamado once completely cooled with a suitable rain cover.
The chrome plated cooking grill is
NOT
dishwasher safe; use a mild detergent with warm water.
•
When using the Kamado push down on both of the locking wheels to stop the unit moving during use.
•
It is recommended the Kamado be stored under cover in a garage or shed over winter for complete protection.
CLEANING
•
The Kamado is self-cleaning. Heat it up to 260°C for 30 minutes and it will scorch off all of the food and
debris.
•
DO NOT
use water or any other types of cleaning product to clean the inside of your Kamado. The walls are
porous and will absorb any fluids used. This could cause the Kamado to crack. If the soot becomes excessive
then use a wire brush or the ash tool (not supplied) to scrape off the carbon remnants before the next use.
•
To clean the grills and grates use a non-abrasive cleaner once the unit has fully cooled.
•
To clean the outer surface wait until the Kamado is cool and use a damp cloth with a mild detergent.
MAINTENANCE
•
Tighten the bands and oil the hinge 2 times a year or more if needed.
LIGHTING, USAGE AND CARE INFORMATION
•
Ensure the Kamado is positioned on a permanent, flat, level, heat resistant non-flammable surface away
from flammable items.
•
Ensure the Kamado has a minimum of 2m overhead clearance and has a minimum 2m clearance from
other surrounding items.
•
To start a fire, place rolled up newspaper with some lighter cubes or solid firelighters on the charcoal plate in
the base of the Kamado. Then place 2 or 3 handfuls of lump charcoal over the top of the newspaper.
DO NOT
use petrol, white spirit, lighter fluid, alcohol or other similar chemicals for lighting or relighting.
•
Open the bottom vent and light the newspaper using a long nosed lighter or safety matches. Once it has
caught, leave the bottom vent and lid open for about 10 minutes to build a small bed of hot embers.
•
Allow the charcoal to heat up and be kept red hot for at least 30 minutes prior to the first cooking on the
Kamado.
DO NOT
cook before the charcoal has a coating of ash.
•
It is recommended you do not stoke or turn the coals once they are lightened. This allows the charcoals to
burn more uniformly and efficiently.
•
Once alight
ONLY
use heat resistant gloves when handling hot ceramics or cooking surfaces. See
below for cooking instructions depending on temperature and duration.
LOW TEMPERATURE COOKING GUIDE
•
Light the 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 1O minutes to build a small bed of hot embers. Monitor the Kamado until it
has risen to the desired temperature. See page 4 for a temperature-cooking guide. Fully close the bottom vent to
maintain the temperature.
•
You are now ready to use the Kamado for cooking.
•
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 of flare-ups that may cause injury.
•
ALWAYS
follow the FOOD COOCKING INFORMATION stated on page 4 of this instruction manual.
•
ALWAYS
use heat resistant gloves when handling hot ceramics or cooking surfaces.
SMOKING GUIDE
•
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 4 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 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 plank 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 COOCKING INFORMATION stated on page 4 of this instruction manual.
•
ALWAYS
use heat resistant gloves when handling hot ceramics or cooking surfaces.
