Instruction manual
10
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
IMPORTANT: Do not adjust top or bottom vent while the ceramic charcoal barbecue is in use. This could
result in serious injury. It is recommended to always use heat- resistant gloves when working with hot
appliances.
Meat type
Cooking time
Top vent
Bottom vent
Slow cook / Smoke (110 ºC-135 ºC)
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 (160 ºC - 180 ºC)
Fish
15-20 min
Pork Tenderloin
15-30 min
Chicken Pieces
30-45 min
Whole Chicken
30-45 min
Leg of lamb
1-1.5 hrs
Turkey
2-4 hrs
Ham
2-5 hrs
Sear (260 °C - 370 °C)
Steak
5-8 min
Pork Chops
6-10 min
Burgers
6-10 min
Sausages
6-10 min
EXTINGUISHING
To extinguish unit – stop adding fuel and close all the vents and the lid to allow the
fire to die naturally.
DO NOT use water to extinguish the charcoals as this could damage the ceramic
Kamado.
