HIGH-TEMPERATURE COOKING GUIDE
INFORMATION ABOUT COOKING FOOD
REFUELLING YOUR GRILL
Monitor the Kamado until it rises to the desired temperature.
See Cooking Temperature Guide.
ALWAYS use heat-resistant
gloves when handling hot ceramics or cooking surfaces.
1.
Light the lump charcoal according to the
Lighting, Usage
and Care Information
in this manual. Close the lid and fully
open the top and bottom vents.
2. Close the top vent halfway and continue to check the
temperature for a few more minutes.
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 at first, allowing air to enter slowly and
safely, preventing any back-draft or flare-ups that
may cause injury.
IMPORTANT! Do NOT adjust top or bottom vent
while the Kamado grill is in use. This could result
in serious injury. It is recommended to ALWAYS
use heat-resistant gloves when working with hot
appliances.
Read and follow this advice when cooking on your Kamado:
• DO NOT cook until the fuel has a coating of ash.
• Before cooking, ensure grill surfaces and tools are clean
and free of old food residues.
• Always wash your hands before and after handling
uncooked meat, and before eating.
• DO NOT use the same utensils to handle cooked and
uncooked foods. Always keep raw meat away from cooked
meat, and other foods.
• Ensure all meat is cooked thoroughly before eating.
CAUTION! Eating raw or undercooked meat can cause food
poisoning (e.g. bacteria strains such as E.coli). To reduce
the risk of undercooked meat, cut open to ensure it is
cooked all the way through.
•
CAUTION! If the meat has been cooked sufficiently, the
meat juice should be clear and there should be no traces
of pink/red juice, or meat colouring. Pre-cooking larger
pieces of meat and cuts is recommended before finally
cooking on your grill.
• After cooking on your Kamado, always clean the grill
cooking surfaces and utensils.
With the top and bottom vent closed, the Kamado will stay at a
high temperature for several hours.
If you require a longer cooking time (e.g. when roasting a whole
cut or slow-smoking), it may be necessary to add more charcoal.
Open the lid, add additional charcoal, and continue to cook as
directed in this manual.
SLOW COOK / SMOKE
(83ºC - 108ºC / 180ºF - 225ºF)
Beef brisket ............................................................2 Hours per lb
Pulled pork ..............................................................2 Hours per lb
Whole chicken
...............................................................
3-4 Hours
Ribs ................................................................................
3-5 Hours
Roasts .............................................................................9+ Hours
COOKING TEMPERATURE GUIDE
SEAR
(260ºC - 330ºC / 500ºF - 625ºF)
Scallops .........................................................
Until opaque & firm
Steak ..........................................................................
5-8 Minutes
Pork chops ...............................................................
6-10 Minutes
Burgers ....................................................................
6-10 Minutes
Sausages .................................................................
6-10 Minutes
GRILL / ROAST / BAKE
(163ºC - 191ºC / 325ºF - 375ºF)
Seafood (crab, lobster, shrimp)
....................
Until opaque & firm
Seafood (clams, oysters)
...................................Until shells open
Fish .........................................................................
15-20 Minutes
Pork tenderloin ......................................................
15-30 Minutes
Chicken pieces ......................................................
30-45 Minutes
Whole chicken
............................................................
1-1.5 Hours
Leg of lamb ....................................................................
3-4 Hours
Turkey .............................................................................
2-4 Hours
Ham ................................................................................
2-5 Hours
TOP VENT BOTTOM VENT
OPEN
CLOSED
TOP VENT BOTTOM VENT
OPEN
CLOSED
TOP VENT BOTTOM VENT
OPEN
CLOSED
3 | CARE & SAFE USE GUIDELINES
