7
Low temperature cooking guide
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Light the lump charcoal according to the instructions above. DO NOT move or stoke the coals once lit.
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Open the bottom vent fully and leave the lid open for about 10 minutes to build a small bed of hot embers.
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Monitor the Kamado until it has risen to the desired temperature. See page 4 for a temperature cooking
guide.
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Fully close the bottom vent to maintain the temperature.
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You are now ready to use the Kamado for cooking on.
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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.
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ALWAYS follow the FOOD COOKING INFORMATION stated on page 4 of this instruction manual.
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ALWAYS use heat resistant gloves when handling hot ceramics or cooking surfaces.
Smoking guide
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Follow the instructions above as if you were starting a slow cook.
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Monitor the Kamado until it has risen to the desired temperature. See page 4 for a temperature cooking
guide.
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Leave the bottom vent slightly open.
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Close the top vent and continue to check the temperature for a few more minutes.
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Using heat resistant gloves sprinkle the wood chips in a circle over the hot charcoal.
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You are now ready to use the Kamado to smoke on.
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TIP: Soak your wood chips or cooking planks in water for 15 minutes to prolong the smoking process.
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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 stated on page 4 of this instruction manual.
•
ALWAYS use heat resistant gloves when handling hot ceramics or cooking surfaces.
High temperature cooking guide
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Light the lump charcoal according to the instructions on page 3.
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Close the lid and fully open the top and bottom vents.
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Monitor the Kamado until it has risen to the desired temperature. See page 4 for a temperature cooking
guide.
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Close the top vent half way and continue to check the temperature for a few more minutes.
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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 stated on page 4 of this instruction manual.
•
ALWAYS use heat resistant gloves when handling hot ceramics or cooking surfaces.
Food cooking information
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DO NOT cook until the fuel has a coating of ash.
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Please read and follow this advice when cooking on your Kamado.
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Always wash your hands before and after handling uncooked meat and before eating.
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Always keep raw meat away from cooked meat and other foods.
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Before cooking ensure grill surfaces and tools are clean and free of old food residues.
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DO NOT use the same utensils to handle cooked and uncooked foods.
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Ensure all meat is cooked thoroughly before eating.
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CAUTION – eating raw or under cooked meat can cause food poisoning (e.g. bacteria strains such as E.coli).
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To reduce the risk of under cooked meat cut open to ensure it is cooked all the way through.
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CAUTION – if the meat has been cooked sufficiently the meat juices should be clear and there should be no
traces of pink/red juice or meat colouring.
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Pre-cooking larger pieces of meat and joints is recommended before finally cooking on your grill.
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After cooking on your Kamado always clean the grill cooking surfaces and utensils.
