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19
EN
Low temperture cooking guide
• Light the lump charcoal according to the the instructions above. Do not move or
stoke the coals once lit.
• Open the bottom vent fully and leave the lid open for about 10 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 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
are-ups that may cause injury.
• ALWAYS follow the FOOD COOKING INFORMATION in 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 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 planks 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
are-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.
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