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Blaze Outdoor Products Instructional Book
Page | 17
minutes). At this point where the fuel is well lit, close your grill lid and ensure the top vent is in the full open
position to establish a flow of air through the unit (see pics below).
TOP AND BOTTOM DAMPENER OPENINGS FOR LIGHTING YOUR GRILL:
Establish your cooking temperature.
With a hot bed of fuel and both the top and bottom vent in the fully open position, the temperature in your grill
will continue to rise until the air flow is reduced. As your temperature gauge rises to your desired cooking
temperature, close off the air shutters to the prescribed amount (see vent images under each of the cooking
configurations found below) at roughly 50-60 degrees before reaching the desired temperature range. At this
point, minor air shutter adjustments may be necessary to fine tune your cooking temperature.
It is best to let the heat stabilize in your grill before opening and closing the lid or making other adjustments.
Letting your grill sit at the set temperature for a period of time better protects the grill against temperature
swings and allows for fine tuning adjustments to be made to achieve as true of a set temperature as possible.
Using the middle rack
Your Kamado grill comes standard with a middle rack between the charcoal tray and cooking surface. This rack
can hold a drip pan to collect the drippings from your food, a pan full of liquids to add moisture to the cooking
process, a pizza stone to provide an indirect heat/convection baking environment to your cooking surface, or a
combination of the above. For higher temperature cooking such as searing and grilling, the use of this rack will
not be used by most people. For lower temperature longer cooking such as smoking, typically the rack will be
used. See more below under best practices for various cooking configurations.
Best practices for smoking/low and slow cooking:
Smoking occurs at temperatures between 225-250 degrees F and is intended on making the food taste smoky
and cooking the meat at a slow speed for a longer period of time. (Brisket, port shoulder, ribs, etc.…). A
smaller amount of lit coals within your coal bed and an indirect cooking method is the typical method of cooking
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