Blaze BLZ-20-KAMADO Blaze Kamado Manual

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Blaze Outdoor Products Instructional Book

Page | 20

APPROXIMATE TOP AND BOTTOM DAMPER OPENING FOR GRILLING:

Best practices for searing:

Searing occurs at temperatures between 500-600 degrees F and is intended on providing a caramelized

“seared” surface and cooking the meat in a quick fashion. (Steaks, tuna, ect…). A larger bed of coals and a

direct cooking method is the typical method of cooking. Caution: At higher cooking temperatures the

danger for flashback is greater than at lower temperatures.

Remember the following: ALWAYS ENSURE BOTH THE TOP AND BOTTOM VENTS ARE OPEN FULLY

BEFORE OPENING THE GRILL LID. ALWAYS OPEN THE LID TO ROUGHLY 1-2” AND HOLD IT THERE

FOR 5-10 SECONDS TO LET OXYGEN SLOWLY ENTER THE GRILL. THEN COMPLETELY LIFT THE LID

OPEN SLOWLY. AT ALL TIMES THE USE OF LONG HEAT RESISTANT GLOVES IS NECESSARY FOR

SAFETY.

APPROXIMATE TOP AND BOTTOM DAMPER OPENING FOR SEARING:

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Blaze BLZ-20-KAMADO 20-Inch Cast Aluminum Kamado