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• Tighten the bands and oil the hinge 2 times a year or more if needed.
LIGHTING, USAGE AND CARE INFORMATION
• Ensure the Kamado is positioned on a permanent, flat, level, heat resistant non-flammable surface away from
flammable items.
• Ensure the Kamado has a minimum of 2m overhead clearance and has a minimum 2m clearance from other
surrounding items.
• To start a fire place rolled up newspaper with some lighter cubes or solid firelighters on the charcoal plate in
the base of the Kamado. Then place 2 or 3 handfuls of lump charcoal over the top of the newspaper.
• DO NOT use petrol, white spirit, lighter fluid, alcohol or other similar chemicals for lighting or relighting.
Open the bottom vent and light the newpaper using a long nosed lihter or safety matches. Once it has caught,
leave the bottom vent and lid open for about 10 minutes to build a small bed of hot embers.
• Allow the charcoal to heat up and be kept red hot for at least 30 minutes prior to the first cooking on the
Kamado. DO NOT cook before the fuel has a coating of ash.
• It is recommended you don’t stoke or turn the coals once they are alight. This allows the charcoals to burn ore
uniformly and efficient.
• Once alight ONLY use heat resistant gloves when handling hot ceramics or cooking surfaces.
• See below for cooking instuctions depending on temperature and duration.
LOW TEMPERATURE 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 21 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 flare-ups that may cause injury.
• ALWAYS follow the FOOD COOKING INFORMATION stated 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 tempertaute 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 flare-ups that may cause injury.
• ALWAYS follow the FOOD COOKING INFORMATION stated in this instruction manual.
• ALWAYS use heat resistant gloves when handling hot ceramics or cooking surfaces.
HIGH TEMPERATURE COOKING GUIDE
• Light the lump charcoal according to the the instructions.
• Close the lid and fully open the top and bottom vents.
• Monitor the Kamado until it has risen to the desired temperature. See temperature cooking guide.
• Close the top vent half way and continue to check the temperature for a few more minutes.
• 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 in this instruction manual.
• ALWAYS use heat resistant gloves when handling hot ceramics or cooking surfaces.
