19
EN OPERATION & USE
FIRST USE – CURING THE BARBECUE
Curing your ceramic charcoal barbecue is important for its long-term
operation and care. Neglecting the curing procedure could lead to
damaging the barbecue. If the rst temperatures are too hot, they
could damage the felt gasket seal before it has had the chance to ma-
ture with use.
To start your rst re, place one lighter cube or solid relighters and
one handful of lump charcoal on top of the charcoal plate (6). Open
the bottom vent and light the lighter cube using a long-nosed lighter
or safety matches.
Do not use lighter uid, petrol, alcohol, or similar chemicals to ignite.
Once the lump charcoal has caught re, cure the barbecue by closing
the lid and leaving both vents mostly closed. See Cooking Tempera-
ture Guide for Smoking (83–108 ºC/180–225 ºF). Burn until all the fuel
has been used and the re has gone out. This should take approxi-
mately two hours. Do not overload the barbecue with fuel.
After the rst use, inspect all fasteners. The metal band connecting
the lid to the base will expand from the heat and could become loose.
It is recommended to check and tighten the band, if necessary, with a
wrench. You can now use your ceramic charcoal barbecue as normal.
LIGHTING
When using the ceramic charcoal barbecue, push down on both of
the locking wheels to stop the barbecue from moving around dur-
ing use.
Ensure that the ceramic barbecue is positioned on a stable, at, level,
heat-resistant, non-ammable surface, away from ammable items.
Position the ceramic charcoal barbecue with a minimum of 2 m over-
head clearance and at least 2 m clearance from other surrounding
items.
1. To start a re, place rolled-up newspaper and some lighter cubes or
solid relighters on the charcoal plate (6) on the base of the ceram-
ic charcoal barbecue. Then, place two or three handfuls of lump char-
coal over the top of the newspaper.
2. Do not use lighter uid, petrol, alcohol, or similar chemicals to ig-
nite.
3. Open the bottom vent and light the newspaper using a long-nosed
lighter or safety matches. Once it has caught re, leave the bottom
vent and lid open for about 10 minutes to build up a small bed of hot
embers.
4. Allow the charcoal to heat up and keep it red hot for at least 30
minutes prior to rst cooking on the ceramic charcoal barbecue. Do
not cook before the fuel has a coating of ash.
5. It is recommended not to stoke or turn the coals once they are
alight. This allows the charcoal to burn more uniformly and eciently.
6. Once the barbecue is alight, only use heat-resistant gloves when
handling hot ceramics or cooking surfaces.
Read through this manual for a complete detailed guide on cooking
temperatures for grilling.
REFUELLING
With the top and bottom vent closed, the ceramic charcoal barbecue
will stay at a high temperature for several hours.
If you require a longer cooking time (e.g. when roasting a whole cut
or slow-smoking), it may be necessary to add more charcoal. Open
the lid, add additional charcoal, and continue to cook as directed in
this manual.
EXTINGUISHING
To extinguish the re: stop adding fuel and close all the vents and the
lid to allow the re to die naturally. Keep the lid in place and the air
control vents closed until the next day, after which the rebox can be
emptied.
Do not use water to extinguish the charcoal, as this could damage the
ceramic charcoal barbecue.
STORAGE
When not in use, and if stored outside, cover the ceramic charcoal
barbecue once completely cooled with a suitable rain cover.
It is recommended to store the ceramic charcoal barbecue under a
cover in a garage or shed over the winter for complete protection.
CLEANING & MAINTENANCE
The ceramic charcoal barbecue is self-cleaning. Heat it up to 260
ºC/500 ºF for 30 minutes to scorch o all food and debris.
NOTE: Do not use water or any other type of cleaning product to
clean the inside of your ceramic charcoal barbecue. The walls are po-
rous and will absorb any uids used, which could cause the ceramic
charcoal barbecue to crack.
After the ceramic charcoal barbecue has cooled, if there is excessive
soot, use the ash tool to scrape o the carbon remnants before the
next use. Carefully open the bottom vent and rake the
soot into a small waste container under the vent opening. Dispose of
the container, or store it for future use.
To clean the grates, use a non-abrasive cleaner once the barbecue has
fully cooled. The stainless steel cooking grate is not dishwasher safe;
use a mild detergent in warm water.
To clean the outer surface, wait until the ceramic charcoal barbecue
is cool and use a damp cloth with a mild detergent. It is important to
check and tighten the bands, and oil the hinges twice a year or more
if needed. You should not be able to easily turn a hex key while hold-
ing the nut in place.
CERAMIC COOKING GUIDE
COOKING TEMPERATURE GUIDE
IMPORTANT: Do not adjust the top or bottom vent while the ceram-
ic charcoal barbecue is in use. This could result in a serious injury. It
is recommended to always use heat-resistant gloves when working
with hot appliances.
SLOW-COOKING / SMOKING (83–108 ºC / 180–225 ºF)
Beef brisket ..................................................................... 4.5 hours per kg
Pulled pork ......................................................................4.5 hours per kg
Whole chicken ........................................................................... 3–4 hours
Ribs ................................................................................................ 3–5 hours
Roast ............................................................................................... 9+ hours
TOP VENT BOTTOM VENT OPEN CLOSED
SV
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