Blaze Outdoor Products BLZ-20-KAMADO Use & Care Manual page 19

Best practices for grilling:
Grilling occurs at temperatures between 325-450 degrees F and is intended giving the meat a nice crust and
cooking the meat at a faster rate of speed for a shorter period of time. (Burgers, boneless skinless chicken
breasts, sausage, etc....). 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 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.
Blaze Outdoor Products Instructional Book
Page | 19