RUSTA KAMADO Manual page 4

ENG
COOKING TIPS
LOW TEMPERATURE COOKING GUIDE
1. Light the barbecue according to the instructions above.
2. Monitor the barbecue until it has risen to the desired temperature. See page 6 for a
temperature cooking guide.
3. Fully close the bottom vent to maintain the temperature.
4. You are now ready to use the barbecue for cooking.
SMOKING GUIDE
1. Light the barbecue according to the instructions above.
2. Monitor the barbecue until it has risen to the desired temperature. See page 6 for a
temperature cooking guide.
3. Leave the bottom vent slightly open and close the top vent and continue to check the
temperature for a few more minutes.
4. Sprinkle some wood chips in a circle over the hot charcoal to add extra flavor.
5. You are now ready to use the barbecue to smoke on.
Tip! Soak your wood chips or cooking planks in water for 15 minutes to prolong the
smoking process.
HIGH TEMPERATURE COOKING GUIDE
1. Light the barbecue according to the instructions above.
2. Close the lid and fully open the top and bottom vents.
3. Monitor the barbecue until it has risen to the desired temperature. See page 6 for a tem-
perature cooking guide.
4. Close the top vent half way and continue to check the temperature for a few more minutes.
5. You are now ready to use the barbecue for cooking on.
NOTE! 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.
REFUELLING
With the vents closed, the barbecue stays at a high temperature for several hours. If you
require a longer cooking time (e.g. when roasting a whole joint or slow smoking), it may be
necessary to add more charcoal/briquettes. Just add some additional charcoal, preferably
already prepared in a barbecue starter, and continue as above.
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