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Please read and follow this advice when cooking on your Kamado.
Please read and follow this advice when cooking on your Kamado.
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Always wash your hands before and after handling uncooked meat and before eating.
Always wash your hands before and after handling uncooked meat and before eating.
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Always keep raw meat away from cooked meat and other foods.
Always keep raw meat away from cooked meat and other foods.
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Before cooking ensure grill surfaces and tools are clean and free of old food residues.
Before cooking ensure grill surfaces and tools are clean and free of old food residues.
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DO NOT use the same utensils to handle cooked and uncooked foods.
DO NOT use the same utensils to handle cooked and uncooked foods.
ENG
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Ensure all meat is cooked thoroughly before eating.
Ensure all meat is cooked thoroughly before eating.
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CAUTION – eating raw or under cooked meat can cause food poisoning (e.g. bacteria strains such as E.coli).
CAUTION – eating raw or under cooked meat can cause food poisoning (e.g. bacteria strains such as E.coli).
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To reduce the risk of under cooked meat cut open to ensure it is cooked all the way through.
To reduce the risk of under cooked meat cut open to ensure it is cooked all the way through.
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CAUTION – if the meat has been cooked sufficiently the meat juices should be clear and there should be no
CAUTION – if the meat has been cooked sufficiently the meat juices should be clear and there should be no
INFORMATION ON STAINLESS STEEL
traces of pink/red juice or meat colouring.
traces of pink/red juice or meat colouring.
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Pre-cooking larger pieces of meat and joints is recommended before finally cooking on your grill.
Pre-cooking larger pieces of meat and joints is recommended before finally cooking on your grill.
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After cooking on your Kamado always clean the grill cooking surfaces and utensils.
After cooking on your Kamado always clean the grill cooking surfaces and utensils.
A common misconception about stainless steel is that it cannot oxidise, which is inac-cura-
te. All steel can oxidise if the conditions for oxidation are right. However, stainless steel has
REFUELLING
REFUELLING
a higher resistance to oxidation than non-stainless steel. This means that even stainless
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With the vents closed, the Kamado stays at a high temperature for several hours. If you require a longer
With the vents closed, the Kamado stays at a high temperature for several hours. If you require a longer
Care and safe use guidelines
Care and safe use guidelines
cooking time (e.g when roasting a whole joint or slow smoking), it may be necessary to add more charcoal.
cooking time (e.g when roasting a whole joint or slow smoking), it may be necessary to add more charcoal.
steel must be maintained to prevent oxidation and other corrosion. If not maintained, it is
Just add some additional charcoal and continue as above.
Just add some additional charcoal and continue as above.
HIGH TEMPERATURE COOKING GUIDE
normal for the barbecue to suffer from so called red oxide. This is considered normal and is
HIGH TEMPERATURE COOKING GUIDE
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Light the lump charcoal according to the the instructions on page 3.
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Light the lump charcoal according to the the instructions on page 3.
not grounds for complaint.
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Close the lid and fully open the top and bottom vents.
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COOKING TEMPERATURE GUIDE
COOKING TEMPERATURE GUIDE
Close the lid and fully open the top and bottom vents.
Care and safe use guidelines
Care and safe use guidelines
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Monitor the Kamado until it has risen to the desired temperature. See page 4 for a temperature cooking guide.
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Monitor the Kamado until it has risen to the desired temperature. See page 4 for a temperature cooking guide.
Slow cook / Smoke (110ºC-135ºC)
Slow cook / Smoke (110ºC-135ºC)
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Close the top vent half way and continue to check the temperature for a few more minutes.
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Close the top vent half way and continue to check the temperature for a few more minutes.
HIGH TEMPERATURE COOKING GUIDE
HIGH TEMPERATURE COOKING GUIDE
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You are now ready to use the Kamado for cooking on.
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You are now ready to use the Kamado for cooking on.
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Light the lump charcoal according to the the instructions on page 3.
Beef Brisket
Beef Brisket
CLEANING STAINLESS STEEL
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Light the lump charcoal according to the the instructions on page 3.
IMPORTANT: When opening the lid at high temperatures it is essential to lift the lid only slightly, allowing air to
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IMPORTANT: When opening the lid at high temperatures it is essential to lift the lid only slightly, allowing air to
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Close the lid and fully open the top and bottom vents.
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Close the lid and fully open the top and bottom vents.
Care and safe use guidelines
enter slowly and safely, preventing any backdraft or flare-ups that may cause injury.
Pulled Pork
Pulled Pork
Care and safe use guidelines
enter slowly and safely, preventing any backdraft or flare-ups that may cause injury.
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Monitor the Kamado until it has risen to the desired temperature. See page 4 for a temperature cooking guide.
• Start by wiping the surface with a damp cloth and a mild soap. The surface must be
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Monitor the Kamado until it has risen to the desired temperature. See page 4 for a temperature cooking guide.
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ALWAYS follow the FOOD COOKING INFORMATION stated on page 4 of this instruction manual.
ALWAYS follow the FOOD COOKING INFORMATION stated on page 4 of this instruction manual.
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Whole Chicken
Whole Chicken
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Close the top vent half way and continue to check the temperature for a few more minutes.
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Close the top vent half way and continue to check the temperature for a few more minutes.
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ALWAYS use heat resistant gloves when handling hot ceramics or cooking surfaces.
ALWAYS use heat resistant gloves when handling hot ceramics or cooking surfaces.
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HIGH TEMPERATURE COOKING GUIDE
HIGH TEMPERATURE COOKING GUIDE
clean and free of dirt and grease. Dry with a dry cloth.
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You are now ready to use the Kamado for cooking on.
Ribs
Ribs
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You are now ready to use the Kamado for cooking on.
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Light the lump charcoal according to the the instructions on page 3.
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Light the lump charcoal according to the the instructions on page 3.
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IMPORTANT: When opening the lid at high temperatures it is essential to lift the lid only slightly, allowing air to
IMPORTANT: When opening the lid at high temperatures it is essential to lift the lid only slightly, allowing air to
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Roasts
Roasts
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Close the lid and fully open the top and bottom vents.
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Close the lid and fully open the top and bottom vents.
enter slowly and safely, preventing any backdraft or flare-ups that may cause injury.
• If the barbecue has gotten surface rust, you can use a light polish, Autosol, on a cloth and
enter slowly and safely, preventing any backdraft or flare-ups that may cause injury.
FOOD COOKING INFORMATION
FOOD COOKING INFORMATION
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Monitor the Kamado until it has risen to the desired temperature. See page 4 for a temperature cooking guide.
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Monitor the Kamado until it has risen to the desired temperature. See page 4 for a temperature cooking guide.
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ALWAYS follow the FOOD COOKING INFORMATION stated on page 4 of this instruction manual.
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ALWAYS follow the FOOD COOKING INFORMATION stated on page 4 of this instruction manual.
DO NOT cook until the fuel has a coating of ash.
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DO NOT cook until the fuel has a coating of ash.
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Close the top vent half way and continue to check the temperature for a few more minutes.
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polish the surface until the surface rust disappears. Wipe clean with a dry cloth.
Grill / Roast (160ºC-180ºC)
Grill / Roast (160ºC-180ºC)
Close the top vent half way and continue to check the temperature for a few more minutes.
ALWAYS use heat resistant gloves when handling hot ceramics or cooking surfaces.
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ALWAYS use heat resistant gloves when handling hot ceramics or cooking surfaces.
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Please read and follow this advice when cooking on your Kamado.
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Please read and follow this advice when cooking on your Kamado.
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You are now ready to use the Kamado for cooking on.
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You are now ready to use the Kamado for cooking on.
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Always wash your hands before and after handling uncooked meat and before eating.
•
Always wash your hands before and after handling uncooked meat and before eating.
•
IMPORTANT: When opening the lid at high temperatures it is essential to lift the lid only slightly, allowing air to
Fish
Fish
IMPORTANT: When opening the lid at high temperatures it is essential to lift the lid only slightly, allowing air to
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• To protect the surface, you can spray a thin layer of 5-56 or WD-40, two universal remedies
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Always keep raw meat away from cooked meat and other foods.
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Always keep raw meat away from cooked meat and other foods.
enter slowly and safely, preventing any backdraft or flare-ups that may cause injury.
enter slowly and safely, preventing any backdraft or flare-ups that may cause injury.
FOOD COOKING INFORMATION
Pork Tenderloin
Pork Tenderloin
FOOD COOKING INFORMATION
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Before cooking ensure grill surfaces and tools are clean and free of old food residues.
•
Before cooking ensure grill surfaces and tools are clean and free of old food residues.
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ALWAYS follow the FOOD COOKING INFORMATION stated on page 4 of this instruction manual.
ALWAYS follow the FOOD COOKING INFORMATION stated on page 4 of this instruction manual.
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to loosen red oxide and protect against moisture. Apply the product with a cloth so that you
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DO NOT cook until the fuel has a coating of ash.
DO NOT cook until the fuel has a coating of ash.
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DO NOT use the same utensils to handle cooked and uncooked foods.
Chicken Pieces
Chicken Pieces
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DO NOT use the same utensils to handle cooked and uncooked foods.
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ALWAYS use heat resistant gloves when handling hot ceramics or cooking surfaces.
ALWAYS use heat resistant gloves when handling hot ceramics or cooking surfaces.
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Please read and follow this advice when cooking on your Kamado.
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Please read and follow this advice when cooking on your Kamado.
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Ensure all meat is cooked thoroughly before eating.
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Ensure all meat is cooked thoroughly before eating.
have an even coat.
Whole Chicken
Whole Chicken
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Always wash your hands before and after handling uncooked meat and before eating.
•
Always wash your hands before and after handling uncooked meat and before eating.
CAUTION – eating raw or under cooked meat can cause food poisoning (e.g. bacteria strains such as E.coli).
•
•
CAUTION – eating raw or under cooked meat can cause food poisoning (e.g. bacteria strains such as E.coli).
•
Always keep raw meat away from cooked meat and other foods.
Leg of lamb
Leg of lamb
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Always keep raw meat away from cooked meat and other foods.
•
To reduce the risk of under cooked meat cut open to ensure it is cooked all the way through.
•
To reduce the risk of under cooked meat cut open to ensure it is cooked all the way through.
FOOD COOKING INFORMATION
FOOD COOKING INFORMATION
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Before cooking ensure grill surfaces and tools are clean and free of old food residues.
NOTE! These products must not come in contact with the barbecue's painted surfaces or
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Before cooking ensure grill surfaces and tools are clean and free of old food residues.
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CAUTION – if the meat has been cooked sufficiently the meat juices should be clear and there should be no
Turkey
Turkey
CAUTION – if the meat has been cooked sufficiently the meat juices should be clear and there should be no
DO NOT cook until the fuel has a coating of ash.
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DO NOT cook until the fuel has a coating of ash.
DO NOT use the same utensils to handle cooked and uncooked foods.
•
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DO NOT use the same utensils to handle cooked and uncooked foods.
traces of pink/red juice or meat colouring.
traces of pink/red juice or meat colouring.
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Please read and follow this advice when cooking on your Kamado.
Ham
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Ham
Please read and follow this advice when cooking on your Kamado.
surfaces that come in contact with food.
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Ensure all meat is cooked thoroughly before eating.
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Ensure all meat is cooked thoroughly before eating.
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Pre-cooking larger pieces of meat and joints is recommended before finally cooking on your grill.
•
Pre-cooking larger pieces of meat and joints is recommended before finally cooking on your grill.
•
Always wash your hands before and after handling uncooked meat and before eating.
•
Always wash your hands before and after handling uncooked meat and before eating.
•
CAUTION – eating raw or under cooked meat can cause food poisoning (e.g. bacteria strains such as E.coli).
CAUTION – eating raw or under cooked meat can cause food poisoning (e.g. bacteria strains such as E.coli).
•
•
After cooking on your Kamado always clean the grill cooking surfaces and utensils.
•
After cooking on your Kamado always clean the grill cooking surfaces and utensils.
•
Always keep raw meat away from cooked meat and other foods.
•
Always keep raw meat away from cooked meat and other foods.
•
To reduce the risk of under cooked meat cut open to ensure it is cooked all the way through.
Sear (260ºC-370ºC)
Sear (260ºC-370ºC)
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To reduce the risk of under cooked meat cut open to ensure it is cooked all the way through.
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Before cooking ensure grill surfaces and tools are clean and free of old food residues.
•
Before cooking ensure grill surfaces and tools are clean and free of old food residues.
•
CAUTION – if the meat has been cooked sufficiently the meat juices should be clear and there should be no
CAUTION – if the meat has been cooked sufficiently the meat juices should be clear and there should be no
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DO NOT use the same utensils to handle cooked and uncooked foods.
•
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DO NOT use the same utensils to handle cooked and uncooked foods.
Steak
Steak
traces of pink/red juice or meat colouring.
traces of pink/red juice or meat colouring.
REFUELLING
REFUELLING
•
Ensure all meat is cooked thoroughly before eating.
•
Ensure all meat is cooked thoroughly before eating.
•
Pre-cooking larger pieces of meat and joints is recommended before finally cooking on your grill.
•
Pre-cooking larger pieces of meat and joints is recommended before finally cooking on your grill.
Pork Chops
Pork Chops
•
With the vents closed, the Kamado stays at a high temperature for several hours. If you require a longer
•
With the vents closed, the Kamado stays at a high temperature for several hours. If you require a longer
CAUTION – eating raw or under cooked meat can cause food poisoning (e.g. bacteria strains such as E.coli).
•
•
CAUTION – eating raw or under cooked meat can cause food poisoning (e.g. bacteria strains such as E.coli).
•
After cooking on your Kamado always clean the grill cooking surfaces and utensils.
•
After cooking on your Kamado always clean the grill cooking surfaces and utensils.
cooking time (e.g when roasting a whole joint or slow smoking), it may be necessary to add more charcoal.
cooking time (e.g when roasting a whole joint or slow smoking), it may be necessary to add more charcoal.
•
To reduce the risk of under cooked meat cut open to ensure it is cooked all the way through.
Burgers
Burgers
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To reduce the risk of under cooked meat cut open to ensure it is cooked all the way through.
COOKING TEMPERATURE GUIDE
Just add some additional charcoal and continue as above.
•
CAUTION – if the meat has been cooked sufficiently the meat juices should be clear and there should be no
Just add some additional charcoal and continue as above.
CAUTION – if the meat has been cooked sufficiently the meat juices should be clear and there should be no
•
Sausages
Sausages
traces of pink/red juice or meat colouring.
traces of pink/red juice or meat colouring.
REFUELLING
REFUELLING
•
Pre-cooking larger pieces of meat and joints is recommended before finally cooking on your grill.
•
Pre-cooking larger pieces of meat and joints is recommended before finally cooking on your grill.
•
With the vents closed, the Kamado stays at a high temperature for several hours. If you require a longer
•
With the vents closed, the Kamado stays at a high temperature for several hours. If you require a longer
COOKING TEMPERATURE GUIDE
Slow cook / Smoke (110ºC–135ºC)
COOKING TEMPERATURE GUIDE
•
After cooking on your Kamado always clean the grill cooking surfaces and utensils.
•
After cooking on your Kamado always clean the grill cooking surfaces and utensils.
cooking time (e.g when roasting a whole joint or slow smoking), it may be necessary to add more charcoal.
cooking time (e.g when roasting a whole joint or slow smoking), it may be necessary to add more charcoal.
Slow cook / Smoke (110ºC-135ºC)
Slow cook / Smoke (110ºC-135ºC)
Just add some additional charcoal and continue as above.
Just add some additional charcoal and continue as above.
Beef Brisket
Beef Brisket
REFUELLING
4
4
Beef Brisket
REFUELLING
•
With the vents closed, the Kamado stays at a high temperature for several hours. If you require a longer
Pulled Pork
•
With the vents closed, the Kamado stays at a high temperature for several hours. If you require a longer
Pulled Pork
COOKING TEMPERATURE GUIDE
Pulled pork
COOKING TEMPERATURE GUIDE
cooking time (e.g when roasting a whole joint or slow smoking), it may be necessary to add more charcoal.
cooking time (e.g when roasting a whole joint or slow smoking), it may be necessary to add more charcoal.
Whole Chicken
Whole Chicken
Slow cook / Smoke (110ºC-135ºC)
Slow cook / Smoke (110ºC-135ºC)
Just add some additional charcoal and continue as above.
Just add some additional charcoal and continue as above.
Whole chicken
Ribs
Ribs
Beef Brisket
Beef Brisket
Roasts
Roasts
Ribs
Pulled Pork
COOKING TEMPERATURE GUIDE
Pulled Pork
COOKING TEMPERATURE GUIDE
Whole Chicken
Grill / Roast (160ºC-180ºC)
Roasts
Grill / Roast (160ºC-180ºC)
Whole Chicken
Slow cook / Smoke (110ºC-135ºC)
Slow cook / Smoke (110ºC-135ºC)
Ribs
Ribs
Fish
Fish
Beef Brisket
Beef Brisket
Roasts
Roasts
Pork Tenderloin
Grill / Roast (160ºC–180ºC)
Pork Tenderloin
Pulled Pork
Pulled Pork
Chicken Pieces
Chicken Pieces
Whole Chicken
Grill / Roast (160ºC-180ºC)
Whole Chicken
Grill / Roast (160ºC-180ºC)
Fish
Whole Chicken
Whole Chicken
Ribs
Ribs
Fish
Fish
Leg of lamb
Leg of lamb
Roasts
Pork tenderloin
Roasts
Pork Tenderloin
Pork Tenderloin
Turkey
Turkey
Chicken Pieces
Chicken Pieces
Chicken pieces
Ham
Ham
Grill / Roast (160ºC-180ºC)
Grill / Roast (160ºC-180ºC)
Whole Chicken
Whole Chicken
Fish
Whole chicken
Fish
Sear (260ºC-370ºC)
Leg of lamb
Sear (260ºC-370ºC)
Leg of lamb
Pork Tenderloin
Pork Tenderloin
Turkey
Turkey
Steak
Leg of lamb
Steak
Chicken Pieces
Chicken Pieces
Ham
Ham
Pork Chops
Pork Chops
Whole Chicken
Turkey
Whole Chicken
Burgers
Burgers
Sear (260ºC-370ºC)
Leg of lamb
Leg of lamb
Sear (260ºC-370ºC)
Sausages
Ham
Sausages
Turkey
Turkey
Steak
Steak
Ham
Ham
Pork Chops
Pork Chops
Sear (260ºC–370ºC)
Burgers
Burgers
Sear (260ºC-370ºC)
Sear (260ºC-370ºC)
Sausages
Sausages
4
Steak
4
Steak
Steak
Pork Chops
Pork Chops
Pork chops
Burgers
Burgers
Burgers
Sausages
Sausages
4
4
Sausages
4
4
6
2 Hrs per lb.
2 Hrs per lb.
2 Hrs per lb.
2 Hrs per lb.
3-4 Hr.
3-4 Hr.
3-5 Hrs.
3-5 Hrs.
9+ Hrs.
9+ Hrs.
15-20 Min.
15-20 Min.
15-30 Min.
15-30 Min.
30-45 Min.
30-45 Min.
1-1.5 Hrs.
1-1.5 Hrs.
3-4 Hrs.
3-4 Hrs.
2-4 Hrs.
2-4 Hrs.
2-5 Hrs.
2-5 Hrs.
5-8 Min.
5-8 Min.
6-10 Min.
6-10 Min.
6-10 Min.
6-10 Min.
6-10 Min.
6-10 Min.
2 hours/lb
2 Hrs per lb.
2 Hrs per lb.
2 Hrs per lb.
2 Hrs per lb.
2 hours/lb
3-4 Hr.
3-4 Hr.
3–4 hours
3-5 Hrs.
3-5 Hrs.
2 Hrs per lb.
2 Hrs per lb.
9+ Hrs.
9+ Hrs.
3–5 hours
2 Hrs per lb.
2 Hrs per lb.
3-4 Hr.
9+ hours
3-4 Hr.
3-5 Hrs.
3-5 Hrs.
15-20 Min.
15-20 Min.
2 Hrs per lb.
2 Hrs per lb.
9+ Hrs.
9+ Hrs.
15-30 Min.
15-30 Min.
2 Hrs per lb.
2 Hrs per lb.
30-45 Min.
30-45 Min.
3-4 Hr.
3-4 Hr.
15–20 min.
1-1.5 Hrs.
1-1.5 Hrs.
3-5 Hrs.
3-5 Hrs.
15-20 Min.
15-20 Min.
3-4 Hrs.
3-4 Hrs.
9+ Hrs.
15–30 min.
9+ Hrs.
15-30 Min.
15-30 Min.
2-4 Hrs.
2-4 Hrs.
30-45 Min.
30-45 Min.
30–45 min.
2-5 Hrs.
2-5 Hrs.
1-1.5 Hrs.
1-1.5 Hrs.
15-20 Min.
1–1.5 hours
15-20 Min.
3-4 Hrs.
3-4 Hrs.
15-30 Min.
15-30 Min.
2-4 Hrs.
2-4 Hrs.
5-8 Min.
3–4 hours
5-8 Min.
30-45 Min.
30-45 Min.
2-5 Hrs.
2-5 Hrs.
6-10 Min.
6-10 Min.
1-1.5 Hrs.
2–4 hours
1-1.5 Hrs.
6-10 Min.
6-10 Min.
3-4 Hrs.
3-4 Hrs.
6-10 Min.
2–5 hours
6-10 Min.
2-4 Hrs.
2-4 Hrs.
5-8 Min.
5-8 Min.
2-5 Hrs.
2-5 Hrs.
6-10 Min.
6-10 Min.
6-10 Min.
6-10 Min.
6-10 Min.
6-10 Min.
5–8 min.
5-8 Min.
5-8 Min.
6-10 Min.
6-10 Min.
6–10 min.
6-10 Min.
6-10 Min.
6–10 min.
6-10 Min.
6-10 Min.
6–10 min.
Top vent
Top vent
Bottom vent
Bottom vent
Top vent
Top vent
Bottom vent
Bottom vent
Top vent
Top vent
Bottom vent
Bottom vent
Bottom vent
Open
Open
Top vent
Open
Top vent
Bottom vent
Top vent
Bottom vent
Top vent
Bottom vent
Top vent
Bottom vent
Top vent
Bottom vent
Top vent
Bottom vent
Top vent
Bottom vent
Top vent
Bottom vent
Top vent
Bottom vent
Top vent
Bottom vent
Top vent
Bottom vent
Top vent
Bottom vent
Top vent
Bottom vent
Top vent
Bottom vent
Top vent
Bottom vent
Top vent
Bottom vent
Open
Open
Closed
Top vent
Bottom vent
Top vent
Bottom vent
Open
Open
Closed
Open
Open
Closed
Closed
Closed
Closed
Closed
Closed
Closed
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