Regulating Temperature - Cello KAMADO 21 Instruction Manual

Grillingwithhightemperature
1. Light grill by following instructions.
2. Leave bottom vent open and open top vent. Leave
those fully open for 10 minutes to build a bed of hot
embers.
3. Monitor thermometer. Check temperature and
cooking guidance from manuals point 58.
4. When wanted temperature is reached, leave top
vent slightly open.
5. Grill is now ready for use.
6. WARNING: When opening the lid at high tempera-
tures, it is essential to lift lid only slightly, allowing air
to enter slowly and safely, preventing any backdraft
or flare-ups that may cause injury.
7. Use heat-resistant barbeque gloves and strong,
long-stemmed barbeque tools as aids when using the
grill.
Flare-ups
Flare-ups may increase the temperature inside the
grill overmuch and intensify fat dripping from the
cooked foods, thus adding to the grease fire hazard.
Minor flare-ups are normal and beneficial, adding to
the pleasant barbecue taste. In order to keep the
flare-ups under control, follow these tips:
marinades. Empty firebox regularly.
Marinades
Marinades are intended for flavouring of the barbe-
cued food. Inside the grill, marinades cause sticking
of the food to the grilling grid, may drain to firebox or
catch fire.
When marinating is done:
excessive marinade.
inside the grill.
or fish have been kept onto barbecued food by a BBQ
brush. Otherwise, the bacteria from raw meat will end
up in the cooked food.
barbecued food, use a brush to apply some barbecue
sauce onto the food during the final stage of cooking.
Always prepare the sauces separately.

REGULATING TEMPERATURE

The temperature is regulated by opening and closing
the vents at the bottom of the grill and on the lid.
Opening the vents increases the temperature of the
grill. Accordingly, their closing lowers the tempera-
ture. Check on the temperature with a thermometer
on the lid. Check the temperature regularly and,
where necessary, regulate the vents.
Note!
Vents heat up during the grilling. Use protec-
tive gloves when regulating them.
Slow Cooking / Smoking (110℃ - 135℃)
Briskt
2 h per kg
Pulled pork 2 - 4 h per kg
Whole
3 - 4 h
broiler 3 - 5 h
9 + h
Ribs
Grilling (160℃ - 185℃)
Fish 15 - 20 min
Pork tenderloin
15 - 30 min
Broiler parts and 30 - 45 min
Whole broiler
1 - 1.5 h
Leg of lamb 3 - 4 h
Turkey 2 - 4 h
Pork shoulder / ham 2 - 5 h
Grilling (260℃ - 370℃)
5 - 8 min
Steaks
6 - 10 min
Pork chops
6 - 10 min
Burgers
6 - 10 min
Sausages
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Adding hardwood charcoal or briquettes
In long-term barbeque grilling or smoking, a need
emerges to add more hardwood charcoal or
briquettes to the charcoal grid. Add hardwood char-
coal or briquettes to the charcoal grid as follows:
1. Open the lid.
2. Open grilling grid's hatch.
3. Add hardwood charcoal or briquettes to the char-
coal grate, using long barbeque tongs and heat-
resistant barbeque gloves.
4. Close grilling grid's hatch.
5. Close the lid.
Note!
Always, when the lid is open, the temperature
inside the grill drops. This extends the cooking time.
Bottom vent Top vent
Bottom vent Top vent
Bottom vent Top vent
Open Closed
5