Smoking Guide - Pit Boss PB K22 71220 Instructions For Use Manual

STORAGE
When not in use, and if stored outside, cover the Kamado once
completely cooled with a suitable rain cover.
It is recommended the Kamado be stored under cover in a
garage or shed over winter for complete protection.
CLEANING & MAINTENANCE
The Kamado Grill is self-cleaning. Heat it up to 260ºC for 30
minutes and it will scorch off all food and debris.
DO NOT use water or any other types of cleaning
product to clean the inside of your Kamado. The
walls are porous and will absorb any fluids used,
which could cause the Kamado to crack.
After the Kamado has cooled, if the soot becomes excessive,
use the ash tool (15) to scrape off 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 container, or store for future use (soot).
To clean the grills and grates, use a non-abrasive cleaner once
the unit has fully cooled. The chrome-plated cooking grill is NOT
dishwasher safe; use a mild detergent with warm water.
To clean the outer surface, wait until the Kamado 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
holding the nut in place.
LIGHTING, USAGE & CARE INFORMATION
When using the Kamado, push down on both of
the locking wheels to stop the unit from moving
around during use.
Ensure the Kamado is positioned on a permanent, flat, level,
heat-resistant non-flammable surface, away from flammable
items.
Position the Kamado with a minimum of 2 m overhead clearance
and at least 2 m clearance from other surrounding items.
1. To start a fire, place rolled-up newspaper and some lighter
cubes or solid firelighters on the charcoal plate (7), in the
base of the Kamado. Then, place two or three handfuls of
lump charcoal over the top of the newspaper.
2. DO NOT use gasoline, white spirit, lighter fluid, alcohol or
other similar chemicals for lighting or relighting.
3. Open the bottom vent and light the newspaper using a
long-nosed lighter or safety matches. Once it has caught,
leave the bottom vent and lid open for about 10 minutes to
build 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 the first cooking on the Kamado. DO
NOT cook before the fuel has a coating of ash.
It is recommended that you do not stoke or turn the coals
once they are alight. This allows the charcoals to burn more
uniformly and efficiently.
5. Once 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.
LOW-TEMPERATURE COOKING GUIDE
ALWAYS follow the Cooking Temperature Guide stated in this
instruction manual. ALWAYS use heat-resistant gloves when
handling hot ceramics or cooking surfaces.
1. Light the lump charcoal according to the instructions
above. DO NOT move or stoke the coals once lit.
2. Open the bottom vent fully and leave the lid open for about
10 minutes to build a small bed of hot embers.
3. Monitor the Kamado until it has risen to the desired
temperature. Fully close the bottom vent to maintain the
temperature. See Cooking Temperature Guide.
You are now ready to use the Kamado for cooking.
IMPORTANT! When opening the lid at high
temperatures it is essential to lift the lid ONLY
SLIGHTLY at first, allowing air to enter slowly and
safely, preventing any back-draft or flare-ups that
may cause injury.

SMOKING GUIDE

Follow the instructions above as if you were starting a slow
cook. Monitor the Kamado until it has risen to the desired
temperature. See Cooking Temperature Guide.
1. Leave the bottom vent slightly open. Close the top vent and
continue to check the temperature for a few more minutes.
2. Using heat-resistant gloves, sprinkle the wood chips in a
circle over the hot charcoal. ALWAYS use heat-resistant
gloves when handling hot ceramics or cooking surfaces.
You are now ready to use the Kamado to smoke on.
TIP! Soak wood chips or cooking planks in water
for 15 minutes to prolong the smoking process.
IMPORTANT! When opening the lid at high
temperatures, it is essential to lift the lid ONLY
SLIGHTLY at first, allowing air to enter slowly and
safely, preventing any back-draft or flare-ups that
may cause injury.
CARE & SAFE USE GUIDELINES | 2