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High temperature cooking guide
1
Light the lump charcoal according to the the instructions.
2
Close the lid and fully open the top and bottom vents.
3
Monitor the Kamado until it has risen to the desired temperature. See temperature
cooking guide.
4
Close the top vent half way and continue to check the temperature for a few more
minutes.
• 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 to allow air to enter the lid slowly and safely, thus preventing air
withdrawal or flaring, which can cause injury.
• Always follow the information on cooking food.
• Always use heat-resistant gloves when working with hot ceramics or cooking
surfaces.
Food cooking information
• DO NOT cook until the fuel has a coating of ash.
• Please read and follow this advice when cooking on your Kamado.
• Always wash your hands before and after handling uncooked meat and before
eating.
• Always keep raw meat away from cooked meat and other foods.
• Before cooking ensure grill surfaces and tools are clean and free of old food
residues.
• Do not use the same utensils to handle cooked and uncooked foods.
• Ensure all meat is cooked thoroughly before eating.
• CAUTION – eating raw or under cooked meat can cause food poisoning (e.g.
bacteria strains such as E.coli).
• To reduce the risk of under cooked meat cut open to ensure it is cooked all the way
through.
• CAUTION – if the meat has been cooked sufficiently the meat juices should be
clear and there should be no traces of pink/red juice or meat colouring.
• Pre-cooking larger pieces of meat and joints is recommended before finally
cooking on your grill.
• After cooking on your Kamado always clean the grill cooking surfaces and utensils.
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