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Grilling / roasting guide
• Follow the instructions in the paragraph Fire
lighting to light the kamado.
• Close the top vent half-way and monitor the
kamado until it reaches the desired tempera-
ture.
• Refer to the Grilling / Roasting table below for
cooking suggestions.
Grill /
160°C –
Top vent
Roast
180°C
(15) setting
Fish
15-20 min.
Pork ten-
15-30 min.
derloin
Chicken
30-45 min.
pieces
Whole
60-90 min.
chicken
Leg of lamb 3-4 hours
Turkey
2-4 hours
Ham
2-5 hours
Searing guide
• Follow the instructions in the paragraph Fire
lighting to light the kamado
• Open the top vent and monitor the kamado until
it reaches the desired temperature.
• Refer to the Searing table below for cooking
suggestions.
260°C –
Top vent
Searing
370°C
(15) setting
Steak
5-8 min.
Pork chops
6-10 min.
Burgers
6-10 min.
Sausages
6-10 min.
After each use
Do not use water to extinguish the kamado,
unless in an emergency. Extinguishing with
water will inflict a thermal shock on the
kamado which can cause irreparable
damage, such as cracking of ceramic parts.
• To extinguish the kamado, stop adding fuel,
close the lid and completely shut the top (15)
and bottom (17) air vents.
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• Allow the fire to die naturally.
5. MAINTENANCE
Cleaning
Do not use water or any other cleaning
products on the inside of the kamado. The
surfaces on the inside are porous and will
absorb any fluids used. Absorbed fluids
may lead to irreparable damage, such as
Bottom vent
cracking of ceramic parts. Absorbed
(17) setting
chemicals may also contaminate food that
is prepared on the kamado.
• The inside of the kamado does not require
extensive cleaning. Heat the kamado to approx-
imately 250°C for 30 minutes to scorch off any
food remains or other debris.
• Use a wire brush to clean the grill (5).
Wait until the kamado has completely
cooled down before further cleaning.
• Excessive soot and carbon remnants on the
inside of the kamado may be scraped off using
a wire brush before next use.
• Remove the spent fuel, ash and other debris
from the firebox (7) before next use.
• The charcoal grate (6) may be cleaned with a
non-abrasive cleaner.
• Use a damp cloth with a mild detergent to clean
the outside of the kamado barbecue (8).
Bottom vent
Storage
(17) setting
It is recommended to store the kamado in a garage
or shed for optimal weather protection. Use the
included weatherproof cover when the kamado is
kept outside.
Remove the weatherproof cover before
use. The kamado must not be covered by
the weatherproof cover, nor by any other
objects, while it is in operation. After use,
wait until the kamado has cooled down
completely before covering it.
Regular maintenance
The kamado barbecue is designed to require mini-
mal maintenance. Still, metal bands and fasteners
might loosen over time due to cycling between
hot and cold temperatures. Inspect the metal
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