Manual Grill Guru GG-M Kamado (page 17 of 56) (English, German, Dutch, French, Italian, Swedish)

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EXTINGUISHING AND CLEANING

The dish has been prepared and the

Grill Guru can be put out. For this action,

here are handy steps to follow...

Close the Top Cap and air slider. Due to a

lack of oxygen, the coals in the rebox

will slowly extinguish and the BBQ will

slowly cool down again. This will leave

coals that can be used next time. Cooling

down can take some time as the ceramic

can hold its heat for a long time. Never

extinguish the kamado with water.

Leave the kamado closed until it has

cooled down completely. The coals

in the kamado can smoulder for a

long time and may catch re again

if the kamado is opened too soon.

When the kamado is completely

cooled down, the grids can be

removed and cleaned.

Charcoal left over after a BBQ session can

stay in the rebox and be used next time.

We advise to cover the kamado with a rain

cover when it is completely cooled down.

Congratulations! If you have followed these

steps 3 times, you are on your way to

becoming a real Grill Guru and you are ready

to prepare delicious dishes on your kamado.

BUILDING UP THE TEMPERATURE

The charcoal is lit and you are almost ready

to prepare your rst kamado dish. Before

you can start, the temperature has to rise

a little bit more, but don’t do it too fast.

Temperatures rising too quickly can be bad

for the ceramics. Let the temperature rise

slowly during at least 60 minutes to reach 200

degrees celcius during the rst three uses.

In the preparation steps, you have

checked whether the chimney

and the top vent are ajar, please

check again if this is the case.

By further opening and/or closing the air

slide and top ventilation, the temperature

of the kamado can be adjusted. Later,

we will look at this in detail. For now, it

is important to have both open a little.

During the rst three uses, Let the

temperature of the kamado gradually

climb to 200 degrees Celsius in 60

minutes so that moisture which has

been drawn into the ceramics can

slowly evaporate and the ceramics

will be ready for BBQ for a long time.

If the temperature rises too quickly, close

the air slide and top ventilation further.

If the kamado does not reach the desired

temperature and remains stuck, open

the chimney and the air slide bit by bit

and wait for the temperature to react.

Never leave the kamado

unattended when it is burning.

BBQING

You and your kamado are now ready for it: the

rst dish! A nice start is a delicious roasted

chicken, perfectly grillable at a temperature

of 200 degrees Celsius. To prepare this or any

other tasty meal, some rules must be followed.

Never open a hot kamado at once!

Always open the lid a little, wait a

few seconds and then open it fully.

If the lid is opened in one movement,

there is a risk of a ame jet due

to a sudden excess of oxygen.

Stay close to the kamado. The rst few

times you have to get used to the way the

temperature of the BBQ is adjusted, so we

recommend you always stay close by and

keep a close eye on the thermometer.

Use suitable tools and gloves when

moving food, the grill and the Plate Setter

stone. A kamado gets very hot and can

cause serious burns if used incorrectly.

TIPS

&TRICKS

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Grill Guru GG-M Kamado Manual

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