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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.
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.
Let the temperature of the kamado
gradually climb to 200 degrees Celsius
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
8


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