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KAMADO XL 18i Manual

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18
FOOD COOKING INFORMATION
• 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 internally.
• 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.
REFUELING
With the vents closed, the Kamado stay at a high temperature for several hours. If you require a longer cooking
time (e.g when roasting a whole joint or slow smoking), it may be necessary to add more charcoal. Just add some
additional charcoal and continue as above.
REPLACING THE FELT PACKING ON THE KAMADO GRILL
Depending on how you use the Kamado Grill, the felt packing around the lid and the base should be replaced from time to
time. This prevents “false air” from occurring. Carefully carry out the following:
Requirements:
- self adhesive felt packing
- open-ended spanner
- scraper and/or Stanley Knife
- pot scourer of abrasive pad
- acetone
- masking tape
1. Remove the adjustable cut-off or ceramic lid cap. Unscrew the nuts on the top tensioning band with the
spanner, then next, carefully lift off the lid and lay it upside down onto a protective layer on the floor.
Make sure that you do not drop the lid!
2. Unscrew the bottom tensioning band and leave the ceramic base standing in the housing or on the table.
3. Using the Stanley Knife or scraper, cut or scrape off as much of the existing felt packing as possible. Remove
the remaining bits of felt and glue with the acetone an the action of an abrasive pad or pot scourer
4. Now you must wait for about one hour until the acetone has evaporated.
5. Carefully stick the new (self adhesive) felt packing to the edge of the base and the lid. Make sure that the
seams are not at exactly the same place again and allow the felt to overlap slightly on the outside, which is
better than on the inside (because it will burn when the grill is lit once again). Allow a little play when sticking
down the felt packing (therefore not too tight or stretched), so when warming up the felt packing is able to
shrink a little. Neatly cut the felt packing at the seam. It you are using adhesive in place of self adhesive tape,
please do as follows:
Apply the masking tape immediately under the edge of the base and the outside of the lid so that the adhesive does not
stick to the Kamado Grill itself. Protect the inside of the grill with a piece of cardboard and then spray the edges with the
adhesive. Follow the instruction for the adhesive and allow it to dry and then stick the felt packing onto the edges. Allow
the glue to completely harden.
Reassemble the Kamado Grill. Place the tensioning band against the base and tighten the nuts. Carefully put he lid into
the top tensioning band and tighten the nuts. Check whether the lid and the tensioning bands are straight and then give
the nuts a final tighten.
… 18 …


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