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EN
Low temperture cooking guide
Light the lump charcoal according to the the instructions above. Do not move or
stoke the coals once lit.
Open the bottom vent fully and leave the lid open for about 10 minutes to build a
small bed of hot embers.
Monitor the Kamado until it has risen to the desired temperature. See page 4 for a
temperature cooking guide.
Fully close the bottom vent to maintain the temperature.
You are now ready to use the Kamado for cooking on.
IMPORTANT: When opening the lid at high temperatures it is essential to lift the lid
only slightly, allowing air to enter slowly and safely, preventing any backdraft or
are-ups that may cause injury.
ALWAYS follow the FOOD COOKING INFORMATION in this instruction manual.
ALWAYS use heat resistant gloves when handling hot ceramics or cooking surfaces.
Smoking guide
Follow the instructions above as if you were starting a slow cook.
Monitor the Kamado until it has risen to the desired temperature. See temperature
cooking guide.
Leave the bottom vent slightly open.
Close the top vent and continue to check the temperature for a few more minutes.
Using heat resistant gloves sprinkle the wood chips in a circle over the hot charcoal.
You are now ready to use the Kamado to smoke on.
TIP: Soak your wood chips or cooking planks in water for 15 minutes to prolong the
smoking process.
IMPORTANT: When opening the lid at high temperatures it is essential to lift the lid
only slightly, allowing air to enter slowly and safely, preventing any backdraft or
are-ups that may cause injury.
ALWAYS follow the FOOD COOKING INFORMATION stated on page 4 of this
instruction manual.
ALWAYS use heat resistant gloves when handling hot ceramics or cooking surfaces.
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