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The Bastard 2019 Manual

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HOW YOU USE THE BASTARD
GRILLING THE FIRST TIME
The Bastard is a kamado made of high-quality
cordierite ceramics. The ceramics have to get used
to the high temperatures. We advise you not to raise
the temperature in the Bastard higher than
250 degrees Celsius the rst three times you use it.
This allows the ceramics to adjust. After that, you
can of course take full advantage of your Bastard!
THE FIRE
The Bastard is a ceramic barbecue and is always
fuelled with charcoal. Only natural briquettes such
as coconut briquettes are suitable for the Bastard.
Use good quality charcoal with large pieces so that
the Bastard does not get suffocated. Fill it to no more
than up to the edge of the rebox.
Preferably light the charcoal with a lighter, such
as the ‘one minute lighter’. You can also use
restarter briquettes, but only if they are made
of natural material. Never use chemical relighters,
spirits or other liquids!
The Bastard
One minute lighter
NOTE THIS IS HOW YOU PREVENT A FLASH FLAME
The Bastard can of course become very hot.
If you then open the lid quickly, a ash ame can
occur. Always use barbecue gloves! When you lift
the lid, rst do that just a little and with an extended
arm. This way, oxygen can reach the re rst, and
you can prevent a ash ame.
CONTROLLING THE TEMPERATURE
It is not that difcult to reach a constant high
temperature of, for example, 250 degrees Celsius
or a low temperature of 80-90 degrees Celsius.
You can also achieve a constant low temperature
for up to 12 hours without adding new charcoal.
You control the temperature with the top ventilation
disk and the bottom ventilation. To raise
the temperature, you allow more oxygen into
the Bastard by opening the top and bottom vents.
The temperature decreases with less airow
in the Bastard. Then you close the top and bottom
vents to a greater degree.
TIP Always use a plate setter for slow cooking
at a low temperature. Do not let the grill get too hot.
It does take hours to bring the temperature down.
EXTINGUISHING
Done? You only have to close all the air vents and
you are ready to go eat. The charcoal re will slowly
extinguish itself due to the lack of oxygen.
TIP Do not throw away the charcoal immediately,
as you might be able to use it again.
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