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The Bastard Large 2020 Manual

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let’s start
It isn’t really necessary to wait until all the coals have
turned grey. Pay attention to the temperature - 10
degrees before the desired temperature, adjust the
air inlet to stabilise the temperature. The longer you
leave the dome open, the higher the temperature
can become. Make sure that you don’t go too high
as lowering the temperature takes more time.
Slowly heat The Bastard the rst 3 times to a
maximum of 225-250 degrees Celsius. The more
places you create focal points, the faster it goes...
So watch out for this! Close the dome in time
to avoid the temperature getting too high.
Beginners recipes for these temperatures are:
Moink Balls, Planked Salmon or Caponata Siciliana.
After cooking, close the air inlet and outlet to put
out the ame. Always allow your kamado to cool
down slowly. Next time, you can simply light the
remaining charcoal, but do remove the ash.
If you have used The Bastard 3 to 5 times,
it is wise to check all screws and bolts.
You don’t have to burn The Bastard clean!
Master the fire
It is important that you gently heat The Bastard
to 225-250 degrees Celsius the rst 3 times
you use it. The Bastard’s strength is that you
can keep the temperature very stable. With
little eort, you can maintain the temperature
at 80-90°C for up to 12 hours. Or you can
easily raise the temperature to 250°C.
You can control the temperature with the
Precision top and the air inlet. The more air you
allow into The Bastard, the more the temperature
will rise. This means that closing the air inlet and
the Precision top will lower the temperature.
BB197 //
Charcoal Marabu 9kg
BB190
//
Paraquay White Quebracho 10kg
BB190
//
Black Wattle 10kg
BB190
//
European Oak 10kg 47
… 47 …


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