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EN Tips & tricks
let’s start low & slow
We have listed the steps for you.
1. Check that all nuts and bolts are
properly tightened.
2. Put the brakes on the wheels.
3. Fill up the charcoal basket
generously with good quality
charcoal (large pieces). This
ensures better air circulation and
hence better temperature control.
4. Use firelighters made of natural
material or fire starters. Never use
chemical firelighters, spirits or other
liquids. The ceramic is porous and
when chemicals are used, they can
penetrate the ceramic and impart
flavour to the food. Our One Minute
Lighter makes things even easier.
let’s start
After lighting your fire, aim for a
temperature 10 degrees Celsius
below the desired temperature and
adjust the air inlet to stabilize the
temperature in time. 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 first
3 times to a maximum of 225-
250 degrees Celsius. The more
hot spots you create, the faster it
heats up... So watch out for this!
Close the dome in time to avoid
the temperature getting too high.
After cooking, close the air inlet
and outlet to put out the flame.
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 first 3 times you use it.
The Bastard’s strength is that you
can keep the temperature very stable.
With little effort, 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 top cap and the air inlet (damper).
The more air you allow into The Bastard,
the more the temperature will rise. This
means that closing the air inlet and the
top cap will lower the temperature.
8
EN
5


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