Charmate CM160-018, Instructions Manual

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RECOMMENDED LIGHTING METHODS

LIGHTING OPTIONS

RECOMMENDED LIGHTING

OPTIONS

NOT RECOMMENDED

What should I use 

to light my Lump 

Charcoal, Hardwood 

Logs, Softwood or 

Charcoal Briquettes?

Use ALL NATURAL fire starters.

NEVER USE any fuel accelerants, liquid 

lighting fluid to start a fire, or inside of 

the fire chamber.

Use a chimney charcoal starter 

and follow the instructions that 

accompany this tool.

NEVER USE WOOD that has been 

chemically treated such as treated 

pine.

Use a propane torch or butane 

lighter.

NEVER USE any packaging materials, 

including, but not limited to: 

polystyrene, plastics or WOOD that has 

a high resin content.

Use paraffin starter blocks or 

cubes that DO NOT contain any 

chemicals.

NEVER USE hearth logs meant for a 

fireplace.

Use twigs, paper and corrugate 

to get your fire going.

GENERAL INFORMATION

WARNING

Overfilling your fire chamber with wood 

can cause overheating and make managing 

temperatures difficult.

HOW TO LIGHT YOUR OUTDOOR OVEN 

USING HARDWOOD

1. Lay out kindling on your wood grate first.
2. Cut softwood to length and stack on top of 

kindling. Softwood is optional, but because it 

lights quickly and burns hot, it will allow for a 

prolonged ignition which will help the hardwood 

to light.

3. Chop hardwood into thin slices and stack on top 

of softwood.

4. Remove ash tray and load the igniters onto 

ash tray spaced evenly, light with a lighter, and 

replace ash tray.

5. Leave the fire chamber door open to allow 

enough oxygen to fuel the fire. Monitor the fire 

until the hardwood is fully lit, before closing the 

fuel chamber door.

6. Once fully lit, close the door and make sure the 

three air intake controls are open.

HOW TO REGULATE THE OVEN’S 

TEMPERATURE

Regulating the cooking chamber temperature 

can be achieved in three ways:
1. Adjusting the chimney damper position.
2. Adjusting the three air intake controls on the 

front of the fire chamber.

3. Adding firewood and stoking firewood during 

cooking.

4. Keep the cooking chamber and Fire Chamber 

doors closed once you have a bright, hot fire. 

Only open the fire chamber door when your fire 

requires more oxygen.

5. Always preheat the Gourmet Outdoor Oven 

for 40 min or more, depending on ambient 

temperatures. Always get oven to desired 

temperature before adding food.

TIP: When building your fire, always leave enough 

room in your fire chamber for oxygen to circulate, 

as your fire will need it to burn.