4
5
High Temperature Cooking Guide
• Light the lump charcoal according to the instructions
on page 3.
• Close the lid and fully open the top and bottom vents.
• Monitor the Kamado until it has risen to the desired
temperature. See below for a temperature cooking
guide.
• Close the top vent half way and continue to check the
temperature for a few more minutes.
• 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 flare-ups that may cause injury.
• ALWAYS follow the FOOD COOKING INFORMATION
on this page.
• ALWAYS use heat resistant gloves when handling hot
ceramics or cooking surfaces.
Refueling
• With the vents closed, the Kamado stays at a high
temperature for several hours. If you require a longer
cooking time (e.g when roasting a whole joint or slow
smoking), it may be necessary to add more charcoal.
Just add some additional charcoal and continue as
above.
Care & Safe Use Guidelines
Food Cooking Information
• Please read and follow this advice when cooking on
your Kamado.
• Always wash your hands before and after handling
uncooked meat and before eating.
• Always keep raw meat away from cooked meat and
other foods.
• Before cooking ensure grill surfaces and tools are
clean and free of old food residues.
• DO NOT use the same utensils to handle cooked and
uncooked foods.
• Ensure all meat is cooked thoroughly before eating.
• CAUTION – eating raw or under cooked meat can
cause food poisoning (e.g. bacteria strains such as
E.coli).
• To reduce the risk of under cooked meat, cut it open
to ensure it is cooked all the way through internally.
• CAUTION – if the meat has been cooked sufficiently
the meat juices should be clear and there should be
no traces of pink/red juice or meat colouring.
• Pre-cooking larger pieces of meat and joints is
recommended before finally cooking on your grill.
• After cooking on your Kamado always clean the grill
cooking surfaces and utensils.
Cooking Temperature Guide
Slow cook / Smoke (110ºC-135ºC)
Top vent
Bottom vent
Beef Brisket
Pulled Pork
Whole Chicken
Ribs
Roasts
2 Hrs per 500grams.
2 Hrs per 500grams.
3-4 Hr.
3-5 Hrs
9+ Hrs.
Open
Closed
Open
Closed
Grill / Roast (160ºC-180ºC)
Top vent
Bottom vent
Fish
Pork Tenderloin
Chicken Pieces
Whole Chicken
Leg of lamb
Turkey
Ham
15-20 Min.
15-30 Min.
30-45 Min.
1-1.5 Hrs.
3-4 Hrs.
2-4 Hrs.
2-5 Hrs.
Open
Closed
Open
Closed
Sear (260ºC-370ºC)
Top vent
Bottom vent
Steak
Pork Chops
Burgers
Sausages
5-8 Min.
6-10 Min.
6-10 Min.
6-10 Min.
Open
Closed
Open
Closed
Open
Closed
Summary of Contents for Kamado CM155-024
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