BASIC COOKING ADVICE
• This Kamado grill offers you the opportunity to enhance your grilling skills with great control and temperature retention, you can enjoy the subtle
tastes and aromas of grilling and smoking over an open fire to deliver wonderfully prepared foods.
• The oval shape of the Kamado causes the hot air to circulate, because of the design you have far more control over the supply of oxygen
yourself in a simple way, you are always in charge of the temperature in your grill. This makes it easy to sear and grill meats and then lower the
temperature and allow it to cook on at a lower temperature.
• Having great control over the air through your grill means you burn a lot less charcoal allowing for much longer lower temperature cooks.
•
With the addition of wood chips you can ensure that not only meat and the fish but also the pizza or bread you bake on the pizza stone get a
smoky aroma and taste. You can even make desserts. Think of grilled pineapple, or a creamy brownie.
General Food Safety
• Read and follow this advice when cooking on your ceramic charcoal grill:
•
DO
NOT
begin cooking until the fuel has a coating of ash.
• Before cooking, ensure grill surfaces and tools are clean and free of old food residues.
• Always wash your hands before and after handling uncooked meat, and before eating.
•
DO
NOT
use the same utensils to handle cooked and uncooked foods.
• Always keep raw meat away from cooked meat, and other foods.
• Ensure all meat is cooked thoroughly before eating.
Smoking
• Always follow the cooking temperature guide stated in this instruction manual.
• Always use heat-resistant gloves when handling hot ceramics or cooking surfaces.
• Light the lump charcoal according to the lighting instructions in this manual.
•
DO
NOT
move or stoke the coals once lit.
• Open the bottom vent fully and leave the lid open for about 10 minutes to build a small bed of hot embers.
• Monitor the ceramic charcoal barbecue until it has risen to the desired temperature.
• Leave the bottom vent slightly open. Close the top vent and continue to check the temperature for a few more minutes.
• Using heat-resistant gloves, sprinkle the wood chips in a circle over the hot charcoal.
• You are now ready to use the ceramic charcoal barbecue to begin smoking food.
• Tip:
Soak wood chips or cooking planks in water for 15 minutes to prolong the smoking process.
• LOW TEMPERATURE COOKING
• Light the lump charcoal according to the lighting instructions, do not move or stoke the coals once lit.
• Open the bottom vent fully and leave the lid open for about 10 minutes to build a small bed of hot embers.
• Always monitor the charcoal barbecue until it has risen to the desired temperature.
• Fully close the bottom vent to maintain the temperature, you are now ready to use the ceramic charcoal barbecue for cooking.
• HIGH TEMPERATURES
• Light the lump charcoal according to the lighting instructions, close the lid and fully open the top and bottom vents.
• Close the top vent halfway and continue to check the temperature for a few more minutes.
• You are now ready to use the ceramic charcoal grill for cooking.
• SLOW COOK / SMOKE (83 °C - 108 °C / 180 °F - 225 °F)
• Beef brisket: 4.5 hours per kg
• Pulled pork: 4.5 hours per kg
• Whole chicken: 3-4 hours
• Ribs: 3-5 hours
• Roasts: 9+ hours
• GRILL / ROAST / BAKE (163 °C - 191 °C / 325 °F - 375 °F)
•
Seafood (crab, lobster, shrimp): until opaque & firm
• Seafood (clams, oysters): until shells open
• Fish: 15-20 minutes
• Pork tenderloin: 15-30 minutes
• Chicken pieces: 30-45 minutes
• Whole chicken: 1-1.5 hours
• Leg of lamb: 3-4 hours
• Turkey: 2-4 hours
• Ham: 2-5 hours
• SEAR (260 °C - 330 °C / 500 °F - 625 °F)
•
Scallops: until opaque & firm
• Steak: 5-8 minutes
• Pork chops: 6-10 minutes
• Burgers: 6-10 minutes
• Sausages: 6-10 minutes
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