Klarstein PRINCESIZE Mode D'emploi page 22

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22
Refuelling
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.
COOKING TEMPERATURE GUIDE
Meat type Cooking time
Slow cook / Smoke (110 ºC-135 ºC)
Beef Brisket 2 hrs. per lb
Pulled Pork 2 hrs. per lb
Whole Chicken 3-4 hrs
Ribs 3-5 hrs
Roasts 9 hrs
Grill / Roast (160 ºC - 180 ºC)
Fish 15-20 min
Pork Tenderloin 15-30 min
Chicken Pieces 30-45 min
Whole Chicken 30-45 min
Leg of lamb 1-1.5 hrs
Turkey 2-4 hrs
Ham 2-5 hrs
Sear (260 °C - 370 °C)
Steak 5-8 min
Pork Chops 6-10 min
Burgers 6-10 min
Sausages 6-10 min
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