Smoking - BLAZE BLZ-20-KAMADO Manuel De L'utilisateur

Establish your cooking temperature.
With a hot bed of fuel and both the top and bottom vent in the fully open position, the temperature in your
grill will continue to rise until the air flow is reduced. As your temperature gauge rises to your desired cooking
temperature, close off the air shutters to the prescribed amount (see vent images under each of the cooking
configurations found below) at roughly 50-60 degrees before reaching the desired temperature range. At
this point, minor air shutter adjustments may be necessary to fine tune your cooking temperature.
It is best to let the heat stabilize in your grill before opening and closing the lid or making other adjustments.
Letting your grill sit at the set temperature for a period of time better protects the grill against temperature
swings and allows for fine tuning adjustments to be made to achieve as true of a set temperature as
possible.
Using the middle rack
Your Kamado grill comes standard with a middle rack between the charcoal tray and cooking surface. This
rack can hold a drip pan to collect the drippings from your food, a pan full of liquids to add moisture to the
cooking process, a pizza stone to provide an indirect heat/convection baking environment to your cooking
surface, or a combination of the above. For higher temperature cooking such as searing and grilling, the use
of this rack will not be used by most people. For lower temperature longer cooking such as smoking, typically
the rack will be used. See more below under best practices for various cooking configurations.
Best practices for smoking/low and slow cooking:
Smoking occurs at temperatures between 225-250 degrees F and is intended on making the food taste
smoky and cooking the meat at a slow speed for a longer period of time. (Brisket, port shoulder, ribs, etc....).
Blaze Outdoor Products Instructional Book
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