Create KAMADO Manuel D'utilisation page 9

high te m peratu re cooki n g
1. Light the charcoal according to the instructions above.
2. Close the lid and fully open the top and bottom air vents.
3. Control the temperature of the Kamado until it reaches the desired temperature.
4. Close the top vent halfway and continue to monitor the temperature for a few more minutes.
5. • You are now ready to use the Kamado for cooking.
S m oke
1. Follow the instructions above as if you were starting a slow cooker.
2. Wait until the Kamado reaches the desired temperature.
3. Leave the bottom vent slightly open.
4. Close the top vent and continue checking the temperature for a few more minutes.
5. Wearing heat-resistant gloves, spread the wood chips in a circle over the hot charcoal.
6. The kamado will be ready to start smoking.
Advice:
• Soak wood chips or cooking planks in water for 15 minutes to prolong the smoking process.
IMPORTANT:
• When opening the lid at high temperatures, it is essential to lift it only slightly, allowing air
to enter slowly and safely to prevent kickbacks or flare-ups that could cause injury.
• Always follow the food cooking information indicated in this instruction manual.
• Always wear heat resistant gloves when handling hot ceramic or cooking surfaces.
• Do not cook until the fuel has a layer of ash.
• Always read the safety instructions and follow the tips when cooking on your kamado.
• Always wash your hands before and after handling raw meat and before eating.
• Always keep raw meat away from cooked meat and other foods.
• Before cooking, make sure grill surfaces and tools are clean and free of old food residue.
• Do not use the same utensils to handle cooked and raw foods.
• Make sure all meat is fully cooked before eating.
Caution:
• Eating raw or undercooked meat can cause food poisoning, so be extra careful when
cooking your food.
• To reduce the risk of undercooked meat, cut off a piece and make sure it is fully cooked.
• If the meat has been cooked long enough, the meat juices should be clear and there
should be no traces of pink/red juices or meat coloring.
• It is recommended to pre-cook larger pieces of meat and joints before finally cooking on
your grill.
• After cooking on your kamado, always clean the cooking surfaces of the grill and tools.
COOKING TIPS
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