Kamado Grill Guru 产品说明书

The kamado differs from a regular barbecue in its versatility. Thanks to the good insulation, very accurate temperature control is possible and you can also smoke, slow cook, stew and bake pizzas on the ceramic BBQ. The kamado is fired on charcoal, which gives a real wood and fire flavor to the product.
During the first 3 uses of the kamado you are obliged to follow the following
steps! Incorrect use will void the warranty.
Preparation:
•Make sure that the Grill Guru kamado is always well and firmly in its stand. Check that all bolts and nuts of the undercarriage are tightened and that the wheels are on their brakes.
•Test the opening and closing of the kamado and check whether the bolts to the steelwork are properly tightened and there is no large play on the hinge.
•Open the Top Cap and the air slide both slightly for the first 3 uses of the kamado . If these are opened too far, there is a risk of
cracking the ceramic.
•Fill the firebox halfway with charcoal only. The use of briquettes is strongly discouraged. Briquettes are made from pressed residual materials and can
negatively affect the taste of your food
•During the first 3 uses of the kamado, the charcoal should be lit in a maximum of 1 place. When the charcoal is lit in several places at the same time, the
temperature rises too quickly and there is a risk of cracking the ceramic. The
kamado should not get hotter than 200 degrees.
•Several tools and articles can be used to light the kamado. One of those tools is the Grill Guru One Minute Lighter. With this tool the charcoal can be lit safely and
quickly. Other options are firelighters or woks, but make sure that these are
made of a natural material!
•Never use chemical firelighters, spirits or other flammable substances with a kamado. These are dangerous and can also penetrate into the ceramics, which
can negatively affect the taste of your dishes.
•When you have ignited the charcoal in 1 place, place the Plate Setter back on the fire box, also place the ceramic Plate Setter stone in the Plate Setter. Finally, the
grill can be placed on the Plate Setter. Now the lid of the kamado can be closed.
Before you can start, the temperature has to increase a little bit, but don't do this too quickly. Temperatures rising too quickly can be bad for the ceramic. With the first 3 uses, slowly bring the kamado to 200 degrees in at least 60 minutes.
•In the preparation steps, it has been checked whether the Top Cap and air slide are slightly ajar, check again whether this is the case.
•The temperature of the kamado can be adjusted by opening and/or closing the air slide and top ventilation further. We will look at this in detail later. For now it is important to have both open slightly ajar.
•With the first 3 uses, let the temperature of the kamado slowly climb to 200 degrees Celsius within at least 60 minutes so that moisture that has been
absorbed into the ceramic can slowly evaporate and the ceramic is BBQ ready for
a long time.
•If the temperature rises too quickly, close the air slide and top ventilation further.•If the kamado does not reach the desired temperature and sticks, gradually open the Top Cap and the air slide and wait for the temperature to react.
•Never leave the kamado unattended when it is on.
•Never open a warm kamado in 1 go! Always open the lid slightly, wait a few seconds and then open fully. When the lid is opened in one movement, there is a risk of a flash fire due to a sudden excess of oxygen.
•Stay close to the Kamado. The first few times it always takes some getting used to how it works with adjusting the temperature of the BBQ, for this we
recommend that you always stay nearby and keep a close eye on the
thermometer.
•Use appropriate tools and gloves when moving food, grill and plate setter stone. A kamado gets very hot and can cause serious burns if used incorrectly.
•The height of the temperature is very much dependent on the amount of oxygen and other conditions such as wind, humidity, type of coal and the outside
temperature. Controlling the temperature is therefore almost never 100% the
same.
It is not that difficult to achieve a constant high temperature of, for example, 250 degrees Celsius or a low temperature of 80-90 degrees Celsius. You can also
achieve a constant low temperature for up to 12 hours without adding new
charcoal.
You control the temperature with the top ventilation disc and the bottom
ventilation. To slowly increase the temperature, start with the top and bottom vents only slightly open. You can slowly open it a little further to increase the
temperature. The more oxygen, the higher the temperature.
•Do you want to put out the fire? Then you close the top and bottom ventilation. It couldn't be easier! Note: do not use water to extinguish the coals, as this can
damage the ceramic.
•TIP: Always use a plate setter for slow cooking at a low temperature. Do not let the grill get too hot. It takes hours to bring the temperature down. If you want to lower the temperature, slide the top and bottom ventilation closer.
•Remove all food residues. With burnt food remains , it helps to fire up your BBQ first. After cooling, you can easily remove the food residues with a BBQ brush or scraper. You can grease the stainless steel grill grate with vegetable oil to prevent rust.
•Close the Top Cap and air slide. Due to a lack of oxygen, the coals in the firebox will slowly extinguish and the BBQ will slowly cool down again. This leaves coal that can be used again the next time. It may take a while to cool down as the
ceramic can retain its heat for a very long time. Depending on the amount of coal left and of course the temperature at which the barbecue was used, cooling can take several hours or even an entire night. We recommend that you only cover the kamado with a rain cover when it has completely cooled down. Never
extinguish the kamado with water.
•Leave the kamado closed until it has cooled completely. The coals in the kamado can continue to smolder for a long time and can catch fire again if the kamado is opened too early .
•When the kamado has completely cooled down, the grids can be removed and cleaned.
•Charcoal left over from a BBQ session can remain in the firebox and be used the next time.。