CREATE BBQ KAMADO 16 Inch Ceramic Smoker Barbecue User Manual

CREATE BBQ KAMADO 16 Inch Ceramic Smoker Barbecue

Product Information

The BBQ Kamado is a versatile cooking appliance that allows you to grill, smoke, and bake your favorite foods. It is designed with high-quality materials to ensure durability and efficient heat retention. The Kamado features a top ventilation system, thermostat control, opening handle, side grab handle, ventilation outlet, paws, ash picker, and heat deflector. It also comes with a coal bucket assembly and a wheelbase for easy transportation.

Product Usage Instructions

Security Instructions

Before using the BBQ Kamado, read and follow the safety instructions provided in the user manual to ensure safe operation.

Parts List

• Top ventilation
• Top
• Thermostat
• Opening handle
• Side grab handle
• Product body
• Ventilation outlet
• Paws
• Ash picker
• Heat deflector

Recommendations

Store the BBQ Kamado in a cool and dry place when not in use. Follow the recommended cleaning and maintenance procedures to prolong the lifespan of the product.

Cleaning

To clean the BBQ Kamado, use mild detergent and warm water. Avoid using abrasive cleaners or tools that may damage the surface. Rinse thoroughly and allow the kamado to dry completely before storage.

Use and Care

1. Refer to the user manual for detailed instructions on how to use the BBQ Kamado.
2. For low-temperature cooking, follow the provided instructions to ignite the coals and adjust the bottom vent to maintain the desired temperature.
3. For high-temperature cooking, fully open the bottom vent and leave the lid open for a few minutes to build a bed of hot coals. Adjust the bottom vent to maintain the desired temperature.
4. For smoking, follow the instructions for low-temperature cooking and add wood chips or chunks to create smoke.

Cooking Tips

• Preheat the kamado before placing food on the grill.
• Use a meat thermometer to ensure proper cooking temperatures.
• Experiment with different cooking techniques and recipes to discover your favorite flavors.

Cooking Temperature Guide

Refer to the provided cooking temperature guide for approximate
cooking times and recommended ventilation settings.

Mounting

1. Follow the step-by-step instructions provided in the user manual to mount the legs and side grab handles of the BBQ Kamado.
2. Ensure that all screws and nuts are securely fastened for stability.

Coal Bucket Assembly

Prior to assembling the charcoal bucket, place the kamado on the wheelbase with the assistance of another person for easier transportation. Follow the assembly instructions provided in the user manual.
Thank you very much for choosing our product. Before using it, read the instructions for use carefully for its correct use.
The included safety precautions reduce the risk of burns, injury, or even death if strictly followed. Please keep this manual in a safe place for future reference, together with the completed product warranty card, the original product packaging and proof of purchase. If possible, pass these instructions on to the next owner of the product. Observe basic safety precautions and accident prevention regulations at all times when using the appliance. The company is not responsible for non-compliance with these instructions by customers.

SECURITY INSTRUCTIONS

• Before using this product, please read the basic safety precautions carefully.
• Carefully remove any packaging before using the product.
• This product is intended for outdoor use only. Never use it indoors.
• Always keep children and pets away from the oven when it is in use.
• Never leave a fire burning unattended.
• Never light this product or allow it to burn or cool indoors as there is a danger of carbon monoxide poisoning.
• Do not use this product in a tent, caravan, car, basement, attic, or boat.
• Do not use under awnings, umbrellas or pergolas.
• Take special care with hot coals as they may emit sparks while in use and create a fire hazard.
• Do not use gasoline, thinner, lighter fluid, alcohol, or other similar chemicals to light this product.
• It is recommended to use charcoal in your kamado. This type of coal burns longer and produces less ash.
• Do not use charcoal in this product.
• Important: When opening the lid at high temperatures, it is essential to lift it only slightly, allowing air to enter slowly and safely, avoiding kickbacks or flare-ups that could cause injury.
• Do not use the kamado on wooden decks or any other flammable surface, such as dry grass, wood chips, leaves, or decorative bark.
• Make sure the kamado is located at least 2 meters away from flammable objects.
• Do not use this kamado as a stove.
• Attention: This product gets very hot, do not move it during operation.
• Always wear heat resistant gloves when handling hot ceramic or cooking surfaces.
• Allow unit to cool completely before moving or storing.
• Always inspect the product before use for damage. If there is damage to the prod-uct, do not use it.

PARTS LIST

1. Top ventilation
2. Top
3. Thermostat
4. Opening handle
5. Side grab handle
6. Product body
7. Ventilation outlet
8. Paws
9. Ash picker
10. Heat deflector

RECOMMENDATIONS

• Kamado barbecues are extremely versatile. Not only can they be used for grilling or smok-ing, but they can also easily bake pizzas, bread, cakes and cookies inside.
• Due to their excellent heat retention properties, they can reach and maintain high temper-atures through precise control of airflow through the top and bottom vents.
• High heat is ideal for quickly cooking burgers and sausages, while low heat will cook larger cuts of meat for a longer period of time.
• You can add wood chips to charcoal or combine different flavored wood chips to give your meats even more flavor.
• To extinguish the unit, stop adding fuel and close all openings and lid to allow the fire to die down naturally.
• Do not use water to extinguish the fire or ashes, as this could damage the Ceramic Kamado.
• Tighten the bands and lubricate the hinges twice a year or more if necessary.

STORAGE

• When not in use, and if stored outdoors, cover the Kamado once completely cool with a suitable rain cover.
• The cooking grate is not dishwasher safe, use a mild detergent in warm water.
• When using the Kamado, press down on both locking wheels to prevent the unit from mov-ing during use.
• It is recommended to store the Kamado under a cover in a garage or shed during the winter for complete protection.

CLEANING

• The Kamado cleans itself. Heat it at 260°C for 30 minutes and it will burn off all food and residue.
• Do not use water or any other type of cleaning product to clean the inside of your Kamado. The walls are porous and will absorb any liquid used which could cause the Kamado to crack. If the soot is excessive, use a wire brush or the ash tool to scrape off any carbon residue before next use.
• To clean the grills, use a non-abrasive cleaner after the unit is completely cool.
• To clean the outer surface, wait for the Kamado to cool down and use a damp cloth with a mild detergent.

USE AND CARE

• Make sure the Kamado is placed on a permanent, flat, level, heat resistant and non-flam-mable surface, away from flammable objects.
• Make sure the Kamado has a minimum height distance of 2 meters from the top and a min-imum distance of 2 meters from other surrounding objects.
• To start the fire, place rolled newspaper with a few starter cubes or solid fire pellets on the charcoal plate. Then place 2-3 handfuls of the charcoal on top of the newspaper. Maximum amount of charcoal is 0.4 kg.
• Do not use gasoline, white spirit, lighter fluid, alcohol, or other similar chemicals to light charcoal.
• Open the bottom vent and light the newspaper using a long wick lighter or safety matches. Once lit, leave bottom vent and lid open for about 10 minutes to create a small layer of hot coals.
• Allow the charcoal to heat up and stay red hot for at least 30 minutes before cooking on the Kamado for the first time. Do not cook before the fuel has a layer of ash.
• It is recommended not to fan or turn the coals once they are lit. This allows the coals to burn more evenly and efficiently.
• Once lit, wear heat-resistant gloves when handling hot ceramic or cooking surfaces.

COOKING MODES

Low-temperature cooking

1. Turn on the kamado according to the instructions above. Do not move or fan the coals once lit.
2. Fully open the bottom vent and leave the lid open for about 10 minutes to build a small bed of hot coals.
3. Wait until the Kamado reaches the desired temperature.
4. Completely close the bottom vent to maintain the temperature.
5. The kamado will be ready to start cooking.

high-temperature cooking

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.

Smoke

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.

COOKING TIPS

• 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 TEMPERATURE GUIDE

MOUNTING

Mounting the legs and side grab handles

1. Place part two on the flat part of the three parts 9 fitting the holes and screw them with the help of screws and nuts A and B.
2. Attach parts 5 to the previously assem-bled base using screws and nuts A and B. Then attach part 4 on top by adjusting the holes with screws and nuts A and B.
3. Place part 1 on one side of the previously assembled base and screw it in with screws A and B until it is secure.
4. Repeat the same step with the side handle on the opposite side.

Coal Bucket Assembly

Before assembling the charcoal bucket, place the kamado on the wheel base, with the help of another person, since this product has a lot of weight, in this way the kamado will weigh less at the time of assembly and will be easier to transport.

1. Insert the charcoal grate, the top ring of the kamado and then the cooking grill into the charcoal bucket.
2. Once the cube is assembled, insert it into the body of the kamado, being careful not to pinch your fingers.
   • Handle assembly
3. Remove the nuts that are placed on the kamado where the handle goes.
4. Place part 1 fitting the holes in the screws that protrude from the kamado and screw the nut until the handle is well attached.
   • Air outlet mounting
5. Place part 13 on top of the kamado’s air outlet and carefully screw it down with screws C and brake nuts D one on each side. Make sure the piece is tight but do it carefully.
6. Once all the parts of the kamado are assembled, you can place the body of the product at the base of the legs, always with the help of another person since it is a heavy product. You will be able to start enjoying your kamado.

CARE AND MAINTENANCE

• After use, the surface of your ceramic barbecue may show lines of cracks. However, this does not mean that the ceramic is cracked. This is known as “crazing” and is caused by a differ-ence in the coefficient of expansion between the glaze and the clay. The crazing pattern has a spider web appearance and is different from a crack in that it cannot be felt on the surface unless a fingernail is used to detect it. However, it may be more apparent when the surface is dusty or magnified. Although this “crazing” may appear to be an imperfection, it does not affect the performance or lifespan of your ceramic barbecue, therefore it cannot be claimed as a warranty issue. In fact, the crazing process increases the resistance of the unit.

To improve its use, follow the following tips:

• Wooden side shelves should be covered when not in use and may require refinishing from time to time.
• Regularly check that all band assist spring bolts are tight and secure.
• Do not remove container from fire. The purpose of the fire bowl is to hold the charcoal and it will continue to work even if it is cracked.

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