BluMill 8720246428513 Kamado Ceramic BBQ Grill Instruction Manual
- June 4, 2024
- bluMill
Table of Contents
Kamado Ceramic BBQ Grill
Instruction Manual
8720246428513
User Instructions – Please keep this for future reference
IMPORTANT – Carefully remove any packaging before use, but retain the
safety instructions.
These instructions form part of the product.
Please take note of all of the safety warnings listed in these instructions.
Please read these instructions in their entirety and retain them for future
reference.
These instructions should be stored with the product.
This product is for domestic use ONLY and should not be used commercially or
for contract purposes.
ABOUT YOUR KAMADO
Kamado cookers are extremely versatile. Not only can they be used for grilling or smoking but also pizzas, bread, pies, and cookies can be baked effortlessly inside them. Due to their excellent heat retention properties, high temperatures can be achieved and maintained by precise control of airflow via the top and bottom vents. High temperatures are ideal for fast-cooking burgers and sausages whilst low heat will cook larger joints over a longer period of time. Why not try adding some wood chips to the charcoal or try combining the different flavors of wood chips to make your meats even more flavorsome?
Operation
This Kamado BBQ is the complete outdoor appliance that allows you to sear, grill, bake and smoke all types of food. For best results, we recommend using natural lump charcoal made from hardwoods. Compared to briquettes, natural charcoals start faster, burn cleaner and longer, reach higher temperatures, and produce less ash. Left-over natural charcoal also relights for re-use but ensure to knock off excess ashes from the charcoal first.
CAUTION!
- Do not use lighter fluids. Liquid chemicals are a fire hazard and they will impregnate the ceramic material and impart an undesirable taste to food.
- Do not use briquette charcoal. This type of charcoal cannot reach temperatures above 500°F/260°C and it does not offer true charcoal flavor.
WARNINGS – CAUTION!
- This product is intended FOR OUTDOOR USE ONLY. DO NOT use indoors.
- ALWAYS keep children and pets at a safe distance from the oven when in use.
- Do not allow children to operate it
- NEVER leave a burning fire unattended.
- DANGER of carbon monoxide poisoning – NEVER light this product or let it smolder or cool down in confined spaces.
- DO NOT use this product in a tent, caravan, car, cellar, loft, or boat.
- DO NOT use under any awnings, parasols, or gazebos.
- FIRE HAZARD – Hot embers may emit while in use.
- CAUTION – DO NOT use petrol, white spirit, lighter fluid, alcohol, or other similar chemicals for lighting or relighting.
- It is highly recommended that you use lump charcoal in your Kamado. It burns for longer and produces less ash which can restrict the airflow.
- DO NOT use coal in this product.
- IMPORTANT: When opening the lid at high temperatures it is essential to lift the lid only slightly, allowing air to enter slowly and safely, preventing any backdraft or flare-ups that may cause injury.
- DO NOT use the Kamado on decking or any other flammable surfaces such as dry grass, wood chips, leaves, or decorative bark.
- Ensure that the Kamado is positioned at least 2 meters away from flammable items.
- DO NOT use this Kamado as a furnace.
- ATTENTION: This product will become very hot, DO NOT move it during operation.
- ALWAYS USE heat-resistant gloves when handling hot ceramics or cooking surfaces.
- Do not use to heat any sealed glass/container with food. Pressure may build up and cause the container to burst,
- possibly resulting in personal injury or damage to the appliance.
- Allow the unit to cool down completely before moving or storing it.
- Always inspect the unit prior to use for fatigue and damage and replace it as and when necessary.
- Clean the appliance after use.
Care and safe use guidelines
EXTINGUISHING
- To extinguish the unit – stop adding fuel and close all the vents and the lid to allow the fire to die naturally.
- DO NOT use water to extinguish the charcoals as this could damage the ceramic Kamado.
MAINTENANCE
- Tighten the bands and oil the hinge 2 times a year or more if needed.
LIGHTING, USAGE, AND CARE INFORMATION
-
Ensure the Kamado is positioned on a permanent, flat, level, heat-resistant nonflammable surface away from flammable items.
-
Ensure the Kamado has a minimum of 2m overhead clearance and a minimum 2m clearance from other surrounding items.
-
To start a fireplace rolled up newspaper with some lighter cubes or solid firefighters on the charcoal plate in the base of the Kamado. Then place 1 or 2 handfuls of lump
charcoal over the top of the newspaper. -
DO NOT use petrol, white spirit, lighter fluid, alcohol, or other similar chemicals for lighting or relighting.
-
Open the bottom vent and light the newspaper using a long-nosed lighter or safety matches. Once it has caught, leave the bottom vent and lid open for about 10 minutes to build a small bed of hot embers.
-
It is recommended you don’t stoke or turn the coals once they are alight. This allows the charcoals to burn more uniformly and efficiently.
-
Once alight ONLY use heat-resistant gloves when handling hot ceramics or cooking surfaces.
-
See below for cooking instructions depending on temperature and duration.
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.
COOKING TEMPERATURE GUIDE
| Slow cook / Smoke (110°C-135°C) | Top vent | Bottom vent |
|---|---|---|
| Beef Brisket | 2 hrs per 450 g | |
| Pulled Pork | 2 hrs per 450 g | |
| Whole Chicken | 3-4 hrs | |
| Ribs | 3-5 hrs | |
| Roasts | 9+ hrs | |
| Grill / Roast (160°C-180°C) | Top vent | Bottom vent |
| --- | --- | --- |
| Fish | 15-20 min | |
| Pork Tenderloin | 15-30 min | |
| Chicken Pieces | 30-45 min | |
| Whole Chicken | 1-1.5 hrs | |
| Leg of lamb | 3-4 hrs | |
| Turkey | 2-4 hrs | |
| Ham | 2-5 hrs | |
| Sear (260°C-370°C) | Top vent | Bottom ventb |
| --- | --- | --- |
| Steak | 5-8 min | |
| Pork Chops | 6-10 min | |
| Burgers | 6-10 min | |
| Sausages | 6-10 min |
Closed
Open
PARTS LIST
ASSEMBLY INSTRUCTION
STEP 1
Secure the 3x bracket (1) & Triangle connection piece (2) using the 6x screws
(A) with the 6x dome-headed nuts (B).
STEP 2
On the side, add the firebox (5), charcoal plate (4), and cooking grill (3)
inside of the Kamado. Please reference the diagram below.
STEP 3
STEP 4
To attach the handle (7) to the lid of the Kamado Grill (6), start by aligning
the bolt holes of the handle to pre-installed bolts on the lid. Secure the
handle (7) with the 4x pre-attached dome-headed nuts.
STEP 5
Place the Kamado Grill on the stand with the bottom vent facing to the front
of the stand, allowing the vent to open and close without any interruption
STEP 6
When the grill is securely placed on the stand, it is recommended to place a
level on the cooking grill to ensure there is a flat cooking surface.
The Kamado Grill is now ready to use.
Please ensure that grill curing instructions are read thoroughly prior to use.
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1251 NA Laren
the Netherlands
klantenservice@omnichannelgroup.com
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