VOLT Industries 51045 Ceramic Kamado BBQ Grill Instructions

VOLT Industries 51045 Ceramic Kamado BBQ Grill

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PARTS LIST

• Prior to assembly, check all parts against the parts list. Carry out assembly on a soft surface to avoid scratching the paint. For ease of assembly, only loosely tighten bolts and then tighten fully when assembly is complete.
• WARNING: DO NOT over-tighten bolts. Only tighten all bolts with moderate pressure to avoid damaging the bolts or components of the Kamado Grill.
• IMPORTANT Carefully remove any packaging before use. Please READ THESE INSTRUCTIONS IN THEIR ENTIRETY and take note of all of the safety warnings listed in these instructions. This product is for domestic use ONLY and should not be used commercially.

CARE & SAFE USE GUIDELINES

ABOUT YOUR KAMADO
Dating back 4000 years ago, archaeologists discovered large clay vessels, which were thought to be early incarnations of the Kamado ceramic cooker. Since then, it has evolved in many ways: removable lid, added draft door for better heat control and the switch from wood to charcoal as the primary fuel. In Japan, the Mushikamado was a round clay pot with a removable domed lid designed for steaming rice. The name “Kamado” is, in fact, the Japanese word for “stove” or “cooking range.” This name was adopted by the Americans and has now become a generic term for this style of ceramic cooker. 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 quickly cooking burgers and sausages, while low heats can cook larger cuts over a longer period of time. Try adding some wood chips to the charcoal, or try combining different flavour wood chips to make your meats even more flavourful.

• WARNING! CAUTION!
  This product is intended FOR OUTDOOR USE ONLY. DO NOT use indoors. NEVER leave a burning fire unattended. ALWAYS keep children and pets at a safe distance from the oven when in use. FIRE HAZARD! May emit hot embers while in use.

• DANGER of carbon monoxide poisoning: NEVER light this product, let it smoulder or cool down in confined spaces. DO NOT use this product in a tent, caravan, car, cellar, loft or boat. DO NOT use this Kamado as a furnace.

• CAUTION! DO NOT use gasoline, white spirit, lighter fluid, alcohol or other similar chemicals for lighting or relighting. Use only firelighters complying to EN1860-3.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, which allows air to enter slowly and safely, preventing any back-draft or flare-ups that may cause injury. DO NOT use under any awnings, parasols or gazebos.

• ALWAYS follow the Cooking Temperature Guide stated in this instruction manual.

• DO NOT use the Kamado on decking or any other combustible surfaces such as dry grass, wood chips, leaf mulch, or decorative bark. Ensure that the Kamado is positioned at least two metres away from flammable items.

• CAUTION! This product will become very hot. ALWAYS USE heat resistant gloves when handling hot ceramics or cooking surfaces. Allow the unit to cool down completely before moving or storing. DO NOT move it during operation. Always inspect the unit prior to use for fatigue and damage, and replace as and when necessary.

CURING THE KAMADO

• To start a fire, place rolled-up newspaper and some lighter cubes or solid firelighters on the charcoal plate (7), in the base of the Kamado. Then, place two or three handfuls of lump charcoal over the top of the newspaper.
• DO NOT use gasoline, white spirit, lighter fluid, alcohol or other similar chemicals for lighting or relighting.Open the bottom vent and light the newpaper using a long- nosed lighter or safety matches.
• DO NOT overload the unit with fuel. If the fire is too intense, the heat could damage the Kamado. Burn until all the fuel is used and the fire is extinguished.If the first burns are too hot, they could damage the felt gasket seal before it has had the chance to mature with use. After first use, inspect all fasteners for tightness. The metal band connecting your lid to the base will expand from the heat and this could become loose. It is recommended you check and — if neccessary — tighten the band with a wrench.
• You can now use your Kamado as normal.

EXTINGUISHING

• To extinguish 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 charcoal as this could damage the ceramic Kamado.

STORAGE

When not in use, and if stored outside, cover the Kamado once completely cooled with a suitable rain cover.It is recommended the Kamado be stored under cover in a garage or shed over winter for complete protection.

CLEANING & MAINTENANCE

• The Kamado Grill is self-cleaning. Heat it up to 260ºC for 30 minutes and it will scorch off all food and debris.
• DO NOT use water or any other types of cleaning product to clean the inside of your Kamado. The walls are porous and will absorb any fluids used, which could cause the Kamado to crack.
• After the Kamado has cooled, if the soot becomes excessive, use the ash toolto scrape off the carbon remnants before the next use.
• Carefully open the bottom vent and rake the soot into a small waste container under the vent opening. Dispose of container, or store for future use (soot).
• To clean the grills and grates, use a non-abrasive cleaner once the unit has fully cooled. The chrome-plated cooking grill is NOT dishwasher safe; use a mild detergent with warm water. To clean the outer surface, wait until the Kamado is cool and use a damp cloth with a mild detergent. It is important to check and tighten the bands, and oil the hinges, twice a year or more if needed. You should not be able to easily turn a hex key while holding the nut in place.

LIGHTING, USAGE & CARE INFORMATION

When using the Kamado, push down on both of the locking wheels to stop the unit from moving around during use.
Ensure the Kamado is positioned on a permanent, flat, level, heat-resistant non-flammable surface, away from flammable items. Position the Kamado with a minimum of 2 m overhead clearance and at least 2 m clearance from other surrounding items.

1. To start a fire, place rolled-up newspaper and some lightercubes or solid firelighters on the charcoal plate (7), in thebase of the Kamado. Then, place two or three handfuls oflump charcoal over the top of the newspaper.

2. DO NOT use gasoline, white spirit, lighter fluid, alcohol orother similar chemicals for lighting or relighting.

3. Open the bottom vent and light the newspaper using along-nosed lighter or safety matches. Once it has caught,leave the bottom vent and lid open for about 10 minutes tobuild a small bed of hot embers.

4. Allow the charcoal to heat up and keep it red hot for at least30 minutes prior to the
   first cooking on the Kamado. DONOT cook before the fuel has a coating of ash.It is recommended that you do not stoke or turn the coalsonce they are alight. This allows the charcoals to burn moreuniformly and efficiently.

5. Once alight, ONLY use heat-resistant gloves when handlinghot ceramics or cooking surfaces.
   Read through this manual for a complete detailed guide on cooking temperatures for grilling.

LOW-TEMPERATURE COOKING GUIDE

GUIDEALWAYS follow the Cooking Temperature Guide stated in this instruction manual. ALWAYS use heat-resistant gloves when handling hot ceramics or cooking surfaces.

1. Light the lump charcoal according to the instructionsabove. DO NOT move or stoke the coals once lit.
2. Open the bottom vent fully and leave the lid open for about10 minutes to build a small bed of hot embers.
3. Monitor the Kamado until it has risen to the desiredtemperature. Fully close the bottom vent to maintain thetemperature. See Cooking Temperature Guide.
   You are now ready to use the Kamado for cooking.
   IMPORTANT! When opening the lid at high temperatures it is essential to lift the lid ONLY SLIGHTLY at first, allowing air to enter slowly and safely, preventing any back-draft or flare-ups that may cause injury.

SMOKING GUIDE

Follow the instructions above as if you were starting a slow cook. Monitor the Kamado until it has risen to the desired temperature. See Cooking Temperature Guide.

1. Leave the bottom vent slightly open. Close the top vent andcontinue to check the temperature for a few more minutes.
2. Using heat-resistant gloves, sprinkle the wood chips in acircle over the hot charcoal.
   ALWAYS use heat-resistantgloves when handling hot ceramics or cooking surfaces.You are now ready to use the Kamado to smoke on.
   TIP! 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 the lid ONLY SLIGHTLY at first, allowing air to enter slowly and safely, preventing any back-draft or flare-ups that may cause injury.

HIGH-TEMPERATURE COOKING GUIDE

Monitor the Kamado until it rises to the desired temperature. See Cooking Temperature Guide.ALWAYS use heat-resistant gloves when handling hot ceramics or cooking surfaces.

1. Light the lump charcoal according to the Lighting, Usageand Care Information in this manual. Close the lid and fully open the top and bottom vents.
2. Close the top vent halfway and continue to check thetemperature for a few more minutes.
   You are now ready to use the Kamado for cooking.
   IMPORTANT! When opening the lid at high temperatures it is essential to lift the lid ONLY SLIGHTLY at first, allowing air to enter slowly and safely, preventing any back-draft or flareups that may cause injury.

HIGH-TEMPERATURE COOKING GUIDEINFORMATION ABOUT COOKING FOOD

Read and follow this advice when cooking on your Kamado:

• DO NOT cook until the fuel has a coating of ash.
• Before cooking, ensure grill surfaces and tools are cleanand free of old food residues.
• Always wash your hands before and after handlinguncooked meat, and before eating.
• DO NOT use the same utensils to handle cooked anduncooked foods. Always keep raw meat away from cookedmeat, and other foods.
• Ensure all meat is cooked thoroughly before eating. CAUTION! Eating raw or undercooked meat can cause foodpoisoning (e.g. bacteria strains such as E.coli). To reducethe risk of undercooked meat, cut open to ensure it iscooked all the way through.
• CAUTION! If the meat has been cooked sufficiently, themeat juice should be clear and there should be no tracesof pink/red juice, or meat colouring. Pre-cooking largerpieces of meat and cuts is recommended before finallycooking on your grill.
• After cooking on your Kamado, always clean the grillcooking surfaces and utensils.

REFUELLING YOUR GRILL

With the top and bottom vent closed, the Kamado will stay at a high temperature for several hours. If you require a longer cooking time (e.g. when roasting a whole cut or slow-smoking), it may be necessary to add more charcoal. Open the lid, add additional charcoal, and continue to cook as directed in this manual.

COOKING TEMPERATURE GUIDE

IMPORTANT! Do NOT adjust top or bottom vent while the Kamado grill is in use. This could result in serious injury. It is recommended to ALWAYS use heat-resistant gloves when working with hot appliances.

SLOW COOK / SMOKE (83ºC – 108ºC / 180ºF – 225ºF)

• Beef brisket: 2 Hours per lb
• Pulled pork: 2 Hours per lb
• Whole chicken: 3-4 Hours
• Ribs: 3-5 Hours
• Roasts: 9+ Hours

GRILL / ROAST / BAKE (163ºC – 191ºC / 325ºF – 375ºF)

• Seafood (crab, lobster, shrimp): Until opaque & firm
• Seafood (clams, oysters): Until shells open
• Fish: 15-20 Minutes
• Pork tenderloin: 15-30 Minutes
• Chicken pieces: 30-45 Minutes
• Whole chicken: 1-1.5 Hours
• Leg of lamb: 3-4 Hours
• Turkey: 2-4 Hours
• Ham: 2-5 Hours

COOKING TEMPERATURE GUIDESEAR (260ºC – 330ºC / 500ºF – 625ºF)

• Scallops: Until opaque & firm
• Steak: 5-8 Minutes
• Pork chops: 6-10 Minutes
• Burgers: 6-10 Minutes
• Sausages: 6-10 Minutes

ASSEMBLY INSTRUCTIONS

IMPORTANT: Remove all packaging before use, but retain the safety instructions and store them with this product. Ensure that the lid is closed prior to assembly.

• STEP 1.
  Attach the four pre-threaded castor wheels (2 & 3)to each of the four brackets (1) by hand-tightening them in the hole

• STEP 2.
  To assemble the cart, insert the two crosspieces(4) into two of the four brackets (1) from both thetop and bottom.

• STEP 3.
  Continue to insert the crosspieces (4) into theother two brackets (1). Secure the brackets (1) to the crosspieces (4) by using the 16x screws (A). Please note the position shown in the diagram.

• STEP 4.
  Make sure the cart is secure, and all of the bolts are tight before placing the Kamado Grill (9) into it. Press down on the castor levers (2) to lock the castor wheels to ensure the Kamado cannot move.

• STEP 5.
  To place the Kamado Grill (9) on the cart, first remove all of the items that are inside of the grill to make lifting easier. Place one of your hands in the bottom vent of the Kamado and the other under the grill.
  CAUTION: Use a minimum of two people when lifting the Kamado Grill onto the cart. Lifting by the hinge or the side tables could result in injury and damage to the product.

• STEP 6.
  Place the Kamado Grill on the cart with the bottomvent facing to the front of the cart allowing the vent to open and close without any interruption.

• STEP 7.
  Once grill is securely seated in the cart, attachthe top vent (10). Align the side notch with the thermometer at the front, and set over the top opening. Secure with preattached bolt and nut.

• STEP 8.
  Add the firebox (8), charcoal plate (7), and cookinggrill (5) inside of the Kamado Grill. Please reference the diagram below. The raised cooking grid (6) can be placed atop the cooking grill (5), if required.

• STEP 9.
  Attach the 2x table brackets (13) to the KamadoGrill (9) using the 8x pre- attached bolts with their corresponding washers, locking washers, and nuts per bracket. Please note the position shown in the diagram below

• STEP 10.
  Attach the 2x table brackets (14) to the KamadoGrill (9) using the 8x pre- attached bolts with their corresponding washers, locking washers, and nuts per bracket. Please note the position shown in the above diagram.

• STEP 11.
  Insert the 2x table hinges into each of the tablebrackets (13 & 14).

• STEP 12.
  To attach the handle (11) to the lid of the KamadoGrill (9), use the 2x pre- attached bolts with their corresponding washers, locking washers, and nuts per bracket.

The Kamado Grill is now ready to use. Please ensure that grill curing instructions are read thoroughly prior to use.

Have fun with your VOLT! product. For more VOLT! products go like a raging knight to our website.www.voltindustries.eu

ABOUT COMANY

• Edisonstraat 20, 7131 PB Lichtenvoorde (NL)
• 0544 371 200
• [email protected]
• www.voltindustries.eu

References

• hat.es
• VOLT! Countries - VOLT! Industries

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