VONROC BQ501XX 13 INCH Kamado Barbecue Instruction Manual

KAMADO BARBECUE 13 INCH
BQ501XX

Original Instructions

Parts list

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SAFETY INSTRUCTIONS

Read the enclosed safety warnings, the additional safety warnings, and the instructions. Failure to follow the safety warnings and instructions may result in fire and/or serious injury. Keep the safety warnings and the instructions for future reference. The following symbols are used in the user manual and on the appliance:

Read the user manual.
Risk of personal injury, loss of life or damage to the appliance in case of non-observance of the instructions in this user manual.
Caution: hot surface.
Do not cover the device.
Risk of fire.

GENERAL SAFETY WARNINGS

• This user manual contains important information necessary for the proper assembly and safe operation of the appliance.
• Take note of all warnings and instructions listed in this user manual before assembling and using the appliance.
• This appliance is intended for domestic use only and should not be used for commercial purposes- es.

KAMADO BARBECUE SAFETY WARNINGS
DANGER of carbon monoxide poisoning. Burning charcoal or wood chips give off carbon monoxide. Carbon monoxide has no detectable odor and can cause suffocation and death.

• Proper ventilation is essential for the safe use of this appliance. Only use the kamado outdoors in a well-ventilated area.
• Do not use the kamado indoors. Do not use the kamado barbecue inside a tent, caravan, car or boat. Do not use the kamado underneath any awnings, parasols, gazebos or other coverings.
• Do not let the kamado smolder or cool down in a confined space. Wait until the fire is completely extinguished and until the kamado has cooled down before storing it.

** WARNING:** The kamado will become very hot while in use. Do not attempt to move the kamado during use, or immediately after use.

• The kamado will retain heat for a long period of time. After use makes sure the kamado has cooled down completely before attempting to move it.
• Use heat-resistant gloves to handle the kamado while it is in use. Be aware that the top (15) and bottom (17) air vents, cooking surface (5), heat deflector (10) and the exterior of the kamado (8) all become hot during use.
• Keep children and pets away from the kamado at all times. Do not allow children to use this appliance. Close supervision is necessary when children or pets are in the area where the kamado is in use.

WARNING: Hot embers may emit flames while the kamado is in use. Never leave the kamado unattended while it is in use.

• Be careful when opening the lid during use. Suddenly opening the lid while the kamado is in use may cause backdrafts or flare-ups that could cause injury. When the kamado is at high temperature, the lid must be opened only slightly- ly at first. Partially open the lid (about 5cm) and allow air to enter slowly for 5 seconds before fully opening the lid.
• Do not use spirit or petrol for lighting or re-lighting the kamado. Volatile fluids may explode or ignite suddenly, causing injury or death. Use only EN1860-3 compliant fire starters.
• Do not use coal in this product. The kamado is intended for use with charcoal and/or wood chips only.
• Do not use the kamado on any flammable surfaces. Unsuitable surfaces include but are not limited to, dry grass, wood chips, leaves, decorative bark or wooden decks.
• Ensure that the kamado is positioned at least 2m away from flammable items. Keep a fire extinguisher on hand while operating the kamado.
• Do not overfill the firebox of the kamado. The maximum amount of charcoal that can be placed in the firebox is 1kg. Overfilling may cause injury or lead to damage to the kamado.

MACHINE INFORMATION

Intended use
This kamado barbecue is designed for cooking/grilling food in an outdoor environment. It is explicitly not intended for indoor use.
The kamado has excellent heat retention properties and its temperature can be precisely regulated by controlling the airflow via the top and bottom vents. High temperatures are ideal for quickly searing steaks and burgers, whilst low temperatures can be used to cook or smoke large roasts over a longer period of time.

TECHNICAL SPECIFICATIONS

DESCRIPTION
The numbers in the text below refer to the diagrams on pages 2-5.

1. Brace ring
2. Stand support bracket
3. Stand Centerpiece
4. Side handle
5. Grill
6. Charcoal grate
7. Firebox
8. Kamado barbecue
9. Lid handle| 10. Heat deflector
11. Weatherproof cover
12. Rubber foot
13. Screw
14. Dome nut
15. Top air vent
16. Temperature gauge
17. Bottom air vent
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ASSEMBLY

Remove any and all packaging materials before starting the assembly process.
Make sure to also open the lid and check inside the kamado barbecue (8). Remove all materials from the inside of the kamado and close the lid before continuing the assembly.

Step 1 – Assemble the base of the stand (fig. B)

• Connect the stand support brackets (2) to the stand center piece (3) using the screws (13) and dome nuts (14).
• Attach the rubber feet (12) to the brackets (2) using the screws (13).

Step 2 – Assemble the brace ring (fig. C)

• Connect the side handles (4) to the brace ring (1) using the screws (13) and dome nuts (14)

Step 3 – Assemble the stand (fig. D)

• Connect the stand support brackets (2) to the brace ring (1) using the screws (13) and dome nuts (14).
• Make sure the brackets are positioned correctly: the brackets should be positioned around the outside of the brace ring.

Step 4 – Assemble the firebox (fig. E)

• Open the lid of the kamado barbecue (8).
• Place the charcoal grate (6) inside the firebox (7).
• Place the firebox (7) into the kamado barbecue (8).
• Place the grill (5) into the kamado barbecue (8) and close the lid.

Step 5 – Place the kamado into the stand

• Carefully lower the kamado barbecue (8) into the stand.

Step 6 – Attach the lid handle.

• Align the bolt holes in the lid handle (9) with the pre-installed bolts in the lid of the kamado barbecue (8).
• Attach the lid handle (9) to the lid (8) using the dome nuts (14).

OPERATION

Before first use The kamado barbecue must be cured before the first use. Take the following steps to prepare your kamado for first use and to familiarize yourself with the temperature control mechanism:

• Load the kamado barbecue with a few lumps of charcoal.
• Open the bottom air vent (17) and light the charcoal using a suitable fire starter. Refer to the paragraph Fire lighting in this manual for detailed instructions.
• Do not overload the kamado with too much fuel. If the fire is too intense it could cause irreparable damage to the kamado.
• Monitor the temperature using the temperature gauge (16). The temperature can be controlled by adjusting the top (15) and bottom (17) air vents.
• Adjust the temperature to 200-250°C. Keep monitoring the temperature and further adjust the air vents as needed.
• Wait until all the charcoal is spent and the fire is extinguished.
• Wait until the kamado has cooled down.
• Inspect the metal bands and fasteners. The metal bands may have expanded from the heat and fasteners may have loosened. Check the fasteners and tighten if necessary.
• Your kamado is now ready for use.

Fire lighting

• Ensure the kamado is positioned on a stable, flat, heat-resistant, non-flammable surface away from flammable items and materials.
• Ensure the kamado has at least 2m overhead clearance and a minimum clearance of 2m from other surrounding items.
• To light the kamado, place charcoal and a suitable fire starter on the charcoal grate (6) inside the firebox (7). Only use food-safe fire starters. Place a few lumps of charcoal on top of the fire starter.
• Do not use spirit, petrol or similar chemicals as a fire starter. The inside surfaces of the kamado are porous and will absorb such chemicals. Absorbed chemicals may contaminate the food that is prepared on the kamado.
• Leave the lid of the kamado barbecue (8) open and fully open the bottom air vent (17).
• Light the fire and leave the lid open for approximately 10 minutes to build a small bed of hot embers.
• Close the lid and allow the kamado to heat up. Wait for an additional 20 to 30 minutes to let the temperature stabilize before starting to cook.
• Adjust the top (15) and bottom (17) air vents as needed to reach the desired temperature.
• Go slowly when increasing the temperature. Because of the kamado‘s excellent heat retention ability, it may take a long time to lower the temperature again in case you accidentally overshoot your target temperature.

Slow cooking guide

• Follow the instructions in the paragraph Fire lighting to light the kamado.
• Slightly open the top and bottom air vent.
• Monitor the kamado until it reaches the desired temperature.
• Refer to the Slow cooking / Smoking table below for cooking suggestions.

Smoking Guide

• Follow the instructions in the paragraph Fire lighting to light the kamado.
• Leave the bottom air vent slightly open and close the top air vent. Continue to monitor the temperature for a few minutes.
• Monitor the kamado until it reaches the desired temperature.
• Sprinkle some wood chips over the hot charcoal, or place soaked wood chips in a smoker box onto the coals.
• Refer to the Slow cooking / Smoking table below for cooking suggestions.

Slow cooking / Smoking| 110°C –135°C| Top vent (15) setting| Bottom vent (17) setting
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Beef brisket| 2 hours per 500g| |
Pulled pork| 2 hours per 500g
Whole chicken| 3-4 hours
Ribs| 3-5 hours
Roasts| 9+ hours

Grilling/roasting guide

• Follow the instructions in the paragraph Fire lighting to light the kamado.
• Close the top vent halfway and monitor the kamado until it reaches the desired temperature.
• Refer to the Grilling / Roasting table below for cooking suggestions.

Grill /Roast| 160°C – 180°C| Top vent (15) setting| Bottom vent (17) setting
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Fish| 15-20 min.| |
Pork tenderloin| 15-30 min.
Chicken pieces| 30-45 min.
Whole chicken| 60-90 min.
Leg of lamb| 3-4 hours
Turkey| 2-4 hours
Ham| 2-5 hours

Searing guide

• Follow the instructions in the paragraph Fire lighting to light the kamado
• Open the top vent and monitor the kamado until it reaches the desired temperature.
• Refer to the Searing table below for cooking suggestions.

Searing| 260°C – 370°C| Top vent (15) setting| Bottom vent (17) setting
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Steak| 5-8 min.| |
Pork chops| 6-10 min.
Burgers| 6-10 min.
Sausages| 6-10 min.

After each use
Do not use water to extinguish the kamado, unless in an emergency. Extinguishing with water will inflict a thermal shock on the kamado which can cause irreparable damage, such as cracking of ceramic parts.

• To extinguish the kamado, stop adding fuel, close the lid, and completely shut the top (15) and bottom (17) air vents.
• Allow the fire to die naturally.

MAINTENANCE

Cleaning
Do not use water or any other cleaning products on the inside of the kamado. The surfaces on the inside are porous and will absorb any fluids used. Absorbed fluids may lead to irreparable damage, such as cracking of ceramic parts. Absorbed chemicals may also contaminate the food that is prepared on the kamado.

• The inside of the kamado does not require extensive cleaning. Heat the kamado to approximately 250°C for 30 minutes to scorch off any food remains or other debris.
• Use a wire brush to clean the grill (5).

****Wait until the kamado has completely cooled down before further cleaning.

• Excessive soot and carbon remnants on the inside of the kamado may be scraped off using a wire brush before the next use.
• Remove the spent fuel, ash, and other debris from the firebox (7) before the next use.
• The charcoal grate (6) may be cleaned with a non-abrasive cleaner.
• Use a damp cloth with a mild detergent to clean the outside of the kamado barbecue (8).

Storage
It is recommended to store the kamado in a garage or shed for optimal weather protection. Use the included weatherproof cover when the kamado is kept outside.

Remove the weatherproof cover before use. The kamado must not be covered by the weatherproof cover, nor by any other objects, while it is in operation. After use, wait until the kamado has cooled down completely before covering it.

Regular maintenance
The kamado barbecue is designed to require minimal maintenance. Still, metal bands and fasteners might loosen over time due to cycling between hot and cold temperatures. Inspect the metal

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WWW.VONROC.COM
2202-21

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