MUSTANG 325383 Kamado Barbecue Instruction Manual

MUSTANG 325383 Kamado Barbecue

Kamado grill
MÕELDUD AINULT VÄLISTINGIMUSTES KASUTAMISEKS. ENNE GRIL-LAHJU KOKKUPANEMIST LUGEGE JUHEND HOOLIKALT LÄBI. HOIDKE SEE JUHEND EDASPIDISEKS KASUTAMISEKS ALLES.

Do not use the barbecue in a confined and/or habitable space e.g. houses, tents, caravans, motor homes, boats. Danger of carbon monoxide poisoning fatality.

STRONG, CERAMIC CHARCOAL BARBECUE FOR DEMANDING CONDITIONS.
Congratulations on choosing your Mustang product! The Mustang family of barbecuing products was designed for cooking good food. Our line includes a wide range of barbecuing and cooking products. Go to www.mustang- grill.com or your nearest licensed Mustang re- tailer to find out more about our selection of products!
We are continually developing the Mustang line and other products it has to offer. Feedback from users plays an important role in our product development for quality assurance. We are always happy to receive any feedback on our products at mustang@mustang-grill.com.
Please carefully go over the user instructions so you will get the most out of your grill. With careful, regular cleaning and maintenance of your grill, you will prolong its life and safety. The Mustang line of products also offers proper cleaning products and tools for its care.
For more information, go to: www.mustang-grill.com.

INTRODUCTION

Dimensions

54 x 48 x 49 cm

Temperature range 82–399 °C.
Kamado is more than a barbecue. It is a barbecue and a smoker as well as an oven.

ABOUT YOUR CERAMIC CHARCOAL BARBECUE
Ceramic charcoal barbecues are extremely versatile. Not only can they be used for grilling or smoking, but pizzas, bread, pies and biscuits can also be baked effortlessly inside them.
Due to their excellent heat retention properties, high temperatures can be achieved and maintained with the precise control of the air-flow 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 flavored wood chips to make your meats even more flavorful.

IMPORTANT SAFEGUARDS

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 barbecue when in use.
FIRE HAZARD: May emit hot embers while in use.
DANGER OF CARBON MONOXIDE POISONING: Never light this product or let it shoulder or cool down in a confined space.
Do not use this product in a tent, caravan, car, cellar, loft or boat. Do not use this ceramic barbecue as a furnace.
WARNING: Do not use lighter fluid, petrol, alcohol, or similar chemicals to ignite.
It is highly recommended that you use lump charcoal in your ceramic barbecue. It burns 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 awnings, parasols or gazebos.
Always follow the cooking temperature guide stated in this instruction manual.
Do not use the ceramic charcoal barbecue on decking or any other combustible surface such as dry grass, wood chips, leaf mulch or decorative bark. Ensure that the ceramic charcoal barbecue is positioned at least two meters away from flammable items.
CAUTION: This product will become very hot. Always use heat-resist-ant gloves when handling hot ceramics or cooking surfaces. Allow the barbecue to cool down completely before moving or storing it. Do not move it during operation.
Always inspect the barbecue prior to use for fatigue and damage, and replace if and when necessary.

PARTS LIST

Prior to assembly, check all parts against the parts list. Carry out assembly on a soft surface to avoid scratching the paint. To make assembly easier, first tighten the bolts only lightly and tighten them firmly after the first heating.
WARNING: Do not over-tighten the bolts. Only tighten bolts with moderate force to avoid damaging the bolts or components of the ceramic charcoal barbecue.
IMPORTANT: Remove all packaging materials before use, but retain the safety instructions and store them with this product. Ensure that the lid is closed prior to assembly.

ASSEMBLY

Two people are required for assembly.

OPERATION & USE

FIRST USE – CURING THE BARBECUE

Curing your ceramic charcoal barbecue is important for its long-term operation and care. Neglecting the curing procedure could lead to damaging the barbecue. If the first temperatures are too hot, they could damage the felt gasket seal before it has had the chance to mature with use.
To start your first fire, place one lighter cube or solid firelighters and one handful of lump charcoal on top of the charcoal plate (6). Open the bottom vent and light the lighter cube using a long-nosed lighter or safety matches.
Do not use lighter fluid, petrol, alcohol, or similar chemicals to ignite.
Once the lump charcoal has caught fire, cure the barbecue by closing the lid and leaving both vents mostly closed. See Cooking Temperature Guide for Smoking (83–108 ºC/180–225 ºF). Burn until all the fuel has been used and the fire has gone out. This should take approximately two hours. Do not overload the barbecue with fuel.
After the first use, inspect all fasteners. The metal band connecting the lid to the base will expand from the heat and could become loose. It is recommended to check and tighten the band, if necessary, with a wrench. You can now use your ceramic charcoal barbecue as normal.

LIGHTING

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

1. To start a fire, place rolled-up newspaper and some lighter cubes or solid firelighters on the charcoal plate (6) on the base of the ceramic charcoal barbecue. Then, place two or three handfuls of lump char-coal over the top of the newspaper.
2. Do not use lighter fluid, petrol, alcohol, or similar chemicals to ignite.
3. Open the bottom vent and light the newspaper using a long-nosed lighter or safety matches. Once it has caught fire, leave the bottom vent and lid open for about 10 minutes to build up a small bed of hot embers.
4. Allow the charcoal to heat up and keep it red hot for at least 30 minutes prior to first cooking on the ceramic charcoal barbecue. Do not cook before the fuel has a coating of ash.
5. It is recommended not to stoke or turn the coals once they are alight. This allows the charcoal to burn more uniformly and efficiently.
6. Once the barbecue is alight, only use heat-resistant gloves when handling hot ceramics or cooking surfaces.
   Read through this manual for a complete detailed guide on cooking temperatures for grilling.

REFUELLING

With the top and bottom vent closed, the ceramic charcoal barbecue 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.

EXTINGUISHING

To extinguish the fire: stop adding fuel and close all the vents and the lid to allow the fire to die naturally. Keep the lid in place and the air control vents closed until the next day, after which the firebox can be emptied.
Do not use water to extinguish the charcoal, as this could damage the ceramic charcoal barbecue.

STORAGE
When not in use, and if stored outside, cover the ceramic charcoal barbecue once completely cooled with a suitable rain cover.
It is recommended to store the ceramic charcoal barbecue under a cover in a garage or shed over the winter for complete protection.

CLEANING & MAINTENANCE

The ceramic charcoal barbecue is self-cleaning. Heat it up to 260 ºC/500 ºF for 30 minutes to scorch off all food and debris.
NOTE: Do not use water or any other type of cleaning product to clean the inside of your ceramic charcoal barbecue. The walls are porous and will absorb any fluids used, which could cause the ceramic charcoal barbecue to crack.
After the ceramic charcoal barbecue has cooled, if there is excessive soot, use the ash tool to 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 the container, or store it for future use.
To clean the grates, use a non-abrasive cleaner once the barbecue has fully cooled. The stainless steel cooking grate is not dishwasher safe; use a mild detergent in warm water.
To clean the outer surface, wait until the ceramic charcoal barbecue 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.

CERAMIC COOKING GUIDE

COOKING TEMPERATURE GUIDE

IMPORTANT: Do not adjust the top or bottom vent while the ceramic charcoal barbecue is in use. This could result in a serious injury. It is recommended to always use heat-resistant gloves when working with hot appliances.
SLOW-COOKING / SMOKING (83–108 ºC / 180–225 ºF)

• Beef brisket ……………………………………………………………4.5 hours per kg
• Pulled pork …………………………………………………………….4.5 hours per kg
• Whole chicken ………………………………………………………………… 3–4 hours
• Ribs …………………………………………………………………………………… 3–5 hours
• Roast ………………………………………………………………………………….. 9+ hours
  

GRILLING / ROASTING / BAKING (163–191 ºC / 325–375 ºF)

SEARING (260–330 ºC / 500–625 ºF)

• Scallops ………………………………………………………. Until opaque and firm
• Steak …………………………………………………………………………….. 5–8 minutes
• Pork chops …………………………………………………………………6–10 minutes
• Burgers ……………………………………………………………………….6–10 minutes
• Sausages …………………………………………………………………….6–10 minutes
  

CAUTION: Eating raw or undercooked meat can cause food poisoning (e.g. bacteria strains such as E. coli). To reduce the risk of undercooked meat, cut it open to ensure it is cooked all the way through.
CAUTION: If the meat has been cooked sufficiently, the meat juice should be clear and there should be no traces of pink/red juice, or meat coloring. Pre-cooking larger pieces of meat and cuts is recommended before finally cooking them on the barbecue.
After cooking on your ceramic charcoal barbecue, always clean the barbecue cooking surfaces and utensils.

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

1. Light the lump charcoal according to the lighting instructions in this manual. Do not move or stoke the coals once lit.
2. Open the bottom vent fully and leave the lid open for about 10 minutes to build up a small bed of hot embers.
3. Monitor the ceramic charcoal barbecue until it has reached the de-sired temperature.
4. Leave the bottom vent slightly open. Close the top vent and continue to check the temperature for a few more minutes.
5. Using heat-resistant gloves, sprinkle the wood chips in a circle over the hot charcoal. Always use heat-resistant gloves when handling hot ceramics or cooking surfaces.

You are now ready to use the ceramic charcoal barbecue to smoke on.
TIP! Soak the 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.

LOW TEMPERATURES

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

1. Light the lump charcoal according to the lighting instructions in this manual. Do not move or stoke the coals once lit.
2. Open the bottom vent fully and leave the lid open for about 10 minutes to build up a small bed of hot embers.
3. Monitor the ceramic charcoal barbecue until it has reached the de-sired temperature. Fully close the bottom vent to maintain the temperature.

You are now ready to use the ceramic charcoal barbecue 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.

HIGH TEMPERATURES

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

1. Light the lump charcoal according to the lighting instructions in this manual. Close the lid and fully open the top and bottom vents.
2. Close the top vent halfway and continue to check the temperature for a few more minutes.

You are now ready to use the ceramic charcoal barbecue 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.

TROUBLESHOOTING

ASSEMBLY PROBLEMS

1. Do not over-tighten the bolts. Only tighten all bolts with moderate force to avoid damaging the bolts or components of the ceramic charcoal barbecue.
2. The thermometer does not work. Contact customer service.
3. The damper does not slide. Tap the damper lightly with a rubber hammer to loosen it. If there is no improvement, contact customer service.

FIRE PROBLEMS

1. If you have trouble lighting the barbecue, ensure that both the top and bottom vents are open. The fire needs oxygen.
   Once it has caught fire, leave the bottom vent and lid open for about 10 minutes to build up a small bed of hot embers.

2. The barbecue may quickly lose fire if there is not enough charcoal in the ceramic body. The recommended amount of lump charcoal to use is a maximum of 1.8 kg per burn.
   Be sure not to overload the barbecue with fuel. If the fire is too in-tense, the excessive heat could damage the ceramic charcoal barbecue.

3. To prevent any back-draft or flare-ups that may cause injury, it is well advised to lift the lid only slightly, which allows air to enter slowly and safely.

FINISHING PROBLEMS

1. The paint is chipped on the ceramic. If the chipping is substantial, contact customer service.
2. Spider-web pattern cracking is different from a break in terms of the fact that it cannot be felt on the surface, unless using a finger-nail. However, it becomes more visually apparent when the surface is dusty or magnified. While these may appear as imperfections, crazing does not affect the performance or lifespan of your ceramic charcoal barbecue. The process of crazing effectively increases the toughness of the barbecue.
3. Curing your ceramic charcoal barbecue is important for its long- term operation and care. If the first temperatures are too hot, they could damage the felt gasket seal before it has had the chance to mature with use.

If the lid gets stuck or sealed to with the base, use a knife to carefully unseal and cut off the felt gasket that trims the lid opening. Once that is removed, you will be able to open the lid.
Before continuing to use the barbecue, replace the high-heat felt gasket, which can be purchased at your local fireplace store.

TEMPERATURE PROBLEMS

1. The barbecue gets too hot. Close the lid, mostly close both vents, and allow the barbecue to smother with the lack of oxygen. For low temperature cooking, use less fuel.
2. The barbecue does not get hot enough. Add more fuel and leave both vents completely open. A higher oxygen flow will allow the fire to increase, burning more lump charcoal.

WARRANTY

All Mustang products have been carefully manufactured and quali-ty-tested before leaving the factory. This barbecue and its parts have a 12-month warranty from the date of purchase. The warranty covers defects in material and workmanship.
Normal wear and tear, rusting or corrosion of parts is not covered by the warranty. For example, cracking of ceramic surfaces, discolora-tion of steel surfaces and the occurrence of rust spots are normal dur-ing use and over time and do not affect the use of the barbecue. Nor does the warranty cover parts that are subjected to wear and tear or corrosion during use, such as cast iron and stainless-steel tube burn-ers, heat distribution plates, cooking grates and griddles, and warm-ing racks. In the case of self-assembled barbecues, the customer must always install and replace the parts according to the instructions. Fail-ure to follow these instructions will invalidate the warranty. Always read through the user instructions carefully and follow them. Damage or defects resulting from improper use or neglect of maintenance are not covered by the warranty.

Nor does the warranty apply if the product is used for commercial manufacturing, sale or rental purposes.

If a product or part of the product becomes defective during the warranty period, please contact the importer or the Mustang Support Service via www .mustang-grill.com. Before submitting a warranty claim, please re-read the user instructions thoroughly to ensure that you have followed them. All warranty claims will be processed by the importer. A defective or missing part will be replaced with a new part. The customer is responsible for installing the defective or missing part.

The warranty is only valid upon presentation of a copy of the purchase receipt. The purchase receipt must include the name of the seller, the make and model number of the barbecue and the date of purchase. The warranty claim must include the following information: the make and model number of the barbecue, the reason for complaint, the part number of the defective part according to the parts list, a copy of the purchase receipt or statement of place of purchase, date of purchase, consumer’s name, telephone number, street address, postal code and city.

References

• Domains | Mike O'Connor
• Grillausylivoimaa - Mustang Grill
• Grillausylivoimaa - Mustang Grill

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