Grillx Kamado BBQ Grill Instruction Manual

Grillx Kamado BBQ Grill

Product Information

Specifications

• Product Name: Kamado BBQ
• Material: Ceramic
• Usage: Outdoor

Product Usage Instructions

1. Place the Kamado on a stable, heat-resistant surface outdoors away from flammable materials.
2. Place a few firelighters on the charcoal grate and add a moderate amount of charcoal to the Kamado.
3. Open the air intake slide and chimney fully before lighting the= firelighters.
4. Light the firelighters with a long lighter, ensuring safe distance during ignition.
5. Maintain a constant temperature for about 2 hours. Then extinguish and empty the Kamado following the instructions for ‘Extinguishing’.

Placement
Ensure the Kamado is placed on a stable, heat-resistant surface outdoors away from flammable materials.

(Lighting)

1. Place a few firelighters on the charcoal grate strategically for even ignition.
2. Choose high-quality hardwood charcoal for best results.
3. Stack the charcoal on the firelighters, ensuring proper airflow.
4. Adjust the air intake slide and chimney to fully open before lighting.
5. Light the firelighters, maintaining a safe distance.
6. Immediately close the Kamado lid after lighting to increase temperature and stabilize combustion.
7. After 10-15 minutes, adjust the air intake slide and chimney to reach the desired temperature.

(Refueling)
Choose the right moment to refill the Kamado, ideally when the lid is already open for other reasons to minimize heat and smoke loss.

FAQ

• Q: How often should I clean my Kamado BBQ?
  

  • A: It is recommended to clean your Kamado BBQ after each use to maintain its performance and longevity.

Kamado BBQ

Manual

Warnings and recommendations

• Always read the manual before use: Make sure you read the kamado’s manual thoroughly before using it. The manual may contain specific safety instructions and recommendations that you should follow.
• Always keep the manual. It is part of the kamado barbecue.
• Check the delivery for defects immediately upon receipt. Also check that the delivery is complete.
• Always keep a safe distance from the kamado when lighting or extinguishing it. Use heat-resistant gloves and tools to control the air supply and temperature.
• Use only charcoal suitable for use in a kamado. Follow the instructions for lighting the charcoal and avoid using flammable liquids such as petrol or alcohol.
• Only use the kamado outdoors.
• Children and pets: Keep children and pets away from the kamado during use and never leave them unattended near a hot or burning kamado.
• Never leave the kamado unattended.
• Always ensure adequate ventilation while using the kamado. Never use the kamado in an enclosed space, such as a garage or indoors. This is because of carbon monoxide.
• Place the kamado on a stable, flat surface that is heat-resistant. Make sure there is enough space around the kamado (2 metres), away from flammable materials, such as dry grass, trees, wooden structures or flammable liquids.
• Do not use this product in a tent, caravan, cellar or on a vehicle or vessel.
• Make sure there is no canopy, awning, roof or the like above the kamado.
• Despite heat coming off the kamado, the kamado can never function as a heater, this product is only meant to prepare food.
• The kamado should not be moved until it has cooled down completely.
• Do not use glass or cans on the kamado, the enormous pressure may cause the glass or can to explode.
• Before storing the product or placing the cover over the kamado, make sure the kamado has cooled down completely.
• Make sure you always have a fire extinguisher handy in case of an accident or emergency. Learn how to use a fire extinguisher before using the kamado.
• Let the kamado cool down completely before you start cleaning. Do not use harsh chemicals or abrasives on the exterior of the kamado. Clean the grill grids and other parts according to the manufacturer’s instructions.
• Always check the product for any damage before use.
• Remove all packaging materials before use.
• Manufacturer and importer accept no liability for failure to follow manual.

Instructions for use

Initial burn-in
Before the first use, it is important to burn in the kamado barbecue. This removes the last moisture from the ceramic and hardens the kamado. This prevents possible cracks. Follow the steps below to burn in the barbecue.

1. Place the kamado on a stable surface: Make sure the kamado is on a solid, heat-resistant surface, outdoors only and away from flammable materials
2. Place some firelighters on the charcoal grid. Place a medium amount of charcoal on this in the kamado barbecue.
3. Fully open the air supply slider and chimney before lighting the barbecue.
4. Lighting the firelighters: Light the firelighters with a long lighter or matches. Make sure you keep a safe distance while lighting.
5. The temperature will now slowly start to rise. Make sure that the barbecue maintains a constant temperature of a maximum of 150°C. You do this by partially closing the air supply slider and chimney.
6. Keep the kamado barbecue at this constant temperature for about 2 hours. After this time, you can extinguish and empty the kamado. To do this, read the instructions under
   ‘Extinguishing’.

Repeat this process three times. The third time, you can increase the temperature to a maximum of 200 °C. After three burn-ins, the kamado is ready for normal use. The risk of cracking and damage is drastically reduced by the burn-in process.

Placement
Place the kamado on a stable surface. Make sure the kamado is on a solid, heat-resistant surface, outdoors only and away from flammable materials.

Lighting

1. Place a few firelighters on the charcoal grid of the kamado. Place them strategically so that they promote even ignition.
2. Choose the right charcoal: Kamados work best with high-quality charcoal, such as hardwood charcoal without grit, as it burns longer and reaches a higher temperature.
3. Pile the charcoal in the kamado on top of the firelighters. Make sure the airflow is not obstructed by using too much charcoal.
4. Set air supply: Make sure the air supply slider and chimney of the kamado are fully open before you start lighting. This ensures good airflow that supports combustion.
5. Lighting the firelighters: Light the firelighters with a long lighter or matches. Make sure you keep a safe distance while lighting.
6. Close the lid of the kamado immediately after lighting. This helps raise the temperature and stabilize the burn.
7. After about 10-15 minutes, the kamado will start heating up. Adjust the air supply slider and chimney to achieve the desired temperature. A larger opening means more air supply and a higher temperature, while a smaller opening will lower the temperature.
8. Wait until the desired temperature is reached: Depending on what you want to cook, you should wait for the kamado to reach the right temperature. This can vary from recipe to recipe.

Refill
Refilling a kamado can be necessary while cooking, especially during prolonged cooking sessions where you may need extra fuel. Read below the steps you can follow to safely refill a kamado.

1. Wait for the right moment : Choose the right moment to refill the kamado. Ideally, you should wait until the lid of the kamado is open for other reasons, such as when turning or checking the food. This minimizes the loss of heat and smoke during refilling.
2. Lift the grid with a grid lifter or other barbecue tool, always use heat-resistant gloves to do this.
3. Carefully pour additional charcoal into the kamado and allow the kamado to return to the right temperature for the meat.

Extinguishing

1. Close the air supply: Before you start putting out the kamado, close the air supply slider and chimney completely. This will reduce the supply of oxygen and smother the fire.
2. Wait for the fuel to burn out: Leave the kamado with the lid closed until the fuel (charcoal) is completely burnt out. This may take some time, depending on the amount of fuel you have used. Absolutely do not use water to cool down the charcoal.
3. Be patient: It is essential to be patient and give the kamado enough time to cool down. Do not open the kamado immediately after the fire has gone out, as this can lead to a sudden burst of dissolved gases and be potentially dangerous.
4. Check the temperature: Use the thermometer to check the temperature inside the kamado. Wait until the temperature has dropped to a safe level before proceeding.

Cleaning

1. Remove the ashes: Once the kamado has cooled down completely, you can remove the ashes. Remove the ashes with a brush and a shovel.
2. Clean the kamado: Clean the inside of the kamado with a brush to remove any remaining ash residue or dirt. Absolutely do not use water or detergents on the ceramic. You can clean the grids with a barbecue brush.

Storage
Close the kamado: Close the lid of the kamado after you have completed all the cleaning work. And place the cover over it. This helps to protect the kamado from weather and moisture.

For long-term storage, it is wise to store the kamado barbecue covered to guarantee full protection. Consider a shed or garage.

Important points of interest

• Make sure the kamado has cooled down completely before touching or moving it.
• Be careful when removing ashes to avoid spillage and possible fire hazard.

Temperature guidelines

Pork tenderloin| 15 – 30 min
Chicken pieces| 30 – 45 min
Whole chicken| 1 – 1.5 hours
Lamb shank| 3 – 4 hours
Turkey| 2 – 4 hours
Ham| 2 – 5 hours
Frying (260 °C – 370 °C)| Chimney| Air supply slider
---|---|---
Steak| 5 – 8 min| |
Pork chops| 6 – 10 min
Hamburgers| 6 – 10 min
Sausages| 6 – 10 min
|

Parts

Assembly instructions

Fastening materials

Step 2

Step 4

Step 5

Step 6

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