VONROC BQ501XX Traducción De Las Instrucciones Originales página 8

EN
4. 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 irrepara-
ble 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 suit-
able 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).
8
• Light the fire and leave the lid open for approx-
imately 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. Be-
cause of the kamado's excellent heat retention
ability, it may take a long time to lower the tem-
perature again in case you accidently 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 char-
coal, or place soaked wood chips in a smoker
box onto the coals.
• Refer to the Slow cooking / Smoking table
below for cooking suggestions.
Slow
110°C – Top vent
cooking /
135°C (15) setting
Smoking
2 hours per
Beef brisket
500g
2 hours per
Pulled pork
500g
Whole
3-4 hours
chicken
Ribs 3-5 hours
Roasts 9+ hours
Bottom vent
(17) setting
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