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Idiomas disponibles
Idiomas disponibles
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Always wear oven or BBQ gloves when grilling.
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Use only long-handled utensils with heat-resistant hand grips.
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DO NOT wear any clothing with wide sleeves
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Only operate the barbecue with charcoal in accordance with DIN EN 1860-2.
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Use only dry lighters or special fluid lighters compliant with EN 1860-3 as firelighters
STEP 1: Open the lid and lift out the BBQ grill grid
STEP 2: Place 2-3 solid fire starters in the middle of the charcoal plate. Pay attention to the
manufacturer's instructions on the packaging.
STEP 3: Place charcoal in no more than approx. 70% of the BBQ bowl. For best results, we do
not recommend moving coal after ignition.
STEP 4: Open the air inlet of the BBQ body and light the firelighters using a long-stemmed
match.
STEP 5: WARNING! Avoid letting the flames get too high, in order to avoid damaging the lid
seal.
STEP 6: Insert the BBQ grill grid into the body of the kamado
COOLING DOWN THE BBQ
STEP 1: Close the air controller in the lid and the air inlet on the BBQ Body completely after
barbecuing, so that the embers extinguish. NEVER EXTINGUISH THE EMBERS WITH WATER.
STEP 2: It will take a few hours for the BBQ to completely cool down.
TEMPERATURE CONTROL
STEP 1: Close the lid
STEP 2: Open the air controller in the lid and the air inlet on the BBQ body.
STEP 3: Monitor the temperature on the thermometer. As soon as the BBQ temperature
approaches the desired temperature, close the lid's air controller and the air inlet on the BBQ
body in order to maintain this temperature. Leave both completely closed, until the cooking
temperature has been reached.
STEP 4: Then regulate the temperature using the air controller.
STEP 5: In order to reduce the temperature drastically, briefly and carefully open the lid.
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