GRLLR EMBER KAMADO Instrucciones De Montaje Y Funcionamiento página 14

VENTILATION SETTINGS AND COOKING TIMES
The following settings of the air controller in the lid and the air inlet on the BBQ body are
approximate and the cooking times are estimated values. Please use a meat thermometer to
guarantee the quality of your food and to achieve the respective safe temperature range.
Air controller on the lid Air inlet on the body
Open Closed
Slow-cooking and smoking (110 °C to 135 °C)
Beef brisket
Pulled pork
Chicken (whole)
Pork ribs
Roasting
Barbecuing and roasting (160 °C to 180 °C)
Fish
Pork loin
Chicken cuts
Chiken (whole_
Leg of lamb
Turkey
Ham
Searing (260 °C to 370 °C)
Steak
Pork cutlets
Hamburgers
Sausages
14
4 hrs. per kg
2 hrs. per kg
3-4 hrs
3-5 hrs
9+ hrs
15-20 mins
15-30 mins
30-45 mins
1-1.5 hrs
3-4 hrs
2-4 hrs
2-5 hrs
5-8 mins
6-10 mins
6-10 mins
6-10 mins