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About Your Kamado
Dating back 4000 years ago archaeologists have discovered large clay vessels thought to be early
incarnations of the Kamado ceramic cooker. Since then it has evolved in many ways; removable lid, added
draft door for better heat control and the switch from wood to charcoal as the primary fuel. In Japan the
Mushikamado was a round clay pot with a removable domed lid designed for steaming rice. The name
‘Kamado’ is, in fact, the Japanese word for ’stove’ or ‘cooking range’. This name was adopted by the
Americans and has now become a generic term for this style of ceramic cooker.
Kamado cookers are extremely versatile. Not only can they be used for grilling or smoking but also pizzas,
bread, pies and cookies can be baked effortlessly inside them. Due to their excellent heat retention
properties, high temperatures can be achieved and maintained by precise control of airflow via the top and
bottom vents. High temperatures are ideal for fast cooking burgers and sausages whilst low heats will cook
larger joints over a longer period of time. Why not try adding some wood chips to the charcoal or try
combining different flavour wood chips to make your meats even more flavoursome.
Assembly
Prior to assembly, check all parts against the parts list. Carry out assembly on a soft surface to avoid
scratching the paint. For ease of assembly, only loosely tighten bolts and then tighten fully when assembly is
complete.
WARNING: Do not over-tighten bolts. Only tighten all bolts with moderate pressure to avoid damaging the
bolts or components of the ceramic charcoal barbecue.
IMPORTANT: Remove all packaging before use, but retain the safety instructions and store them with this
product. Ensure that the lid is closed prior to assembly.
FIRST USE - CURING THE UNIT
Curing your ceramic charcoal barbecue is important for its long-term operation and care. Avoiding
the curing procedure could lead to damage on the unit. If the first burns 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 (7). Open the bottom vent and light the lighter cube using a
long-nosed lighter or safety matches.
Do not use gasoline, white spirit, lighter fluid, alcohol or other similar chemicals for lighting or
relighting.
Once the lump charcoal has caught, cure the unit by closing the lid, and leaving both vents mostly
closed. See Cooking Temperature Guide for Smoking (83ºC - 108ºC / 180ºF - 225ºF). Burn until all
the fuel is used and the fire is extinguished. This should take approximately two hours. Do not
overload the unit with fuel.
After first use, inspect all fasteners. The metal band connecting your lid to the base will expand
from the heat and could become loose. It is recommended you check and tighten the band, if
necessary, with a wrench.
You can now use your ceramic charcoal barbecue as normal.
Parts List
