Instructions / Assembly

22
Cooking Guide
Direct Heating
Grilling
Searing
Ideal for:
In the direct heating food is placed on the grill above the heating
source for cooking. The heat from the charcoal directly hits food
and makes it easier for Grilling and Searing. However there may be
some disadvantages like uneven cooking and also longer cooking
time depending on what you are cooking.
• Grilling
• Searing
Grilling is a form of cooking that involves dry heat applied to the surface
of food, commonly from above, below or from the side. Grilling usually
involves a signicant amount of direct, radiant heat, and tends to be used
for cooking meat and vegetables quickly.
Grilling is a form of cooking that involves exposing the surface of food to
extremely high heat.
For even greater sear marks NewAge cast iron grate/griddle is
recommended to use (Sold separately).
1. Light the charcoal and pour it in the re box.
2. Install the cooking grate on top.
3. Close the lid and open the lower vent and top vent fully.
4. Wait until the kamado reaches the desired temperature of 300 to 500 °F
degrees. Close th top vent half-way to adjust and maintain the desired
temperature.
5. When the grill is hot enough start grilling by placing the food on grates
and turn when needed.
1. Light the charcoal and pour it in the re box.
2. Install the cast iron griddle on top.
3. Close the lid and open the lower vent and top vent fully.
4. Wait until the kamado reaches the desired temperature of 600 to 700 °F
degrees. Close th top vent half-way to adjust and maintain the desired
temperature.
5. When the grill is hot enough start searing by placing the food on griddle
and turn when needed.
Make sure to “burp” the top lid before opening it, to prevent the ashback. It
is recommended to open the kamado lid about an inch high and wait about 5
seconds before opening the lid further.
WARNING