Instructions / Assembly

24
Roasting is the slow cooking of meat or vegetables, uncovered, with dry,
indirect heat.
Roasting
1. Light the charcoal and pour it in the re box.
2. Install the 18” heat diuser and cooking grate.
3. Close the lid and adjust the lower vent and top vent halfway.
4. Wait until the kamado reaches the desired temperature of 300 to 450 °F
degrees. Adjust the top and bottom vents by closing the openings to
stabilize the temperature.
5. Place the food inside the Kamado for roasting.
Cooking Guide
Smoking is the process of avoring, browning, cooking, or preserving
food by exposing it to smoke from burning or smoldering material,
most often wood.
Smoking
1. Light the charcoal and pour it in the re box.
2. Add few wooden chunks to the charcoal for smoke.
TIP: Soak your wood chips or cooking planks in water for 15
minutes to prolong the smoking process.
3. Install the 18” heat diuser and cooking grate.
4. Close the lid and adjust the lower vent - left slide to position 1
during the entire cooking process.
5. Adjust the top vent to position 2.
6. Wait until the kamado reaches the desired temperature of 220
to 250 °F degrees. Close the top vent further to slow down the
airow and to keep the temperature low.
7. Wait until the thick white smoke dissipates, and then place the
food inside the Kamado and close the dome.
To learn more about other ways of cooking/grilling and recipes, scan this QR code to vist our support hub:
WOOD
TYPE
FLAVOR
SMOKE
INTENSITY
GREAT FOR
BEEF CHICKEN PORK SEAFOOD BAKED VEGETABLE
Apple sweet smoke
• • • •
Maple Hearty smoke
• • • •
Alder Tart smoke
• • • • • •
Pecan Rich, sweet,
versatile
• • • • •
Oak Heavy smoke
• • •
Hickory Heavy smoke
• • • •
Mesquite Heavy smoke
• • •
Grapevine Strong smoke
• • • •