TA B L E O F C O NTE NT S Table of Contents............................................................................................1 Before you begin.........................................................................................2-6 Get to know the Kamander..............................................................2-4 Seasoning................................................................................................5 Maintenance..........................................................
B E F O R E YO U STA R T C O O K I N G • • • • Familiarize yourself with the Kamander’s controls and components. Follow grill instruction manual to insure proper assembly. Wash the cooking grate and warming rack in warm soapy water. Season the grill: Build a fire and let the unit heat up and burn off any residue in the grill for 1 hour. This is a good time to become familiar with the Air (Intake) damper and the Smoke (Exhaust) damper and how they control airflow and grill temperature.
K N O W TH E K AMAN D E R Smoke damper Warming rack Cast iron grate Air damper Drip pan rack Fire grate Release cap Ash pan Release cap: Periodically check for potential accumulation of debris and/or liquid by removing cap. Place a pan directly underneath opening to catch anything that may come out. Porcelain drip pan: During smoking the porcelain pan will help to distribute heat uniformly and prevent direct heat to the food.
Adjustable warming rack Warming rack has two height settings. It can be used as a secondary grill area or as a warming area. The rack can also be moved away from the cooking area, to provide easier access to the cooking grate or to further lower temperatures to the warming rack. The front portion of the cooking grate can be utilized to tend to the coals/wood or add additional fuel if needed. 4 17.125442 Kamado GG ENG.
SEASON I NG Preparing for use: Before cooking with your grill, it is important to season it to burn off any coating used to protect the grill during shipping or other residue. The following steps should be closely followed to protect the life of your grill components and get the most of your new grill. • • • • Wash the cooking grates in warm soapy water, rinse, dry completely with towel. Brush all interior surfaces including cooking grates (both sides) and fire grate with vegetable cooking oil.
M A I N T E NAN C E Frequency of cleanup is determined by how often the grill is used. Make sure coals are completely extinguished before cleaning the inside of the unit. To clean, thoroughly rinse with water and allow to air dry before using again. Wipe out the interior of the unit with a cloth or paper towels. When finished cooking and the unit has adequately cooled, clean out the remaining ashes. Use the ash pan to easily remove the ashes.
B U I LD I N G YO U R F I R E Stack charcoal into a pyramid-shaped pile on top of the fire grate. We recommend using natural lump charcoal (approximately 1 rounded drip pan full, for reference) to start your fire, adding more as needed. When preparing the unit for smoking, wood chips or chunks can be added in and around the charcoal to add smoke during the cook. There are many different methods that can be tried for positioning the charcoal for various ways of cooking.
X X X Grilling, Baking or Roasting: Light the pyramid of charcoal at the bottom in several places or use a chimney starter. This will result in getting the grill temperature hotter faster. X X Smoking: Light the pyramid of charcoal in the center top area of the pyramid. *Air damper and Smoke damper should both be open during initial lighting of the charcoal. 8 17.125442 Kamado GG ENG.
LI G HTI N G Always light the fire with the lid of the cooker open. Leave the lid open until the charcoal is fully lit. Air damper and smoke damper should both be open during initial lighting of the charcoal. As soon as the charcoal is fully lit the lid can be closed. During this time it is important to watch the temperature gauge closely. For smoking, as soon as the gauge reaches within 100 degrees of the target cooking temperature, the dampers should be closed to 1.5 setting.
C O NTR O LLI N G Two Controls: Air Damper and Smoke Damper. These two dampers manage the temperature and the amount of smoke. Use the Control Chart in this guide to help you as you learn how to use the Kamander to get the results you desire. Smoke damper Air damper Important - (1) As soon as the charcoal is lit, close the lid and adjust controls. (2) If the target cooking temperature is 250, at 150 adjust both dampers down to 1.5, reading and monitoring the temp gauge to stabilize cooking temperature.
C O NTR O L C HART The below chart shows how the Kamander can be setup and controlled for various types of cooking. Please use this chart as a reference, not as an absolute set of directions. As you gain experience on the Kamander you will learn how to control it to achieve your desired outcomes. Remember that various factors such as weather, fuel type and amount, volume of food, etc. will influence the chamber temperature, flow of air and smoke, and your total cooking time.
T YP E S O F C O O K I N G Direct Grilling For direct grilling or searing with high temperatures, place food on the grates over the fire and cook with direct exposure to flame and heat. Grilling should be done with the lid closed. The drip pan would not be used for direct grilling. Some foods may require an initial high-temperature sear followed by reduced heating to finish cooking. The adjustable warming rack can also be used as a secondary grilling area or to warm at lower temperatures.
Shutting down: After you have finished cooking and food is removed, the cooker can be shut down by adjusting both the air and smoke dampers to the #1 setting on the dial. This will stop the air flow and extinguish the fuel, and leave the remaining fuel for another cook. TIPS • There will frequently be leftover charcoal that can be reused, and you can add additional charcoal as needed. Depending on cooking conditions and other variables, you may be able to get several cook sessions with one load of charcoal.
Smoking with Wood Chips/Wood Chunks: For a more robust smoke flavor while using charcoal briquettes or lump charcoal, try adding wood chips or several wood chunks to the fuel mix. The wood chips and/or chunks can be placed on top of the charcoal or interspersed with the charcoal depending on your desired amount and timing of smoke flavor. Wood chunks are available in a variety of natural flavors, and can be used alone or in addition to charcoal.
F O O D SAF E T Y Food safety is a very important part of enjoying the outdoor cooking experience. To keep food safe from harmful bacteria, follow these four basic steps: Clean: Wash hands, utensils, and surfaces with hot soapy water before and after handling raw meat. Separate: Separate raw meats from ready-to-eat foods to avoid cross contamination. Use a clean platter and utensils when removing cooked foods. Cook: Cook meat and poultry thoroughly to kill bacteria.
I NTE R NAL M E AT TE M P E R ATU R E S Meat cooked on a smoker/grill often browns very fast on the outside. Therefore, use a meat thermometer to ensure it has reached safe internal temperatures.
G IVE YO U R K AMAN D E R A P R O M OTI O N WITH TH E S E AC C E S S O R I E S Kamander Stone: Take your Kamander to the next level with this dual-purpose stone. Made of high-quality cordierite, this stone serves as a heat deflector for professional caliber smoking, roasting and baking. It also pulls doubleduty as a high-temperature pizza stone for restaurant-quality pizza. Charcoal Manager: Create more consistent cook cycles with the Charcoal Manager.
Cold-Spot Thermometer: Take the guesswork out of cooking with the Cold-Spot Thermometer. The Cold-Spot probe measures temperatures in 5 locations simultaneously to eliminate errors with probe placement. Wireless, handheld remote allows you to monitor progress. 15 taste options and 5 meat selections built-in to help guide cooking temperatures and times. Handle Light: Grill 24/7 with our new and improved Handle Light. Check out Charbroil.