Use and Care Manual

STARTING

Step 1:

Measuring Charcoal

Set bottom vent wide open and open lid. Measure out the amount of

charcoal needed. For grilling foods ll the re bowl with enough charcoal

to just cover the air holes. For smoking foods at low temperatures for

longer periods of time (1.5 hours+) you will need to add a little more

charcoal, up to approximately 2” (50 mm) above the same air holes. Once

measured mound charcoal over perforated stainless steel electric starter

pocket. Use lump charcoal for best results.

Step 3: Setting Temperature

When charcoal is ready level it out for even heat distribution. Close the

lid. Set the top and bottom vents to the desired setting by referring to

the Setting Temperature section in this manual that tells what number

calibrations to use to attain the cooking temperature you want. Give your

kamado 5-15 minutes to settle into the cooking temperature you want

before you put food on the grill.

NOTE: If smoking, do not bring your temperature up above 200ºF/93ºC.

A)Spread hot charcoal evenly over grate.

B)Set top and bottom vents for cooking.

C)Let temperature stabilize.

Insert Electric Starter

in Lighting Port

Electric Starter

(Sold Seperately)

A B C

Bottom Vent

Top Vent

Step 2: Starting Charcoal

Open the electric starter ipper door and insert starter as far as possible

then plug in. Wait until edges of charcoal turn white and ames are

licking the mound of charcoal. On average it takes 10 -15 minutes to start

the charcoal. When coals are started remove electric starter and close

electric starter ipper door. WARNING: Flipper door and ash drawer

will become hot during operation, do not open until grill is cooled

down.

Step 4: Get Cooking

Use a wire grill brush to clean the cooking grate. That’s it - you are ready

for the cooking experience of your life. Go to our website for recipes.

KAMADO

PROFESSIONAL

S SERIES

Patent Pending

ProZone