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Care & Safe Use Guidelines
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 eortlessly inside
them. Due to their excellent heat retention properties,
high temperatures can be achieved and maintained by
precise contol of airow 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 dierent
avour wood chips to make your meats even more
avoursome.
Curing The Kamado
• To start a re place rolled up newspaper with some
lighter cubes or solid relighters on the charcoal
plate (7) in the base of the Kamado. Then place 2
or 3 handfuls of lump charcoal over the top of the
newspaper.
• DO NOT use petrol, white spirit, lighter uid, alcohol
or other similar chemicals for lighting or relighting.
WARNINGS - CAUTION!
• This product is intended FOR OUTDOOR USE ONLY.
DO NOT use indoors.
• ALWAYS keep children and pets at a safe distance
from the oven when in use.
• NEVER leave a burning re unattended.
• DANGER of carbon monoxide poisoning – NEVER
light this product or let it smoulder or cool down
in conned spaces.
• DO NOT use this product in a tent, caravan, car,
cellar, loft or boat.
• DO NOT use under any awnings, parasols or
gazebos.
• FIRE HAZARD – Hot embers may emit while in use.
• CAUTION - DO NOT use petrol, white spirit,
lighter uid, alcohol or other similar chemicals
for lighting or relighting. Use only relighters
complying to EN1860-3.
• It is highly recommended that you use lump
charcoal in your Kamado. It burns for longer and
produces less ash which can restrict the airow.
• DO NOT use coal in this product.
• IMPORTANT: When opening the lid at high
temperatures it is essential to lift the lid only
slightly, allowing air to enter slowly and safely,
preventing any backdraft or are-ups that may
cause injury.
• ALWAYS follow the FOOD COOKING INFORMATION
stated on page 5 of this instruction manual.
• DO NOT use the Kamado on decking or any other
ammable surfaces such as dry grass, wood
chips, leaves or decorative bark.
• Ensure that the Kamado is positioned at least 2
metres away from ammable items.
• DO NOT use this Kamado as a furnace.
• ATTENTION: This product will become very hot,
DO NOT move it during operation.
• ALWAYS USE heat resistant gloves when handling
hot ceramics or cooking surfaces.
• Allow the unit to cool down completely before
moving or storing.
• Always inspect the unit prior to use for fatigue
and damage and replace as and when necessary.
