Kamado Smoker Cooking Guide

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 the 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 effortlessly inside them.

Due to their excellent heat retention properties, high temperatures can be achieved and maintained by precise control of airflow 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 different flavor wood chips to make your meats even more flavorsome.

LOW-TEMPERATURE COOKING GUIDE

  • Light the lump charcoal according to the instructions above. DO NOT move or stoke the coals once lit.
  • Open the bottom vent fully and leave the lid open for about 10 minutes to build a small bed of hot embers. • Monitor the Kamado until it has risen to the desired temperature. See page 4 for a temperature cooking guide. • Fully close the bottom vent to maintain the temperature.
  • You are now ready to use the Kamado for cooking on.
  • 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 flare-ups that may cause injury.
  • ALWAYS follow the FOOD COOKING INFORMATION stated on page 4 of this instruction manual.
  • ALWAYS use heat resistant gloves when handling hot ceramics or cooking surfaces.

SMOKING GUIDE

  • Follow the instructions above as if you were starting a slow cook.
  • Monitor the Kamado until it has risen to the desired temperature. See page 4 for a temperature cooking guide.
  • Leave the bottom vent slightly open.
  • Close the top vent and continue to check the temperature for a few more minutes.
  • Using heat resistant gloves sprinkle the wood chips in a circle over the hot charcoal.
  • You are now ready to use the Kamado to smoke on.
  • TIP: Soak your wood chips or cooking planks in water for 15 minutes to prolong the smoking process.
  • 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 flare-ups that may cause injury.

HIGH-TEMPERATURE COOKING GUIDE

  • Light the lump charcoal
  • Close the lid and fully open the top and bottom vents.
  • Monitor the Kamado until it has risen to the desired temperature
  • Close the top vent halfway and continue to check the temperature for a few more minutes.
  • You are now ready to use the Kamado for cooking on.

 

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 flare-ups that may cause injury.

ALWAYS use heat resistant gloves when handling hot ceramics or cooking surfaces.

 

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