Grillx Kamado BBQ Manual

This manual provides essential information for the safe and effective use of your Grillx Kamado BBQ.

Warnings and Recommendations

• Read Before Use: Thoroughly read the entire manual before operating the kamado. It contains specific safety instructions and recommendations to follow.
• Lighting and Extinguishing: Always maintain a safe distance from the kamado when lighting or extinguishing it. Use heat-resistant gloves and tools to control airflow and temperature.
• Charcoal: Use only charcoal suitable for kamado grills. Follow lighting instructions and avoid flammable liquids like petrol or alcohol.
• Usage Location: For outdoor use only.
• Children and Pets: Keep children and pets away from the kamado during use and never leave them unattended near a hot or burning kamado.
• Supervision: Never leave the kamado unattended.
• Ventilation: Ensure adequate ventilation during use. Never use the kamado in an enclosed space (e.g., garage, indoors) due to the risk of carbon monoxide.
• Placement: Position the kamado on a stable, flat, heat-resistant surface. Ensure at least 2 meters of clearance around the kamado, away from flammable materials like dry grass, trees, wooden structures, or flammable liquids.
• Prohibited Locations: Do not use this product in a tent, caravan, cellar, or on a vehicle or vessel.
• Overhead Clearance: Ensure there is no canopy, awning, roof, or similar structure directly above the kamado.
• Functionality: While the kamado generates heat, it is not designed to function as a heater; its sole purpose is food preparation.
• Moving the Kamado: Do not move the kamado until it has completely cooled down.
• Glass/Cans: Do not place glass or cans on the kamado, as the extreme pressure could cause them to explode.
• Storage: Before storing or covering the kamado, ensure it has completely cooled down.
• Fire Safety: Always keep a fire extinguisher readily available for accidents or emergencies. Familiarize yourself with its operation before using the kamado.
• Cleaning: Allow the kamado to cool completely before cleaning. Avoid harsh chemicals or abrasive cleaners on the exterior. Clean grill grates and other parts according to manufacturer instructions.
• Pre-Use Check: Always inspect the product for any damage before use.

Operating Instructions

Lighting

1. Stable Surface: Place the kamado on a solid, heat-resistant surface, preferably outdoors and away from flammable materials.
2. Charcoal Selection: Kamados perform best with high-quality hardwood charcoal, which burns longer and reaches higher temperatures.
3. Vent Settings: Ensure all ventilation openings are fully open before lighting to allow good airflow for combustion.
4. Firelighters: Place firelighters strategically on the charcoal grate for even ignition.
5. Stack Charcoal: Stack charcoal on top of the firelighters, ensuring airflow is not obstructed by too much charcoal.
6. Ignition: Light the firelighters with a long lighter or matches, maintaining a safe distance.
7. Close Lid: Immediately close the lid after lighting to help stabilize temperature and the burn.
8. Adjust Ventilation: After 10-15 minutes, adjust the vents to achieve the desired temperature. Larger openings increase airflow and temperature; smaller openings decrease it.
9. Temperature Attainment: Wait for the kamado to reach the target temperature, which may vary by recipe.

Refilling

Refuelling may be necessary during long cooking sessions. Follow these steps:

1. Timing: Refill when the lid is already open for other reasons (e.g., turning food) to minimize heat and smoke loss.
2. Lift Grid: Use a grid lifter and heat-resistant gloves to lift the cooking grate.
3. Add Charcoal: Carefully pour additional charcoal into the kamado and allow it to return to the correct temperature.

Quenching (Extinguishing)

1. Close Vents: Close all ventilation openings completely to reduce oxygen and smother the fire.
2. Burn Out: Leave the kamado with the lid closed until all fuel (charcoal) has completely burned out. This may take time depending on the amount of fuel used.
3. Patience: Allow the kamado sufficient time to cool down. Do not open it immediately after the fire is out, as this can cause a dangerous sudden release of gases.
4. Check Temperature: Use the thermometer to confirm the internal temperature has dropped to a safe level before proceeding.
5. Ash Removal: Once completely cool, open vents and tilt the kamado to remove ashes. Use an ash poke or tray if needed. Ensure ashes are fully cooled before disposal.
6. Cleaning: Clean the interior with a brush using only approved cleaning products safe for kamados.
7. Secure Kamado: Close the lid and place the cover over the kamado to protect it from weather and moisture.

Important Points of Attention

• Ensure the kamado is completely cooled before touching or moving it.
• Exercise caution when removing ashes to prevent spills and fire hazards.

Temperature Guidelines

Refer to the following guidelines for cooking temperatures and vent settings:

Ventilation Control:

• Closed: [Ventilation Closed Symbol]
• Open: [Ventilation Open Symbol]

Parts

The Grillx Kamado BBQ includes the following parts:

• Part 1: Bracket/Mounting component (1x)
• Part 2: Kamado main body (1x)
• Part 3: Top cooking grate (1x)
• Part 4: Charcoal grate (1x)
• Part 5: Ceramic inner fire bowl (1x)
• Part 6: Leg/Stand components (3x)
• Part 7: Lid handle/assembly part (1x)
• Part 8: Vent control/assembly parts (6x)
• Part 9: Screws/bolts (8x)
• Part 10: Nuts/washers (8x)

Assembly Instructions

Follow these steps to assemble your Grillx Kamado BBQ:

1. Attach the bracket (1) to the kamado body (2) using screws (9) and nuts (10).
2. Assemble the legs (6) and attach them to the base of the kamado body using screws (7, 8) and nuts (10). Ensure the legs are securely fastened.
3. Place the ceramic inner fire bowl (5) inside the main kamado body.
4. Insert the charcoal grate (4) onto the designated supports within the fire bowl.
5. Place the top cooking grate (3) onto the upper rim of the kamado body.
6. Visual guides indicate correct leg placement (check mark) versus incorrect placement (cross mark). Ensure the kamado is stable on its legs.