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Charcoal and airflow
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Open the lid.
•
Fill the inner fire bowl with enough charcoal to cover the air holes in the bowl wall.
Note: For smoking foods at low temperatures for longer period of time (≥ 1.5 hours),
you will need to add a little more charcoal, up to approximately 2" (50mm) above the air
holes.
•
Build a charcoal cone with large chunks at the bottom and small ones at the top. Dumping charcoal
directly into the fire bowl will allow small pieces to block the air holes in the charcoal grate, which will
prevent the BBQ from reaching grilling and searing temperatures.
Lighting charcoal
Note: Before re-starting the BBQ, knock off excess ashes from any remaining charcoal.
1. Open the top and bottom vents fully open.
2. Light charcoal with an electric starter or approved BBQ starters.
3. Let the charcoal burn until white and ashy on the surface.
Caution: Do not use lighter fluids. Liquid chemicals are a fire hazard and they will
impregnate the ceramic material and impact an undesirable taste to food.
Caution: Do not use briquette charcoal. This type of charcoal cannot reach temperature
above 500°F/260°C and it does not offer true charcoal flavour.
Setting temperature
1. When charcoal is ready, level it out for even heat distribution.
2. Close the lid.
3. Set the top and bottom vents to the desired temperature settings. Increasing air flow through top
and bottom air vents increases cooking temperature, just as deceasing air flow slows the burn and
lowers the cooking temperature. Closing both top and bottom vents starves the charcoal of oxygen
and shuts down the fire.
Searing
Grilling
Smoking
4. Give your kamado 5-15 minutes to settle into the desired cooking temperature before putting food on
the BBQ.
4
DR826_ML_A5_v2_20230627.indb 4
DR826_ML_A5_v2_20230627.indb 4
Top vent
500°F
260°C
300~450°F
149~233°C
225~250°F
107~121°C
Bottom vent
2023/6/27 15:12:06
2023/6/27 15:12:06
