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CERAMIC COOKING GUIDE
IMPORTANT: Do not adjust top or bottom vent while the ceramic charcoal barbecue is in use. This could result in
serious injury. It is recommended to always use heat-resistant gloves when working with hot appliances.
SLOW COOK / SMOKE (83 °C - 108 °C / 180 °F - 225 °F)
Beef brisket: 4.5 hours per kg
Pulled pork: 4.5 hours per kg
Whole chicken: 3-4 hours
Ribs: 3-5 hours
Roasts: 9+ hours
GRILL / ROAST / BAKE (163 °C - 191 °C / 325 °F - 375 °F)
Seafood (crab, lobster, shrimp): until opaque & firm
Seafood (clams, oysters): until shells open
Fish: 15-20 minutes
Pork tenderloin: 15-30 minutes
Chicken pieces: 30-45 minutes
Whole chicken: 1-1.5 hours
Leg of lamb: 3-4 hours
Turkey: 2-4 hours
Ham: 2-5 hours
SEAR (260 °C - 330 °C / 500 °F - 625 °F)
Scallops: until opaque & firm
Steak: 5-8 minutes
Pork chops: 6-10 minutes
Burgers: 6-10 minutes
Sausages: 6-10 minutes
TOP VENT BOTTOM VENT OPEN CLOSED
TOP VENT BOTTOM VENT OPEN CLOSED
TOP VENT BOTTOM VENT OPEN CLOSED
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