Patton Kamado - Smoking Guide

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• Allowthecharcoaltoheatupandbekeptredhotforatleast30minutespriortotherstcookingonthe
Kamado. DO NOT cook before the fuel has a coating of ash.
• It is recommended you don’t stoke or turn the coals once they are alight. This allows the charcoals to burn
 oreuniformlyandefcient.
• Once alight ONLY use heat resistant gloves when handling hot ceramics or cooking surfaces.
• See below for cooking instuctions depending on temperature and duration.
LOW TEMPERATURE COOKING GUIDE
• Light the lump charcoal according to the 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 27 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are-upsthatmaycauseinjury.
• ALWAYS follow the FOOD COOKING INFORMATION stated on page 27 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 27 for a temperature cooking guide.
• Leave the bottom vent slightly open.
• Close the top vent and continue to check the tempertaute 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are-upsthatmaycauseinjury.
• ALWAYS follow the FOOD COOKING INFORMATION stated on page 27 of this instruction manual.
• ALWAYS use heat resistant gloves when handling hot ceramics or cooking surfaces.
HIGH TEMPERATURE COOKING GUIDE
• Light the lump charcoal according to the the instructions on page 26.
• Close the lid and fully open the top and bottom vents.
• Monitor the Kamado until it has risen to the desired temperature. See page 27 for a temperature cooking guide.
• Close the top vent half way 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are-upsthatmaycauseinjury.
• ALWAYS follow the FOOD COOKING INFORMATION stated on page 27 of this instruction manual.
• ALWAYS use heat resistant gloves when handling hot ceramics or cooking surfaces.
FOOD COOKING INFORMATION
• Please read and follow this advice when cooking on your Kamado.
• Always wash your hands before and after handling uncooked meat and before eating.
• Always keep raw meat away from cooked meat and other foods.
• Before cooking ensure grill surfaces and tools are clean and free of old food residues.
• DO NOT use the same utensils to handle cooked and uncooked foods.
• Ensure all meat is cooked thoroughly before eating.
• CAUTION – eating raw or under cooked meat can cause food poisoning (e.g. bacteria strains such as E.coli).
• To reduce the risk of under cooked meat cut open to ensure it is cooked all the way through internally.
• CAUTION–ifthemeathasbeencookedsufcientlythemeatjuicesshouldbeclearandthereshouldbeno
traces of pink/red juice or meat colouring.
• Pre-cookinglargerpiecesofmeatandjointsisrecommendedbeforenallycookingonyourgrill.
• After cooking on your Kamado always clean the grill cooking surfaces and utensils.