Owner Manual

SMOKING
GRILLING (350 - 450°F)
COOKING TEMPERATURE
Approximate
Cooking Time Smoker Temp (°F) Meat Temp. (°F)
BEEF
Brisket (8 - 12 lbs) 1.5 hours/lb 225 - 250 185 - 205
Short Ribs 5 hours 225 - 250 Pulls back from bones
Tenderloin (3 - 4 lbs) 1-4 hours 225 - 250 120 - 160
PORK
Baby Back Ribs
(1.5 - 2.5 lbs) 5 hours 225 - 250 Pulls back from bones
Shoulder / Butt (6 - 8 lbs) 1.5 hours/lb 225 - 250 170 - 205
Ham (Bone In) 1.5 hours/lb 225 - 250 160
Spare Ribs (2.5 - 3 lbs) 5 - 7 hours 225 - 250 Pulls back from bones
Tenderloin (1.5 - 2 lbs) 2.5 - 3 hours 225 - 250 160
POULTRY
Turkey
(Whole) 15 - 20 min./lb 240 - 275 170
Chicken
(Whole: 2.5 - 4.5 lbs) 2. 5 - 4 hours 250 - 275 170
Beef Temp (°F) Pork Temp (°F)
Rare 125 + 3 min. Rest ---------
Medium-Rare 130 - 135 145 + 3 min. Rest
Medium 135 - 140 150
Medium-Well 140 - 150 155
Well-Done 155+ 160+
Ground 160
Poultry Temp (°F)
Dark Meat 165 - 175
White Meat 165
Ground 170 - 175
Lock Top Vent
Turn Cast Iron Top Vent to position 3. Turn locking
pin counter clockwise until it drops down in place,
keeping the Top Vent fully open.
WARNING: When using Quickchange Gas Insert, Top Vent
must be locked open to position 3 at all times.
SETTING TEMPERATURE
Step 2: Remove Ash Drawer
Remove Cooking Grates and Charcoal Grate. Sweep all
excess charcoal and ash into Ash Drawer. Pull out Ash
Drawer and empty ash from drawer, then store in a cool,
dry place.
ATTENTION: The grill needs to be cooled before switching
from the Ash Drawer to the Quickchange Gas Insert.
Step 3: Insert Gas Insert
Slide Gas Insert into grill opening in the base of the grill
until it stops and locks into place.
Step 4: Position Heat Exchanger
Install the stainless steel infrared Heat Exchanger on
top of the Gas Insert. Allow the 2 bottom stems of Heat
Exchanger to drop into the slots on top of the Gas Insert.
Step 5: Place Heat Diffuser Lava Stone
Spread bracket so it makes an “X” shape and lower onto fire bowl,
allowing the bracket to rest on edge of bowl. Lower Lava Stone onto the
bracket. Replace cooking grates with hinged sections facing towards the
front of grill.
Step 6: Connect to Gas Tank
Using the Quick Connect fitting on the Gas Supply Hose, pull back
spring-loaded locking ring and slide over male connection. Once it
has snapped into place, give slight tug on gas line to ensure that it is
securely connected. Turn the valve on gas tank to Open position.
Step 7: Ignite Gas Insert
Use leak test* to ensure there are no leaks. Open grill lid. Confirm the
Control Knob is in the “OFF” position. Press and hold in the Red Ignition
Button.
Device will emit a “clicking” sound.
While holding in Red Ignition Button push in control knob and turn to
LOW setting.
Observe fire is lit in Heat Exchanger. Close grill lid and observe grill
thermometer. Adjust to desired temperature by adjusting Control Knob.
NOTE: In order to get to “HIGH”, push the Control Knob in and turn
counter-clockwise until second “click” is heard and the tick mark is
completely horizontal.
If ignition does not occur within 5 seconds, turn the Control Knob to
OFF position. Wait 5 minutes and repeat the lighting procedure.
Step 1: Fully Open Top Vent
Turn Top Vent to position 3 (or SEAR).
Keep the Top Vent fully open.
WARNING: When using Quickchange Gas Insert,
Top Vent must be open to position 3 (or SEAR) at all
times.
Watch For Bubbles
*Leak Test: Pour Leak Test Solution (not
included) or soapy water at the connection spot
of the gas cylinder to check whether there is
air leakage. If solution produces bubbles this
means there is a leak.
All cooking times and temperatures are approximate.
Visit www.foodsafety.gov for additional information on safe minimum cooking temperatures.
STARTING
SMOKING
SEARING
GRILLING
400º– 640ºF
200º– 340ºC
300º– 400ºF
150º– 200ºC
175º– 225ºF
80º– 110ºC
Quickchange
High
Med
Low
OFF
Quickchange
Quickchange
High
Med
Low
OFF
High
Med
Low
OFF
The Quickchange cooking temperatures are controlled by adjusting the burner knob on the
Gas Insert. Experiences may vary depending on your environment, temperature, wind flow,
etc. We suggest grilling initially with the Kamado for 5-6 times to get past the learning curve
of your grill, in your environment. The top vent plays a big role in regulating temperatures
and putting out fuel. Your grill is properly seasoned when it has a buildup of creosote on the
ceramic and top vent.
*Caution – If you’re cooking low and slow, do not let the grill get too hot. Keep the
temperature low, it will take time to cool down.
*Caution - Continuous grilling at high temperatures will cause the felt gasket to burn.
Prevent Flare-Ups:
If the lid is lifted too quickly, oxygen will rush inside the grill causing a flare-up. To prevent a
flare up, lift the lid 1” / 25mm and count to three before fully opening the grill.