Bedienungsanleitung Grill Guru Kamado Genius Guide (Seite 11 von 26) (Englisch)

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Kamado Genius Guide by Grill Guru

CONTROLLING THE TEMPERATURE

A kamado BBQ is known for being easy to

control the temperature. It is therefore

not dicult to get a temperature stable

between 100 and 250 degrees Celsius.

The temperature can be controlled with the

Top Cap and the air slide on the bottom of

the kamado. Always start by opening both

the Top Cap and the air slide a bit ajar. A

simple rule you can stick to is that more

oxygen means higher temperature.

Depending on the weather, humidity and

wind, the adjustment and the ratio between

the top ventilation and the air slide to reach

the desired temperature is dierent every

time. Therefore, build this up slowly during

the rst period to get a good feeling for it.

DIRECT AND INDIRECT BBQS

The biggest and easiest dierence in using

the kamado is the choice between direct or

indirect grilling. This is achieved by using the

kamado with or without the Plate Setter stone.

For direct grilling one does not use a Plate

Setter stone. These are often dishes that are

prepared at a slightly higher temperature and

need a nice golden brown coat or grill stripes.

By removing the Plate Setter stone, the food is

not only cooked by the hot air and smoke, but

also by the direct radiant heat of the charcoal.

Indirect grilling is best compared to using an oven.

Indirect grilling is often done with low and slow

food such as pulled pork and spare ribs. For indirect

grilling, use the Plate Setter stone. Also, when

making pizzas on the kamado, we recommend

placing a Plate Setter stone under the Pizza Stone.

CHARCOAL

The kamado BBQ is red exclusively by charcoal,

the use of briquettes is strongly discouraged.

Briquettes are made of pressed residual

materials which can give o unpleasant avours.

These attract in the ceramic and can later give

o unpleasant odours and avours to your food.

There are many types of charcoal on the

market, each with its own characteristics.

One type of charcoal is more suitable for

burning hot and short, the other for burning

long and at a low temperature. As a rule of

thumb, the harder types of charcoal burn

at a lower temperature and last longer, and

vice versa. Also, each type of charcoal gives

a unique avour prole to your food.

If you are in doubt, the Grill Guru Oak charcoal

is a good idea. Oak wood is in the middle of

the range of charcoals, it lights up quickly

and gives a delicious avour to your dish.

USE IN THE WINTER AND WET SEASONS

The kamado can be used all year round, but

some weather conditions need to be taken

into account. In cold weather or after a long

period of humidity, extra care is needed when

lighting and warming up the kamado. In this

case, always build up the temperature slowly

and do not immediately re above 200 degrees

Celsius, but save it for the next grilling session.

If in doubt, look back at the chapter “Starting”.

KAMADO TECHNIQUE

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