Bedienungsanleitung Vonroc BQ501XX (Seite 8 von 72) (Deutsch, Englisch, Holländisch, Dänisch, Französisch, Italienisch, Portugiesisch, Spanisch, Polnisch, Schwedisch)

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4. OPERATION

Before ﬁrst use

The kamado barbecue must be cured before the

ﬁrst use. Take the following steps to prepare your

kamado for ﬁrst use and to familiarize yourself with

the temperature control mechanism:

• Load the kamado barbecue with a few lumps of

charcoal.

• Open the bottom air vent (17) and light the

charcoal using a suitable ﬁre starter. Refer to

the paragraph Fire lighting in this manual for

detailed instructions.

• Do not overload the kamado with too much fuel.

If the ﬁre is too intense it could cause irrepara-

ble damage to the kamado.

• Monitor the temperature using the temperature

gauge (16). The temperature can be controlled

by adjusting the top (15) and bottom (17) air

vents.

• Adjust the temperature to 200-250°C. Keep

monitoring the temperature and further adjust

the air vents as needed.

• Wait until all the charcoal is spent and the ﬁre is

extinguished.

• Wait until the kamado has cooled down.

• Inspect the metal bands and fasteners. The

metal bands may have expanded from the heat

and fasteners may have loosened. Check the

fasteners and tighten if necessary.

• Your kamado is now ready for use.

Fire lighting

• Ensure the kamado is positioned on a stable,

ﬂat, heat-resistant, non-ﬂammable surface

away from ﬂammable items and materials.

• Ensure the kamado has at least 2m overhead

clearance and a minimum clearance of 2m from

other surrounding items.

• To light the kamado, place charcoal and a suit-

able ﬁre starter on the charcoal grate (6) inside

the ﬁrebox (7). Only use food-safe ﬁre starters.

Place a few lumps of charcoal on top of the ﬁre

starter.

• Do not use spirit, petrol or similar chemicals as

a ﬁre starter. The inside surfaces of the kamado

are porous and will absorb such chemicals.

Absorbed chemicals may contaminate the food

that is prepared on the kamado.

• Leave the lid of the kamado barbecue (8) open

and fully open the bottom air vent (17).

• Light the ﬁre and leave the lid open for approx-

imately 10 minutes to build a small bed of hot

embers.

• Close the lid and allow the kamado to heat up.

Wait for an additional 20 to 30 minutes to let

the temperature stabilize before starting to

cook.

• Adjust the top (15) and bottom (17) air vents as

needed to reach the desired temperature.

• Go slowly when increasing the temperature. Be-

cause of the kamado‘s excellent heat retention

ability, it may take a long time to lower the tem-

perature again in case you accidently overshoot

your target temperature.

Slow cooking guide

• Follow the instructions in the paragraph Fire

lighting to light the kamado.

• Slightly open the top and bottom air vent.

• Monitor the kamado until it reaches the desired

temperature.

• Refer to the Slow cooking / Smoking table

below for cooking suggestions.

Smoking guide

• Follow the instructions in the paragraph Fire

lighting to light the kamado.

• Leave the bottom air vent slightly open and

close the top air vent. Continue to monitor the

temperature for a few minutes.

• Monitor the kamado until it reaches the desired

temperature.

• Sprinkle some wood chips over the hot char-

coal, or place soaked wood chips in a smoker

box onto the coals.

• Refer to the Slow cooking / Smoking table

below for cooking suggestions.

Slow

cooking /

Smoking

110°C –

135°C

Top vent

(15) setting

Bottom vent

(17) setting

Beef brisket 2 hours per

500g

Pulled pork 2 hours per

500g

Whole

chicken 3-4 hours

Ribs 3-5 hours

Roasts 9+ hours

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