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Instructions for smoking
• Proceed in the same way as for low temperature baking.
• Check the temperature until the desired temperature is reached. See page 5.
• Leave the lower air vent slightly open.
• Close the upper air vent and check the temperature for a few more minutes.
• Using heat-resistant gloves, scatter the wood chips over the hot charcoal.
• You can now smoke on the Kamado.
TIP: immerse the wood chips or smoking boards in water for 15 minutes to prolong the smoking
process.
Fuel filling
• With the air vents closed, the Kamado can stay at a high temperature for a few hours. If you
need more cooking time (e.g. when roasting a large piece of meat or slow smoking), you may
need to add more charcoal. Add this charcoal and proceed as indicated above.
Temperature instructions
OUTDOOR CAMPUS | KORTRIJKSESTEENWEG 1266 | 9051 GENT | 0032 55 23 26 48 | info@outr.be
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