AsViva GGK1 Handbuch Seite 31

INSTRUCTIONS FOR CARE AND USE
SMOKING GUIDE

Follow the instructions above for a slow cook.

Monitor the Kamado until it has reached the desired temperature. See page 4 for a
temperature cooking guide.

Leave the bottom vent slightly open.

Close the top vent and continue to check the temperature for a few more minutes.

Using heat resistant gloves sprinkle the wood chips in a circle over the hot charcoal, or
place soaked wood chips in smoker box onto the coals.

You are now ready to smoke on the Kamado.

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 back-draft or flare-ups that
may cause injury.

ALWAYS follow the FOOD COOKING INSTRUCTIONS stated on page 4 of this instruction
manual.

ALWAYS use heat resistant gloves when handling hot ceramics or cooking surfaces.
REFUELING

With the vents closed, the Kamado stays at a high temperature for several hours. If you
require a longer cooking time (e.g whole leg of lamb), it may be necessary to add more
charcoal. Just add some additional charcoal and continue as above.
Slow cook / Smoke (110ºC-135ºC)
Beef Brisket
Pulled Pork
Whole Chicken
Ribs
Roasts
Grill / Roast (160ºC-180ºC)
Fish
Pork Tenderloin
Chicken Pieces
Whole Chicken
Leg of lamb
Turkey
Ham
Sear (260ºC-370ºC)
Steak
Pork Chops
Burgers
Sausages
2 Hrs per 500grams.
2 Hrs per 500grams.
3-4 Hr.
3-5 Hrs
9+ Hrs.
15-20 Min.
15-30 Min.
30-45 Min.
1-1.5 Hrs.
3-4 Hrs.
2-4 Hrs.
2-5 Hrs.
5-8 Min.
6-10 Min.
6-10 Min.
6-10 Min.
Top vent
Top vent
Top vent
Open
Bottom vent
Bottom vent
Bottom vent
Closed
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