KAMADO KAMAL - Barbecue BARBECOOK - Free user manual and instructions

USER MANUAL KAMADO KAMAL BARBECOOK

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THIS IS YOUR UNIQUE SERIAL N°

Warning symbol set with hazard symbols and corresponding pictograms for outdoor activities

Exploded view diagram of a kitchen sink with labeled parts including basket, filter, and pot

Exploded view diagram of a kitchen appliance with numbered parts for identification

Thank you for purchasing a Barbecook barbecue.

We hope you enjoy using it and have many happy times with it! You can optimize your experience by registering your barbecue online to take advantage of the many benefits.

• You gain access to the full online user guide, so you can learn the ins and outs of your appliance.
• We provide you with personalized after-sales service, which means you can quickly and easily find and order spare parts. This enables you to get the most out of the warranty service.
• You are kept informed of product updates.
• You learn many new tips and tricks.

For more information about registering your appliance, visit www.barbecook.com.

Barbecook respects your privacy. Your data will never be sold, distributed, or shared with third parties.

2. ABOUT THIS GUIDE

This guide consists of 2 parts.

Part 1 contains general instructions on assembly, use, maintenance, and warranty.

Part 2 (beginning on 51) contains illustrations, lists of parts, and assembly drawings.

If there is an illustration that corresponds to a specific instruction in the guide, you will be referred to it with this pictogram of a pencil.

3. SAFETY INSTRUCTIONS

Read the instructions before using the appliance. Always follow the instructions carefully. Assembling or using the appliance in a way that deviates from the instructions may result in fire and material damage.

Damage caused by not following the instructions (incorrect assembly, misuse, improper maintenance etc.) is not covered by the warranty.

• WARNING! Keep children and pets away from the barbecue.
• WARNING! This barbecue gets very hot, do not attempt to move it when it is in use.
• WARNING! At high temperatures, it can be dangerous to open the lid of the Kamal in one go as it can cause flare-ups. We always recommend opening the lid slowly. Open the lid in two phases: lift it slightly at first, then open it farther.

- WARNING! Never use water to clean the inside of the Kamal or to extinguish charcoal. This will damage the Kamal.

- Use appropriate protection when you need to touch hot parts.

- Keep flammable materials, flammable liquids, and dissoluble objects at a safe distance from the appliance when it is in use.

- WARNING! Do not use denatured alcohol, gasoline, or other flammable liquids to light or relight the appliance! You must only use firelighters that comply with EN 1860-3!

- WARNING! Do not start barbecuing until the charcoal has developed a layer of ash. This usually takes around 30 minutes.

- Do not leave the barbecue unattended when in use.

- Keep a bucket of sand nearby when you use the appliance, especially on very hot days and in dry environments.

- Do not use indoors! Only use the appliance outside. If you use the appliance indoors, even in a garage, enclosed space or shed, you risk carbon monoxide poisoning.

Take into account the following when choosing a location:

• Place the appliance at least three meters from a building in an open, well-ventilated location.
• Do not place the barbecue below an overhanging structure (veranda, shelter, etc.) or under foliage.
• Place the appliance on a flat and stable surface.
• Do not place the appliance on a moving vehicle (boat, trailer, etc.).

4. THE HISTORY OF KAMADO

Thank you for purchasing a Barbecook barbecue.

3,000 years ago, archaeologists discovered large clay vessels that would have been early incarnations of the ceramic stove. In Japan, the Mushikamado was a round clay pot with a removable, domed lid, designed for steaming rice. The name "Kamado" is a Japanese word for "stove" or "cooking appliance". The name was adopted by the Americans and is now used as a general term for this type of ceramic stove. Kamado stoves are extremely versatile. Not only are they suitable for grilling and smoking, but also for pizzas, bread, cakes, and cookies.

The Kamado offers excellent heat retention and the ability to maintain high temperatures through accurate control of the air flow through upper and lower ventilation openings. High temperatures are ideal for quickly cooking hamburgers and sausages, while lower temperatures are used to cook larger pieces of meat over a longer period of time.

5. RECURRENT CONCEPTS

This part of the guide lists the definitions of some less familiar concepts. These concepts are used when discussing various topics throughout the guide.

5.1. Ceramic

This ceramic is made on the basis of mullite. It is primarily used in the ceramics industry when manufacturing fire-proof materials. Its properties include:

• Low thermal resistance
• Strength
• Ability to withstand temperatures above 1,000 degrees

6. ASSEMBLING THE APPLIANCE

6.1. Safety instructions

• Remove all of the packaging.
• Do not make modifications to the appliance when assembling. You must not make changes to any of the parts of the appliance; this is very dangerous.
  • Always follow the assembly instructions carefully.
• The user is responsible for the correct assembly of the appliance. Damage caused by incorrect assembly is not covered by the warranty.

Always remember to put the wheels in the brake position.

6.2. To assemble the appliance

1. Place the appliance on a flat and stable surface before use.
2. Assemble the appliance as shown in the assembly drawings.

You can find the assembly drawings in the second part of this guide (on page 54), after the exploded view of your appliance. All of the materials required to assemble the Kamal are supplied in the packaging.

Assembly should also be carried out by at least two people as the Kamal is very heavy and breakable.

Tighten screws and bolts with moderate force to prevent damage from occurring.

7. PREPARING THE APPLIANCE FOR USE

You need charcoal, wood firelighters, and long matches.

7.1. Which type of charcoal should I use?

Always light your appliance with traditional charcoal. Use good quality charcoal, preferably charcoal that complies with EN 1860-2. Good-quality charcoal consists of large, shiny pieces and does not give off much dust.

Close the bag of charcoal properly before storing it. Always store charcoal in a dry location, do not store charcoal in a basement.

Max. 90% (see overview below) of the basket can be filled with charcoal. Overfilling the basket can seriously damage your barbecue.

Type	Max. weight
KAMAL 53	max. 1–1,5 kg
KAMAL 60	max. 2–2,5 kg
KAMAL 60 MAT	max. 2–2,5 kg

Do not burn wood in your barbecue because the temperature will get too high and damage your barbecue.

Always use charcoal, never briquettes.

7.2. Setup of the appliance

Exploded view diagram of a kitchen sink with labeled parts including basket, filter, and pot

1. Place the brazier (no. 1) in the Kamal with the opening along the front, the side of the ventilation valve.
2. Place the ash collecting tray (no. 2) in the brazier with the ventilation openings facing forwards, towards the ventilation valve.
3. Place the ring (no. 3) on the brazier.
4. Place the charcoal basket (no. 4) in the brazier above the ash collecting tray.

7.3. Lighting the appliance.

1. Place the charcoal in the charcoal basket. Tip: Do not use too much charcoal when lighting the barbecue. You can add more later if needed.

Never fill the charcoal basket above the edge.

1. Add 3 wood firelighters to the charcoal.
2. Use a long match to light the firelighters.
3. At the beginning, the lower ventilation valve must be fully open and the lid opened until the flame has all but disappeared. The temperature can then be controlled with the two ventilation valves.

The first time you use the appliance, you must allow it to burn for 60 minutes at a low temperature. This will help to remove any residual manufacturing greases from the device and allow the gaskets and ceramic the opportunity to adjust to the heat.

Do not place the grill on the appliance yet. An empty grill can deform when held over heat for too long.

WARNING! Do not use denatured alcohol, gasoline, or other flammable liquids to light or relight the appliance! Do not use a charcoal starter to light your Kamal.

WARNING! Do not start barbecuing until the charcoal has developed a layer of ash. This usually takes around 30 minutes.

8. PREPARING THE KAMAL FOR COOKING

The most important steps of this task are illustrated on page 57.

The Kamal is equipped as standard with a heat shield comprising two semi-circles and a stainless steel grill. You can choose to grill directly or indirectly, depending on what you are cooking.

If grilling indirectly, the two semi-circles must be placed in the holder of the heat shield. The grill can then be put in place. If grilling directly, place the grill directly onto the ring. The holder of the heat shield can also be used for extra height over the charcoal.

The lid cannot remain open in all positions and must be held in place to prevent it from falling shut.

WARNING! At high temperatures, it can be dangerous to open the lid of the Kamal in one go as it can cause flare-ups. We always recommend opening the lid slowly. Open the lid in two phases: lift it slightly at first, then open it farther.

The Barbecook Kamal can be easily expanded to include the flexible cooking system and cast iron grills for a more varied setup.

All bolts and screws must be checked after first use. The metal strap around the lid and bowl may come loose due to heat. We recommend checking it at regular intervals. Do not overtighten the screws and bolts to prevent breakage.

9. USEFUL TIPS AND TRICKS

9.1. Adjusting the fire intensity

You can adjust the intensity of the fire with the ventilation valves at the top and bottom of the appliance.

Practice makes perfect. See cooking temperatures, page 19.

9.2. Preventing food from burning

To prevent your food from burning:

• Never start grilling when there still are flames in the bowl. Wait until the charcoal is covered with a thin layer of white ash.
• Avoid exposing your food to excessive heat. You can: - Protect the food by putting the heat shield in place. - Reduce the heat by regulating the ventilation valves.

9.3. Preventing food from sticking

To prevent your food from sticking to the grill:

• Oil the food lightly with a brush before placing it on the grill. You can also oil the grill.
• Do not turn the food too quickly. First allow it to heat up thoroughly.

9.4. Preventing flare-ups

Flare-ups are sudden flames that spark from the bowl when you are grilling. They are usually caused by dripping fat or marinade.

Flare-ups may occur when grilling.

This is a normal occurrence. However, an excess of flare-ups increases the temperature of the bowl and can ignite accumulated fat.

How can you prevent flare-ups?

• Ensure that the bowl is clean before you start grilling. We recommend cleaning the bowl after every use.
• Remove excess fat and marinade from the meat. You could also use the Barbecook grill mat or Barbecook grill pan for marinated meat.

GUIDE TO COOKING TEMPERATURES
Slow cooking/smoke 65 - 135°C		Upper valve	Lower valve
Beef	2 hours per 500 g
Pork	2 hours per 500 g
Whole chicken	3 - 4 hours
Ribs	3 - 5 hours
Joints	9+ hours
Bake/roast 135 - 180°C		Upper valve	Lower valve
Fish	15 - 20 minutes
Pork tenderloin	15 - 30 minutes
Chicken pieces	30 - 45 minutes
Whole chicken	1 - 1.5 hours
Leg of lamb	3 - 4 hours
Turkey	2 - 4 hours
Ham	2 - 5 hours
Grill/pizza 180 - 250°C		Upper valve	Lower valve
Sear/pyrolysis 250 - 370°C		Upper valve	Lower valve
Steak	5 - 8 minutes
Pork cutlets	6 - 10 minutes
Hamburgers	6 - 10 minutes
Sausages	6 - 10 minutes
[CTT2] Open Closed

10. EXTINGUISHING THE APPLIANCE

After cooking, you must close all ventilation valves and the lid. This will slowly extinguish the fire.

Do not use water to extinguish the charcoal. This will damage the Kamal.

11. MAINTAINING THE APPLIANCE

11.1. Cleaning the ceramic part

The Kamal is a self-cleaning appliance. Heat the Kamal to 260 degrees for 30 minutes. This will burn off any food residues and waste. You can then use a dry brush to gently brush the inside of the Kamal so that other residues fall into the ash collecting tray.

You then only need to empty the ash collecting tray.

The black exterior of the Kamal can be cleaned easily with a damp cloth.

Never use water and/or cleaning products to clean (the inside of) your Kamal. The ceramic is porous and will absorb the water and/or cleaning products, which will eventually cause the Kamal to crack.

11.2. Cleaning the grill

The grill supplied with the Kamal is dishwasher safe. In addition, the Kamal also has a wide range of accessories for quickly and easily cleaning the grill.

11.3. Storing the Kamal

Store the appliance in a dry location (indoors, under a shelter etc.) after each use. To extend the lifespan of your appliance, we strongly advise you to cover your barbecue with a Barbecook cover.

Register your appliance at www.barbecook.com to find out which cover you need.

Ensure that the ventilation valves are fully open when the Kamal is stored under a cover. This also applies when the appliance is placed indoors. Closing all ventilation valves can cause mold to form.

11.4. Maintaining ceramic, stainless steel, bamboo, and powder coated parts

The appliance is made of ceramic, stainless steel, bamboo, and powder coated materials. Each material must be maintained in a specific way:

Material	How to maintain this material
Ceramic	Never use liquids.Never use sharp objects.Avoid falls and impacts. Is breakable.
Stainless steel.	Do not use aggressive, abrasive or metal cleaning products.Use mild cleaning agents and leave to work on the steel.Use a soft sponge or cloth.After cleaning, rinse the appliance thoroughly and allow the appliance to dry completely before storing.
Powder coated	Do not use sharp objects. Use mild cleaning products and a soft sponge or cloth.After cleaning, rinse the appliance thoroughly and allow the appliance to dry completely before storing.

Material	How to maintain this material
Bamboo	Clean with a soft, damp cloth with no aggressive products.
Cast aluminum	Clean with a soft, damp cloth with no aggressive products.Do not use sharp objects.

Damage that arises as a result of not following these instructions is considered poor maintenance and is not covered by the warranty.

Below the exploded view of your appliance (second part of the guide on page 52), you can view a list of all the parts that make up your appliance. This list includes a symbol that specifies the material of each part, so you can use it to check how to maintain a particular part.

The parts list uses the following symbols:

Symbol	Material
▲	Ceramic
■	Stainless steel.
★	Powder coated
●	Bamboo
◇	Cast aluminum

11.5. Ordering spare parts

Parts that are exposed to fire or intense heat will eventually need to be replaced.

How to order spare parts:

1. Find the reference number of the part you need. There is a list of all reference numbers under the exploded drawings in the second part of this guide and at www.barbecook.com.

If you have registered your appliance online, the correct list will automatically appear in your MyBarbecook account. You can also order spare parts via your account.

1. Order the spare part via www.barbecook.com or at your point of sale. Parts under warranty can only be ordered via your point of sale.

12. WARRANTY

12.1. Covered

Your appliance has a limited 20-year warranty on the ceramic lid, the ceramic body, the ceramic ring, and ceramic brazier. There is a 2-year warranty on all other parts. This warranty covers all manufacturing defects from the date of purchase, provided that:

- You have used, assembled, and maintained your appliance in accordance with the instructions in this guide. Damage as a result of misuse, improper assembly, damage due to falls, or incorrect maintenance will not be considered a manufacturing defect.

- You use your appliance normally and only domestically.

- You can submit your proof of purchase and the unique serial number of your appliance. The serial number consists of 16 characters. You will find this number:

- In the guide

- On the packaging that came with your appliance

- The Barbecook quality department will verify that the parts are defective and whether or not the defect occurred with normal use, correct assembly, and proper maintenance. If one of these conditions is not fulfilled, you are not covered by the warranty. In all cases, the warranty is limited to the repair or replacement of defective parts.

12.2. Not covered

The following damage and defects are not covered by the warranty:

• Normal wear and tear (rust formation, deformation, discoloration, etc.) of parts directly exposed to fire or intense heat. These parts will need to be replaced from time to time.

• Visual irregularities that are inherent to the manufacturing process. These irregularities are not considered manufacturing defects. Ceramic is a natural product and can vary in color, structure, and texture. The external glaze may exhibit hairline cracks and impurities, this is unique to the product and will not impair the functionality of the appliance and is not covered by the warranty.

• Normal weathering and cracks in bamboo parts, unless they impede functionality.

• All damage caused as a result of negligent maintenance, improper storage, improper assembly, or modifications to preassembled parts.
• Damage from own transportation or falls.
• All damage as a result of misuse of the appliance (not used in accordance with the instructions in this guide, used for commercial purposes, used as a fire basket, etc.).
• All consequential damage caused by careless or non-compliant use of the appliance.
• Rust or discoloration as a result of external influences, use of aggressive cleaning agents, exposure to chlorine, etc. This damage is not considered a manufacturing defect.

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Exploded view diagram of a kitchen appliance with numbered parts for identification

Exploded view diagram of a kitchen appliance with numbered parts for identification

Exploded view diagram of a kitchen sink with labeled parts including basket, filter, and pot

Exploded view diagram of a kitchen sink with labeled parts including basket, filter, and pot

Exploded view diagram of a kitchen sink with labeled parts including basket, filter, and pot

A F F 4x A 4x A F

4x

B 4x C 4x D 4x E 4x G 4x H 4x I 4x

Technical line drawing of a four-legged metal frame with wheels and mounting feet (no text or symbols)

Direct grilling

Indirect grilling

Technical line drawing of a mechanical component with two views: top shows top circular opening, bottom shows front view with flanged base and mounting holes (no text or symbols)

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