Firehawk FHAWKKAM16G Manual de usuario

40CM KAMADO GRILL

FHAWKKAM16G

OWNER’S MANUAL

Kamado Grill

User Instructions-Please keep for future reference

IMPORTANT-Carefully

These instructions form part of the product.

Please take note of all of the safety warnings

listed in these instructions.

Please read these instructions in their entirety

and retain them for future reference.

These instructions should be stored with the

product.

STRICTLY FOR OUTDOOR USE ONLY

remove any packaging

before use,but retain the safety instructions.

ABOUT THE KAMADO

The history of Kamado dates back to 3000 years ago in Asia and to this day are still

based on the same basic principals of cooking over hot coals in a stone vessel. The

main material of your Firehawk Kamado grill is ceramic clay, which delivers extreme-

ly high thermal insulation performance.

The Firehawk Kamado is a versatile BBQ grill & smoker that you can use not only for

grilling but also for baking, or long slow smoking (smoker). Kamado grill is great at

holding heat and smoke inside the vessel enhancing the flavor of your food further.

Best fuel is lump charcoal burnt on the on the ﬁre grate or charcoal basket within the

ﬁrebox. This delivers even heat for foods which are cooked on the upper cooking

grids. Airﬂow circulates from bottom vent to top vent and the grill thermometer on

the ceramic dome will show you the inside cooking temperature.

By adjusting the bottom vent and top vent to control the airﬂow, you can get high

temperature for searing as well as the low temperature for long and slow cooking

over 12 hours.

The ash from burned charcoals will drop through the holes at the fire grate and

you can use the ash tool to scrape out the ash from bottom.

WARNING - CAUTION!

This product is STRICTLY FOR OUTDOOR USE ONLY. Do not use indoors.

Always keep children and pets at a safe distance from the Kamado when in use.

Never leave a burning ﬁre unattended.

Danger of carbon monoxide poisoning. Never light this product or let it smolder or cool

down in conﬁned spaces.

Do not use this product in a tent, caravan, campervan, car or boat.

Do not use under any awnings, parasols or gazebos.

Fire hazard: Hot embers may emit sparks while in use.

Caution: Do not use petrol, white spirit, lighter ﬂuid, alcohol or other similar chemicals for

lighting or relighting..

It is highly recommended that you use lump charcoal in your Kamado. It burns for longer

and produces less ash which can otherwise restrict the airﬂow. Do not use coal in this

product.

Important: When opening the dome at high temperatures it is essential to lift the dome

only slightly, allowing air to enter slowly and safely to prevent any backdraft or ﬂare-ups

that may cause injury.

Do not use the Kamado on decking or any other ﬂammable surfaces such as dry grass,

woodchips, leaves or decorative bark.

Ensure that the Kamado is positioned at least 2 meters away from ﬂammable items.

Do not use this Kamado as a furnace.

Attention: This product will become very hot. Do not move it during operation.

Always use heat resistant gloves when handling hot ceramics or cooking surfaces.

Allow the unit to cool down completely before moving or storing.

Always inspect the unit prior to use for fatigue and damage and replace as and when

necessary.

•

LIGHTING, USAGE AND CARE INFORMATION

After initial curing ensure the Kamado is positioned on a permanent, ﬂat, level, heat

resistant non-ﬂammable surface away from ﬂammable items.

Ensure the Kamado has a minimum of 2m overhead clearance and has a minimum 2m

clearance from other surrounding items.

To start a ﬁre place rolled up newspaper with some lighter cubes or solid ﬁrelighters on

the charcoal plate in the base of the Kamado. Then place 2 or 3 handfuls of lump charcoal

over the top of the newspaper.

Do not use petrol, white spirit, lighter ﬂuid, alcohol or other similar chemicals for lighting

or re lighting.

Open the bottom vent and light the paper using a long nosed lighter or safety matches.

Once it has caught, leave the bottom vent and dome open for about 10 minutes to build a

small bed of hot embers.

Allow the charcoal to heat up and be kept red hot for at least 30 minutes prior to the ﬁrst

cooking on the Kamado. Do not cook before the fuel has a coating of ash.

It is recommended you do not stoke or turn the coals once they are alight. This allows the

charcoals to burn more uniformly and efficiently.

Once alight only use heat resistant gloves when handling hot ceramics or cooking surfaces.

•

CURING THE KAMADO

To start a ﬁre place rolled up newspaper with some lighter cubes or solid ﬁrelighters on

the charcoal plate or in basket in the base of the Kamado. Then place 2 or 3 handfuls of

lump charcoal over the top of the newspaper.

Do not use petrol, white spirit, lighter ﬂuid, alcohol or other similar chemicals for lighting

or re-lighting.

Open the bottom vent and light the paper using a long nosed lighter or safety matches.

Do not overload the unit with fuel. If the ﬁre is too intense this could damage the Kamado.

Leave until all the fuel is used and extinguished.

If the ﬁrst burns are too high it could damage the gasket seal before it has had the chance

to mature properly.

IMPORTANT: After ﬁrst use inspect all fasteners for tightness. The metal band connecting

your lid to the base will expand from the heat and this could become loose. It is recom-

mended you check and if necessary tighten the band with a spanner.

You can now use your Kamado as normal.

•

EXTINGUISHING

To extinguish unit stop adding fuel and close all the vents and the dome to alow the fire to

die natuarally.

Do not use water to extinguish the charcoals as this could damage the ceramic Kamado.

STORAGE

When not in use,and if stored outside cover the Kamado once completely cooled with a

suitable rain cover.

The stainless steel cooking grill is not dishwasher safe;use a mild detergent with warm

water.

When using the Kamado push down on both of the locking wheels to stop the unit moving

about during use.

It is recommended the Kamado be stored under cover in a garage or shed when not in use.

CLEANING

The Kamado is self cleaning.Heat it up to 260°C for 30 minutes and it will scorch off all of

the food and debris.

Do not use water or any other types of cleaning product to clean the inside of

your Kamado.The walls are porous and will absorb any fluids used,this could cause the

Kamado to crack.If the soot becomes excessive then use a wire brush or the ash tool(not

supplied) to scrape off the carbon remnants before the next use.

To clean the grills and grates use a non-abrasive cleaner once the unit has fully cooled.

To clean the outer surface wait until the Kamado is cool and use a damp cloth with a mild

detergent.

MAINTENANCE

Tighten the bands and oil the hinge 2 times a year or more if needed.

1(1x)

2(1x)

4(1x)

5(1x)

3(2x)

6(1x)

9(1x)

10(1x)

b(6x)

c(6x)

a(6x)

7(1x)

8(1x)

Prior to assembly, read the instructions carefully. Check all parts against the parts

list.

Carry out assembly on a soft surface to avoid scratching the paint.

Please retain this information for future reference.

For ease of assembly only loosely tighten bolts and then tighten fully when assembly is

complete.

WARNING - DO NOT over tighten bolts; only tighten with moderate pressure to

avoid damaging the bolts or components of your Kamado Grill.

11(1x)

12(1x)

Put the Kamado’s ceramic body(10) into the assembled tripod-frame(1) and carefully adjust

to the most appropriate position.

Step 1:

Install the front handle(2) to the dome of the Kamado. Start by attaching handle brackets

Step 2:

Install the handles(3) on both sides to the ring of tripod-frame(1), by using the operation

similar to step 2.

Step 3:

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