Louisiana grills K22 61220, K24 61240 User Manual
kamado
charcoal BBQ
instruction manual
Louisiana Grills Kamado 22 (LG K22)
Model # 61220
Louisiana Grills Kamado 24 (LG K24)
Model # 61240
PARTS LIST
Prior to assembly, check all parts against the parts list. Carry out assembly on a soft surface to avoid scratching the paint. For ease
of assembly, only loosely tighten bolts and then tighten fully when assembly is complete.
WARNING: DO NOT over-tighten bolts. Only tighten all bolts with moderate pressure to avoid damaging the bolts or components
of the Kamado Grill.
IMPORTANT
Carefully remove any packaging before
use. Please READ THESE INSTRUCTIONS
IN THEIR ENTIRETY and take note of
all of the safety warnings listed in these
instructions.
This product is for domestic use ONLY and
should not be used commercially.
05/15
CARE & SAFE USE
GUIDELINES
ABOUT YOUR KAMADO
Dating back 4000 years ago, archaeologists discovered large
clay vessels, which were thought to be early incarnations of the
Kamado ceramic cooker. Since then, it has evolved in many
ways: removable lid, added draft door for better heat control
and the switch from wood to charcoal as the primary fuel. In
Japan, the Mushikamado was a round clay pot with a removable
domed lid designed for steaming rice. The name “Kamado” is,
in fact, the Japanese word for “stove” or “cooking range.” This
name was adopted by the Americans and has now become a
generic term for this style of ceramic cooker.
Kamado cookers are extremely versatile. Not only can they be
used for grilling or smoking, but also pizzas, bread, pies and
cookies can be baked effortlessly inside them. Due to their
excellent heat retention properties, high temperatures can be
achieved and maintained by precise control of airow via the
top and bottom vents. High temperatures are ideal for quickly
cooking burgers and sausages, while low heats can cook larger
cuts over a longer period of time. Try adding some wood chips
to the charcoal, or try combining different avour wood chips to
make your meats even more avourful.
WARNING! CAUTION!
This product is intended FOR OUTDOOR USE ONLY. DO NOT use
indoors. NEVER leave a burning re unattended. ALWAYS keep
children and pets at a safe distance from the oven when in use.
FIRE HAZARD! May emit hot embers while in use.
DANGER of carbon monoxide poisoning: NEVER light this
product, let it smoulder or cool down in conned spaces.
DO NOT use this product in a tent, caravan, car, cellar, loft or
boat. DO NOT use this Kamado as a furnace.
CARE & SAFE USE GUIDELINES | 2
CAUTION! DO NOT use gasoline, white spirit, lighter uid, alcohol
or other similar chemicals for lighting or relighting. Use only
relighters complying to EN1860-3.
It is highly recommended that you use lump charcoal in your
Kamado. It burns for longer and produces less ash, which can
restrict the airow. DO NOT use coal in this product.
IMPORTANT! When opening the lid at high temperatures it is
essential to lift the lid only slightly, which allows air to enter slowly
and safely, preventing any back-draft or are-ups that may cause
injury. DO NOT use under any awnings, parasols or gazebos.
ALWAYS follow the Cooking Temperature Guide stated in this
instruction manual.
DO NOT use the Kamado on decking or any other combustible
surfaces such as dry grass, wood chips, leaf mulch, or
decorative bark. Ensure that the Kamado is positioned at least
two metres away from ammable items.
CAUTION! This product will become very hot. ALWAYS USE
heat resistant gloves when handling hot ceramics or cooking
surfaces. Allow the unit to cool down completely before moving
or storing. DO NOT move it during operation.
Always inspect the unit prior to use for fatigue and damage, and
replace as and when necessary.
CURING THE KAMADO
To start a re, place rolled-up newspaper and some lighter
cubes or solid relighters on the charcoal plate (7), in the base
of the Kamado. Then, place two or three handfuls of lump
charcoal over the top of the newspaper.
DO NOT use gasoline, white spirit, lighter uid, alcohol or other
similar chemicals for lighting or relighting.
Open the bottom vent and light the newpaper using a long-
nosed lighter or safety matches.
DO NOT overload the unit with fuel. If the re is too intense, the
heat could damage the Kamado. Burn until all the fuel is used
and the re is extinguished.
If the rst burns are too hot, they could damage the felt gasket
seal before it has had the chance to mature with use.
After rst 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 recommended you check and
-- if neccessary -- tighten the band with a wrench.
You can now use your Kamado as normal.
EXTINGUISHING
To extinguish unit: stop adding fuel and close all the vents and
the lid to allow the re to die naturally.
DO NOT use water to extinguish the charcoal as this could
damage the ceramic Kamado.
3 | CARE & SAFE USE GUIDELINES
STORAGE
When not in use, and if stored outside, cover the Kamado once
completely cooled with a suitable rain cover.
It is recommended the Kamado be stored under cover in a
garage or shed over winter for complete protection.
CLEANING & MAINTENANCE
The Kamado Grill is self-cleaning. Heat it up to 260ºC for 30
minutes and it will scorch off all 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 uids used,
which could cause the Kamado to crack.
After the Kamado has cooled, if the soot becomes excessive,
use the ash tool (15) to scrape off the carbon remnants before
the next use. Carefully open the bottom vent and rake the soot
into a small waste container under the vent opening. Dispose
of container, or store for future use (soot).
To clean the grills and grates, use a non-abrasive cleaner once
the unit has fully cooled. The chrome-plated cooking grill is NOT
dishwasher safe; use a mild detergent with warm water.
To clean the outer surface, wait until the Kamado is cool and
use a damp cloth with a mild detergent. It is important to check
and tighten the bands, and oil the hinges, twice a year or more
if needed. You should not be able to easily turn a hex key while
holding the nut in place.
LIGHTING, USAGE & CARE INFORMATION
4. Allow the charcoal to heat up and keep it red hot for at least
30 minutes prior to the rst cooking on the Kamado. DO
NOT cook before the fuel has a coating of ash.
It is recommended that you do not stoke or turn the coals
once they are alight. This allows the charcoals to burn more
uniformly and efciently.
5. Once alight, ONLY use heat-resistant gloves when handling
hot ceramics or cooking surfaces.
Read through this manual for a complete detailed guide on
cooking temperatures for grilling.
LOW-TEMPERATURE COOKING GUIDE
ALWAYS follow the Cooking Temperature Guide stated in this
instruction manual. ALWAYS use heat-resistant gloves when
handling hot ceramics or cooking surfaces.
1. Light the lump charcoal according to the instructions
above. DO NOT move or stoke the coals once lit.
2. Open the bottom vent fully and leave the lid open for about
10 minutes to build a small bed of hot embers.
3. Monitor the Kamado until it has risen to the desired
temperature. Fully close the bottom vent to maintain the
temperature. See Cooking Temperature Guide.
You are now ready to use the Kamado for cooking.
IMPORTANT! When opening the lid at high
temperatures it is essential to lift the lid ONLY
SLIGHTLY at rst, allowing air to enter slowly and
safely, preventing any back-draft or are-ups that
may cause injury.
When using the Kamado, push down on both of
the locking wheels to stop the unit from moving
around during use.
Ensure the Kamado is positioned on a permanent, at, level,
heat-resistant non-ammable surface, away from ammable
items.
Position the Kamado with a minimum of 2 m overhead clearance
and at least 2 m clearance from other surrounding items.
1. To start a re, place rolled-up newspaper and some lighter
cubes or solid relighters on the charcoal plate (7), in the
base of the Kamado. Then, place two or three handfuls of
lump charcoal over the top of the newspaper.
2. DO NOT use gasoline, white spirit, lighter uid, alcohol or
other similar chemicals for lighting or relighting.
3. Open the bottom vent and light the newspaper using a
long-nosed lighter or safety matches. Once it has caught,
leave the bottom vent and lid open for about 10 minutes to
build a small bed of hot embers.
SMOKING GUIDE
Follow the instructions above as if you were starting a slow
cook. Monitor the Kamado until it has risen to the desired
temperature. See Cooking Temperature Guide.
1. Leave the bottom vent slightly open. Close the top vent and
continue to check the temperature for a few more minutes.
2. Using heat-resistant gloves, sprinkle the wood chips in a
circle over the hot charcoal. ALWAYS use heat-resistant
gloves when handling hot ceramics or cooking surfaces.
You are now ready to use the Kamado to smoke on.
TIP! Soak 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 at rst, allowing air to enter slowly and
safely, preventing any back-draft or are-ups that
may cause injury.
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