13'' kamado ：1 rack of ribs / 2 steaks / 3 burgers / 8-pound turkey

15'' kamado：2 rack of ribs vertically / 3 steaks / 5 burgers / 10-pound turkey

16'' kamado：2 rack of ribs vertically / 3 steaks / 5 burgers / 10-pound turkey

18'' kamado：5 rack of ribs vertically / 5 steaks / 8 burgers / 13-pound turkey

21'' kamado：10 rack of ribs vertically / 9 steaks / 14 burgers / 18-pound turkey

24'' kamado：12 rack of ribs vertically / 12 steaks / 16 burgers / 20-pound turkey

Kamados have a cooking temperature range from 110℃ to 370℃, which makes them versatile for many different types of food. They also retain heat better than traditional charcoal grills, which means they are more fuel efficient and can cook for longer periods of time without the need to refuel. Kamados are also weather resistant, so you don't have to worry about the rain or snow stopping your grilling session!

It is highly recommended that you use lump charcoal in your Kamado. It burns for longer and produces less ash which can restrict the airflow.DO NOT use coal in this product.

No, cooking with a Kamado Grill is not difficult. It may take some time to get used to the efficient and hot cooking that a Kamado Grill offers, but once you get a feel for it, grilling is simple. To get started, just light up the grill and start grilling your favorite food.

Kamado grills are highly versatile and can be used to roast, smoke, grill, sear, and bake at a variety of temperatures. Whether you’re looking to cook low and slow or hot and fast, a Kamado gives you the power to create delicious meals that will please your family and friends.

We recommend using a full load of charcoal for every time you use your kamado grill. This will ensure you have enough fuel to finish your cook without running out. When you’re done cooking, you can easily snuff the fire out by closing the vents and cutting off the oxygen. The coals will go out and you can reuse the leftover lump the next time you cook.

It typically takes between 30 to 45 minutes to get your kamado grill up and running. During this time, you'll need to pay close attention to the temperature and make sure it reaches the desired level before you start cooking. With a little patience, you'll be rewarded with delicious food!

To adjust the temperature in your kamado, adjust the bottom vent first. Start by opening the bottom vent wide and then slide it almost closed once you’re close to your desired temperature. Then, adjust the top vent if needed. To increase the temperature, open the bottom vent a bit more. To decrease the temperature, close the bottom vent.

Kamado flashback is a sudden burst of flames caused by oxygen entering the grilling chamber when the lid is opened. To prevent this from happening, it is important to “burp” your kamado before opening the lid. To do this, open the bottom vent and then slowly lift the lid an inch or two and allow air to circulate inside the grilling chamber for about 10 seconds. After the oxygen has had time to enter the grill, you can safely open the lid.

Kamado grills are well insulated and equipped to handle cold and wet weather conditions. They provide a consistent heat source, ensuring your food is cooked evenly and to perfection. Plus, a kamado grill’s thick walls make it a great way to keep warm while grilling in the rain or cold.

• The Kamado is self cleaning. Heat it up to 260ºC 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.

Keeping your kamado grill in great shape is easy with regular maintenance. To keep your grill in top condition, make sure to clean out any ashes or debris that accumulate from cooking. Additionally, you should occasionally burn a small load of charcoal without any food at around 600°F for 30 minutes or so to get rid of built-up grease and drippings. Doing this will help ensure that your kamado grill continues to give you great results for years to come!