BOSSCO eiQEGGXS User manual

OWNER’S MANUAL
CERAMIC KAMADO BBQ
eiQEGGXS 15”

2
Thank you for purchasing a BOSS GRILL BBQ
Forged from iron, steel and solid, British values, our BBQ’s deliver a finger-
licking feast. We design high-quality grills, so you can serve up a sizzling
experience for your family and friends.
Tongs at the ready? Then step up to the plate, Boss.
CONTENTS
IMPORTANT SAFETY INFORMATION
3
PARTS
5
ASSEMBLING YOUR BBQ
6
LIGHTING AND USING YOUR BBQ
8
ADJUSTING THE COOKING TEMPERATURE
10
CERAMIC COOKING GUIDE
11
CLEANING AND MAINTENANCE
12
SPECIFICATIONS
13
SUPPORT
13

3
Important SAFETY INFORMATION
Read the following instructions carefully and make sure your BBQ is properly
installed, assembled and cared for. Retain the instructions for future reference.
•The appliance is for outdoor use only
and must not be used in enclosed areas
such as sheds or marquees!
•WARNING: Accessible parts may be
very hot. Keep young children away
•Wear heat proof gloves whilst
operating the appliance.
•Do not modify the appliance
•Never use the appliance as a heater.
•The minimum distance from the side
and back of the appliance to walls or
fences is 60cm.
•No overhead obstruction is permitted
above the appliance.
•Keep a minimum clearance of 3 metres
from all combustible materials such as
wood, dry plants, grass, brush, paper,
vinyl, wood siding, or canvas.
•Keep combustible materials such as
gasoline and other flammable vapours
and liquids away from the appliance.
•Ensure the unit is on a level, non-
combustible, stable surface such as
concrete, brick or stone.
•Do not use the appliance on wooden or
flammable surfaces.
•The appliance must be stood on the
ground during operation. Do not place
on tables or raised surfaces.
•Do not move the unit across uneven
surfaces.
•Do not leave the appliance unattended.
•Store the appliance indoors when not
in use, it must be kept out of reach of
children.
•Never use the appliance for anything
other than its intended use. This unit is
not for commercial use.
•Keep a fire extinguisher accessible at
all times while operating the unit.
•Before each use check all fittings to
make sure they are tight and secure.
•Do not use in adverse weather such as
rain or high wind.
•Do not use around water or operate on
wet surfaces.
•Use of alcohol, prescription or non-
prescription drugs may impair user’s
ability to properly assemble or safely
operate unit.
•Keep children and pets away from the
unit at all times.
•This appliance can be used by children
aged from 8 years and above and
persons with reduced physical, sensory
or mental capabilities or lack of
experience and knowledge if they have
been given supervision or instruction
concerning use of the appliance in a
safe way and understand the hazards
involved.
•Children shall not play with the
appliance.
•Cleaning and user maintenance shall
not be made by children without
supervision.
•Do not leave children unsupervised
with this appliance.
•Do not allow anyone to conduct
activities around the unit during or
following its use until it has fully
cooled.
•Avoid bumping or knocking the unit.
•Never move the unit while in use. Allow
the unit to cool completely (below
45°C) before moving or storing.

4
•The unit is hot while in use and will
remain hot for a period of time after
use. Use caution. Wear protective
gloves/mitts.
•Do not touch hot surfaces.
•Never burn charcoal or wood in this
unit.
•Never use glass, plastic or ceramic
cookware on the unit. Never place
empty cookware on the unit while in
use.
•Accessories and attachments not
supplied by the manufacturer are not
recommended and may cause injury.
•Do not repair or replace any part of the
appliance unless specifically
recommended by the manual or
manufacturer. Any parts used must be
supplied by the manufacturer.
•Be careful when removing food from
the unit. All surfaces are hot and may
cause burns. Use protective gloves and
long sturdy cooking tools designed for
barbecues.
•Fatty foods can have excess grease and
cause flare ups. When cooking fatty
foods, use a low setting with the lid
open.
•Clean the internal base pan before each
use. This will cut down on fat build-up
and the possibility of flare ups.
•Do not clean the appliance with a water
spray or immerse in water.
GENERAL INFORMATION FOR
SUCCESSFUL ASSEMBLY
Please read the assembly instructions carefully and follow the safety precautions. Allow sufficient
time for assembly. Before starting assembly, clear an area measuring approximately two to three
square metres. Remove the item from the packaging and lay out all of the parts and any necessary
tools so that they are within easy reach.
Only tighten all of the screw connections firmly when you have finished assembly or are instructed to
within the manual. Otherwise this can result in unwanted tension and instability.

5
PARTS
Description
QTY
Image
BBQ base holder
1
Stand
2
Cooking grill
1
Charcoal plate
1
Firebox
1
Top vent
1
BBQ main body
1
Lid handle
1
Side handle
2
Bolts
1
Locking nuts
8

6
ASSEMBLING THE BASE
STEP 1 –Attach the BBQ base holder to the two stands using the equipment provided.
Where the stands are attached to the base holder, use the provided locking nuts to
secure into place.
STEP 2 –INSERT THE GRILLS INTO THE BASE
Add the Firebox, Charcoal Plate, and the Cooking Grill, into the Main Body.
STEP 3 –ATTACH THE HANDLES ONTO THE BBQ
LID AND SIDES OF THE BBQ
Using the screws provided, attach the lid handle onto the front
of the BBQ, ensure this is secure. Then on either side of the
BBQ main body attach the two side handles.

7
STEP 4 –ATTACH THE TOP VENT
Once the Main Body is securely seated in the frame, attach the
Top Vent. Align the side notch with the thermometer at the
front, and set over the top opening. Secure using the provided
bolt.
STEP 5 –ATTACH THE BBQ TO THE BBQ BASE HOLDER
Gently rest the BBQ into the BBQ base holder and use the provided locking nuts to secure the BBQ
base into the base holder. Your BBQ is now ready for use.

8
LIGHTING AND USING YOUR BBQ
FIRST USE –CURING THE UNIT
•Curing your ceramic BBQ is important for its long-term operation and care. Failing to follow the
curing procedure could lead to damage to the unit. If it is allowed to get too hot during its first few
uses, the heat could damage the felt gasket seal before it has had the chance to mature with use.
•To start your first fire, place one fire-lighter cube or solid firelighters and one handful of lump
charcoal on top of the charcoal plate (6). Open the bottom vent and light the solid firelighter using a
long-nosed lighter or safety matches. Do not use: gasoline, white spirit, lighter fluid, alcohol or other
similar chemicals for lighting or relighting.
•Once the lump charcoal has caught, cure the unit by closing the lid, and leaving both vents mostly
closed. See the guidance for smoking on page 12 (83 ºC - 108 ºC / 180 ºF - 225 ºF).
•Burn until all the fuel is used and the fire is extinguished. This should take approximately two hours.
Do not overload the unit with fuel.
•After first use, inspect all fasteners. The metal band connecting your lid to the base will expand from
the heat and could become loose. It is recommended you check and tighten the band, if necessary,
with a spanner. You can now use your BBQ as normal.
IGNITING THE FUEL
When petrol or white spirits are ignited uncontrollable heat can develop as a result of deflagration.
You should therefore only use safer fuel, such as firelighters.
Before using the BBQ, push down on both of the locking wheels to stop the unit from moving around
during use. Ensure the BBQ is positioned on a permanent, flat, level, heat-resistant non- flammable
surface, away from flammable items. Position it with a minimum of 2 m overhead clearance and away
from any surrounding flammable items.
1. To start a fire, place some solid firelighters on the charcoal plate (6), in the base of the BBQ. Then,
place lump charcoal over the top of the fire fighters.
2. The maximum amount of charcoal shall not exceed 0.5 kg.
3. DO NOT USE: Gasoline, white spirit, lighter fluid, alcohol or other similar chemicals for lighting or
relighting.
4. Make sure that the cooking grid is fully located into the supports.
5. Open the bottom vent and ignite the lighter cubes using a long nosed lighter or safety matches.
Once it is lit, leave the bottom vent and lid open for about 10 minutes to build a small bed of hot
embers.
6. Allow the charcoal to heat up and keep it red hot for at least 30 minutes prior to cooking. Do not
cook before the fuel has a coating of ash.
7. It is recommended that you do not stoke or turn the coals once they are alight. This allows the
charcoal to burn more uniformly and efficiently.
8. Once alight, only use heat-resistant gloves when handling hot ceramics or cooking surfaces.

9
PROBLEMS LIGHTING YOUR BBQ
1. If you have trouble lighting the BBQ, ensure that both the top and bottom vents are open. The
fire needs oxygen to light. Once lit, leave the bottom vent and lid open for about 10 minutes to
build a small bed of hot embers.
2. The BBQ may quickly extinguish if there is not enough charcoal in the main body.
The recommended quantity of lump charcoal is a maximum of 2kg per burn. Be sure not to
overload the unit with fuel. If the fire is too intense, the excessive heat could damage the BBQ.
3. To prevent any back-draft or flare-ups that may cause injury, it is advised to initially only lift
the lid partially (also known as burping), which allows air to enter slowly and safely.
REFUELING
With the top and bottom vent closed, the BBQ will stay at a high temperature for several hours. If you
require a longer cooking time (e.g. when roasting a whole cut or slow-smoking), it may be necessary
to add more charcoal. Open the lid, add additional charcoal, and continue to cook as directed in this
manual.
BARBECUE GETS TOO HOT
Close the lid, close both vents, and allow the barbecue to smother with lack of oxygen. For low
temperature cooking, use less fuel.
BARBECUE DOESN’T GET HOT ENOUGH
Add more fuel and leave both vents completely open. More oxygen flow will allow the fire to
increase, burning more lump charcoal.
EXTINGUISHING
To extinguish the BBQ: Stop adding fuel and close all the vents and the lid to allow the fire to die
naturally. Do not use water to extinguish the charcoal as this could damage the BBQ.
ENVIRONMENTAL PROTECTION & DISPOSAL
Pay attention to cleanliness when using the BBQ and dispose of waste in a clean and safe manner. As a
general rule, only dispose of waste in designated metal or non-flammable containers. The local
regulations for disposal apply.
GENERAL FOOD SAFETY
Read and follow this advice when cooking on your BBQ:
•Do not cook until the fuel has a coating of ash.
•Before cooking, ensure the Cooking Grid and tools are clean and free of old food residue.
•Always wash your hands before and after handling uncooked meat, and before eating.
•Do not use the same utensils to handle cooked and uncooked foods. Always keep raw meat away
from cooked meat, and other foods.
•Ensure all meat is cooked thoroughly before eating.

10
ADJUSTING THE COOKING TEMPERATURE
TO COOK AT LOW TEMPERATURES
1. Light the lump charcoal according to the lighting instructions in this manual. 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 BBQ until it has risen to the desired temperature. Fully close the bottom vent to
maintain the temperature.
4. You are now ready to use the BBQ for cooking.
TO COOK AT HIGH TEMPERATURES
1. Light the lump charcoal according to the lighting instructions in this manual.
2. Close the lid and fully open the top and bottom vents.
3. Close the top vent halfway and continue to check the temperature for a few more minutes.
4. You are now ready to use the barbecue for cooking.
IMPORTANT: When opening the lid at high temperatures, it is essential to lift the lid only slightly at
first, allowing air to enter slowly and safely, preventing any back-draft or flare-ups that may cause
injury.
TO SMOKE YOUR FOOD
Always follow the Cooking Temperature Guide stated in this manual. Always use heat-resistant gloves
when handling hot ceramics or cooking surfaces.
1. Light the lump charcoal according to the lighting instructions in the manual. 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 BBQ until it has risen to the desired temperature.
4. Leave the bottom vent slightly open.
Close the top vent and continue to check the temperature for a few more minutes.
5. Using heat-resistant gloves, sprinkle wood chips in a circle over the hot charcoal. Always use
heat-resistant gloves when handling hot ceramics or cooking surfaces.
6. You are now ready to use the BBQ to smoke on.
TIP: Soak wood chips or cooking planks in water for 15 minutes to prolong the smoking process.
WARNING:
1. WARNING! This barbecue will become very hot, do not move it during operation!
2. Do not use indoors!
3. WARNING! Do not use spirit or petrol for lighting or re-lighting! Use only firelighters
complying to EN 1860-3!
4. WARNING! Keep children and pets away!

11
CERAMIC COOKING GUIDE
IMPORTANT: It is recommended to always use heat-resistant
gloves when working with hot appliances.
SLOW COOK I SMOKE (83 °C - 108 °C / 180 °F - 225 °F)
TOP VENT
Closed
BOTTOM VENT
Closed
Beef brisket: 4.5 hours per kg
Ribs: 3-5 hours
Pulled pork: 4.5 hours per kg
Roasts: 9+ hours
Whole chicken: 3-4 hours
SEAR (260 °C - 330 °C / 500 °F - 625 °F)
TOP VENT
Open
BOTTOM VENT
Open
Scallops: until opaque & firm
Steak: 5-8 minutes
Pork chops: 6-10 minutes
Burgers: 6-10 minutes
Sausages: 6-10 minutes
GRILL I ROAST I BAKE (163 °C - 191 °C / 325 °F - 375 °F)
TOP VENT
Partially
Open
BOTTOM VENT
Partially
Open
Seafood (crab, lobster, shrimp): until opaque & firm
Whole chicken: 1-1.5 hours
Seafood (clams, oysters): until shells open
Leg of lamb: 3-4 hours
Fish: 15-20 minutes
Turkey: 2-4 hours
Pork tenderloin: 15-30 minutes
Ham: 2-5 hours
Chicken pieces: 30-45 minutes
KEY
Open
Closed

12
CLEANING AND MAINTENANCE
The BBQ is self-cleaning. Heat it up to 260 ºC / 500 ºF 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 BBQ.
The walls are porous and will absorb any fluids used, which could cause the BBQ to crack. After the
BBQ has cooled, if the soot becomes excessive, use an ash tool 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.
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 BBQ is cool and use a damp cloth with a mild detergent.
It is important to check and tighten the bolt and bands, and oil the hinges, twice a year or more if
needed. You should not be able to easily turn the bolt while holding the nuts in place.
STORAGE
When not in use, and if stored outside, cover the BBQ with a suitable rain cover once completely
cooled. It is recommended that the BBQ should be stored under cover in a garage or shed over winter
for complete protection.
FINISHING PROBLEMS
The spider-web pattern of cracking is different from a break
in the aspect that it cannot be felt on the surface, unless
using a fingernail; however, it does become more visually
apparent when the surface is dusty or magnified. While these
may appear as imperfections, crazing does not affect the
performance or life span of your barbecue. The process of
crazing effectively increases the toughness of the unit, and is
not a defect with the unit,
Curing your BBQ is important for its long-term operation
and care. If the first burns are too hot, they could damage the felt gasket seal before it has had the
chance to mature with use.
If the lid gets stuck, or sealed, together with the base, use a knife to carefully unseal and cut off the felt
gasket that trims the lid opening. Once removed, you will be able to open the lid. Before continuing to
use the unit, replace the high-heat felt gasket, which can be purchased at a local fireplace store.

13
SPECIFICATIONS
Model
eiQEGGXS
Cooking Grid Diameter
(CM)
33
Body Diameter
(CM)
40
Weight
(Kg)
38
Fuel type
Charcoal
MANUFACTURER SUPPORT
Customer Services
0330 390 3062
Office hours: 9AM - 5PM Monday to Friday
Boss grill
Unit J6, Lowfields Business Park
Lowfields Way, Elland
West Yorkshire, HX5 9DA