Charmate Kamado CM155-024 User manual

Kamado Ceramic
Charcoal BBQ
Model No. CM155-024
3951-07/14
I m p o r t a n t : R e t a i n t h e s e i n s t r u c t i o n s f o r f u t u r e u s e .
DO NOT OPERATE THIS APPLIANCE BEFORE READING THE INSTRUCTION BOOKLET
DO NOT PLACE ARTICLES ON OR AGAINST THIS APPLIANCE
DO NOT STORE CHEMICALS OR FLAMMABLE MATERIALS OR SPRAY AEROSOLS NEAR THIS APPLIANCE
DO NOT OPERATE THE APPLIANCE INDOORS
DO NOT OPERATE IN AN ENCLOSED AREA
ACCESSIBLE PARTS MAY BE VERY HOT. KEEP YOUNG CHILDREN AWAY.
Minimum clearances from combustible materials: 3 metres
FOR OUTDOOR USE ONLY

2
3
About Your Kamado
Dating back 4000 years ago archaeologists discovered
large clay vessels 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 contol of airow via the top and bottom vents.
High temperatures are ideal for fast cooking burgers and
sausages whilst low heats will cook larger joints over a
longer period of time. Why not try adding some wood
chips to the charcoal or try combining different avour
wood chips to make your meats even more avoursome.
Curing The Kamado
• To start a re place rolled up newspaper with some
lighter cubes or solid relighters on the charcoal plate
(7) 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 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 this could damage the Kamado.
• Leave until all the fuel is used and extinguished.
• If the re burns too high it could damage the felt
gasket seal before it has had the chance to mature
properly.
• 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 spanner.
• 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.
Care & Safe Use Guidelines
WARNING:
• Read all safety warnings and instructions carefully
before assembling and operating your Kamado
barbecue.
• This product is intended FOR OUTDOOR USE ONLY.
• NEVER leave a burning re unattended.
• DANGER of carbon monoxide poisoning – NEVER
light this product or let it smoulder or cool down in
conned spaces.
• DO NOT overload the unit with fuel.
• FIRE HAZARD – Hot embers may emit while in use.
• CAUTION - DO NOT use petrol, white spirit, lighter
uid, 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 restrict the airow.
• IMPORTANT: When opening the lid at high
temperatures it is essential to lift the lid only
slightly, allowing air to enter slowly and safely,
preventing any backdraft or are-ups that may
cause injury.
• ALWAYS follow the FOOD COOKING
INFORMATION stated on page 4 of this instruction
manual.
• DO NOT use the Kamado on decking or any other
ammable surfaces such as dry grass, wood chips,
leaves or decorative bark.
• Ensure that the Kamado is positioned at least 2
metres away from ammable items.
• DO NOT use this Kamado as a furnace.
• DO NOT handle or move the Kamado whilst alight
as it will be hot.
• ALWAYS USE heat resistant gloves when handling
hot ceramics or cooking surfaces.
• Allow the unit to cool down completely before
moving or storing.
• ALWAYS keep children and pets at a safe distance
from the oven when in use.
• Always inspect the unit prior to use for fatigue and
damage and replace as and when necessary.

2
3
Storage
• When not in use, and if stored outside, cover the
Kamado once completely cooled with suitable rain
cover.
• The chrome plated 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 over winter for complete
protection.
Cleaning
• 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 uids used, this could
cause the Kamado to crack. If the soot becomes
excessive then use a wire brush or the supplied tool 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.
Lighting, Usage & Care Information
• Ensure the Kamado is positioned on a permanent, at,
level, heat resistant non-ammable surface away from
ammable items.
• Ensure the Kamado has a minimum of 2m overhead
clearance and has a minimum 2m clearance from
other surrounding items.
• To start a re place rolled up newspaper with some
lighter cubes or solid relighters on the charcoal plate
(7) 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 uid, alcohol
or other similar chemicals for lighting or relighting.
• Open the bottom vent and light the newpaper using a
long nosed lihter 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.
• Allow the charcoal to heat up and be kept 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.
Care & Safe Use Guidelines
• It is recommended you don’t stoke or turn the coals
once they are alight. This allows the charcoals to burn
more uniformly and efcient.
• Once alight ONLY use heat resistant gloves when
handling hot ceramics or cooking surfaces.
• See below for cooking instuctions depending on
temperature and duration.
Low Temperature Cooking Guide
• Light the lump charcoal according to the instructions
above. DO NOT move or stoke the coals once lit.
• Open the bottom vent fully and leave the lid open for
about 10 minutes to build a small bed of hot embers.
• Monitor the Kamado until it has risen to the desired
temperature. See page 4 for a temperature cooking
guide.
• Fully close the bottom vent to maintain the
temperature.
• You are now ready to use the Kamado for cooking on.
• IMPORTANT: When opening the lid at high
temperatures it is essential to lift the lid only slightly,
allowing air to enter slowly and safely, preventing any
backdraft or are-ups that may cause injury.
• ALWAYS follow the FOOD COOKING INFORMATION
stated on page 4 of this instruction manual.
• ALWAYS use heat resistant gloves when handling hot
ceramics or cooking surfaces.
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 page 4 for a temperature cooking
guide.
• Leave the bottom vent slightly open.
• Close the top vent and continue to check the
temperature for a few more minutes.
• Using heat resistant gloves sprinkle the wood chips in
a circle over the hot charcoal.
• You are now ready to use the Kamado to smoke on.
• TIP: Soak your 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,
allowing air to enter slowly and safely, preventing any
backdraft or are-ups that may cause injury.
• ALWAYS follow the FOOD COOKING INFORMATION
stated on page 4 of this instruction manual.
• ALWAYS use heat resistant gloves when handling hot
ceramics or cooking surfaces.

4
5
High Temperature Cooking Guide
• Light the lump charcoal according to the instructions
on page 3.
• Close the lid and fully open the top and bottom vents.
• Monitor the Kamado until it has risen to the desired
temperature. See below for a temperature cooking
guide.
• Close the top vent half way and continue to check the
temperature for a few more minutes.
• You are now ready to use the Kamado for cooking on.
• IMPORTANT: When opening the lid at high
temperatures it is essential to lift the lid only slightly,
allowing air to enter slowly and safely, preventing any
backdraft or are-ups that may cause injury.
• ALWAYS follow the FOOD COOKING INFORMATION
on this page.
• ALWAYS use heat resistant gloves when handling hot
ceramics or cooking surfaces.
Refueling
• With the vents closed, the Kamado stays at a high
temperature for several hours. If you require a longer
cooking time (e.g when roasting a whole joint or slow
smoking), it may be necessary to add more charcoal.
Just add some additional charcoal and continue as
above.
Care & Safe Use Guidelines
Food Cooking Information
• Please read and follow this advice when cooking on
your Kamado.
• Always wash your hands before and after handling
uncooked meat and before eating.
• Always keep raw meat away from cooked meat and
other foods.
• Before cooking ensure grill surfaces and tools are
clean and free of old food residues.
• DO NOT use the same utensils to handle cooked and
uncooked foods.
• Ensure all meat is cooked thoroughly before eating.
• CAUTION – eating raw or under cooked meat can
cause food poisoning (e.g. bacteria strains such as
E.coli).
• To reduce the risk of under cooked meat, cut it open
to ensure it is cooked all the way through internally.
• CAUTION – if the meat has been cooked sufciently
the meat juices should be clear and there should be
no traces of pink/red juice or meat colouring.
• Pre-cooking larger pieces of meat and joints is
recommended before nally cooking on your grill.
• After cooking on your Kamado always clean the grill
cooking surfaces and utensils.
Cooking Temperature Guide
Slow cook / Smoke (110ºC-135ºC) Top vent Bottom vent
Beef Brisket
Pulled Pork
Whole Chicken
Ribs
Roasts
2 Hrs per 500grams.
2 Hrs per 500grams.
3-4 Hr.
3-5 Hrs
9+ Hrs.
Open Closed
Open Closed
Grill / Roast (160ºC-180ºC) Top vent Bottom vent
Fish
Pork Tenderloin
Chicken Pieces
Whole Chicken
Leg of lamb
Turkey
Ham
15-20 Min.
15-30 Min.
30-45 Min.
1-1.5 Hrs.
3-4 Hrs.
2-4 Hrs.
2-5 Hrs.
Open Closed
Open Closed
Sear (260ºC-370ºC) Top vent Bottom vent
Steak
Pork Chops
Burgers
Sausages
5-8 Min.
6-10 Min.
6-10 Min.
6-10 Min.
Open Closed
Open Closed
Open Closed

4
5
Parts List
General Assembly
For Easiest Assembly:
• To avoid losing any small components or hardware,
assemble your product on a hard level surface that
does not have cracks or openings. You may wish to
lay down a blanket or similar, to avoid possible
damage to the nish during assembly.
• Clear an area large enough to layout all components
and hardware.
• Great care has been taken during production to
remove sharp edges but you should handle all
components with care to avoid injury.
• Check you have all components before beginning.
• When applicable, tighten all hardware connections by
hand rst. Once the step is completed go back and
fully tighten all hardware.
• Follow all steps in order to properly assemble your
product.
Typical assembly: approximately ½ hour.
Tools required:
• 5/16” Open End Wrench
• Phillips Head Screwdriver
A (8x)
2 (2x)
3 (2x)
6 (1x)
5 (1x)
9 (1x)
7 (1x)
8 (1x) B (4x)
1 (4x) 4 (2x)

6
7
IMPORTANT - Remove any packaging before use,
but retain the safety instructions and store them
with this product.
Step 1
Attach the four pre-threaded castor wheels (2 & 3)
to each of the four brackets (1) by pushing them
through the hole. Using an adjustable spanner
secure each castor wheel with 1x nut (B).
Step 2
To assemble the cart insert the two cross pieces
(4) into one of the four brackets (1) from both the
top and bottom.
Step 3
Continue to insert the cross pieces (4) into the
other three brackets (1).
Step 4
Secure the brackets (1) to the cross pieces (4)
by using the 8x screws (A). Make sure the cart
is secure and all of the screws are tight before
placing the Kamado Grill (9) into it.
A
1
3
4
2
1
1
B
2
Assembly Instructions

6
7
Step 5
To place the Kamado Grill (9) on the cart rst
remove all of the items that are inside of the grill
to make lifting easier.
Step 6
Use a minimum of two people when lifting the
Kamado Grill onto the cart. Place one of your
hands in the bottom vent of the Kamado and the
other under the grill. Lifting by the hinge or the
side tables could result in injury and will void the
warranty if damage occurs.
Step 7
Place the Kamado Grill on the cart with the bottom
vent facing to the front of the cart allowing the
vent to open and close without any interruption.
Step 8
When the grill is securely placed on the cart add
the rebox (8), charcoal plate (7), and upper ring
(6) inside of the Kamado Grill as displayed in the
assembly diagram.
Step 9
Press down on the castor levers (2) to lock the
castor wheels to ensure the Kamado can not move
when in use.
The Kamado Grill is now ready to use but
please ensure you have read these instructions
thoroughly prior to use.
Assembly Instructions
8
9
5
7
6

8