Charmate Kamado CM155-024 User manual

CHARMATE
CHARMATENZ
@CHARMATENATION
CHARMATE
CHARMATENZ
@CHARMATENATION
CHARMATE
CHARMATENZ
@CHARMATENATION
Kamado Ceramic Charcoal BBQ
Model No. CM155-024
Versatile design means you can barbecue, roast, bake and smoke
2-2.5cm ceramic shell with glazed exterior for maximum heat retention
524mm (20.6”) stainless steel cooking grill
Cast iron top vent and stainless steel bottom damper provides heat control
Built-in temperature gauge and reproof felt seal
Spring-loaded lid hinge with stopper
Collapsible bamboo side shelves
304 grade stainless steel stand with 4 wheels (2 lock for safety while standing)
Assembled dimensions: 1330mm W x 830mm D x 1200mm H
FOR OUTDOOR USE ONLY
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
is a registered trademark of: Sitro Group Australia Pty Ltd - www.sitro.com.au & Aber Living, Hamilton, N.Z - www.charmate.co.nz
Important: Retain these instructions for future use.
5127-05/19

32
Care & Safe Use Guidelines
About Your Kamado
Dating back 4000 years ago archaeologists have
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 eortlessly 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 dierent
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.
WARNINGS - CAUTION!
• This product is intended FOR OUTDOOR USE ONLY.
DO NOT use indoors.
• ALWAYS keep children and pets at a safe distance
from the oven when in use.
• 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 use this product in a tent, caravan, car,
cellar, loft or boat.
• DO NOT use under any awnings, parasols or
gazebos.
• 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. 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 airow.
• DO NOT use coal in this product.
• 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 5 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.
• 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.

32
• 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 rst burns are 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
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 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 o 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 ash
tool (not supplied) to scrape o 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 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.
• 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

54
Care & Safe Use Guidelines
• 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 5 of this instruction manual.
• ALWAYS use heat resistant gloves when handling
hot ceramics or cooking surfaces.
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 page 4 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
stated on page 5 of this instruction manual.
• ALWAYS use heat resistant gloves when handling
hot ceramics or cooking surfaces.
• It is recommended you don’t stoke or turn the coals
once they are alight. This allows the charcoals to
burn more uniformly and eciently.
• 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 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 5 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.

54
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.
Food Cooking Information
• DO NOT cook until the fuel has a coating of ash.
• 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 open to
ensure it is cooked all the way through.
• CAUTION – if the meat has been cooked su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.
Care & Safe Use Guidelines
Cooking Temperature Guide
Open Closed
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

76
Assembly Instructions
For Easiest Assembly:
• 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.
Parts List
• WARNING - DO NOT over tighten bolts; only tighten
with moderate pressure to avoid damaging the bolts or
components of the Kamado Grill.
• IMPORTANT - Remove any packaging before use, but
retain the safety instructions and store them with this
product. Ensure that the lid is closed prior to assembly.
1. (x4) 2. (x2) 3. (x2) 4. (x2)
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13. (x2) 14 (x2) 15. (x2)
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C (2x)
D (2x)
A (16x)
B (4x)
E (4x)
F (4x)

76
1
B
2
F
Assembly Instructions
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).
A
1
3
2
1
4

98
Assembly Instructions
Step 4
Secure the brackets (1) to the cross pieces (4) by using the 16x screws (A). Make sure the cart is secure and all of the screws are
tight before placing the Kamado Grill (9) into it.
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 damage to the product.
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.
A
1
3
2
1
4

98
Assembly Instructions
Step 8
When the grill is securely placed on the cart add the rebox (8), charcoal plate (7), upper ring (6) and cooking grill (5) 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.
8
9
5
7
6

1110
Assembly Instructions
9
C
10
E
D
9
12
Ensurethatthetopventboltisonthelefthandsidewhenassemblingit.
E
11
Step 10
To attach the handle (10) to the lid of the Kamado Grill (9) start by attaching 2x handle brackets (11) using the 2x pre-attached bolts
and dome headed nuts. Attach the handle (11) to the brackets (10) using 2x bolts (C) and nuts (E).
9
C
10
E
D
9
12
Ensurethatthetopventboltisonthelefthandsidewhenassemblingit.
E
11
Step 11
To attach the top vent (12) to the Kamado Grill (9) place it on top and align both the bolt holes. Secure using 2x bolts (D) and nuts (E).
Ensure that the top vent bolt is on the left hand side when assembling it.

1110
Assembly Instructions
14
915
15
14
13
15
9
14
Step 12
Attach the 2x table brackets (14) to the Kamado Grill (9) using the 4x pre-attached bolts and dome headed nuts per bracket. Please
note the position shown in the above diagram.
Step 13
Attach the 2x table brackets (15) to the Kamado Grill (9) using the 4x pre-attached bolts and dome headed nuts per bracket. Please
note the position shown in the above diagram.
14
915
15
14
13
15
9
14
Step 14
Insert the 2x table hinge into each of the table brackets (14 & 15).
The Kamado Grill is now ready to use but please ensure that you have read the curing instructions thoroughly prior to use.

12