Firehawk FHAWKKAM16G User manual

40CM KAMADO GRILL
FHAWKKAM16G
OWNER’S MANUAL

Kamado Grill
User Instructions-Please keep for future reference
IMPORTANT-Carefully
These instructions form part of the product.
Please take note of all of the safety warnings
listed in these instructions.
Please read these instructions in their entirety
and retain them for future reference.
These instructions should be stored with the
product.
STRICTLY FOR OUTDOOR USE ONLY
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remove any packaging
before use,but retain the safety instructions.

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ABOUT THE KAMADO
The history of Kamado dates back to 3000 years ago in Asia and to this day are still
based on the same basic principals of cooking over hot coals in a stone vessel. The
main material of your Firehawk Kamado grill is ceramic clay, which delivers extreme-
ly high thermal insulation performance.
The Firehawk Kamado is a versatile BBQ grill & smoker that you can use not only for
grilling but also for baking, or long slow smoking (smoker). Kamado grill is great at
holding heat and smoke inside the vessel enhancing the flavor of your food further.
Best fuel is lump charcoal burnt on the on the fire grate or charcoal basket within the
firebox. This delivers even heat for foods which are cooked on the upper cooking
grids. Airflow circulates from bottom vent to top vent and the grill thermometer on
the ceramic dome will show you the inside cooking temperature.
By adjusting the bottom vent and top vent to control the airflow, you can get high
temperature for searing as well as the low temperature for long and slow cooking
over 12 hours.
The ash from burned charcoals will drop through the holes at the fire grate and
you can use the ash tool to scrape out the ash from bottom.

WARNING - CAUTION!
This product is STRICTLY FOR OUTDOOR USE ONLY. Do not use indoors.
Always keep children and pets at a safe distance from the Kamado when in use.
Never leave a burning fire unattended.
Danger of carbon monoxide poisoning. Never light this product or let it smolder or cool
down in confined spaces.
Do not use this product in a tent, caravan, campervan, car or boat.
Do not use under any awnings, parasols or gazebos.
Fire hazard: Hot embers may emit sparks while in use.
Caution: Do not use petrol, white spirit, lighter fluid, 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 otherwise restrict the airflow. Do not use coal in this
product.
Important: When opening the dome at high temperatures it is essential to lift the dome
only slightly, allowing air to enter slowly and safely to prevent any backdraft or flare-ups
that may cause injury.
Do not use the Kamado on decking or any other flammable surfaces such as dry grass,
woodchips, leaves or decorative bark.
Ensure that the Kamado is positioned at least 2 meters away from flammable 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.
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LIGHTING, USAGE AND CARE INFORMATION
After initial curing ensure the Kamado is positioned on a permanent, flat, level, heat
resistant non-flammable surface away from flammable items.
Ensure the Kamado has a minimum of 2m overhead clearance and has a minimum 2m
clearance from other surrounding items.
To start a fire place rolled up newspaper with some lighter cubes or solid firelighters on
the charcoal plate 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 fluid, alcohol or other similar chemicals for lighting
or re lighting.
Open the bottom vent and light the paper using a long nosed lighter or safety matches.
Once it has caught, leave the bottom vent and dome 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 first
cooking on the Kamado. Do not cook before the fuel has a coating of ash.
It is recommended you do not stoke or turn the coals once they are alight. This allows the
charcoals to burn more uniformly and efficiently.
Once alight only use heat resistant gloves when handling hot ceramics or cooking surfaces.
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CURING THE KAMADO
To start a fire place rolled up newspaper with some lighter cubes or solid firelighters on
the charcoal plate or in basket 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 fluid, alcohol or other similar chemicals for lighting
or re-lighting.
Open the bottom vent and light the paper using a long nosed lighter or safety matches.
Do not overload the unit with fuel. If the fire is too intense this could damage the Kamado.
Leave until all the fuel is used and extinguished.
If the first burns are too high it could damage the gasket seal before it has had the chance
to mature properly.
IMPORTANT: After first 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 recom-
mended you check and if necessary tighten the band with a spanner.
You can now use your Kamado as normal.
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EXTINGUISHING
To extinguish unit stop adding fuel and close all the vents and the dome to alow the fire 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 stainless steel 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 when not in use.
CLEANING
The Kamado is self cleaning.Heat it up to 260°C 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.
MAINTENANCE
Tighten the bands and oil the hinge 2 times a year or more if needed.

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1(1x)
2(1x)
4(1x)
5(1x)
3(2x)
6(1x)
9(1x)
10(1x)
b(6x)
c(6x)
a(6x)
7(1x)
8(1x)
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.
WARNING - DO NOT over tighten bolts; only tighten with moderate pressure to
avoid damaging the bolts or components of your Kamado Grill.
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12(1x)

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Put the Kamado’s ceramic body(10) into the assembled tripod-frame(1) and carefully adjust
to the most appropriate position.
Step 1:
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Install the front handle(2) to the dome of the Kamado. Start by attaching handle brackets
Step 2:
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c
b
a

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Install the handles(3) on both sides to the ring of tripod-frame(1), by using the operation
similar to step 2.
Step 3:
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c
b
a

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Install the top vent(4) to the Kamado’s
ceramic body(10) and place it on the top.
Ensure that the gear mark of the top
vent(4) should be directly in front of the
thermometer and handle alignment.
Open the dome and add the firebox(9), charcoal plate(8), tripod rack(6), full-moon pizza
stone(7) and cooking gird(5) inside of the Kamado as displayed in the assembly diagram.
Step4:
4
10
Step 5:
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6
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8
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Your Firehawk Kamado is now ready for use

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Cooking Tips
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. (Refer
temperature cooking guide). Leave the bottom vent just slightly open.
IMPORTANT: When opening the lid at high temperatures it is essential to lift the lid initially
only slightly, allowing air to enter slowly and safely, preventing any backdraft or flare-ups that
may cause injury.
We recommend use of heat resistant gloves when handling hot ceramics or cooking surfaces.
The bottom vent gives coarse control over the fire. With the bottom vent set correctly, the top
vent gives fine control over the fire. If adjusting the top vent has no response, then the bottom
vent or fuel amount needs adjustment.
Follow the instructions above as if you were starting a slow cook.
Monitor the Kamado until it has risen to the desired temperature. (Refer 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 initially
only slightly, allowing air to enter slowly and safely, preventing any backdraft or flare-ups that
may cause injury.
We recommend use of heat resistant gloves when handling hot ceramics or cooking surfaces.
The bottom vent gives coarse control over the fire. With the bottom vent set correctly, the top
vent gives fine control over the fire. If adjusting the top vent has no response, then the bottom
vent or fuel amount needs adjustment.
LOW TEMPERATURE COOKING GUIDE
SMOKING GUIDE
Light the lump charcoal according to the the instructions on page3
Close the lid and fully open the top and bottom vents.
Monitor the Kamado until it has risen to the desired temperatureSee refer page 15 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 initially only
slightly, allowing ait to enter slowly and safely, preventing any backdraft or flare-ups that may
cause injury.
HIGH TEMPERATURE COOKING GUIDE
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DO NOT cook until the lit 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 all 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 use a temperature probe to check internal temperature.
After cooking on your Kamado always burn off and clean the grill cooking surfaces and utensils.
FOOD COOKING INFORMATION
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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.
REFUELLING
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Level 1
Level 2-3
Level 4