VESSILS MB16TT004 User manual

KAMADO
CHARCOAL GRILL
MB16TT004
Instruction Manual
@vessils_offical

IMPORTANT
Carefully remove any packaging materials before assembly
Read these instructions and take note of all of the safety
warnings carefully
Make sure the lid of the grill is closed prior to assembly
Please register your grill by scanning the QR code:

PARTS LIST
THE GRILL & TOOLS
#3
Fire Ring
#2
Fire Box
#5
Charcoal Divider
#4
Charcoal Basket
#8
Cooking Grid
#6
Plate Setter
#7 (x2)
Deflector Stones
#1
Grill Body
#9
Top Cap
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#16 (x2)
PARTS LIST
THE BASE
#10 (x4) #12 (x4#11 (x4) )
#15 (x4)
#14#13
(x12) (x28)(x12)(x12)(x12) (x24)
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ASSEMBLY
INSTRUCTIONS
Prior to assembly, check all parts against the parts list. Carry out
assembly on a soft surface to avoid scratching the paint. For ease
of assembly, only loosely tighten bolts to put the pieces together
and then tighten fully when assembly is complete.
WARNING
DO NOT over-tighten bolts. Only tighten all bolts with moderate
pressure to avoid damaging the bolts or components of the
Kamado Grill.
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STEP 1 - ASSEMBLE THE BASE
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STEP 1 - ASSEMBLE THE BASE
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STEP 2 - INSER GRILL BODY TO BASE
Place the grill body (#1) on the base with the bottom vent facing the front
of the base, allowing the vent to open and close without any interruption.
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STEP 3 - INSERT GRILL PARTS
#2
#3
#4
#5
#6
#7
#8
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STEP 4 - INSTALL TOP CAP
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ABOUT YOUR KAMADO
Dating back 4000 years ago, archaeologists discovered large clay vessels, which were
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 Mushi kamado 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 control of airflow via the top and bottom vents. High
temperatures are ideal for quickly cooking burgers and sausages, while low heats can
cook larger joints over a longer period of time. Try adding some wood chips to the
charcoal or try combining different flavor wood chips to make your meats even more
flavorful.
CARE & SAFE
GUIDELINES
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WARNING! CAUTION!
• This product is intended FOR OUTDOOR USE ONLY. DO NOT use indoors.
• NEVER leave a burning fire unattended. ALWAYS keep children and pets at a safe
distance from the oven when in use.
• FIRE HAZARD! May emit hot embers while in use.
• DANGER of carbon monoxide poisoning: NEVER light this product, let it smolder or
cool down in confined spaces.
• DO NOT use this product in a tent, caravan, car, cellar, loft or boat. DO NOT use this
Kamado as a furnace.
• CAUTION! DO NOT use gasoline, white spirit, lighter fluid, alcohol or other similar
chemicals for lighting or relighting. Use only firelighters 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 airflow. DO NOT use coal in this
product.
• IMPORTANT! When opening the lid at high temperatures it is essential to lift the lid
only slightly, which allows air to enter slowly and safely, preventing any back-draft or
flare-ups that may cause injury. DO NOT use under any awnings, parasols or gazebos.
• ALWAYS follow the Cooking Temperature Guide stated in this instruction manual.
• DO NOT use the Kamado on decking or any other flammable surfaces such as dry
grass, wood chips, leaf mulch, or decorative bark. Ensure that the Kamado is positioned
at least two meters away from flammable items.
• ATTENTION! This product will become very hot. ALWAYS USE heat resistant gloves
when handling hot ceramics or cooking surfaces. Allow the unit to cool down completely
before moving or storing. DO NOT move it during operation.
• Always inspect the unit prior to use for fatigue and damage and replace as and when
necessary.
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CURING THE KAMADO
To start a fire, place rolled-up newspaper and some lighter cubes or solid firelighters on
the charcoal plate (6), in the base of the Kamado. Then, place two or three handfuls of
lump charcoal over the top of the newspaper.
DO NOT use gasoline, white spirit, lighter fluid, alcohol or other similar chemicals for
lighting or relighting.
Open the bottom vent and light the newspaper using a long- nosed lighter or safety
matches.
DO NOT overload the unit with fuel. If the fire is too intense, the heat could damage
the Kamado. Burn until all the fuel is used, and the fire is extinguished.
If the first burns are too hot, they could damage the felt gasket seal before it has had
the chance to mature properly.
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 recommended you
check and if necessary, tighten the band with a wrench.
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 fire
to die naturally.
DO NOT use water to extinguish the charcoal 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.
It is recommended the Kamado be stored under cover in a garage or shed over winter
for complete protection.
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CLEANING & MAINTENANCE
The Kamado Grill is self-cleaning. Heat it up to 260ºC 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
Kamado. The walls are porous and will absorb any fluids used, which could cause the
Kamado to crack.
After the Kamado has cooled, if the soot becomes excessive, use the ash tool (Supplied)
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. Dispose of
container, or store for future use (soot).
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 Kamado is cool and use a damp cloth with a
mild detergent. It is important to check and tighten the bands, and oil the hinges, twice
a year or more if needed. You should not be able to easily turn a hex key while holding
the nut in place.
LIGHTING, USAGE &
CARE INFORMATION
Whether positioned on a table or used while tailgating, ensure the Kamado is
completely stable to avoid movement while in use.
Ensure the Kamado is positioned on a permanent, flat, level, heat-resistant non-
flammable surface, away from flammable items.
Position the Kamado with a minimum of 2m overhead clearance and at least 2m
clearance from other surrounding items.
1 To start a fire, place rolled-up newspaper and some lighter cubes or solid firelighters
on the charcoal plate, in the base of the Kamado. Then, place two or three handfuls of
lump charcoal over the top of the newspaper.
2 DO NOT use gasoline, white spirit, lighter fluid, alcohol or other similar chemicals
for lighting or relighting.
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3 Open the bottom vent and light the newspaper 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.
4 Allow the charcoal to heat up and keep it 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 that 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.
Read through this manual for a complete detailed guide on cooking temperatures for
grilling.
LOW-TEMP COOKING GUIDE
ALWAYS follow the Cooking Temperature Guide stated in this instruction manual.
ALWAYS use heat-resistant gloves when handling hot ceramics or cooking surfaces.
1 Light the lump charcoal according to the instructions above. 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 Kamado until it has risen to the desired temperature. Fully close the
bottom vent to maintain the temperature. See Cooking Temperature Guide.
You are now ready to use the Kamado 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.
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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 Cooking Temperature Guide.
1 Leave the bottom vent slightly open. Close the top vent and continue to check the
temperature for a few more minutes.
2 Using heat-resistant gloves, sprinkle the wood chips in a circle over the hot charcoal.
ALWAYS use heat-resistant gloves when handling hot ceramics or cooking surfaces.
You are now ready to use the Kamado to smoke on.
TIP! Soak 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 at first, allowing air to enter slowly and safely, preventing any back-draft
or flare-ups that may cause injury.
HIGH-TEMP COOKING GUIDE
Monitor the Kamado until it rises to the desired temperature. See Cooking Temperature
Guide. ALWAYS use heat-resistant gloves when handling hot ceramics or cooking
surfaces.
1 Light the lump charcoal according to the Lighting, Usage and Care Information in
this manual. Close the lid and fully open the top and bottom vents.
2 Close the top vent halfway and continue to check the temperature for a few more
minutes.
Your Kamado is now ready to be used 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.
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ABOUT COOKING FOOD
Read and follow this advice when cooking on your Kamado:
• DO NOT cook until the fuel has a coating of ash.
• Before cooking, ensure grill surfaces and tools are clean and free of old food residues.
• 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. CAUTION! Eating raw or under
cooked meat can cause food poisoning (e.g., bacteria strains such as E-coli). To reduce
the risk of undercooked meat, cut open to ensure it is cooked all the way through.
• CAUTION! If the meat has been cooked sufficiently, the meat juice should be clear
and there should be no traces of pink/red juice, or meat coloring. Pre-cooking larger
pieces of meat and joints is recommended before finally cooking on your grill.
• After cooking on your Kamado, always clean the grill cooking surfaces and utensils.
REFUELING YOUR GRILL
With the top and bottom vent closed, the Kamado will stay at a high temperature for
several hours.
If you need a longer cooking time (e.g., when roasting a whole joint 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.
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IMPORTANT
• Do NOT adjust top or bottom vent while the Kamado grill is in use. This could result
in serious injury.
• It is recommended to ALWAYS use heat-resistant gloves when working with hot
appliances.
Beef brisket
Pulled pork
Whole chicken
Ribs
Roasts
COOKING TEMPERATURE GUIDE
SLOW COOK/SMOKE (83°C-108°C/ 180°F-225°F)
2 Hours per lb
2 Hours per lb
3-4 Hours
3-5 Hours
9+ Hours
TOP VENT
BOTTOM VENT
Crab, Lobster, Shrimp
Clams, Oyster
Fish
Pork tenderloin
Chicken pieces
Whole chicken
Leg of lamb
Turkey
Ham
GRILL / ROAST / BAKE (163ºC-191ºC/ 325ºF-375ºF)
Until opaque & firm
Until shells open
15-20 Minutes
15-30 Minutes
30-45 Minutes
1-1.5 Hours
3-4 Hours
2-4 Hours
2-4 Hours
TOP VENT
BOTTOM VENT
Scallops
Steak
Pork Chops
Burgers
Sausages
SEAR (260ºC-330ºC /500ºF-625ºF)
Until opaque & firm
5-8 Minutes
6-10 Minutes
6-10 Minutes
6-10 Minutes
TOP VENT
BOTTOM VENT
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SUPPORT
For more information, please visit www.vessils.com
If you need any assistance or support, please email
[email protected] with details. We will answer your email
within 24 hours.

@vessils_offical
www.vessils.com
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