Auplex Ultra Epicure Kamado Grills Manufacturer

1. Preparation for furnace opening

Cleaning ash: Use ash tool to remove old ash from the bottom damper and burning pot.

Check charcoal: Use high-quality hardwood charcoal (such as jujube, oak), and avoid charcoal containing chemical combustion aids.

2. Ignition

Charcoal stacking skills: Use "pyramid" or "tic-tac-toe" method to stack charcoal to ensure air circulation.

Ignition method:

Electric torch: The safest, aim at the center of the charcoal pile and heat for 3-5 minutes.

Ignition block: Place at the bottom of the charcoal pile, close the furnace cover and preheat after ignition.

3. Temperature control stage

Initial ventilation: Open the bottom + top dampers fully, preheat to about 50°C higher than the target temperature (if the target is 200°C, preheat to 250°C).

Adjust the temperature:

Low temperature slow baking (120-180°C): Open the bottom damper 1-2 fingers wide and the top damper 1/4.

Medium-high temperature (200-300°C): 50% on the bottom, 1/3 on the top.

Grilling (300°C+): Fully open the air damper, close monitoring is required.

4. Cooking operation

Accessory selection:

Grill: Direct high-temperature grilling of steaks/burgers.

Ceramic plate (ConvEGGto): Indirect slow grilling or pizza.

Adding wood: Add fruit wood chunks (applewood/cherrywood) as needed, 30g of wood chunks for every 1kg of meat.

5. Extinguishing and cleaning

Safely extinguishing the flame: Close all air dampers, and extinguish the remaining charcoal due to lack of oxygen (unburned charcoal can be reused).