Kamado + Rotisserie Bundle

Use lump charcoal, not briquettes. Lump burns hotter and faster.

Start with 4–5kg of charcoal minimum to get a proper ember base.

A great method is to use a charcoal chimney to get your first batch red hot, then pour that into the bottom of the tandoor and load more charcoal on top.· Ensure the air vent is open for maximum oxygen flow.

Let it preheat for 45–60 minutes to heat the ceramic walls—not just the air.

Use a heat gun or BBQ blower to supercharge the burn.

Wood can be used, but it's very smoky—not ideal in residential areas unless you’re OK with heavy smoke output

• There are a few ways to get started:
• Load firelighters underneath a pile of lump charcoal in the base and light it directly.
• Build a traditional timber fire (like a campfire) using dry hardwood if you're OK with smoke—this works well but produces more smoke, so be mindful in residential areas.
• Our recommended method is using a charcoal chimney: light a chimney full of lump charcoal, pour it into the tandoor when glowing red, then load more charcoal on top.
• Once your charcoal is lit, you can add chunks of hardwood for extra flavour and smokiness if desired.

Enter text contAlways use the skewer stoppers—they prevent meat from slipping off.

• Load your skewers onto the metal rack outside the tandoor first, then lower them in.
• When removing skewers, lift the entire rack out together, and have a tray or plate nearby to place them onto.
• Use BBQ heat-proof gloves—the metal parts on top of the tandoor get extremely hot.

Don’t overload the skewers—less is more for even cooking. ent...

Enter text conteWe recommend using a digital meat thermometer (like Meater or similar).

• Alternatively, you can remove meat and check periodically with a probe.

Cooking times vary based on the type, size, and cut—practice makes perfect. nt...

• Remove the lid to let oxygen in and increase heat.
• Close the lid if you want to retain moisture or lower the temperature.
• Close the bottom vents and lid when done cooking to slowly extinguish the charcoal.
• Be cautious—ceramic stays hot for hours after cooking.

Yes. Open = higher heat and flame grilling. Closed = moisture retention and slower cooking.

• The tandoor is modular and clips together and apart for easy handling.
• Charcoal sits on a removable rack—simply lift it out and dispose of the ash.
• The bottom section with fine ash can be:
• Poured into a bin by one strong person or two people, or
• Vacuumed with a BBQ ash vacuum.
• Wash the skewers and metal accessories in hot soapy water before first use.

• Delivered to your door. Comes disassembled in a protective box. Setup takes ~10–15 mins.