Step-by-step guide for assembling, operating, and maintaining the GRLLR Ember Pro. It includes key safety advice, cleaning tips, and maintenance recommendations to ensure long-lasting performance and safe use.
Product Information
GRLLR Ember Pro | Charcoal Black
Elevate your outdoor cooking with the GRLLR Ember Pro Charcoal Black Kamado BBQ. Precision-crafted with premium materials and innovative features for exceptional grilling experiences.
Registered GRLLR DESIGN
Handmade ceramic body 2 times baked at 1200 degrees
Ceramic firebox and premium ring
Heavy-duty spring system and lid locking system
Trolley with heavy-duty wheels of which 2 have a lock
Weatherproof metal powder-coated side shelves with tool hooks
First, thoroughly read the assembly instructions and allow
enough time for the assembly. Choose a flat workspace of two to
three square meters and have the necessary tools at hand.
Unpack all individual parts and remove all packaging materials.
Keep the packaging materials away from children and dispose of
them according to regulations after assembling the charcoal grill.
CAUTION
Risk of Injury
Failure to follow these instructions can lead to problems and risks while using the charcoal grill.
Follow all of the assembly instructions as shown at the beginning
of this manual.
ATTENTION! The BBQ Body is very heavy! Two or more people
are required for assembly
2. Setting Up the Kamado
CAUTION
Risk of Damage
During use, the screws can loosen slowly and impair the BBQ’s
stability.
Check the tightness of the screws before every use. If necessary,
tighten all of the screws again to ensure the grill is standing securely.
Before use, place the kamado on a level, sturdy surface outdoors.
When using the grill, please protect the flow and surrounding
walls from possible soiling e.g. through grease splashes.
3. Attach the Caster to the Frame
Position one Caster (9) under the corner of the Trolley Leg (8) as shown.
Insert the caster stem fully into the leg socket.
Secure it using the Hex Nut and Cap Nut from the top. Tighten firmly.
Repeat for all legs.
Parts used:
Caster | 9 | 4×
Trolley Leg | 8 | 4×
Hex Nut
Cap Nut
4. Attach the Bottom Plate
Position the Bottom Plate (10) between the Trolley Legs (8) as shown and align all holes accurately.
Secure using Bolts, Washers, and Hex Nuts from underneath. Tighten firmly but do not overtighten.
Attach the Gasket for Top Plate (6) to the Trolley Legs (8) as shown.
Use Bolts, Washers, and Hex Nuts to secure them.
Parts used:
Bottom Plate | 10 | 1×
Trolley Leg | 8 | 4×
Bolts
Washers
Hex Nuts
5. Attach the Side Shelf Supports
Position each Side Shelf Support (5) on the sides of the Ceramic Kamado (3.11) as shown.
Align the holes in the brackets with the mounting points on the kamado body.
Secure each support using a SpringWasher, Washer and Cap Nut . Tighten all connections evenly.
Attach the Top Lid Handle (2) as well using a SpringWasher, Washer and Cap Nut.
Parts used:
Side Shelf Support | 5 | 4×
Top Lid Handle | 2 | 1×
Washer
Spring Washer
Cap Nut
6. Mount the Kamado Body and Attach Side Shelves
Carefully position the Ceramic Kamado (3) onto the assembled trolley frame, ensuring it sits securely on the Gaskets for Top Plate (6).
Attach both Side Shelves (4) to the previously installed Side Shelf Supports (5).
Slide each shelf into place until fully seated and secure.
Parts used:
Ceramic Kamado | 3 | 1×
Side Shelf | 4 | 2×
7. Install the Top Vent
Position the Top Vent (1) onto the opening at the top of the Ceramic Kamado Top (3.3).
Align the screw holes and insert the Screw through the side.
Tighten securely to hold the vent in place, ensuring it can still rotate for airflow control.
Parts used:
Top Vent | 1 | 1×
Ceramic Kamado Top | 3.3 | 1×
Screw
8. Before Grilling
Cleaning the BBQ grate
Prior to first use, wash the BBQ grate and the warming grill with
warm soapy water.
Pre-fire
Before you use the charcoal grill for the first time, it needs to be
conditioned (pre-fired) for at least 30 minutes at a temperature
of 100°C-200°C. Pre-firing is necessary in order to prepare the
inside of the kamado for barbecuing.
Usage
9. Caution: Risk of Burning
The charcoal grill, the charcoal and the food become hot during
use. Any contact can result in serious burns.
Keep sufficient distance from the hot parts, since any contact
can lead to severe burns.
Always wear oven or BBQ gloves when grilling.
Use only long-handled utensils with heat-resistant hand grips.
DO NOT wear any clothing with wide sleeves.
Only operate the barbecue with charcoal in accordance with
DIN EN 1860-2.
Use only dry lighters or special fluid lighters compliant with EN
1860-3 as firelighters
10. Operation
Open the lid and lift out the BBQ grill grid
Place 2-3 solid fire starters in the middle of the charcoal plate.
Pay attention to the manufacturer’s instructions on the packaging.
Place charcoal in no more than approx. 70% of the BBQ bowl.
For best results, we do not recommend moving coal after ignition.
Open the air inlet of the BBQ body and light the firelighters using a long-stemmed match.
WARNING! Avoid letting the flames get too high, in order to
avoid damaging the lid seal.
Insert the BBQ grill grid into the body of the kamado
11. Cooling Down the BBQ
Close the air controller in the lid and the air inlet on the BBQ
Body completely after barbecuing, so that the embers extinguish.
NEVER EXTINGUISH THE EMBERS WITH WATER.
It will take a few hours for the BBQ to completely cool down.
12. Temperature Control
Close the lid.
Open the air controller in the lid and the air inlet on the BBQ
body.
Monitor the temperature on the thermometer. As soon as the
BBQ temperature approaches the desired temperature, close
the lid’s air controller and the air inlet on the BBQ body in order
to maintain this temperature. Leave both completely closed,
until the cooking temperature has been reached.
Then regulate the temperature using the air controller.
In order to reduce the temperature drastically, briefly and carefully
open the lid.
Ventilation Settings and Cooking Times
13. Airflow and Temperature Settings
The following settings of the air controller in the lid and the air
inlet on the BBQ body are approximate and the cooking times are estimated values. Please use a meat thermometer to guarantee the
quality of your food and to achieve the respective safe temperature
range.
A - Air controller on the lid
B - Air inlet on the body
C - Open
D - Closed
14. Slow-Cooking and Smoking (110 °C to 135 °C)
Food Type
Approximate Cooking Time
Beef Brisket
4 hrs. per kg
Pulled Pork
2 hrs. per kg
Chicken (Whole)
3–4 hrs
Pork Ribs
3–5 hrs
Roasting
9+ hrs
15. Barbecuing and Roasting (160 °C to 180 °C)
Food Type
Approximate Cooking Time
Fish
15-20 mins
Pork Loin
15-30 mins
Chicken Cuts
30-45 mins
Chicken (Whole)
1-1.5 hrs
Leg of Lamb
3-4 hrs
Turkey
2-4 hrs
Ham
2-5 hrs
16. Searing (260°C to 370°C)
Food Type
Approximate Cooking Time
Steak
5-8 mins
Pork Cutlets
6-10 mins
Hamburgers
6-10 mins
Sausages
6-10 mins
Maintenance
17. Cleaning
WARNING
Health Risk
DO NOT use any de-colorants or thinners to remove stains.
These are harmful to health and may never come into contact
with food.
Risk of Burning
The charcoal grill and the charcoal are very hot even after grilling.
Any contact can result in serious burns.
Allow the charcoal grill to cool down completely before cleaning.
Only remove the ash when the charcoal has completely burned
out.
Risk of Damage
DO NOT use any strong or grinding solvent or abrasive pads,
since these can attach the surfaces and leave behind scrape
marks.
Remove the cold ashes.
It is very important that you remove the ash before moisture
combines with the cold ash. Ash is saline and, when moist,
will attach the inside of the ash collection tray. Thus, over the
course of years, the ash collecting tray can sustain damage
through rust.
Remove the BBQ Grill Grid, clean it thoroughly with soapy water
and rinse it down with clean water. Carefully dry off the BBQ
grill grid and insert it back into the BBQ.
The inside of the BBQ is self-cleaning.
CAUTION! Do not use water or cleaning products on the inside
of the BBQ. The walls are porous and absorb liquids, which can
cause cracks to form in the creaming lining when the BBQ is
next used.
18. Storage
Store the charcoal grill in a dry and dust-free place.
Check all the device parts before next use and tighten the screws and nuts if necessary.
If you cover the charcoal grill with a dust cover, make sure that the cover is only put on when the charcoal grill has cooled down and is clean and dry. Otherwise, it can lead to severe corrosion.
19. Declaration of Conformity
This product is in compliance with the applicable European and
national directives (DIN EN 1860-1).
