OPERATING INSTRUCTIONS AND COOKING TIPS

1.    Your Volcano

Your Volcano is manufactured from the finest material available.  The outside cone and bottom pan are treated with a magnetic powder coating which is rust resistant, and very durable.  The Fire-basket and ash pan, though manufactured of high quality steel, can rust.  This will not affect operation.  If your Volcano does get wet, wipe the Fire-basket free of moisture with a paper towel.  The draft right is made of stainless steel.  The top grill is coated with a material approved for high heat cooking.  It will not chip or flake.  The bottom grill is made of a special material that will withstand heat without warping.  

2.    Starting your Volcano

We recommend using Kingsford charcoal.  It burns longer, hotter and cleaner than any charcoal we have tested.  The following method of starting your charcoal is suggested, as it accelerates ignition of your briquettes.  By using this method, your briquettes will be ready for dutch oven cooking in 6 to 10 minutes or less.

1. Remove the top grill and place one paper towel on the bottom grill.  2.  Place the desired number of briquettes into the fire basket on top of the paper towel.  (Never use more than 25 briquettes in your Volcano.)  3.  With the draft lever in the open position, apply ample amount of starting fluid and light the paper towel.  4.  Open the draft all the way.  When the flames go out, the briquettes will be ready to use with a Dutch Oven.  If you are cooking on the grill, wait until the coals are white.  Total time will be approximately 10 minutes.

3.    Dutch oven cooking

Normally 12-13 briquettes will supply enough heat for Dutch oven cooking and will give you 1 ½ to 2 hours of cooking time.  Control of the draft is important and by using it properly you can extend the total cooking time.  If it is necessary to add more charcoal during the cooking process, as when cooking a large roast or turkey, etc., simply lift the dutch oven from the Volcano and place a few more briquettes against embers in the fire basket.  Open the draft to supply more air.  No top heat is necessary unless you are baking, stacking dutch ovens or browning.  (Many Dutch oven recipes require top heat.  This depends on the type of food you are preparing.)  When preparing for dutch oven cooking, arrange the coals in a circle on the bottom grill.  This will provide even heat to both sides and the bottom of the dutch oven.   Using more than the suggested number of briquettes will generate unnecessary heat and may cause food to overcook.  The Volcano was designed to take advantage of all the heat generated by each briquette.  We also would suggest the use of a trivet in the bottom of your dutch oven.  See trivet in accessories section.  Example: Using a 12 inch dutch oven to cook a five to six pound whole chicken, place 12 briquettes on the bottom grill as shown above.  Use the general starting procedure.  As soon as the flames go out, place the chicken in the dutch oven, secure the top lid, and lower the dutch oven into the Volcano.  On the original Volcano, use the 3 adjustment bolts to position the dutch oven directly above the coals.  If the dutch oven is set to low, hot spots may occur.  A 12 inch deep (8qt.) dutch oven will touch the coals if not adjusted properly.  A 12 inch shallow (6qt.) dutch oven will not require adjustment.

The chicken will start sizzling in approximately 7 minutes.  When the chicken has been cooking approximately 15 minutes, close the draft approximately 80 percent.  No top heat is required unless you want the chicken somewhat crispy on top.  If you refrain from opening the lid, the chicken should be done in 50-60 minutes.  Any size dutch oven from 10-12 can be used on or in your Volcano.  The 10 and 12 inch dutch ovens will sit on the top.

Stacking is common on a Volcano and ovens of various sizes can be stacked.  When stacking dutch ovens, charcoal is placed on the top of each oven and the heat is radiated  to the dutch oven above.  Wind can be a problem when stacking, as most of the heat escapes to the side.  This problem can be remedied almost completely by using a wind guard.

When baking with a dutch oven, be careful not to use too many briquettes under the oven.  The Volcano is extremely efficient, owing to the exclusive draft system and the overall design.  Example:  When baking rolls, cobbler, etc.  Use 4-5 briquettes on the bottom of the dutch oven and 12-14 on the lid.  Once again, the use of a wind guard will ensure even baking.

4.    Stir frying (Wok cooking)

The Volcano gives us the ability to stir fry out of doors for the first time and do it like it should be done.  Any size wok from 12 inch, and larger, can be used on the Volcano.  Set the adjustment bolts so that the wok does not sit directly on the rim of the Volcano.  There should be some space between the wok and the outside rim.  This is necessary in order for the draft system to work properly.  Example: 18-20 briquettes should be be started using the general starting procedure.  After the flames go out, wait 12-15 minutes and with tongs, stack the briquettes in a pyramid shape in the center of the bottom grill.  Leave the draft open when stir frying.  Place the wok on the Volcano and in 2-3 minutes the wok should be up to temperature.  A good rule of thumb here is to add cooking oil (Peanut oil is recommended) as soon as the wok starts to smoke, and then add food immediately.  This is an old Chinese trick and will prevent food from sticking.  Lowering the cooking temperature can be accomplished by lowering the wok onto the outside ring, by backing out the adjustment screws, and closing the draft system.  The heat will settle down in approximately two minutes.  In an extreme situation, you can remove the work entirely.

5.    Barbecuing

Place 20-25 coals in the fire basket.  Place the briquettes evenly on the bottom grill.  Use the general starting procedure.  Open the draft to accelerate start up time.  Wait until the coals are white.  Lay out the food to be cooked on the top grill and place the grill on the Volcano.  

In the event of a flare up, closing the draft will reduce the air flow and lower the heat.  Covering the food near the end of the cooking process will enhance flavor and help to reduce moisture loss.  Flare ups will not be frequent, even when cooking fatty meats.  With a little practice, you will become very proficient in barbecuing various products.

6.    Pan frying

Follow the general starting procedure using 20-25 briquettes.  The briquettes will be ready in about 10 minutes.  Place a large frying pan on top of the grill.  Depending on the type of pan used, it will take 3-5 minutes for the pan to preheat.  Preheating the pan prior to cooking will reduce sticking by searing the surface of the food.   Very high cooking temperatures are used in Cajun cooking.  This type of cooking requires the use of a cast iron frying pan heated on the grill for approximately 20 minutes.  The temperature for normal pan frying is controlled by adjusting the draft during the cooking process.

7.    Boiling and Steaming

Boiling  and steaming are other variations in food preparation that can be done in your dutch oven, a large pot or in a wok.

Note:  When boiling in your dutch oven, if you use top heat to accelerate the boiling, the use of a wind guard will be helpful.

8.    Grilling

Use general starting procedure.  Any size grill can be used.  Use 20-25 briquettes.  

A large grill such as a 4’ x 2’ can be used by placing it across 2 Volcanoes.

9.    Cleaning

After cooking, remove any hot coals and debris and let your stove cool before cleaning.  It’s important that the Volcano be relatively free of all charcoal dust and any foreign debris.  

To clean the Volcano, make sure the draft is in the close position, remove the top and bottom grill and turn the unit upside down and shake. After shaking the ash out, turn the Volcano right side up and wipe out any remaining ash.  It is recommended that after each use, all inside surfaces be wiped with a small amount of vegetable oil.  This will help prevent rusting of the internal chamber.

Considerable amounts of ash built up  in the fire basket, or under the lower grill, will hamper air flow and significantly compromise the operation of the venting system.  The ash is an excellent fertilizer for your flower garden.  If the unit is being cleaned out immediately after use, care must be taken.  Be aware that the coals are still very hot and should be disposed of in an acceptable container or flushed with water after dumping.  

10.    Seasoning a New Cast Iron Dutch Oven

Dutch Ovens used to be shipped with a protective coating that had to be removed prior to seasoning by scrubbing with soap and hot water.  Most companies now preseason their cast iron products by dipping them in hot oil.  To acquire a smooth dark finish we recommend that you season your cast iron again.

Using a paper towel apply a thin coat of oil to both the inside and outside of the cast iron.  Try not to apply too much oil, or you will have a thick, sticky surface when you’re done.  Absorb any excess oil with another paper towel.  Place the oven and lid in a conventional oven or on a gas BBQ grill, with the pot upside down and the lid on the Dutch oven legs.  When seasoning indoors, you will want to open the doors and windows.  Heat your oven to 400 to 450 degrees and bake for 30 to 40 minutes until the oil turns very dark, nearly black.  This baked on coating will darken and eventually turn black with age.  Darkening is the sign of a well kept oven, and of its use.  This coating forms a barrier between moisture in the air and the surface of the metal.  It also provides a nonstick coating on the inside of the oven that makes it easier to clean.

Remove the oven and apply another light coat of oil using gloves, tongs or paper towels.  Bake at 400 to 450 degrees for another 45 minutes.  What you are doing is burning the oil into and onto the surface.  By using a higher temperature, the oil will bake harder and darker.  You should oil and bake at least once, but some like to go through this process two or three times to get a beautiful dark color and rock hard finish.

Turn off the heat and let the oven sit until cool.  If the surface is sticky, bake an additional 30 to 40 minutes.  When seasoning an oven it will create a smell that may be unpleasant, for this reason some like to season their ovens in a BBQ.

Be sure and dry the oven after cleaning by placing it on top of the stove, inside a kitchen oven, over a fire, or in a BBQ.  When drying an oven using heat to eliminate moisture, it’s not necessary to oil it before putting away.  Place a paper towel inside the oven with part of it hanging out underneath the lid.  The towel acts as a wick, and you won’t have to worry about moisture, or the oil turning rancid.  

The first thing you cook in an oven after seasoning should be things like roasts, potatoes or chicken.  For the first 2 or 3 times after seasoning, stay away from tomatoes and tomato products with high acid content, and foods with a lot of sugar such as cobblers.  Acids and sugars can break down the protective covering before it seasons or hardens properly.

11.    Important things to remember

1.    Never use more than 25 briquettes in your Volcano.
2.    Use Kingsford charcoal for best results.
3.    Be sure that the Volcano is free of ash prior to use.
4.    The Volcano must be kept dry it at all possible.  If the unit is exposed to the elements during use, simply dry out the fire basket with a paper towel prior to storing the unit.
5.    Be sure that any residual briquettes are totally extinguished before placing the unit in the box, or in the carrying bag, etc.  Do not, under any circumstances, place the unit in a poorly ventilated or enclosed area if the residual charcoal is not completely extinguished.

6. If you are going to use wood, use a small amount. If you use too much the plastic on the screws will melt. You can also take them out if you are going to not use the top grill.