Full Product Manual

Step 3: Setting Temperature
When charcoal is ready level it out for even heat distribution. Close the lid. Set the top
and bottom vents to the desired setting by referring to the Setting Temperature section in
this manual that tells what number calibrations to use to attain the cooking temperature
you want. Give your kamado 5-15 minutes to settle into the cooking temperature you want
before you put food on the grill.
NOTE: If smoking, do not bring your temperature up above 200ºF/93ºC.
A)Spread hot charcoal evenly over grate.
B)Set top and bottom vents for cooking.
C)Let temperature stabilize.
C
A B
Top Vent
Step 4: Get Cooking
Use a wire grill brush to clean the cooking grate. That’s it - you are ready for the cooking
experience of your life. Go to our website for recipes.
Bottom Vent
STARTING
SETTING TEMPERATURE
SMOKING
GRILLING (350 - 450°F)
COOKING TEMPERATURE
VISION Grills Kamado cooking temperatures are
controlled by adjusting the calibrated top and
bottom vents.
All cooking times are approximate.
Approximate
Cooking Time Smoker Temp (°F) Meat Temp. (°F)
BEEF
Brisket (8 - 12 lbs) 1.5 hours/lb 225 - 250 185 - 205
Short Ribs 5 hours 225 - 250 Pulls back from bones
Tenderloin (3 - 4 lbs) 1-4 hours 225 - 250 120 - 160
PORK
Baby Back Ribs
(1.5 - 2.5 lbs) 5 hours 225 - 250 Pulls back from bones
Shoulder / Butt (6 - 8 lbs) 1.5 hours/lb 225 - 250 170 - 205
Ham (Bone In) 1.5 hours/lb 225 - 250 160
Spare Ribs (2.5 - 3 lbs) 5 - 7 hours 225 - 250 Pulls back from bones
Tenderloin (1.5 - 2 lbs) 2.5 - 3 hours 225 - 250 160
POULTRY
Turkey
(Whole) 15 - 20 min./lb 240 - 275 170
Chicken
(Whole: 2.5 - 4.5 lbs) 2. 5 - 4 hours 250 - 275 170
Beef Temp (°F) Pork Temp (°F)
Rare 125 + 3 min. Rest ---------
Medium-Rare 130 - 135 145 + 3 min. Rest
Medium 135 - 140 150
Medium-Well 140 - 150 155
Well-Done 155+ 160+
Ground 160
Poultry Temp (°F)
Dark Meat 165 - 175
White Meat 165
Ground 170 - 175
SEARING
GRILLING
SMOKING
TOP VENT BOTTOM VENT
500º + F
260º + C
300º – 450ºF
149º – 233ºC
225º – 250ºF
107º – 121ºC
Step 1: Measuring Charcoal
Set bottom vent wide open and open lid. Measure out
the amount of charcoal needed. For grilling foods ll
the re bowl with enough charcoal to just cover the air
holes. Do not exceed 3.5 qt. (1.67 kg) of charcoal. For
smoking foods at low temperatures for longer periods
of time (1.5 hours+) you may need to add a little more charcoal, up to
approximately 2” (50 mm) above the same air holes. Use lump charcoal for
best results. Never use briquettes with additives.
Step 2: Starting Charcoal
Open top and bottom vents. Light charcoal using electric starter, relighters
or chimney. Do not use lighter uids. For best results, use lump charcoal.
Electric Starter
(Sold Separately)
Firelighters
(Sold Separately)
Chimney
(Sold Separately)
PREVENT FIRE FLASHBACK:
TO EXTEND THE LIFE OF THE FELT, MAKE SURE
TO AVOID FLARE-UPS BY “BURPING YOUR GRILL”.
If the lid is lifted too quickly, oxygen will rush inside the
grill causing a flare-up. To prevent a flare up, lift the lid
1”/25mm and count to three before fully opening the
grill. This method is called “Burping your Grill.”
*Caution – Decide if you’re cooking low and slow, then do not let
the grill get too hot. Keep the temperature low, it takes hours to cool
down.
Increasing air flow through top and bottom air vents increases
cooking temperature, just as decreasing air flow slows the burn and
lowers the cooking temperature. Closing both top and bottom vents
starves the charcoal of oxygen and shuts down the fire.
Experiences may vary depending on your environment, temperature,
wind flow, etc. We suggest grilling initially with the Kamado for 5-6
times to get past the learning curve of your grill, in your environment.
The top vent plays a big role in regulating temperatures and putting
out fuel. Your grill is properly seasoned when it has a buildup of
creosote on the ceramic and top vent.
*Caution - Continuous grilling at extreme high temperatures will
cause the felt to burn.