Use and Care Manual

Vision Kamado Grills cooking temperatures are controlled by adjusting the calibrated top and bottom vents. *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 ow through top and bottom air vents increases cooking temperature, just as decreasing air ow slows the burn and lowers the cooking temperature. Closing both top and bottom vents starves the charcoal of oxygen and shuts down the re. *Caution - Continuous grilling at extreme high temperatures will cause the felt gasket to burn. Prevent Flare-Ups: If the lid is lifted too quickly, oxygen will rush inside the grill causing a are-up. To prevent a are up, lift the lid 1” / 25mm and count to three before fully opening the grill.
SEARING GRILLING SMOKING
TOP VENT BOTTOM VENT
500º+F 260º+C 300º– 450ºF 149º– 233ºC 225º– 250ºF 107º– 221ºC
SETTING TEMPERATURE
CHARCOAL
VisionHybrid
5 - 10 5 - 7
1/2 -
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ProZone
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ProZone
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ProZone