SETTING
TEMPERATURE
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 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.
Prevent Flair-Ups:
If the lid is lifted too quickly, oxygen will rush inside the grill causing a flair-
up. To prevent a flair up, lift the lid 1 inch 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
K
AMADO
C
LASSIC
S
ERIES
