4
SETTING TEMPERATURE
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.
Step 4 : Get C ooking
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.
STARTING CHARCOAL
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
Step 1 : Mea suring Charc oal
Set bottom vent wide open and open lid. Measure out
the amount of charcoal needed. For grilling foods fill
the fire bowl with enough charcoal to just cover the
air holes. For smoking foods at low temperatures for
longer periods of time (1.5 hours+) you will need to
add a little more charcoal, up to approximately 2” (50 mm) above the
same air holes. Once measured mound charcoal over perforated stainless
steel electric starter pocket. Use lump charcoal for best results.
Electric Starter
(Sold Seperately)
Step 2 : Star ting Charc oal
Open the electric starter flipper door and insert starter as far as possible
then plug in. Wait until edges of charcoal turn white and flames are licking
the mound of charcoal. On average it takes 10 -15 minutes to start the
charcoal. When coals are started remove electric starter and close electric
starter flipper door.
WARNING: Flipper door and ash drawer will become
hot during operation, do not open until grill is cooled down.
Electric Starter
in Lighter Port
*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.
*Caution - Continuous grilling at extreme high temperatures will
cause the felt to burn.
Experiences may vary depending on your environment,
temperature, wind flow, etc.
PREVENT FLARE-UPS:
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.”
A
B
C
Top Vent
Bottom
Vent
SEARING
GRILLING
SMOKING
TOP VENT
BOTTOM VENT
500º + F
260º + C
300º – 450ºF
149º – 233ºC
225º – 250ºF
107º – 121ºC
