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
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 : 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. 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.
Step 2 : Star ting Charc oal
Open top and bottom vents. Light charcoal using electric starter,
firelighters or chimney. Do not use lighter fluids. For best results, use
lump charcoal.
*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.
Electric Starter
(Sold Separately)
Firelighters
(Sold Separately)
Chimney
(Sold Separately)
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.”
VISION
VISION
VISION
A
B
C
Top Vent
Bottom
Vent
VISION
