K
AMADO
C
LASSIC
XL S
ERIES
S E T T I N G
T E M P E R AT U R E
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.
ncreasing 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 o ygen and shuts down the fire.
*Caution - Continuous grilling at extreme high temperatures will
cause the felt to burn.
Prevent Flare-Ups:
If the lid is lifted too quickly, oxygen will rush inside the grill causing
a flare up. o prevent a flare up, lift the lid
mm 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
