Step 1: Measure Charcoal
Fill the fire bowl with enough charcoal to
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 inches/5
centimeters above the same air holes.
Mound charcoal over charcoal grate. Use lump charcoal
for best results.
Step 3: Set Temperature
Once charcoal is lit, level it out for even heat distribution and close
the lid. Set top and bottom vents to the desired setting (refer to the
Setting Temperature section in this manual for specific calibrations to
use to attain desired cooking temperature).
Give your Kamado 8 - 12 minutes to settle into the cooking
temperature you want before putting food on the grill.
NOTE: If smoking, do not let temperature exceed 275ºF/135ºC.
A)
Spread hot charcoal evenly over grate.
B )
Set top and bottom vents for desired cooking temperature.
C )
Let temperature stabilize.
A
B
C
Top Vent
Ste p 4 : G e t C ook ing
Use a wire grill brush to clean the cooking grate. That’s it - you are
ready for the best cooking experience of your life. Go to our website
for recipes.
Ste p 5 : A sh Removal
Always let ash cool before removing ash drawer. Prior to each use, lift
and pull out Removable Ash Drawer and dispose of ash.
Bottom Vent
Control Knob
STARTING
CHARCOAL
*Caution – If you’re going to smoke, do not let the grill get too
hot. Keep the temperature low, it takes hours to cool down.
*Caution – Continuous grilling at extreme high temperatures
may 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. To prevent a flare-up, lift the lid 1 inch/2.5
centimeter and count to five before slowly opening the lid wide
open.
SETTING TEMPERATURE
S M OKIN G
GRILLIN G
(350 - 450°F)
COOKING TEMPERATURE
VISION Grills Kamado cooking temperatures
are controlled by adjusting the calibrated top
and bottom vents.
Increasing air flow through top and bottom air vents
increases cooking temperature, while decreasing
air flow lowers the cooking temperature. Closing
both top and bottom vents starves the charcoal of
oxygen and stifles down the fire.
All cooking times and temperatures are approximate.
Visit foodsafety.gov for additional information on safe minimum cooking temperatures.
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 2: Starting Charcoal
Open top and bottom vents. For faster
start up keep lid open. Light charcoal
using paraffin starter or chimney. Do not
use lighter fluids. Do not cook before the
charcoal has a coating of ash.
*Temperature Settings are approximate. Many varying factors may give you different results with controls, such as lump charcoal quality, altitude, wind, outside temperature, dew point, barometric pressure, humidity, etc.
VISION
SMOKE GRILL SEAR
VISION
VISION
VISION
SMOKE GRILL SEAR
SMOKE GRILL SEAR
SMOKE GRILL SEAR