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.
A
B
C
Top Vent
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.
Bottom
Vent
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
Step 1: Measuring Charcoal
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: Starting Charcoal
Keep lid open. 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. It takes approximately 8 - 12
minutes to start the charcoal. After coals are
started, unplug electric starter and remove
from Starter Door. Be careful when removing
as the element will be very hot. Store in
Holster and cool completely away from
children.
*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.
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.”
Experiences may vary depending on your environment,
temperature, wind flow, etc. We suggest grilling initially
with the Kamado for 5-6 times to get past the learning
curve of your grill, in your environment. The top vent
plays a big role in regulating temperatures and putting
out fuel. Your grill is properly seasoned when it has a
buildup of creosote on the ceramic and top vent.
Electric Starter
NOTE:
Do not plug the electric starter in while it is
raining unless you’re in a safe and securely
covered area.
SEARING
GRILLING
SMOKING
TOP VENT
BOTTOM VENTS
500º + F
260º + C
300º – 450ºF
149º – 233ºC
225º – 250ºF
107º – 221ºC
