Step 1: Measure Charcoal; Step 2: Starting Charcoal; Step 3: Set Temperature; Step 4: Get Cooking - ICON 100 Series Owner's Manual

STARTING

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 perforated stainless steel
electric starter pocket. Use lump charcoal for best results.

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.

SETTING TEMPERATURE

Icon 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.
*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.
*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.

COOKING TEMPERATURE

S M O K I N G
Approximate
Cooking Time
BEEF
Brisket (8 - 12 lbs) 1.5 hours/lb
Short Ribs 5 hours
Tenderloin (3 - 4 lbs) 1-4 hours
PORK
Baby Back Ribs (1.5 - 2.5 lbs) 5 hours
Shoulder / Butt (6 - 8 lbs) 1.5 hours/lb
Ham (Bone In) 1.5 hours/lb
Spare Ribs (2.5 - 3 lbs) 5 - 7 hours
Tenderloin (1.5 - 2 lbs) 2.5 - 3 hours
POULTRY
Turkey (Whole) 15 - 20 min./lb
Chicken (Whole: 2.5 - 4.5 lbs) 2.5 - 4 hours
SEARING
GRILLING
SMOKING
Smoker Temp (°F) Meat Temp. (°F)
225 - 250 185 - 205
225 - 250 Pulls back from bones
225 - 250 120 - 160
225 - 250 Pulls back from bones
225 - 250 170 - 205
225 - 250 160
225 - 250 Pulls back from bones
225 - 250 160
240 - 275 170
250 - 275 170

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
Top Vent
S t e p 4 : G e t C o o k i n g
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.
S t e p 5 : A s h R e m o v a l
Always let ash cool before removing ash drawer. Prior to each use, lift
and pull out Removable Ash Drawer and dispose of ash.
TOP VENT
500º + F
260º + C
300º – 450ºF
149º – 233ºC
225º – 250ºF
107º – 221ºC
All cooking times and temperatures are approximate.
Visit foodsafety.gov for additional information on safe minimum cooking temperatures.
G R I L L I N G
Rare
Medium-Rare
Medium
Medium-Well
Well-Done
Ground
Dark Meat
White Meat
Ground
B C
Bottom Vent
Control Knob
BOTTOM VENT
(350 - 450°F)
Beef Temp (°F) Pork Temp (°F)
125 + 3 min. Rest ---------
130 - 135 145 + 3 min. Rest
135 - 140 150
140 - 150 155
155+ 160+
160
Poultry Temp (°F)
165 - 175
165
170 - 175
54mm