Setting Temperature; Cooking Temperature - Vision grills PROFESSIONAL C HYBRID Manual

STARTING CHARCOAL
S t e p 1 : M e a s u r i n g C h a r c o a l
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. 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" (50 mm) above the
same air holes. Once measured mound charcoal over perforated stainless
steel electric starter pocket. Use lump charcoal for best results.
S t e p 2 : S t a r t i n g C h a r c o a l
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. On average it takes 10 -15 minutes to start the
charcoal. When coals are started remove electric starter and close electric
starter flipper door. WARNING: Flipper door and ash drawer will become
hot during operation, do not open until grill is cooled down.
Electric Starter
in Lighter Port

SETTING TEMPERATURE

VISION Grills Kamado 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.
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.
Experiences may vary depending on your environment,
temperature, wind flow, etc.

COOKING TEMPERATURE

S M O K I N G
Approximate
Cooking Time Smoker Temp (°F) Meat Temp. (°F)
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
4
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 )
B )
C )
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 cooking
experience of your life. Go to our website for recipes.
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."
Electric Starter
(Sold Seperately)
SEARING
GRILLING
SMOKING
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
225 - 250 Pulls back from bones
225 - 250
240 - 275
250 - 275
Spread hot charcoal evenly over grate.
Set top and bottom vents for cooking.
Let temperature stabilize.
TOP VENT
300º – 450ºF
149º – 233ºC
225º – 250ºF
107º – 121ºC
All cooking times are approximate.
G R I L L I N G
Rare
Medium-Rare
Medium
Medium-Well
Well-Done
Ground
160
160
Dark Meat
White Meat
170
Ground
170
A B
Top Vent Bottom
BOTTOM VENT
500º + F
260º + C
(350 - 450°F)
Beef Temp (°F) Pork Temp (°F)
125 + 3 min. Rest
130 - 135 145 + 3 min. Rest
135 - 140
140 - 150
155+
160
Poultry Temp (°F)
165 - 175
165
170 - 175
C
Vent
---------
150
155
160+