Setting Temperature; Cooking Temperature - Vision grills C-4F1F1 Owner's Manual

STARTING
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. 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.
S t e p 2 : S t a r t i n g C h a r c o a l
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 let element rest on
support and cool completely away from
children

SETTING TEMPERATURE

VISION Grills Kamado cooking temperatures are
controlled by adjusting the calibrated top and
bottom vents.
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.
*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.

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
This product is covered by one or more U.S. patents as listed at https://visiongrills.com/resources/patent-information/
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.
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.
Electric Starter
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."
SEARING
GRILLING
SMOKING
All cooking times are approximate.
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
TOP VENT
500º + F
260º + C
300º – 450ºF
149º – 233ºC
225º – 250ºF
107º – 121ºC
G R I L L I N G
Rare
Medium-Rare
Medium
Medium-Well
Well-Done
Ground
Dark Meat
White Meat
Ground
A B
Top Vent Bottom
Vent
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
C