Vision grills KAMADO PROFESSIONAL S SERIES User manual

GREAT TASTE... EASY GRILLING
KAMADO PROFESSIONAL S SERIES
Patent Pending

WELCOME
Welcome to kamado cooking! You will never return to gas after
tasting the difference! Our Vision Grills Kamado is based on
3,000+ years of clay pot cooking from around the world. Over
generations our ancestors have continued to refine kamado
techniques for grilling, smoking and cooking all types of meats,
poultry, fish and vegetables. Kamado cooking locks in moisture
and provides a variety of ways to infuse different tastes into your
foods that turns weekend grillers into neighborhood chefs.
Our Vision Grills Kamado builds on this heritage with fresh
aesthetics, safety and convenience features, a female friendly
easy-lift lid with spring assist and high quality materials to define
a new industry standard for design and innovation.
The thick ceramic construction of our grill provides superior
thermal insulation allowing you to grill, cook or smoke
regardless of the season, from the hot summer days in
our home town of St. Louis to the cold snowy days in
Ottawa Canada.
In this manual we provide the basics to get you cooking and
invite you to our website, www.visiongrills.com where we share
fabulous recipes, detailed Use & Care information and contact
information if you need more help.
From our entire team here Vision Grills, thanks for your
purchase and welcome to becoming the destination eatery
in your neighborhood!
*Patent Pending
Model Number: S-2C1B1

COOKING WITH YOUR KAMADO
Your new Vision Grills Kamado is the complete outdoor cooking appliance that allows you to sear, grill, bake and
smoke all types of food. For best results, we recommend using natural lump charcoal made from hardwoods.
Compared to briquettes, natural charcoals start faster, burn cleaner and longer, reach higher temperatures and
produce less ash. Left-over natural charcoal also relights for re-use. Before re-starting grill, knock off excess
ashes to any remaining charcoal. Routinely empty ashes, but only empty ashes when grill is cold.
Starting your Vision Kamado Grills is simple and fast: Open grill lid, open top and bottom vents wide open,
fill the inner fire bowl with enough charcoal to just cover the air holes, then light the charcoal using either an
electric starter or approved grill starters. After several coals are burning, spread evenly, close lid, adjust top
and bottom vents, and wait for the Kamado to reach your desired cooking temperature. As needed, add more
charcoal by using the flip grate feature, being careful not to burn yourself with the hot food or cooking grate.
KAMADO
PROFESSIONAL
SERIES Patent Pending

STARTING
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. 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 or chunk charcoal
for best results.
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.
A) Spread hot charcoal evenly over grate.
B) Set top and bottom vents for cooking.
C) Let temperature stabilize.
Insert Electric Starter
in Lighting Port
Electric Starter
(Sold Seperately)
A B C
Bottom Vent
Top Vent
Step 2: Starting Charcoal
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.
Step 4: Get Cooking
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 that will blow
your mind!
KAMADO
PROFESSIONAL
SERIES Patent Pending
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SETTING
TEMPERATURE
Vision Kamado Grills 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.
Prevent Flair-Ups:
If the lid is lifted too quickly, oxygen will rush inside the grill causing a flair-
up. To prevent a flair up, lift the lid 1 inch and count to three before fully
opening the grill.
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1/2 -
SEARING
GRILLING
SMOKING
TOP VENT BOTTOM VENT
KAMADO
PROFESSIONAL
SERIES
Patent Pending