Owner's Manual

Step 1: Measure Charcoal
Set bottom vents wide open and open lid.
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 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 B C
Top Vent
Step 2: Start 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 let
element rest on support and cool completely
away from children.
Electric Starter sold separately on some models.
Step 4: Get Cooking
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.
Step 5: Ash Removal
Always let ash cool before removing ash drawer. Prior to each use, lift
and pull out Removable Ash Drawer and dispose of ash.
Bottom Vent
Control Knobs
54mm
STARTING
*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
SETTING TEMPERATURE
SMOKING
GRILLING (350 - 450°F)
COOKING 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.
All cooking times and temperatures are approximate.
Visit foodsafety.gov for additional information on safe minimum cooking temperatures.
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
SEARING
GRILLING
SMOKING
TOP VENT BOTTOM VENTS
500º + F
260º + C
300º – 450ºF
149º – 233ºC
225º – 250ºF
107º – 221ºC
*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.