Full Product Manual
Step 1: Add Charcoal
Set bottom vent wide open and open lid.
Fill the re bowl with enough charcoal to
just cover the air holes. For smoking foods
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 air
holes. The maximum amount of charcoal
should not exceed 2” (50 mm) past these
air holes
Step 3: Setting
Temperature
Once 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.
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 200-225 ºF/93-
107ºC.
A) Spread hot charcoal evenly over charcoal grate.
B) Set top and bottom vents for desired cooking temperature.
C) Let temperature stabilize.
A B C
Bottom Vent
Top Vent
Step 2: Starting Charcoal
Open top and bottom vents. Light charcoal
using parafn starter or chimney. Do not
use lighter uids. For best results, use lump
charcoal. Do not cook before the charcoal
has a coating of ash.
Step 4: Get Cooking
That’s it - you are ready for the cooking experience of your life. Go to
our website, www.visiongrills.com for recipes.
Charcoal Fill
STARTING
KAMADO CADET
Step 5: Ash Removal
Always let ashes cool before removing them. Prior to each use, lift
and pull out Removable Ash Drawer and dispose of ash.
WARNING: Do not use lighter uid, spirit or petrol for lighting or
re-lighting! Use only relighters complying to EN 1860-3!
Do not cook until the charcoal has a coating of ash. Use a wire grill
brush to clean the cooking grate.
VISION
SMOKE GRILL SEAR
PATENT PENDING