Full Product Manual

Vision Grills Kamado cooking temperature is controlled by adjusting the calibrated top and bottom vents. *Caution – When smoking, do not let the grill get too hot. Keep the temperature low, it takes hours to cool down. Increasing air ow through top and bottom air vents increases cooking temperature, whereas decreasing air ow slows the burn and lowers the cooking temperature. Closing both top and bottom vents starves the charcoal of oxygen and shuts down the re. *Caution - Continuous grilling at extreme high temperatures will cause the felt to burn. Prevent Flare-Ups: If the lid is lifted too quickly, oxygen will rush inside the grill causing a are-up. To prevent a are up, lift the lid 1” (25mm) and count to three before fully opening the grill. WARNING! This barbecue will become very hot, do not move it during operation. NOTE: Fluctuations in grill temperature can occur for a variety of reasons such as type of charcoal, wind, outside temperature, location and altitude. Results may vary.
SETTING TEMPERATURE
SEARING GRILLING SMOKING
TOP VENT BOTTOM VENT
500º+F 260º+C 300º– 450ºF 149º– 233ºC 200º– 225ºF 93º– 107ºC
VISION
VISION
VISION
SMOKE GRILL
SEAR
SMOKE GRILL
SEAR
SMOKE GRILL
SEAR
PATENT PENDING
KAMADO CADET