E N GLIS H KAMADO CADET OWNER ’ S MAN UAL *Colors and finishes may vary based on model purchased.
WELCOME Welcome to Kamado cooking! Our Vision Grills Kamado is based on 3,000+ years of clay pot cooking from around the world. our grill provides superior thermal insulation, allowing you to grill, sear, bake or smoke regardless of the season. Over generations, our ancestors have refined Kamado techniques for searing, grilling, smoking and baking all types of foods.
C OOKIN G WITH YOUR K AMADO Your new Vision Grills Kamado is the complete outdoor cooking appliance which 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. Leftover natural charcoal also relights for reuse. Before restarting the grill, knock off excess ashes from any remaining charcoal.
Charcoal Fill A B GRILL SEAR B ot to m Vent VISION SMOKE To p Vent Let temperature stabilize. PATENT PENDING K AMADO CADET Do not cook until the charcoal has a coating of ash. Use a wire grill brush to clean the cooking grate. WARNING: Do not use lighter fluid, spirit or petrol for lighting or re-lighting! Use only firelighters complying to EN 1860-3! Always let ashes cool before removing them. Prior to each use, lift and pull out Removable Ash Drawer and dispose of ash.
300º– 450ºF 149º– 233ºC 200º– 225ºF 93º– 107ºC GRILLING SMOKING VISION SMOKE GRILL SEAR VISION SMOKE GRILL SEAR VISION BOTTOM VENT SMOKE GRILL SEAR K AMADO CADET PATENT PENDING 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. WARNING! This barbecue will become very hot, do not move it during operation.
C OOKIN G TEMPER AT URE SMOKING Visit foodsafety.gov for additional information on safe minimum cooking temperatures. G R I L L I N G (350 - 450°F) Approximate Cooking Time Smoker Temp (°F) Meat Temp. (°F) 1.5 hours/lb 5 hours 1-4 hours 225 - 250 225 - 250 225 - 250 185 - 205 Pulls back from bones 120 - 160 PORK Baby Back Ribs (1.5 - 2.5 lbs) Butt (6 - 8 lbs) Ham (Bone In) Shoulder (6 - 10 lbs) Spare Ribs (2.5 - 3 lbs) Tenderloin (1.5 - 2 lbs) 5 hours 1.5 hours/lb 1.
CALIBRATED BOTTOM VENT STAND HEAVY DUTY STEEL HARDWARE CALIBRATED TOP VENT EASY-TO-READ CUSTOM THERMOMETER REMOVABLE ASH DRAWER FELT GASKET STAINLESS STEEL COOKING GRATE 2 SPRING LID ASSIST WOOD HANDLE PATENT PENDING CERAMIC CONSTRUCTION ALLOWS FOR ALL-SEASON COOKING K AMADO CADET
K AMADO CADET PATENT PENDING To submit a warranty claim, the original purchaser or authorized agent of the original purchaser must contact Vision Grills at (877) 917-4273 or contact via e-mail through the website at www.visiongrills.com or help@visiongrills.com. Some states do not allow limitations on how long an implied warranty lasts or the exclusion or limitation of incidental or consequential damages, so the above limitations and exclusions may not apply to you.
K AMADO CADET PATENT PENDING When cooking above 500º F (260º C), with both top and bottom vents closed, rapidly opening the lid creates a sudden rush of oxygen into the grill, which can cause a flare-up. When in this cooking mode, we recommend that, prior to opening the lid, you open both top and bottom vents to allow oxygen to stabilize inside the grill before opening, minimizing the possibility of flare-ups.
