Vision grills Komado Professional S Series, KAMADO CLASSIC B Series User Manual
GREAT TASTE... EASY GRILLING
KAMADO PROFESSIONAL S SERIES
Patent Pending
ENGLISH
WELCOME
*Patent Pending
Model Number: S-4C1D1
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 rene
kamado techniques for grilling, smoking, baking and cooking
all types of meats, poultry, sh 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
dene a new industry standard for design and innovation.
The thick ceramic construction of our grill provides superior
thermal insulation allowing you to grill, cook, bake 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 recipes, detailed Use & Care information and contact
information if you need more help.
From our entire team here at Vision Grills, thanks for your
purchase and welcome to becoming the destination eatery
in your neighborhood!
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 the
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,
ll the inner re 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 ip grate feature, being careful not to burn yourself with the hot food or cooking
grate.
KAMADO
PROFESSIONAL
S 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 ll the re 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 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.
NOTE: If smoking, do not bring your temperature up above 200ºF/93ºC.
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 ipper door and insert starter as far as
possible then plug in. Wait until edges of charcoal turn white and
ames 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.
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PROFESSIONAL
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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 ow through top and bottom air vents increases
cooking temperature, just as 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.
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SEARING
GRILLING
SMOKING
TOP VENT BOTTOM VENT
KAMADO
PROFESSIONAL
S SERIES
Patent Pending
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1/2 -
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500º+F
260º+C
300º– 450ºF
149º– 233ºC
225º– 250ºF
107º– 221ºC
COOKING TEMPERATURE
SMOKING
GRILLING
All cooking times are approximate.
Size Cooking Time Grill Temp. Size Cooking Time Grill Temp.
KAMADO
PROFESSIONAL
S SERIES
Patent Pending
BEEF
Roasts, Ribs 3-4 lb. (1.3-1.8 kg) 3-4 hours 225ºF / 107ºC
PORK
Loin 2-4 lb. (0.9-1.8 kg) 2-3 hours 225ºF / 107ºC
Roasts 4.5 lb. (2 kg) 1.5-2.5 hours 225ºF / 107ºC
Ribs Full Grate 3-4 hours 225ºF / 107ºC
POULTRY
Chicken 4 lb. (1.8 kg) 1-2 hours 250ºF / 121ºC
Turkey 10-15 lb. (4.5-6.8 kg) 3-4.5 hours 250ºF / 121ºC
BEEF
Steaks 1” (2.5 cm) thick 3-4 min./side 160ºF / 71ºC
Kabobs 1” (2.5 cm) cubs 4-5 min./side 145–160ºF / 63-71ºC
Hamburger Patty ½” (12 mm) thick 3-4 min./side 160ºF / 71ºC
Sirloin Tip 3.5-4 Lb. (1.5-1.8 kg) 20-25 min./lb. 145–160ºF / 63-71ºC
Ribs cut in 1-rib portions 10 min./side 160ºF / 71ºC
Tenderloin half 2-3 lb. (0.9-1.3 kg) 10-12 min./side 145ºF / 63ºC
whole, 4-6 lb. (1.8-2.7 kg) 12-15 min./side 160ºF / 71ºC
CHICKEN
Breast halves, bone-in 6-8 oz. (170-226 g) each 10-15 min./side 170ºF / 77ºC
Breast halves, boneless 4 oz. (113 g) each 6-8 min./side 170ºF / 77ºC
Legs or thighs 4-8 oz. (113-226 g) 10-15 min./side 180ºF / 82ºC
Drumsticks 4 oz. (113 g) 8-12 min./side 180ºF / 82ºC
Wings 3 oz. (85 g) 8-12 min./side 180ºF / 82ºC
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