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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking.

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Old 02-23-2014, 09:23 PM   #1
Got rid of the matchlight.
Join Date: 02-21-14
Location: Houston
Default Temp Settings For My New Vision Kamado Grill

I just joined and this is my first post.

I purchased the Vision Grill Classic 2 days ago and had no idea how to control the temperature. I cooked a pizza last night. I wait until the temperature reached 600 and popped in the pizza and few minute later it was done. I got lucky, I didn't burn the pizza.

I had plan to cook ribeye and baked potatoes on the grill this evening. So I spend the whole afternoon playing with my grill. Through trial and error and many hours of trying different setting, I came up with the chart below. I hope it helps others.

I used the built in thermometer for my test (I order a Maverick wireless today). Here's how I got the desired temp. I fully opened the top and bottom vent. Once the temp. was 10-15 degrees from my desired temp. I closed both top and bottom. I would wait for the temp. to stabilize. I would tweak the bottom and top until I could hold the desired temp. for 10 minutes. The lower temp. were easy. I had a hard time with 400 and 450.

Vision Grill Temperature Settings

Temp.------Bottom Vent------------Top Vent
200----------2-------------------------crack top
225----------2 1/2---------------------crack top
250----------4-------------------------crack top
300----------5 1/2----------------------crack top
350----------1 1/2----------------------1/4

After I completed 450. I closed the top and bottom to drop the temp. to 400 and tossed 3 potatoes in foil for 45 minutes using the setting for 400 above. The temp. drop when i first put the potatoes in. Within a couple of minutes the temp. when back to 400 and stayed. The potatoes came out perfect. Next, I fully opened the top and bottom to reach 600 degree and tweaked the settings until I could hold 600.To hold 600, I moved both lower slides half way and set the top to 1. It took a few tweaks to get the temp to hold, but it didn't take long.

I need more practice but i feel like I can control the grill.
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Old 02-23-2014, 09:37 PM   #2
Big Ace
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Join Date: 08-04-10
Location: Orange County

Congrats on the new cooker! What type of fuel were you using?
22 WSM, XL BGE, Weber Kettle, Mini WSM, Blackstone pizza oven
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Old 02-23-2014, 09:45 PM   #3
Got rid of the matchlight.
Join Date: 02-21-14
Location: Houston

Originally Posted by Big Ace View Post
Congrats on the new cooker! What type of fuel were you using?
Lump Charcoal from Sam's Warehouse where I bought the grill. Not sure if it's good. But it last 6 hours with 1/4 left over when I was playing with the grill this afternoon. It's called "Best of the West 100% Mesquite Lump Charcoal.

What do you recommend?
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Old 02-23-2014, 10:22 PM   #4
is Blowin Smoke!

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Join Date: 01-11-09
Location: Cumberland, RI

The oddly named has all sorts of reviews on charcoal, worth a look. Mesquite is good for high temp grilling, not so much for slow smoking.
Rhode Hog BBQ
"The Most Dangerous Team in BBQ" - Jon Vallone
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