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Step 1: Measure Charcoal
Fill the fire bowl with enough charcoal to
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 inches/5 centimeters above the same
air holes. Mound charcoal over perforated stainless steel
electric starter pocket. Use lump charcoal for best results.
Step 3: Set Temperature
Once charcoal is lit, level it out for even heat distribution and close
the lid. Set top and bottom vents to the desired setting (refer to the
Setting Temperature section in this manual for specific calibrations to
use to attain desired cooking temperature).
Give your Kamado 8 - 12 minutes to settle into the cooking
temperature you want before putting food on the grill.
NOTE: If smoking, do not let temperature exceed 275ºF/135ºC.
A) Spread hot charcoal evenly over grate.
B) Set top and bottom vents for desired cooking temperature.
C) Let temperature stabilize.
A B C
Top Vent
Step 4: Get Cooking
Use a wire grill brush to clean the cooking grate. That’s it - you are
ready for the best cooking experience of your life. Go to our website
for recipes.
Step 5: Ash Removal
Always let ash cool before removing ash drawer. Prior to each use, lift
and pull out Removable Ash Drawer and dispose of ash.
Bottom Vent
Control Knob
54mm
STARTING
*Caution – If you’re going to smoke, do not let the grill get too
hot. Keep the temperature low, it takes hours to cool down.
*Caution – Continuous grilling at extreme high temperatures
may cause the felt to burn.
Prevent Flare-Ups:
If the lid is lifted too quickly, oxygen will rush inside the grill,
causing a flare-up. To prevent a flare-up, lift the lid 1 inch/2.5
centimeter and count to five before slowly opening the lid
wide open.
SETTING TEMPERATURE
SMOKING
GRILLING (350 - 450°F)
COOKING TEMPERATURE
Icon Grills Kamado cooking temperatures
are controlled by adjusting the calibrated
top and bottom vents.
Increasing air flow through top and bottom air vents
increases cooking temperature, while decreasing air
flow lowers the cooking temperature. Closing both
top and bottom vents starves the charcoal of oxygen
and stifles down the fire.
All cooking times and temperatures are approximate.
Visit foodsafety.gov for additional information on safe minimum cooking temperatures.
Approximate
Cooking Time Smoker Temp (°F) Meat Temp. (°F)
BEEF
Brisket (8 - 12 lbs) 1.5 hours/lb 225 - 250 185 - 205
Short Ribs 5 hours 225 - 250 Pulls back from bones
Tenderloin (3 - 4 lbs) 1-4 hours 225 - 250 120 - 160
PORK
Baby Back Ribs
(1.5 - 2.5 lbs)
5 hours 225 - 250 Pulls back from bones
Shoulder / Butt (6 - 8 lbs) 1.5 hours/lb 225 - 250 170 - 205
Ham (Bone In) 1.5 hours/lb 225 - 250 160
Spare Ribs (2.5 - 3 lbs) 5 - 7 hours 225 - 250 Pulls back from bones
Tenderloin (1.5 - 2 lbs) 2.5 - 3 hours 225 - 250 160
POULTRY
Turkey
(Whole)
15 - 20 min./lb 240 - 275 170
Chicken
(Whole: 2.5 - 4.5 lbs) 2.
5 - 4 hours 250 - 275 170
Beef Temp (°F) Pork Temp (°F)
Rare 125 + 3 min. Rest ---------
Medium-Rare 130 - 135 145 + 3 min. Rest
Medium 135 - 140 150
Medium-Well 140 - 150 155
Well-Done 155+ 160+
Ground 160
Poultry Temp (°F)
Dark Meat 165 - 175
White Meat 165
Ground 170 - 175
SEARING
GRILLING
SMOKING
TOP VENT BOTTOM VENT
500º + F
260º + C
300º – 450ºF
149º – 233ºC
225º – 250ºF
107º – 221ºC
Step 2: Starting Charcoal
Open top and bottom vents. For faster
start up keep lid open. Light charcoal
using paraffin starter or chimney. Do not
use lighter fluids. Do not cook before
the charcoal has a coating of ash.
*Temperature Settings are approximate. Many varying factors may give you different results with controls, such as lump charcoal quality, altitude, wind, outside temperature, dew point, barometric pressure, humidity, etc.