The Vision Icon Kamado is based on 3,000+ years of clay pot cooking from around the world. Over generations, our ancestors have continued to refine Kamado techniques for grilling, smoking, baking, and cooking all types of food, including meats, poultry, fish, and vegetables. Kamado cooking locks in moisture and provides a variety of ways to infuse different tastes into your foods, turning weekend grillers into neighborhood chefs. Our Icon Kamado builds on this heritage with fresh aesthetics, safety, and convenience features, a user-friendly easy-lift lid with spring assist, and high-quality materials to define 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 hometown of St. Louis to the cold snowy days in Bangor, Maine. How Can you Cook on this Grill? The Vision Icon 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. Leftover natural charcoal also relights for re-use. Before restarting the grill, knock off excess ash from the remaining charcoal. Routinely empty ash, but only do so when the grill is cool. Starting your Vision Icon Kamado Grill is simple and fast: Open top and bottom vents wide open, fill the inner fire bowl with enough charcoal to cover the air holes, then light the charcoal using approved grill starters. After several coals are burning, spread evenly, adjust top and bottom vents, and wait for the Kamado to reach your desired cooking temperature. Always Use Caution Use caution when cooking, as grill surfaces get hot. To avoid burns, always use protective gloves to adjust top and bottom vents when the grill is in use. Do not wear loose clothing near the grill. This barbecue will become very hot, do not move it during operation. For outdoor cooking use only. Do not operate grill indoors or in an enclosed space. Use grill only in well-ventilated areas. Keep the immediate area around the grill free from combustible materials. Allow for at least 3 feet/1 meter of clearance around grill (house, other outdoor products, hanging tree limbs, shrubs, etc.) Operation Warning Keep children and pets away from the grill at all times. Do not allow children to operate the grill. Never leave the grill unattended when in use. The grill should be placed securely on a level base prior to use. Only operate grill on a hard, stable, level surface (concrete patio, ground, etc.) capable of supporting the weight of the grill when loaded with food. Never operate grill on a wood support surface, wood deck, or combustible support surfaces. Never attempt to move the grill when in operation or cooling down. Never operate this grill within 25 feet/7.5 meters of any flammable liquid. Never operate this grill within 10 feet/3 meters of a gas cylinder. The grill should not be placed under combustible structures, like garages, porches, patios, or carports. Burning charcoal produces carbon monoxide, an odorless gas, which can cause death. The use of alcohol, prescription, or non-prescription drugs may impair the operator’s ability to properly assemble or safely operate the grill. Do not use on boats or recreational vehicles. Never use lighter fluid, gasoline, or other volatiles to start your charcoal, as it is dangerous and will leave a residual taste in your food. Use only firelighters complying with EN 1860-3. Use utmost care when adding charcoal to the grill. Dispose of cooled ash by placing it in aluminum foil, soaking it with water, and discarding it in a non-combustible container. Always wait for the grill to completely cool before opening the built-in ash drawer. When cooking above 500ºF/260ºC, 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 top and bottom vents to allow oxygen to stabilize inside the grill, minimizing the possibility of a flare-up.
