FAQ

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Unpacking & Assembly

Q: How do I assemble my Vision Grill?
A: Refer to the owner’s manual included with your grill for assembly instructions or read the instructions online here.

Q: I have the Pro S. Why am I missing the ceramic heat resistance plate?
A: This is an error in your booklet and you can refer to the previous question about part #19. The part is not needed and does not come with the Pro S.

Q: I have the Classic B. Where does part #19 (the ceramic heat resistance plate) go?
A: The ceramic disk (Part 19) packaged with the Vision Grills B-Series Classic was designed to minimize the risk of the interior fire bowl cracking as the ceramic expands under extreme temperatures. While the ceramic disk is intended to be set on the bottom of the primary ceramic vessel, underneath the interior fire bowl, to distribute heat, Vision Grills redesigned the interior fire bowl in 2010 with an expansion joint to eliminate the need to install the ceramic disk. The redesigned fire bowl will have an expansion joint, gap running top to bottom of the back wall, which will allow for expansion of the ceramic at high temperatures without the risk of cracking, making the ceramic disk (Part 19) obsolete and can be disposed.

Q: The interior ceramic fire bowl does not sit flush and wobbles.
A: While the interior fire bowl is precision machined, each ceramic dome and vessel is handmade and may have slight level variances. To accommodate the possibility that the bottom of the vessel is not flush, Vision Grills has designed each interior fire bowl with 3 raised feet. If your interior fire bowl does not set flush, or wobbles, please slightly reposition the interior fire bowl until the bowl is flush and no longer wobbles. If repositioning of the interior fire bowl does not resolve the issue, please email help@visiongrills.com for additional solutions from our Customer Support Team.

Q: What is the best way to attach the 2nd Tier Cooking Grate?
A: While attaching the 2nd tier cooking grate can be tricky at first, it has been designed to ensure a stable surface and eliminate the risk of tipping during use. To quickly install the 2nd tier cooking grate you will (1) fold into a half moon shape, (2) slightly raise the back of the primary grate (if the grill is lit, use tongs or another tool to slightly raise the back of the primary grate to avoid getting burned), (3) hold the folded 2nd tier grate perpendicular to the primary grate with two leg hooks pointing behind the 4th bar of the primary grate, (4) drop the “leg hooks” between the 3rd and 4th grate bar and push the 2nd tier grate forward until horizontal to the primary grate. The 2nd tire grate is now installed and can be unfolded to double cooking surface.

Q: What is the best way to transfer the grill to the cart?
A: Moving the grill vessel into position on the cart requires two people. Do not attempt to move it alone.

  1. Assemble the cart completely, and ensure wheels are LOCKED. Position it next to the box.
  2. Remove the contents of the vessel, including the interior fire bowl, to reduce the vessel weight. Be very careful not to allow the vessel to tip over, as it can be very top-heavy when empty and open.
  3. Close the dome lid and open the sliding vent (Classic) or remove the ash drawer (Pro).
  4. Lifting the vessel requires two people. Use the opening created by the ash drawer as one handle, and the rear hinge as another handle to carefully lift the vessel into the cart. Do not use the wooden handle to lift the grill, as it is not connected to the bottom vessel.
  5. Open the dome and carefully re-install the fire bowl. Continue assembly of the grill.

Q: There is a gap in the back of the interior ceramic fire bowl, is this supposed to be there and what is it for?
A: The gap at the back of the interior fire bowl is an intentional design feature referred to as the expansion joint. This expansion joint was designed by Vision Grills to eliminate the risk of cracking of the interior fire bowl with the expansion and contraction from extreme varying temperatures inside a charcoal grill.

Q: On inspecting the interior fire bowl I noticed what seems to be a crack running from the bottom of the expansion gap to the center of the fire bowl.
A: Periodically, unglazed ceramic will experience what looks like a crack but rather is a surface fracture and will not affect the strength or performance of the interior fire bowl. In the event any cracking is not a surface fracture, and a crack migrates or the fire bowl breaks, please email a picture of the damage to the Vision Grills Customer Support team for a replacement.

Q: Do I have to season the grill by running it at a low temperature on the first use?
A: Many online resources suggest “seasoning” a Kamado grill for 3-5 hours at low temperatures before using at more extreme temperatures. Since the process for constructing ceramic involves kilning at 2400+ degrees, “seasoning” prior to using a Kamado to its full capabilities is not necessary to improve the long term performance. The suggestion by many Kamado manufacturers to “season” your grill during the first use is to cause the adhesive attaching the felt gasketing to strengthen and not separate from the ceramic. Since Vision Grills uses high quality 3M adhesive for its gasketing, your Vision Grills Kamado is fully operational immediately after assembly.

Q: What should I do if my Vision Grills kamado does not fit tightly in the cart?
A: Because each kamado is hand-made, there are variations in body size. We have designed our cart to accommodate for these variations, and at times, it is common to have a small gap between the cart and the bottom of the fire bowl. This innovative design feature allows for enhanced stability and reduces the risk of tipping.

Warranty

Q: When I removed the grill from the box I noticed a small chip or two on the exterior. Will this affect the performance of my Vision Grills Kamado?
A: After ceramic parts are kilned at 2400 degrees, each is finished with a high temperature glaze followed by multi-step quality control testing. However, if any moisture is retained in the ceramic before application of the high temperature glaze, there is a risk of this moisture surfacing after quality testing. This can cause the glaze to chip, creating a blemish on the exterior and exposing a small amount of ceramic. The blemish only occurs where moisture reached the surface and will not spread. The blemish is purely cosmetic and will not affect the performance of the grill in any way. If you discover any blemishes on your Vision Grill upon assembly, please email the Customer Support Team at help@visiongrills.com for an easy to apply repair kit. If you believe the blemishes to be excessive, please email pictures of the damage to help@visiongrills.com for additional solutions.

Q: There seems to be a part missing from the packaging. What should I do?
A: Each Vision Grills is subject to a multi-step quality control process prior to shipment. However, periodically a Vision Grill is shipped with a missing part. If you discover a part is missing during the assembly process, please email the Vision Grills Customer Support Team at help@visiongrills.com for immediate shipment of the part.

Q: What should I do if the ceramic part(s) or side shelf was broken or cracked when removed from the box?
A: Should any parts be broken or cracked when delivered, please contact the Vision Grills Customer Service Department for replacement options by clicking here. Submitting warranty claims requires proof of purchase and a photo of the damaged part.

Q: The gaskets on the grill has burned or is falling off. What can I do?
A: While all Vision Grills are equipment with high quality FDA approved felt gaskets attached with 3M adhesive, the long-term performance of the original gasket will depend on how individual Vision Grill owners use their grill. Consistent use of you Vision Grill at extreme temperatures (550 degrees+) may shorten the life of the gaskets and require replacement. It should also be noted that over time the gaskets may become discolored and flatten slightly due to exposure to heat and drippings from foods cooked and/or sauces applied. Discoloration or flattening will not affect the performance of your Vision Grill. In fact, the long-term smoke buildup around the gasket actually helps the grill seal and retain heat better. Should your gaskets burn or experience visual smoke leakage, please email the Vision Grills Customer Support team to coordinate a replacement gasket. Vision Grills will be offering an FDA approved Nomex gasket upgrade to improve performance and gasket longevity for high usage owners.

Charcoal & Lighting

Q: How much charcoal do I need to achieve maximum temperature?
A: To achieve maximum temperature, Vision Grills Kamados require no more than four quarts of lump charcoal — equivalent to filling your fire bowl approximately one inch above the air holes that are located in the bottom third of the fire bowl. A common error is adding too much charcoal. Lump size will affect how long the charcoal burns, so you’ll need to experiment and become familiar with the amount of charcoal needed if you’re grilling for one hour versus smoking for eight hours.

Q: What type of charcoal is best?
A: To achieve the best results, it is recommended to use lump charcoal for lighting ease, longer/hotter burning, and reuse. We recommend using Vision Grills 100% natural lump charcoal. WARNING: DO NOT USE LIGHTER FLUID TO IGNITE CHARCOAL. Ceramic grills will absorb lighter fluid and retain the smell and flavor.

Charcoal is the foundation to achieving grilling perfection and the charcoal you select will directly affect fire quality, temperature control and flavor profile. Briquettes are essentially saw dust compounded with additives, binders and chemicals to promote lighting. Lump charcoal is produced from chunks of hardwood, the purest form of charcoal.

To create lump charcoal, chunks of hardwood are charred through in an oxygen free environment to eliminate the need for chemical additives which often cause flavor transfer. Lump charcoal burns 3-4 times hotter than briquettes and unburned lump charcoal can be reignited for future use. Lump charcoal delivers superior temperature control and the ability to create unique flavor profiles with the availability in different wood types including hickory, oak, mesquite, apple, and others. While lump charcoal can cost up to 30% more than briquettes it is important to know that less lump charcoal is required to achieve the same temperature as briquettes. Since lump charcoal extinguishes on shut down, opposed to briquettes that fully burn during each grilling session, you will realize 50%-65% more burn time from lump compared to briquettes.

Q: Can charcoal be reused?
A: Only lump charcoal may be reused. After shutting down your kamado, the remaining lump charcoal can be restarted. As a result you will use less lump charcoal compared to briquettes. Vision Grills 100% natural lump charcoal contains no chemicals. After all draft vents are closed, the charcoal burn will starve of oxygen and become extinguished.

Q: How do I start my Vision Grill?
A: Please watch our video here for step by step instructions on lighting your Vision Grill.

The Vision Grill Professional Series patent pending ProZone is equipped with an integrated electric starter port for quick lighting and even burn. Simply fill the interior fire bowl ½ way with your preferred lump charcoal, slide the heating element into the starter port and plug in. Igniting from the bottom of the lump charcoal load will promote quicker, even, ignition (fire burns up) and superior temperature control.

While the Vision Grills B-Series Classic is not designed with the integrated ProZone, the same lighting efficiency and precision temperature control can be achieved with a few tips. Like the Vision Grills Professional Series, the key to enjoying quick charcoal ignition and an even fire is to ignite as close to the bottom of the charcoal load as possible. Igniting the bottom of the charcoal load on the Vision Grills B-Series Classic can be accomplished in several ways.

  1. An angled electric heating element, which is designed to be placed at the bottom of the charcoal load, plugged in and ignition should occur within 8-10 minutes.
  2. A second option is to use a hand held torch with automatic ignition that can be purchased at most major home improvement retailers. Simply create a crater in the center of the charcoal load with a small shovel or other tool, point the flame at several pieces of charcoal until embering and fold the perimeter charcoal on top of the ignited pieces.
  3. Create a crater in the center of the charcoal load, place lighter blocks (available at most major home improvement retailers) in the center and ignite.

Q: Can I use lighter fluid to light charcoal?
A: DO NOT USE LIGHTER FLUID to ignite charcoal for use in a Vision Grills Kamado. The ceramic construction promotes heat and moisture retention and will absorb lighter fluid, causing unsavory flavor and odors.

Q: Can I use cut wood in my Vision Grills Kamado?
A: Cut wood is an excellent fuel source for a Vision Grill. While lump charcoal will deliver the highest performance, quickest ignition and temperature control flexibility, cut wood can be used as a fuel source. It is important to use wood that has dried and cured sufficiently and NOT require any accelerants (lighter fluid) to ignite. Lighter fluid or any other liquid accelerant should NEVER be used in a Vision Grill since the ceramic may absorb these liquids resulting in undesirable odors and flavors.

Managing Temperature

Q: How do I control the temperature of my Vision Grills Kamado?
A: Vision Grills Kamados have been designed with calibrated top and bottom draft vents to allow for superior temperature control. Closing down vents restricts airflow, which reduces oxygen to the burn. To sear steaks, open all vents to maximize the oxygen feed and burn temperature. Conversely, if you want to smoke pork over ten hours, you will need very little oxygen to achieve a low temperature burn. Adjusting and controlling temperature will come with experience. But it is truly the best part of being a Visionary cooker – you are in total control. Please refer to your Vision Grills Owner’s Manual for recommended calibration settings for desired temperatures.

Please note: It is much easier to raise the temperature than it is to bring it back down. Be careful not to get the fire too hot too quickly because the temperature will not fall so easily, you will have to wait to begin cooking, and charcoal will be wasted.

Q: How do I achieve indirect heat for smoking and roasting?
A: The Vision Grills has been designed for a full range of grilling perfection including smoking, roasting, grilling and searing. For food requiring indirect heat, to deflect direct flame and create a convection environment, you will want to add the Vision Grills 100% Natural Lave Cooking Stone and Heat Deflector to you grill accessories. This dual purpose stone is delivered with a bracket to suspend the stone above the charcoal in the fire bowl for indirect heat and can also be used directly on the cooking grates for wood fired pizzas, tandoor cooking, baking and other stone cooking recipes.

As a rule of thumb, for any meat or seafood requiring grill time in excess of 20 minutes you will want to install the Vision Grills Lava Cooking Stone/Heat Deflector for indirect heat.

Q: Why does my temperature not decrease when I close the draft vents?
A: When adjusting between grilling to smoking temperatures, if you cannot get the temperature down to 200°F you probably have used too much charcoal. When you shut down all vents after you are done with your grill, it is common for the grill to take a long time to lose its temperature because the ceramic construction provides superior heat insulation. Unlike metal charcoal grills, it is easier to get a Vision Grills kamado hot than to reduce the temperature. If you are planning on smoking or using other “low and slow” techniques, it is recommended that you set the calibrated top and bottom draft vents to the desired temperature setting that is recommended in the owner’s manual once the charcoal has ignited. Allow the grill temperature to set 10-20 minutes before adding food. This will allow you to achieve the desired smoking temperature. The calibrated vents can be adjusted to raise the temperature as desired.

Q: My Vision Grills Kamado is not shutting down and has been at 250+ for the last 4 hours or more.
A: The ceramic construction absorbs and retains heat to allow for consistent temperature control and a convection cooking environment. While the Vision Grill is designed to extinguish lump charcoal when all draft vents are shut, the grill will remain hot for different lengths of time depending on the temperature achieved and length of grill time. It is recommended that the grill be allowed to sit uncovered for up to 6 hours before covering.

Q: Why is the fire not getting hotter?
A: The Vision Grills is designed for the flexibility maintain temperatures between 200- 250 degrees for low and slow smoking, 275-350 degrees for grilling and roasting as well as achieving 600+ degree temperatures for searing and wood fired pizzas. This range of temperatures is achieved by how much lump charcoal you allow to ignite which is controlled by draft (air flow) drawn in the bottom draft vent and out the top vent.

To increase temperature you will want to introduce a greater volume of draft by opening the bottom and top vents which will cause the fire to spread. To reduce temperature you will close both the bottom and top vents, cutting off airflow to the fire, which will cause the fire to slowly extinguish.

If you are experiencing difficulty getting the temperature in your Vision Grill up to the desired temperature it is most likely due to something restricting the draft between the bottom and top vent. The recommended solution is to remove the cooking grate and inspect the bottom charcoal grate to ensure no residual ash, or charcoal particles, are blocking air flow. Additionally, check the ash drawer (Professional Series) or ash chamber (B-Series Classic) for excess ash build up that may be restricting draft. If these solutions do not resolve the issue please email the Vision Grills Customer Support Team at help@visiongrills.com for additional assistance.

Q: Only the center of my charcoal load is lighting.
A: If only the center of your charcoal load is igniting something is restricting draft entering the bottom draft vent. The recommended solution is to remove the cooking grate and inspect the bottom charcoal grate to ensure no residual ash, or charcoal particles, are blocking air flow. Additionally, check the ash drawer (Professional Series) or ash chamber (B-Series Classic) for excess ash build up that may be restricting draft. If these solutions do not resolve the issue please email the Vision Grills Customer Support Team at help@visiongrills.com for additional assistance.

Q: I am not able to maintain a low temperature for low and slow smoking.
A: The ceramic construction of the Vision Grill delivers a highly efficient burn rate due to the insulating dynamics of the ceramic. Unlike metal kettles and other charcoal grills, charcoal is not affected by the outside environment (i.e. temperature, wind, etc.) which requires constant draft of air over the charcoal to maintain temperature.

To achieve a low temperature for an extended period of time, you will want to shut the top draft vent completely when the temperature gauge is approximately 10 degrees below your desired temperature (unlike briquettes, lump charcoal is not uniform and you will want to plan for a 10 degree upward drift when the draft is cut off). By closing the top vent you are cutting off draft through the bottom vents and out the top which will keep the fire from spreading. With the top vent closed, set the bottom vent open dials to 2 / 7 on the Professional Series and the bottom draft vent set at 3 on the B-Series Classic. This will ensure your charcoal will get enough oxygen to remain lit and maintain a steady temperature. If the temperature stops rising before your desired temperature, open the top draft vent to 2 to allow the temperature to rise to the desired temperature and then shut the top vent.

Q: Every time I open the lid on my Vision Grill the temperature drops.
A: The ceramic construction of a Vision Grill is designed for superior heat retention to allow for convection cooking, precision temperature control and overall grilling perfection. Care should be taken when opening the top dome as this will release the heat retained in the ceramic vessel. While the temperature gauge will drop after opening the top dome, it should return to the previous temperature quickly after shutting the dome.

It should be noted that opening the top dome introduces draft, oxygen entering the bottom vent and out the top, which will cause the fire to spread if open for an extended period of time. It is important that you minimize opening the top dome to maintain your desired temperature.

Q: Why are there numbers on the top and bottom draft vents?
A: The calibrated top and bottom draft vents are a design feature to allow for precision temperature control and grilling perfection, every time. The Vision Grills Owner’s Manual provides instructions for draft vent settings to achieve desired temperatures.

It should be noted that lump charcoal, recommended for use in your Vision Grill, is not uniform in size and quality. Depending on the charcoal you select, it may require slight variances from the vent settings recommended in the Vision Grills Owner’s Manual.

Care & Maintenance

Q: Can Vision Grills Professional Series models tip over when I open the dome?
A: Vision Grills Professional Series models are constructed of high quality ceramic with the thickest ceramic wall design in the industry. The design team at Vision Grills incorporated two heavy-duty lid springs to deliver the lowest lift weight of the dome in the industry. The four-leg stainless steel cart with two locking casters reduces movement and provides superior stability. There is a low risk of tipping if the interior fire bowl is not installed to serve as a counterweight. To ensure no risk of tipping, it is recommended that care be taken when lifting the dome to install the fire bowl.

Q: How do I remove the adhesive label on the side of the shelf?
A: For Vision Grills Kamado owners who are experiencing difficulty with removing label adhesive, we recommend applying a solution of soap and water and scrubbing gently or using Goo Gone®. Scraping may cause damage to the side shelf. If the adhesive is not removable to your satisfaction, or damage occurs, please contact us for replacement.

Q: I uncovered my grill and there is a white powder on the exterior. Is this normal?
A: While covering you Vision Grill is recommended to enjoy a lifetime of grilling perfection, it is recommended to allow the grill to fully cool before covering. Covering the grill when still hot/warm, and particularly in extreme cold, can cause the ceramic to effervesce which will cause a white powder on the exterior. If effervescing occurs, simply wipe down the entire grill with a damp cloth and allow it to cool fully before covering in the future.

Q: Do I have to cover my Vision Grill?
A: It is recommended that a Vision Grill be covered when not in use to protect it from the elements and ensure a lifetime of grilling perfection.

IMPORTANT: it is recommended that a Vision Grill be fully cooled before covering to minimize any damage to the glaze.

Accessories

Q: Does Vision Grills offer grill accessories?
A: Vision Grills is actively working on the design of several innovative accessories for our line of kamados. Please visit our website to view our current line of accessories. If you don’t see what you want, please let us know as we are always looking to develop new products to enhance your cooking experience.

Q: Does Vision Grills offer a “plate setter” for heat diffusion?
A: Vision Grills offers the versatile 100% natural volcanic cooking stone which diffuses heat during smoking in addition to serving as a stone cooking surface for grilling vegetables, seafood, pizzas, and other small grill items.

Q: Why is my Lava Stone developing a crack?
A: Exposing the stone to quick temperature shifts may lead to the stone cracking. Please allow the stone to heat up and cool down with the grill.

About Vision Grills

Q: Why does the Vision Grills Professional S. Series cost 40% less than other kamados on the market?
A: Our mission is to deliver a high-value kamado grilling experience at reasonable prices for all consumers. The Vision Grills executive team has over 30 years of experience in product design and development for several Fortune 500 brands — specifically in delivering high value products for less with exceptional quality control. Vision Grills maintains our own factories where our teams are solely dedicated to building each grill with the same care, quality, and hand-made construction for your enjoyment.

Q: Can I purchase a Vision Grills Kamado directly from the manufacturer?
A: Vision Grills does not sell directly to consumers. Vision Grills Kamados are available at major retailers throughout the United States, Canada, Australia, Japan, Korea, Taiwan and the United Kingdom. Visit our Where To Buy page to locate a retailer near you.

Tips & Tricks for Grilling Perfection

Q: Can I use my Vision Grills Kamado during the winter?
A: Absolutely. Year-round grilling is a key feature of ceramic kamado cooking! Unlike metal kettle barbeque grills, the ceramic construction of Vision Grills kamados provides superior heat retention and consistency even in temperatures well below freezing.

Q: Can I bake with a Vision Grills Kamado?
A: The ceramic construction of our kamados allows users the flexibility to sear, grill, smoke, and bake. Refer to the Vision Grills Owner’s Manual for draft vent calibration settings for your desired cooking need.

Q: Can I use flavor wood chips in Vision Grills Kamados?
A: The flavor and aroma from your Vision Grills Kamado is enhanced by the use of flavor wood chips. To achieve the highest quality flavor, soak a ½ cup of selected flavor wood chips in water for 30 minutes before grilling. Lift the hinged grate to add wood chips after charcoal is ignited. We recommend using wood from fruit bearing trees when cooking low and slow (cheery, pecan, apple, peach) and hickory, mesquite, and other hardwoods when wanting to infuse a smokey flavor more quickly (e.g. when grilling steaks or doing a beer can chicken).