Vision grills VisionHybrid KAMADO S Series Owner's Manual page 11

C O O K I N G T E M P E R A T U R E
S M O K I N G
Approximate
Cooking Time
BEEF
Brisket (8 - 12 lbs) 1.5 hours/lb
Short Ribs 5 hours
Tenderloin (3 - 4 lbs) 1-4 hours
PORK
Baby Back Ribs (1.5 - 2.5 lbs) 5 hours
Butt (6 - 8 lbs) 1.5 hours/lb
Ham (Bone In) 1.5 hours/lb
Shoulder (6 - 10 lbs) 5 - 12 hours
Spare Ribs (2.5 - 3 lbs) 5 - 7 hours
Tenderloin (1.5 - 2 lbs) 2.5 - 3 hours
POULTRY
Turkey (Whole: 10 - 12 lbs) 5 - 6.5 hours
Chicken (Whole: 2.5 - 4.5 lbs) 2.5 - 4 hours
Smoker Temp (°F) Meat Temp. (°F)
225 - 250 185 - 205
225 - 250 Pulls back from bones
225 - 250 120 - 160
225 - 250 Pulls back from bones
225 - 250 170 - 205
225 - 250 160
225 - 250 170 - 205
225 - 250 Pulls back from bones
225 - 250 160
240 - 275 170
250 - 275 170
VisionHybrid
All cooking times and temperatures are approximate.
Visit foodsafety.gov for additional information on safe
minimum cooking temperatures.
G R I L L I N G
(350 - 450°F)
Beef Temp (°F)
Rare
125 + 3 min. Rest
Medium-Rare
130 - 135
Medium
135 - 140
Medium-Well 140 - 150
Well-Done 155+
Ground
Poultry Temp (°F)
Dark Meat
White Meat
Ground
CHARCOAL &
Pork Temp (°F)
---------
145 + 3 min. Rest
150
155
160+
160
165 - 175
165
170 - 175
GAS INSERT