I gave Vision and call this week and talked about temp control and they provided this information below that was created I was told by Bruce (i do believe) the owner of Vision Grill.
The “key” to controlling temperature is being in control of your fire and it not being in control of you. This is achieved by regulating the oxygen/draft
I will share with you how to “be in control” of your temperature and then share steps for smoking and grilling/roasting which are two things you indicated you were interested in.
KEEPING FIRE IN CONTROL
Step #1: Fill bowl to just below the holes in the fire bowl. If you have unburnt lump charcoal stir with the lighter to knock ash into ash drawer and visually confirm the charcoal grate holes are not blocked (this will restrict air flow)
Step #2: Insert electric starter and plug in. Have top dome open to accelerate lighting
Step #3: After 8-10 minutes you should see charcoal emberring and possibly flames lapping up
Step #4: Remove electric starter and put in safe place. Close dome and have all vents open. Don’t need smoker knobs open and I will comment on that later.
Step #5: When temperature gauge reaches 200 degrees shut top vent and large dial to “2” flames. After 2-3 minutes temperature should settle between 200 – 220 degrees and only approx. ¼ of the charcoal should be lite
Step #6: You are now in control and to increase temperature you would open the top vent to reintroduce draft which will “fan” the fire. To bring temperature down you would shut ALL vents, top & bottom, to cut off oxygen and temp should start to fall 50 degrees every 3-5 minutes. If you want to hold temperature you would have the top vent shut and bottom vent at “2” flames. If you want to bring your temperature down more quickly you can “burp” your Vision Grill by opening the dome to let hot air out and then shut.
Smoking – Brisket, chicken (whole), ribs, pork shoulder (pulled pork) – 220-225 low and slow
Step #1: Follow Steps #1-#5 above
Step #2: Place heat deflector stone in the metal bracket to create a convection environment and to not burn the meat during the low and slow process
Step #3: At 215 degrees open the top and bottom smoker knob. The temperature should settle around 215 – 225 degrees and then hold for up to 14 hours on a ½ bowl of charcoal. Please keep in mind that lump charcoal is not uniform so if the temperature drifts past 225 with both smoker knobs open you will want to shut the top knob
Step #4: To extend the benefits of low and slow in creating a succulent meat you will want to keep the exterior moist/cool as long as possible by “mopping” or spraying with a liquid of choice. I often use apple cider but you can experiment
Grilling/Roasting - Chicken (whole), pieces, pork chops, salmon, kabobs, veggies, etc.
Step #1: Follow Steps #1 - #5 above
Step #2: If Roasting, place heat deflector in the metal bracket, if Grilling you will want direct heat so you will not use the stone
Step #3: At this point you should be around 200 – 220 degrees with top vent shut and bottom dial at “2” flames
Step #4: If roasting, open top vent and allow temp to rise to approximately 295-295. When this temp is achieved shut top vent and temp should settle between 300-315 degrees. Place food on grill and shut dome (top vent still shut) and allow the food to roast. You may want to turn periodically but should not have to with the stone in place as it creates a convection environment.
If Grilling follow Step #4 but without the stone in place.