Everything Kamado Joe
User Guide for ClassicJoe and BigJoe
KamadoJoe.com
SIGNATURE TASTE.
UNMATCHED VALUE.
Like many of you, I’m passionate about outdoor cooking. Over the years, I’ve
cooked on everything from high-end stainless steel gas grills to inexpensive
briquette charcoal grills. If those were my only choices I would pick the latter
for one simple reason; the taste. There is nothing better than the mouthwatering taste of charcoal grilled food. Fortunately there is a better option–
the Kamado Joe.
My passion for that signature taste led me to the Kamado style of cooking.
With Natural Lump Charcoal, these ceramic grills are the prevailing choice for
cooking flexibility and temperature range.
After using a Kamado grill for years I decided to design one with better
materials and offer it at a competitive price. That was the start of the Kamado
Joe Company, and today my passion for that signature taste still drives the
innovation I put into all of our grills and accessories.
When you compare the cooking advantages and cost per use, our grills and
accessories are unmatched in their value.
We have some exciting products and accessories in development and my
promise to you is to continue to innovate, inform you and provide superior
products that function as promised.
Thank you for considering Kamado Joe.
Robert “Bobby” Brennan
Founder & President
Kamado Joe Grills
Happy Grilling!
TABLE OF CONTENTS
Assembling Your Kamado Joe Grill ………………………… Page 1
Lighting Instructions
………………………………………… Page 3
Controlling the Temperature
………………………………… Page 4
Cooking Temperature Guide
………………………………… Page 5
Using Your Kamado Joe: Baking
…………………………… Page 6
Using Your Kamado Joe: Roasting
…………………………… Page 7
Using Your Kamado Joe: Grilling
…………………………… Page 8
Using Your Kamado Joe: Smoking
…………………………… Page 9
Cooking Configurations
……………………………………… Page 10
Care & Maintenance
………………………………………… Page 14
Safe Use of Your Kamado Joe Grill
…………………………… Page 16
Kamado Joe Grills
…………………………………………… Page 17
Kamado Joe Accessories
…………………………………… Page 19
Warranty
……………………………………………………… Page 23
Online Warranty Registration
………………………………… Page 24
1
ASSEMBLING YOUR CLASSICJOE/BIGJOE GRILL
ASSEMBLING YOUR KAMADO JOE GRILL WITH A CART
1. Cut the plastic bands and remove the top and side panels of
the shipping box.
2. Remove the top and base of the cart and attach them. Use the four
stainless steel screws provided to secure the cart components together.
Depress the tabs on the two locking casters (the locking casters indicate
the front of the cart).
3. Open the grill and remove the components.
4. Place assembled cart on a secure level surface before inserting the grill.
5. Gently lift the grill and place it in the cart. Adjust the position so
the front of the grill is centered between the legs with the two
locking casters. We highly recommend that two people lift
the grill into the cart due to the weight.
ADVISORY: DO NOT LIFT THE GRILL INTO THE CART BY THE
HINGE MECHANISM OR SIDE SHELF SUPPORT TABS.
6. Open the grill and fully open the bottom draft door. Place the
fire box inside the grill and align the opening at the bottom of
the fire box with the opening in the draft door. This allows the
air to flow freely into the grill and to remove ash residue with
the included ash tool.
7. Place the cast iron grate in the bottom of the fire box. The
ash will fall through the holes in the grate and collect
underneath the fire box.
8. Place the fire ring on top of the fire box with the “notches up”.
The notches are used to secure the legs of the Heat Deflector
accessory when cooking indirectly (see page 10).
9. Place the stainless steel cooking grate on top of the fire ring
with the hinged door in the front of the grill.
10. Close the grill dome and place the cast iron top vent on top of the
dome neck. The “Kamado Joe” logo should face the front of the grill.
11. Attach the side shelves by placing the front pins in the slots of
the shelf brackets.
12. See the section on “Grill Bands” on page 14 to ensure that the
bands of your grill have the proper tension.
2
ASSEMBLING YOUR CLASSICJOE “STAND ALONE” GRILL AND INSERTING
IT INTO YOUR KAMADO JOE GRILL TABLE
1. Follow steps 1 and 3 on the previous page.
2. Open the dome and attach the thermometer with a 14mm wrench.
Do not over tighten.
3. Place the three grill feet on the bottom shelf of the grill table to form a
triangle s with the top being the back of the grill table. The other two
feet should be placed just to the left and right of the draft door (See
page 22).
4. Gently place the grill into the table and adjust the feet. Be
careful not to catch the bottom draft door handle on the edge
of the hole to avoid damaging the handle or grill table surface.
We recommend that two people lift the grill into the grill table.
5. Follow steps 6 through 10 on the previous page.
Thermometer
Welded Utensil
Pins
(4 Each Side)
Bamboo
Side Shelves
Draft Door
Ash Screen (BigJoe)
Cast Iron Cart
Bamboo Handle
Grill Dome
Grill Base
Top Vent
INTERNAL COMPONENTS
Fire Ring
Fire Grate
Fire Box
Cooking Grate
Locking Wheels
LIGHTING YOUR KAMADO JOE GRILL
Kamado Joe Fire Starter Cubes are one of the quickest ways to start your grill.
They are odorless, smokeless and environmentally safe. Each cube burns up to
1300°F for 8-12 minutes to ensure that you’re ready to cook in 15 minutes.
CHARCOAL & AIR FLOW
1. Build a mound of charcoal that starts just below
the holes in the side of the fire box with the peak
of the mound just below the top of the fire ring.
2. Build the mound with large chunks at the
bottom and smaller ones as you build it.
Dumping charcoal directly into the fire box will
allow small pieces to block the air holes in the fire grate,
which can prevent you from reaching grilling and searing temperatures.
3. Charcoal can be relit 2-3 times for multiple cookings. Use the ash tool to
stir the used charcoal, so the ashes will drop through the fire grate. Add 1/3
new charcoal to the existing charcoal and build a new mound. This works
for well for roasting and grill temperatures. A full fire box of only fresh
charcoal is recommended for smoking and searing temperatures.
Charcoal Tip: You can’t have too much charcoal, but you can have too little.
LIGHTING
1. Light the charcoal with a fire starter cube or two, chimney starter, electric
starter or other method.
2. Open the bottom draft door and leave the dome up.
3. Wait 8-10 minutes for the charcoal to build a small bed of embers.
4. Close the dome, open the top vent fully and adjust the air flow as needed as
you near the target temperature.
Lighting Tip: Never use lighter fluid or any other combustible liquid.
CAUTIONS
Do not use lighter fluid, gas or other combustible liquids. Liquid chemicals
are a fire hazard and they will impregnate the ceramic material and impart an
undesirable taste to food.
Do not use “Instant Light” briquettes. It will impart an undesirable taste.
Do not use briquette charcoal. This type of charcoal cannot reach
temperatures above 500°F and it does not offer true charcoal flavor.
3
4
CONTROLLING THE TEMPERATURE
Achieving a consistent temperature as high as 750°F or as low as 225°F is easy
on your Kamado Joe Grill. In fact, you can maintain low temperatures for up to
12 hours without adding any 100% Natural Lump Charcoal.
CONTROLLING THE TEMPERATURE
1. Close the dome and fully open the top vent.
2. When you are 25°F from your target
temperature, close the top vent down to
about 1/4 open.
3. Wait one minute and close or open the top
vent to lower or increase the temperature. A
1/4” can change the temperature by as
much as 25°F.
Temperature Tip: Use all fresh charcoal for
high temperature searing.
ACHIEVING LOW TEMPERATURES
1. For “low and slow” temperatures like 225°F,
start with a very small fire in one area of the
charcoal.
2. Close the dome and allow the temperature to come up slowly with the
draft door open 2” and the top vent open 1/2” and the daisy wheel holes
fully open.
3. This method may take 30-45 minutes to reach your target temperature, but
it will ensure a long and slow cooking period.
Low Temperature Tip: It is easy to raise the temperature, but very difficult to
lower the temperature if you go over your target temperature.
Diagram of air flow.
COOKING TEMPERATURE GUIDE
Grill Temperature Ranges
Internal Temperatures for Food
* Includes: chicken, duck, goose, turkey and all other foul.
To download (°F) and (°C) PDF versions of this guide:
www.kamadojoe.com/download_info.html
5
Meat Type Rare
Medium
Rare
Medium
Medium
Well
Well
Beef, Lamb, Veal
Chops, Roasts & Steaks
120°F 125°F 135°F 145°F 155°F
Beef, Lamb, Veal
Ground Meat
– – 140°F 150°F 160°F
Pork
Chops, Roasts & Steaks
125°F 130°F 140°F 150°F 155°F
Pork Ground Meat – – 140°F 150°F 160°F
Pork Ham (Fresh)
Use smoking or roasting temperatures.
140°F
Pork Ham (Precooked)
Use smoking or roasting temperatures.
135°F
Pork Shoulder
(Boston Butt)
Use smoking temperatures. 200°F
Poultry* Whole & Pieces
Use smoking, roasting or grilling
temperatures.
160°F
Seafood Fin Fish
Cook until flesh is opaque, firm and separates
easily with a fork.
Seafood
Crab, Lobster & Shrimp
Cook until flesh is opaque and pearl white.
Seafood
Clams & Oysters
Cook until shells open during cooking.
Seafood Scallops
Cook until flesh is milky white, opaque and firm.
Smoking
Baking/Roasting
Grilling Searing
225-275°F 275-350°F 350-500°F 500-750°F
6
KAMADO JOE GRILL: BAKING
The top vent has two cast iron disks that are attached by a
screw. The top disk with the small holes is called a “daisy wheel”
and it’s used for low temperature cooking (smoking) when the
bottom disk completely covers the opening. For baking, it’s best to use the
bottom disk for achieving your desired temperature.
STEPS
1. When the 100% Natural Lump Charcoal
is fully lit, secure the Heat Deflector legs
in the notches of the fire ring and place
the ceramic plate in the top position.
2. Place the Pizza Stone on top of the
Heat Deflector. Close the dome and allow
the plates to preheat for 10 minutes.
3. Make sure the bottom draft door is fully
open. Open the top vent fully and
monitor the temperature until it
reaches your desired temperature.
3. Close the top vent half way, wait 1-2 minutes and check the temperature.
4. Adjusting the top vent by either closing it more (lower
temperature) or opening it more (higher temperature) by a ¼”
can change the temperature as much as 25°F.
5. Monitor the temperature during cooking and if you notice that
the temperature has moved outside your desired range, adjust
the top vent in very small increments.
COOKING TIP
If you’re baking a pizza, sprinkle corn meal on Pizza Stone just before adding
you pizza to prevent it from sticking.
TIP
See all the available cooking configurations starting on page 10.
Baking configuration.
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