KAMADO JOE KETTLE JOE OWNER’S MANUAL
A GUIDE TO
KAMADO COOKING
Additional manual language
translations available at kamadojoe.com.
2
Table of Contents
Warnings
Parts List & Tools Required
Assembly Instructions
Features
The Fundamentals of Fire
The Fundamentals of Smoke
The Technique of Grilling
The Technique of Searing
The Technique of Baking
The Technique of Roasting
The Technique of Smoking
Cleaning & Care
Warranty & Registration
Quick Start Guide
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Finding the Spark
What flame does to food is something hard to describe. Almost magical,
fire brings out sweetness, heightens flavor, deepens complexity. The
pursuit of this taste sparked my passion for grilling 20 years ago—and
began a search that would lead me to the kamado tradition. I tried
everything from high-end gas grills to traditional charcoal briquette
grills; the smoky taste of the charcoal intrigued me, but I kept exploring.
Eventually, I discovered the same tenderness and flavor that American
soldiers first tasted in Japan on the kamado decades ago.
After years of cooking on a kamado grill, I decided to make my own
and make it better. We focused on super-premium materials and
cooking innovation; the result was Kamado Joe. Our grills are the best
kamado-style cookers in the world, and beyond that, one of the best ways
you can cook. With six kids in my family, I spend a lot of time cooking. And
thinking about cooking. So what I love most about the Kamado Joe is its
ability to make dinner something we all do together. After we launched
Kamado Joe, we heard the same thing from people like you. You like the
superior flavor of the food you’re grilling—but more than that, you love
the experience of firing up your kamado, pouring a drink and letting the
cares of your day fade.
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Whether this is your first kamado grill or your fourth, I hope this guide
inspires you to light it up, gather friends and family, try new foods and
chase that wonderful, wood-fired flavor. Just like thousands of others
have before us.
Fire it up!
Bobby Brennan
4 WARNINGS
4
WARNING
• This manual contains important information necessary for the proper
assembly and safe use of the appliance.
• Read and follow all warnings and instructions before assembling and using
the appliance.
• Keep this manual for future reference.
Failure to follow these instructions could result in fire, explosion or
burn hazard which could cause property damage, personal injury or
death.
CARBON MONOXIDE HAZARD
• Burning charcoal or wood chips gives off carbon monoxide, which has no
odor and can cause death.
• Use only outdoors where it is well ventilated.
WARNINGS
WARNINGS AND IMPORTANT
SAFEGUARDS
READ ALL INSTRUCTIONS
• WARNING! This grill will become very hot. Do not move it during operation.
• WARNING! Do not use indoors!
• WARNING! Do not use alcohol, gasoline or other similar liquids to light or
relight the grill.
• WARNING! Keep children and pets away from grill at all times. Do NOT
allow children to use grill. Close supervision is necessary when children or
pets are in the area where grill is being used.
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• Do not use the grill in a confined and/or habitable space e.g. houses, tents,
caravans, motor homes, boats. Death may result from carbon monoxide
poisoning.
• Always use grill in accordance with all applicable local, state and federal
fire codes.
• Before each use check all nuts, screws and bolts to make sure they are
tight and secure.
• Never operate grill under overhead construction such as roof coverings,
carports, awnings or overhangs.
• Grill is for OUTDOOR USE ONLY.
• Maintain a minimum distance of 10 ft. (3m) from overhead construction,
walls, rails or other structures.
• Keep a minimum 10 ft. (3m) clearance of all combustible materials such as
wood, dry plants, grass, brush, paper or canvas.
6 WARNINGS
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WARNINGS AND IMPORTANT
SAFEGUARDS
• Never use grill for anything other than its intended use. This grill is NOT
for commercial use.
• Accessory attachments not supplied by Kamado Joe are NOT
recommended and may cause injury.
• Use of alcohol, prescription or non-prescription drugs may impair user’s
ability to assemble or safely operate grill.
• Keep a fire extinguisher accessible at all times while operating grill.
• When cooking with oil or grease, have a type BC or ABC fire extinguisher
readily available.
• In the event of an oil or grease fire do not attempt to extinguish with water.
Immediately call the fire department. A type BC or ABC fire extinguisher
may, in some circumstances, contain the fire.
• Use grill on a level, non-combustible, stable surface such as dirt, concrete,
brick or rock. An asphalt surface (blacktop) may not be acceptable for this
purpose.
• Grill MUST be on the ground. Do not place grill on tables or counters. Do
NOT move grill across uneven surfaces.
• Do not use grill on wooden or flammable surfaces.
• Keep grill clear and free from combustible materials such as gasoline and
other flammable vapors and liquids.
• Do not leave grill unattended.
• Do NOT allow anyone to conduct activities around grill during or following
its use until it has cooled.
• Never use glass, plastic or ceramic cookware in grill. Never place empty
cookware in grill while in use.
• Never move grill while in use. Allow grill to cool completely (below 115°F
(45°C)) before moving or storing.
• Do not store grill with hot ashes or charcoal inside grill. Store only when
fire is completely out and all surfaces are cold.
• Never use grill as a heater. READ CARBON MONOXIDE HAZARD.
• The grill is HOT while in use and will remain HOT for a period of time
afterwards and during cooling process. Use CAUTION. Wear protective
gloves/mitts.
• DO NOT bump or impact the grill to prevent personal harm, damage to grill
or spillage/splashing of hot cooking liquid.
WARNINGS
WARNINGS AND IMPORTANT
SAFEGUARDS
• Be careful when removing food from grill. All surfaces are HOT and may
cause burns. Use protective gloves/mitts or long, sturdy cooking tools for
protection from hot surfaces or splatter from cooking liquids.
• Do not touch HOT surfaces.
• Grill is HOT during use. To avoid burns, keep face and body away from
vents and when opening lid. Steam and hot air are expelled during use.
• Air dampers are HOT while the grill is in use and during cooling. Wear
protective gloves when adjusting.
• Grill has an open flame. Keep hands, hair and face away from flame. Do
NOT lean over grill when lighting. Loose hair and clothing may catch fire.
• DO NOT obstruct flow of combustion and ventiliation.
• Do not cover cooking racks with metal foil. This will trap heat and may
cause damage to the grill.
• Never leave HOT coals or ashes unattended.
• Fuel should be kept red hot for at least 30 minutes prior to use.
• Do not cook before the fuel has a coating of ash.
• Do not remove ash bowl while ashes and charcoal are HOT.
• Use protective gloves when handling this grill or working with fire. Use
protective gloves or long, sturdy tools when adding wood or charcoal.
• Never use charcoal lighting fluid, gasoline, alcohol or other highly volatile
fluids to ignite charcoal. These fluids can explode and cause injury or
death.
• The maximum amount of charcoal for the Kettle Joe is 6 lbs. (2.7 kg). Never
overfill charcoal tray. This can cause serious injury as well as damage to
the grill.
• Dispose of cold ashes by placing them in aluminum foil, soaking with water
and discarding in a non-combustible container.
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SAVE THESE INSTRUCTIONS
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Parts List and Hardware
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1. SIDE SHELF SLAT ASSEMBLY (2)
2. LEFT REAR SHELF BRACKET (1)
3. LEFT FRONT SHELF BRACKET (1)
4. RIGHT REAR SHELF BRACKET (1)
5. RIGHT FRONT SHELF BRACKET (1)
6. GRILL SUPPORT BAND (2)
7. CROSS BAR (4)
8. LEFT LEGS (2)
9. RIGHT LEGS (2)
10. BOTTOM SHELF (1)
11. LOCKING SWIVEL CASTERS (2)
12. AXLE (1)
13. WHEEL CAPS (2)
14. WHEELS (2)
15. HANDLE (1)
16. VENT CAP (1)
17. VENT (1)
18. HEAT INDICATOR (1)
19. GRILL LID (1)
20. LID HOOK (1)
21. COOKING GRATES (2)
22. SLoROLLER HYPERBOLIC SMOKE CHAMBER (1)
23. HEAT DEFLECTOR (1)
24. CHARCOAL GRATE (1)
25. ASH SWEEPER/VENT (1)
26. GRILL BOTTOM (1)
27. I-KAMAND PLUG (1)
28. I-KAMAND ADAPTER (1)
29. ASH SWEEPER/VENT AXLE (1)
30. ASH SWEEPER/VENT ARM (1)
31. ASH SWEEPER/VENT KNOB (1)
32. ASH BOWL HANDLE (1)
33. ASH BOWL (1)
A M6x45 SCREW (16)
A
B M6x12 SCREW (8)
B
C M6x12 STEP SCREW (4)
C
D M6x20 SCREW (3)
D
E M6 CROWN NUT (31)
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F M6x15 SCREW (8)
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G COTTER CLIP (2)
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H M5 LOCK WASHER (1)
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I Ø20 FLAT WASHER (7)
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J M5x40 SCREW (1)
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K M5 NUT (1)
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L M5 FLAT WASHER (1)
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M M4 CROWN NUT (2)
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N M4x10 SCREW (2)
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O M6 FLAT WASHER (8)
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42.5x18 MICA SHEET (1)
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Tools required for assembly: Phillips screwdriver and adjustable wrench
1010 ASSEMBLY
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Wing nut and washer packaged
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with heat indicator.
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17ASSEMBLY
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SLōROLLER Hyperbolic Smoke Chamber
Remove lid and
cooking grates
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Add heat deflector
and SLōROLLER
hyperbolic smoke
chamber.
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FEATURES
Hyperbolic Smoke Chamber
The Kettle Joe is perfect for high heat grilling and searing but also
includes the SLōROLLER hyperbolic smoke chamber for optimal
smoking.
The SLōROLLER hyperbolic smoke chamber transforms the
Kettle Joe into one of the world’s most optimal smokers. The
SLōROLLER hyperbolic smoke chamber distributes smoke and
heat in rolling, recirculating waves resulting in enhanced flavor
and significantly reduced hot spots.
• More flavor from the same amount of fuel.
• Engineered for low-and-slow cooks.
(not for use with temperatures over 500°F/260°C)
• Up to 20 times more smoke circulation.
• Reduced hot spots for even heat distribution.
Capable
iKamand, purchased separately, allows you to set, monitor
and adjust your cooking temperature from anywhere using the
iKamand mobile app.
FUNDAMENTALS TECHNIQUES
19
Good kamado cooking begins with
a good foundation. Learn how to
master the elements and control
your grill—and you’ll be on your
way to incredible flavor.
PG.20
FIRE
PG.22
SMOKE
Knowing these few quintessential
methods will expand your grilling
possibilities. They’ll equip you for
any recipe you want to tackle.
PG.24
GRILLING
PG.26
SEARING
PG.28
BAKING
PG.30
ROASTING
PG.32
SMOKING
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THE FUNDAMENTALS
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FIRE
FIRE
The Fundamentals of Fire
Fire is the single most important ingredient in successful
kamado cooking—and it’s made from just three elements:
oxygen, heat and fuel. Learn how to control them, and you’ll
know how to control your fire.
FLAVOR COMES FROM FUEL
Only use premium hardwood lump charcoal to fuel your fire.
Combustible liquids (starter fluid, etc.) will impart undesired
flavors, damage your grill and create a fire hazard. Remember:
flavor comes from your fuel. The taste you put in will eventually
come out on your plate.
GOOD FIRE STARTS WITH GOOD AIR FLOW
Maximum charcoal amount for the Kettle Joe is 6lb (2.7 kg).
If you’re aiming for high temperatures, you can arrange your
charcoal mound for maximum air flow—large chunks on the
bottom, smaller pieces to fill in. Now you’re ready to light your
charcoal. Fire is a living thing. It needs to breathe a little while
before you begin adjusting the temperature, so leave the lid
open for about 10 minutes after lighting.
CHARCOAL CAN BE RE-USED UNTIL IT’S GONE.
BEFORE YOUR NEXT COOK, MAKE SURE TO STIR
THE CHARCOAL TO KNOCK OFF ANY LOOSE
ASH, REMOVE THE ASH FROM THE ASH BOWL
AND THEN TOP OFF THE FIREBOX WITH THE
DESIRED AMOUNT OF NEW CHARCOAL. WE
RECOMMEND A FULL BOX OF CHARCOAL FOR
HIGH-TEMPERATURE COOKING. MAXIMUM
CHARCOAL AMOUNT IS 6LB (2.7 KG).
THE FUNDAMENTALS
FIRE
MORE AIR, MORE HEAT–LESS AIR, LESS HEAT
The Kettle Joe’s top and bottom vent system is like a volume dial for your
fire. Air moves in the bottom vent and out through the top. Open them to
accelerate air flow and ‘turn up’ the temperature; close them to lower it. If
you want a hot fire for searing, you’ll need both vents to be mostly open.
A low fire for smoking? They should be mostly closed.
CONTROL FROM THE TOP DOWN
The Kettle Joe can achieve temperatures ranging from 225°F to 750°F
(105°C to 400°C). It’s easiest to reach and maintain your target temp by
setting the bottom vent and adjusting with the top vent. To begin, close the lid
and keep the top vent all the way open until you are 50°F (10°C) away from
your target temp. Then begin closing the top vent down, wait a minute or two
and make necessary adjustments by closing or opening the top vent more.
21
FIRE
GIVE THE FIRE TIME
The biggest mistake you can make is shortchanging your Kettle Joe on time
after lighting the charcoal. Give your grill 20–40 minutes after lighting to
stabilize its temperature before starting your cook. And while you’re working
to raise the grill’s temperature, go slowly. It’s much easier to increase the
heat slightly than it is to bring the temperature down after overshooting your
target.
22 THE FUNDAMENTALS
The Fundamentals of Smoke
Smoke is the taste that can’t be mimicked or faked. It
transforms even the most lowly of meats, adds complexity,
SMOKE
makes a meal worth remembering. Because the Kettle Joe
is charcoal-fueled, everything you cook in it will come away
subtly changed by smoke, no matter which technique you use.
Smoke is the flavor we’re all chasing.
A LITTLE WOOD GOES A LONG WAY
The secret to successful smoking in your Kettle Joe is
remembering that less is more. There’s no need to load up your
firebox with smoking wood; it only takes a few chunks to impart
flavor. You don’t need to see smoke coming from the grill to be
confident that smoke is infusing your food. Too much smoking
wood may give your food a bitter, acrid taste.
SMOKE
LEAVE LIQUIDS OUT
The innovative shape and air-circulating design of the Kettle
Joe creates a moist cooking environment that will produce
tender, flavorful meats. There’s no need to add a pan of water
or liquid during the smoking process as the Kettle Joe does not
require extra humidity for temperature control.
THE FUNDAMENTALS
SMOKE
23
SMOKING IS AN ART, NOT A SCIENCE
When it comes to smoking foods, there are no hard rules, only
suggestions. Every decision you make—from the type of wood to the
spice rub to the length of smoking time—is driven by your palate and
preferences. Different types of wood produce different aromas and taste
or flavor intensities. High-intensity woods, like hickory and mesquite,
make a natural pairing for beef, while light-intensity fruitwoods bring out
the sweetness of pork. Some people prefer a punch of powerful flavor and
others prefer just a kiss of smoke—you will discover your own taste in
time, but it’s best to start with less and add more.
LIGHT-INTENSITY
PREFERENCE AND EXPERIENCE
Cherry
Peach
Apple
Maple
Pecan
SHOULD GUIDE YOU WHEN
ADDING SMOKING WOOD TO
YOUR FIREBOX, BUT HERE’S
A QUICK RULE OF THUMB FOR
STARTING OUT: 1 CHUNK FOR
POULTRY AND FISH (BECAUSE
THEY ABSORB SMOKE AT A
HIGHER RATE THAN BEEF OR
PORK); 2–4 CHUNKS FOR CUTS
OF MEAT THAT ARE LARGER
THAN 6 POUNDS/2.7KG (SUCH
AS BUTTS, BRISKET, RIBS). ADD
MORE TO YOUR TASTE.
Oak
SMOKE
Hickory
Mesquite
HIGH-INTENSITY
24 THE TECHNIQUES
GRILLING
The Technique of Grilling
HOW TO GRILL
Grilling is the go-to technique for quick, delicious and
consistent results. Using high-quality charcoal will ensure a
steady flame and unmatched flavor in everything you grill,
from burgers to corn on the cob.
1. Top off or fill the firebox with charcoal. Light the charcoal in 1–2 places
to help your grill heat as quickly as possible.
2. Install one or two half-moon cooking grates. Leave the lid open for about
10 minutes, then close.
3. Open the bottom vent and top vent fully until the Kettle Joe reaches
target temperature for grilling, 400–600°F (205–315°C). Then close the top
vent halfway to maintain, making adjustments if necessary.
4. When the grill is hot enough, place your food on the grate and turn when
necessary. Use tongs, not forks, to turn to prevent juices from escaping.
GRILLING
Barbecue Cheddar Burgers
THE TECHNIQUES
GRILLING
25
Preparation: 30–60 mins.
Cooking: 15–20 mins.
1 Preheat your Kettle Joe grill to 400–450°F
(205-230°C).
2 Combine sauce ingredients in a small bowl
and set aside.
3 In a mixing bowl, combine the ground beef
with the barbecue and beer sauce and mix
completely. Divide the mixture into four equal
parts and press into hamburger patties. Sprinkle
salt and pepper to taste on each side of the
patties and set aside.
4 Drizzle onion slices with olive oil and place on
the grill.
5 Place hamburgers on the grill and cook for
3–4 minutes.
6 Flip the burgers and place one of the onion
slices on the top of each burger along with a slice
of cheese. Continue cooking until the burgers
reach your desired level of doneness.
INGREDIENTS
Serves 4
1 ¼ pounds (.57kg) ground chuck
(80/20)
1 Vidalia onion, sliced
4 slices sharp cheddar cheese
4 slices of tomato
Lettuce
Barbecue sauce, olive oil,
salt and pepper to taste
4 hamburger buns
Sauce:
¼ cup barbecue sauce
¼ cup beer
GRILLING
7 Prepare hamburger buns by adding barbecue
sauce to each side along with a slice of lettuce
and tomato. Add your burger to the stack and enjoy!
26 THE TECHNIQUES
SEARING
The Technique of Searing
HOW TO SEAR
Searing delivers the incredible color and flavor you think of
when you picture a juicy steak or flame-finished scallops.
Timing is key to mastering this high-heat technique. You’ll
need to give the Kettle Joe enough time to reach the right
temperature (500–750°F/260–400°C) for searing, so be sure to
light your grill well in advance. With the grill rolling at such high
temperatures, searing won’t take long. The goal is to seal in
flavor and create a rich, brown char without burning the food.
1. One hour before you want to sear, start with a full firebox of fresh
charcoal. Light the charcoal in 1–2 places to help your grill heat as quickly
as possible. Install one or two half-moon grates. Leave the lid open for
about 10 minutes and close once embers have begun to build.
2. Open the bottom vent and top vent fully until the grill reaches 500°F
(260°C) or above. Then close the top vent slightly to maintain.
3. When the grill is hot enough, place food on the grates over the flame.
Use tongs, not a fork, to turn to prevent juices from escaping.
SEARING
THE TECHNIQUES
Dry-Rubbed New York Strip Steaks
SEARING
27
Preparation: 30–60 mins.
Cooking: 10 mins.
1 Preheat your Kettle Joe grill to reach 500°F
(260°C).
2 While the grill is preheating, combine the dry
rub ingredients, mix well and set aside.
3 Melt the clarified butter or unsalted butter.
Dredge cold steaks in the melted butter, coating
both sides of the meat. Sprinkle the dry rub
liberally on both sides of each steak. Allow
the steaks to sit on the counter while the grill
continues to preheat.
4 Once the grill is preheated, place steaks on
the grates for 2 minutes to achieve a nice sear.
Flip the steaks and sear for another 2 minutes.
5 Continue to cook until you reach your desired
level of doneness.
INGREDIENTS
Serves 4
4 New York strip steaks
1 to 2 inches (2.5 to 5cm) thick
4 tablespoons melted
clarified butter (or regular
unsalted butter)
Dry Rub:
1 tablespoon sea salt
1 teaspoon cracked
black pepper
½ teaspoon paprika
½ teaspoon granulated garlic
½ teaspoon finely
ground coffee
¼ teaspoon ground
cayenne pepper
SEARING
28 THE TECHNIQUES
BAKING
The Technique of Baking
HOW TO BAKE
More than a grill, the Kettle Joe can become a charcoal-fired
oven with just one simple configuration. Its circular shape
promotes superior air circulation, creating ideal conditions for
baking. You can bake anything you’d cook in an indoor oven, from
wood-fired pizzas to rustic berry cobblers to fresh, crusty bread.
Note: to bake pizza, you’ll need to raise the temperature beyond
typical baking temperatures (300–450°F/150–230°C) to 500°F
(260°C) or higher.
1. Top off or fill the firebox with charcoal. Light the charcoal. Install the
heat deflector plate and the SloRoller hyperbolic insert; then place the
cooking grates on top. Leave the lid open for about 10 minutes, then close.
2. Open the bottom vent and top vent halfway until the Kettle Joe
approaches 300–450°F (150–230°C). Then begin closing the vents as
needed to stabilize the Kettle Joe at your target temperature. If you’re
making pizza, increase the heat to 500°F (260°C) or higher.
3. When the grill is hot enough, you’re ready to bake. Use the top vent to
fine-tune any temperature adjustments.
BAKING
Pizza
THE TECHNIQUES
BAKING
29
Preparation: 90–120 mins.
Cooking: 10 mins.
1 Mix water, olive oil, sugar and yeast in the
mixing bowl of a stand mixer. Let sit for 10–15
minutes until bubbling occurs.
2 Stir in flour and salt and mix with the dough
hook attachment for about 5–6 minutes. Transfer
the dough ball into an oiled bowl and roll the
dough ball to coat. Cover the bowl with plastic
wrap and let sit in a warm place for 60–90
minutes until the dough has doubled in size.
3 Meanwhile, light and preheat your Kettle Joe
grill to 500°F (260°C) with the heat deflector and
SLōROLLER hyperbolic smoke chamber.
the
4 After the dough has risen, divide it into
two equal parts. Roll each ball into a large,
thin circle on a well-floured surface. Sprinkle
cornmeal on the pizza peel and transfer the
dough to the peel. Poke the dough all over with a
fork to prevent bubbling. Brush dough with olive
oil before evenly spreading a thin layer of pizza
sauce. Add any additional pizza toppings you like.
INGREDIENTS
Serves 4–6 (2 pizzas)
Pizza Dough:
1 cup lukewarm water
¼ cup extra virgin olive oil
1 teaspoon sugar
1 packet instant dry yeast
3 cups all-purpose flour
1 teaspoon salt
Additional Ingredients:
Cornmeal for dusting
the pizza peel
Extra virgin olive oil for
basting the top of the pizza crust
Pizza sauce
Your choice of pizza toppings
BAKING
5 Transfer pizza to your Kettle Joe grill. Close
the lid and cook for 7–10 minutes. Remove the
pizza with a pizza peel and let cool before slicing.
30 THE TECHNIQUES
ROASTING
The Technique of Roasting
HOW TO ROAST
Juicy and tender on the inside, crisp and flavorful on the outside—
this is the work of roasting. This technique is delicious for larger
cuts of meat, like whole chicken or pork loin, or for vegetables.
The mid-range temperature (300–450°F/150–230°C) harnesses
the power of slow, indirect heat to infuse food with wood-fired
flavor and tenderness, while delivering enough heat to create a
crisp crust or finish. And if you want to experiment with brines or
spice rubs, roasting is a great way to show them off.
1. Top off or fill the firebox with charcoal. Light the charcoal.
2. Install the heat deflector plate and the SloRoller hyperbolic insert; then
place the cooking grate on top. Leave the lid open for about 10 minutes,
then close.
3. Open the bottom vent and top vent halfway until the Kettle Joe
approaches the target temperature for roasting, 300–450°F (150-230°C).
Then begin closing the vents as needed to stabilize the Kettle Joe at your
target temperature.
4. When the grill is hot enough, you’re ready to roast.
ROASTING
Roast Chicken
THE TECHNIQUES
ROASTING
31
Preparation: 30–60 mins.
Cooking: 60–90 mins.
1 Rub the entire chicken with the olive oil.
2 Combine the salt, pepper, thyme and cumin
and coat the outside of the chicken liberally.
3 Place the chicken on the grill, breast side
down, and cook for 1 to 1 ½ hours until the
temperature in the thick part of the breast
reaches 160°F (70°C).
4 Remove from the grill, loosely tent with
aluminum foil and let rest for 15 minutes
before serving, or until the internal
temperature reaches 165°F (75°C).
INGREDIENTS
1 whole chicken, 4 to 6 lbs.
(1.8 to 2.7kg), rinsed, patted
dry with all items removed
from inside
¼ cup extra virgin olive oil
1 tablespoon salt
1 teaspoon black pepper
1 teaspoon dried thyme
1 teaspoon cumin
ROASTING
32 THE TECHNIQUES
SMOKING
The Technique of Smoking
HOW TO SMOKE
Smoking is low and slow cooking at its finest. The unique shape
and design of the Kettle Joe keeps meat moist as the heat
gently breaks down collagen—all the while infusing it with a
deep, smoky flavor. Of course, meat isn’t the only food you can
smoke. From fish to nuts to vegetables, a range of foods benefit
from the complex flavor of wood smoke.
1. Fill the firebox with fresh charcoal. Light the charcoal.
2. Place in a few chunks of smoking wood (1–6, depending on your cook).
3. Install the heat deflector, SlōRoller hyperbolic smoke chamber and the
cooking grates. Leave the lid open for about 10 minutes, then close.
4. Open the bottom vent only about half way, fully close the top vent and
open until the Kettle Joe reaches target temperature for smoking, 225–
275°F (105–135°C). Make adjustments by opening or closing the top vent,
and if the temperature still remains too high, close the bottom vent slightly
until smoking temperature is obtained.
5. Wait until the thick, white smoke dissipates before moving forward.
When the Kettle Joe has reached the correct temperature, place food on
the grates and close the lid.
SMOKING
Smoked Pulled Pork Barbecue
THE TECHNIQUES
SMOKING
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Preparation: 30–60 mins.
Cooking: 8–10 hrs.
1 Preheat your Kettle Joe grill to 250°F (120°C)
with 2 or 3 chunks of hickory smoking wood
added to the firebox. Install the heat deflector,
SlōRoller hyperbolic smoke chamber and the
cooking grates.
2 Rinse and pat the Boston butt dry. Combine the
dry rub ingredients and apply liberally to all sides
of the meat. Allow to sit on the counter at room
temperature while the grill preheats.
3 Place the meat in the center of the grill.
Allow to cook until the internal temperature in
the center of the meat reaches 200°F (95°C). On
average, this will take 1.5 hours per pound. When
the internal temperature reaches 200°F (95°C),
remove from the grill. Allow the meat to sit on
the counter uncovered for 10–15 minutes. Double
wrap the meat in aluminum foil, place it in an
empty cooler, and allow it to rest for a minimum
of 1 hour and up to 5 hours.
INGREDIENTS
1 6–7 (2.7–3.2kg) pound bone-in
Boston butt
Dry Rub:
¼ cup salt
¼ cup sugar
1 tablespoon paprika
1 tablespoon black pepper
2 teaspoons onion powder
1 teaspoon garlic powder
4 Remove the meat from the foil. Pull the bone
out of the meat. Shred the meat with forks and serve!
SMOKING
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Cleaning & Care
Your Kettle Joe grill is made of quality materials, so general
care and maintenance is minimal. The best way to protect your
Kettle Joe from the elements is with a grill cover.
SELF-CLEANING
1 Add charcoal and light it.
2 Install the heat deflector, SlōRoller hyperbolic smoke
chamber and both grates.
3 Open the top and bottom air vents fully and let the
temperature inside the grill rise to 600°F (315°C) with the lid
closed.
4 Hold the temperature at around 600°F (315°C) for 15-20 minutes.
5 Close the bottom vent fully and wait another 15-20 minutes to
close the top vent.
This process will burn off any unwanted residue from the inside
of your grill. Before cooking again, brush the cooking grates
with a standard grill brush. Your heat deflector plate should
also be free of burned on residue after this process. Brush it
down with a soft bristle brush after cleaning. When your heat
deflector gets dirty during normal use, flip it over with the dirty
side down for the next cook and the heat from the fire will selfclean that side of the deflector plate.
Once or twice a year, you should do a more thorough cleaning
of the inside of the grill. Remove the internal components and
remove any residual ash or debris that has collected between
the grill body and the internal components. Use a plastic bristle
brush to clean the inside surface and remove debris from the
bottom of the grill before replacing the internal components.
Built to Last a Lifetime
5-Year Warranty on Metal Parts
Kamado Joe warrants that all metal parts used in this Kamado
Joe grill are free of defects in material and workmanship for a
period of five years.
3-Year Warranty on Heat Deflector
Kamado Joe warrants that the heat deflector used for the
Kamado Joe grill is free of defects in material and workmanship
for a period of three years.
1-Year Warranty on Thermometer
Kamado Joe warrants that the thermometer used in this
Kamado Joe grill is free of defects in material and workmanship
for a period of one year.
35WARRANTY & REGISTRATION
35
When Does the Warranty Coverage Begin?
Warranty coverage commences on the original date of purchase
and covers only the original purchaser. For the warranty to
apply, you must register your grill. If a defect in material or
workmanship is discovered during the applicable warranty
period under normal use and maintenance, Kamado Joe will, at
our sole discretion, replace or repair the defective component
at no cost to you for the component itself. This warranty does
not apply to labor, or any other cost associated with the service,
repair or operation of the grill. Kamado Joe will pay all shipping
charges on warranty parts.
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WARRANTY & REGISTRATION
What is Not Covered?
This warranty does not apply to damage caused by abuse or use of the
product for purposes other than that for which it is designed, damage caused
by lack of proper use, assembly, maintenance or installation, damages
caused by accidents or natural disasters, damage caused by unauthorized
attachments or modifications, or damage during transport. This warranty
does not cover damage from normal wear and tear from use of the product
(for example, scratches, dents, dings and chipping) or changes in the
appearance of the grill that do not affect its performance.
This limited warranty is exclusive and in lieu of any other warranty, written
or oral, express or implied, including but not limited to the warranty of
merchantability or fitness for a particular purpose. The duration of any
implied warranties, including any implied warranty of merchantability or
fitness for a particular purpose is expressly limited to the duration of the
warranty period for the applicable component. *Some states do not allow
limitations on how long an implied warranty lasts, so the above limitation
may not apply to you.
The purchaser’s exclusive remedy for breach of this limited warranty or any
implied warranty shall be limited as specified herein to replacement. In no
case shall Kamado Joe be liable for any special, incidental or consequential
damages. *Some states do not allow the exclusion or limitation of special,
incidental or consequential damages, so the above limitation or exclusion
may not apply to you
What Will Void the Warranty?
Purchasing any Kamado Joe product through an unauthorized dealer
voids the warranty. An unauthorized dealer is defined as, but not limited to
discount clubs, big box stores or any retailer who has not been expressly
granted permission by Kamado Joe to sell Kamado Joe products.
Please visit kamadojoe.com for more warranty information and service.
Quick Start Guide
STARTING IT UP
1 Add charcoal to firebox and light using one or two fire starters.
2 Leave lid open for 10 minutes with the bottom vent fully open.
3 Close the lid.
4 Begin closing the top vent and bottom vent when the lid
temperature is within 50°F (10°C) of your target.
MAINTAINING TEMPERATURE
To lower the temperature, decrease the airflow through the
grill by closing the vents. Conversely, raise the temperature by
opening the vents. Adjustments to the vents are not immediate—
allow 10–15 minutes for a vent change to take effect. Because
your Kettle Joe retains heat so well, it can take some time to fully
heat. Give your grill 20–40 minutes to an hour to stabilize the
temp before you start cooking.
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37
COOLING IT DOWN
1 When finished cooking, close the bottom vent completely.
2 Once the temperature falls below 400°F (205°C), close the top
vent almost completely, but leave a small crack.
3 Do not cover the grill until the lid is cool to the touch.
TO LOWER THE TEMPERATURE, CLOSE THE VENTS.
TO RAISE THE TEMPERATURE, OPEN THE VENTS.
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QUICK TEMPERATURE GUIDE
Approximate temperatures for cooking techniques.
GRILLING
SEARING
BAKING
ROASTING
SMOKING
LIQUIDS
Do not spill liquids inside or on the grill while it is hot.
SIDE SHELVES
Do not set hot items on the side shelves.
SPARKS
Be aware of sparks and embers when using the grill on a wooden deck.
DURING OPERATION
Do not leave your grill unattended with the grill lid open.
400600˚F 205315°C
500750˚F 260400°C
300750˚F 150400°C
300450˚F 150230°C
225275˚F 105135°C
CAUTION
Fire it up. Slow it down.
Thank you for choosing Kamado Joe! We are thrilled to welcome
you to our ever-growing community of kamado cooks. We are
confident that we have crafted the finest kamado-style cooker
in the world, and we want to make sure you feel the same way.
Don’t hesitate to reach out to our team with questions, concerns
or comments—we’re always here to help.
YOU CAN REACH US A FEW WAYS:
ONLINE, AT KAMADOJOE.COM
BY PHONE, AT (877) 215-6299
BY EMAIL, AT CONTACT@KAMADOJOE.COM
For so many of us, kamado cooking has become a passion.
It’s more than a way to cook—it’s a way to spend time with
those we love, to explore new flavors and to connect with
people all over the world. The possibilities for exploring and
experimenting—techniques, recipes, lessons—are almost
infinite. We hope you enjoy the journey!
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39
GATHER ‘ROUND
This Owner’s Manual will equip you with the foundational knowledge you
need for great cooks, but we invite you to join us and other kamado fans
online and on social media for endless recipes, tips, techniques, ideas and,
yes, showing-off.
If you want to learn the basics or study up on your technique, our Kamado Joe
YouTube channel is the best place to start. If you want to debate the finer
points of smoking woods, you’ll certainly find kindred spirits on our forums.
And if you just want enjoy one everlasting kamado cookout, check out our
social channels and be sure to tag your own posts with #kamadojoe.
We can’t wait to see what you’re cooking! Have fun and fire it up.
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FIRE IT UP.
SLOW IT DOWN.
KAMADOJOE.COM | CONTACT@KAMADOJOE.COM | (877) 215-6299
9804190015 190425-GSB
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