KAMADO JOE OWNER’S MANUAL
A GUIDE TO
KAMADO COOKING
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.
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
Finding the Spark
3 4
Meals began and ended around a fire. Over time, cooking
progressed from a simple skewer to a spit to early ovens. These
earthenware cooking vessels channeled and controlled the
fire’s heat for better flavor. Slowly, the rudimentary cooking
vessels evolved around the world, becoming the tandoor oven in
India and the charcoal-fueled mushikamado in Japan.
After the Second World War, American soldiers discovered
the superior, wood-fired flavor of the kamado and brought the
grill home to the States. Since then, the kamado grill has been
refined as a versatile ceramic cooker that continues to impress
with the incredible flavor and textures it produces. From rich,
smoked meat falling apart at the bone to crispy pizzas to juicy,
caramelized steaks seared over a hot flame—meals prepared in
the kamado taste elemental and true.
Our ancestors understood what we often forget: that time is
the best ingredient. Thousands of years ago, people gathered
around the kamado while their food cooked; today, despite our
sprawling kitchens and double ovens and induction stoves,
the kamado is still bringing people together around the fire.
More than a way of cooking, kamado is a way of connecting.
Connecting with the elements. With our hands, with our food.
With the people we love. It’s not fast food. Like any art, it takes
time. And the result is a meal that rewards us with unmatched
flavor—and the satisfaction of time well spent.
The Art of Kamado
FIRE TAMED THE WORLD—BECAUSE
WITHOUT FIRE, THERE IS NO COOKING
FUNDAMENTALS TECHNIQUES
— PG.5
FIRE
— PG.7
SMOKE
— PG.9
DISTANCE
— PG.11
SURFACES
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.
Knowing these few quintessential
methods will expand your grilling
possibilities. They’ll equip you for
any recipe you want to tackle.
— PG.13
GRILLING
— PG.15
SEARING
— PG.17
BAKING
— PG.19
ROASTING
— PG.21
SMOKING
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
Add charcoal to the firebox until the mound reaches the fire
ring. 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
dome 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 DRAWER AND THEN TOP OFF THE
FIREBOX WITH THE DESIRED AMOUNT OF NEW
CHARCOAL. WE RECOMMEND A FULL BOX OF
CHARCOAL FOR HIGH-TEMPERATURE COOKING.
5
FIRE
THE FUNDAMENTALS
FIRE
FIRE
MORE AIR, MORE HEAT–LESS AIR, LESS HEAT
The Kamado 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 Kamado Joe can achieve temperatures ranging from 225°F to 750°F.
It’s easiest to reach and maintain your target temp by setting the bottom
vent and adjusting with the top vent. With the dome closed, keep the top vent
all the way open until you are 50°F 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.
GIVE THE FIRE TIME
The biggest mistake you can make is shortchanging your Kamado Joe on
time after lighting the charcoal. You get beautiful results from your grill
because its ceramic walls absorb, retain and distribute heat like nothing
else—but it takes time for those walls to evenly absorb heat. 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.
Because those ceramic walls retain heat so well, it’s much easier to increase
the heat slightly than it is to bring the temperature down after overshooting
your target.
6
THE FUNDAMENTALS
FIRE
7 THE FUNDAMENTALS
SMOKE
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,
makes a meal worth remembering. Because the Kamado 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 kamado 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.
LEAVE LIQUIDS OUT
The innovative shape and air-circulating design of the kamado
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 Kamado Joe does not
require extra humidity for temperature control.
SMOKE
PREFERENCE AND EXPERIENCE
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 (SUCH AS
BUTTS, BRISKET, RIBS). ADD
MORE TO YOUR TASTE.
8
THE FUNDAMENTALS
SMOKE
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
HIGH-INTENSITY
Cherry
Peach
Apple
Maple
Pecan
Oak
Hickory
SMOKE
Mesquite
9 THE FUNDAMENTALS
DISTANCE
The Fundamentals of Distance
FINDING THE SWEET SPOT
Perhaps your first lesson about fire, heat and distance came
from the great childhood s’more. Maybe you were patient
in the pursuit of the ideal golden toast and you held your
marshmallow high over the fire, waiting. Maybe you craved the
crispy char of a blackened outside so you zipped yours in and
out of the flame. Whatever path you chose to marshmallow
bliss, the lessons learned about proximity to flame apply for
your kamado, too.
THERE ARE THREE WAYS
TO COOK OVER A FIRE:
Typically, when you’re looking for good color and char, you’ll
cook your food close to direct heat. A grill rack installed in
the high position over direct heat delivers incredible flavor as
your food cooks. If you want an extremely hot sear for foods
like burgers and steaks, you’ll cook over direct coals with the
grill rack in the low position. When you’d rather let a steady
fire and flavorful smoke work their magic on foods like brisket,
breads or ribs, you will position your food farther away to take
advantage of indirect heat.
Close and quick > direct heat Far and slow > indirect heat
DISTANCE
10
THE FUNDAMENTALS DISTANCE
TWO WAYS AT ONCE
Sometimes you’ll want to cook two different ways at the same time. That’s
why we created the Divide & Conquer flexible cooking system. Its innovative
design allows you to create multi-level heat zones—so you can sear a steak
and slow-roast your vegetables simultaneously.
The beauty of this system rests in our signature half-moon design.
First, the halved heat deflectors can either partially block heat to create
two-temperature cooking zones, or completely cover the flame to produce
the ideal indirect heat for baking, smoking and roasting. Using both heat
deflectors effectively converts your kamado from a grill to a charcoal-fired
oven—meaning that anything you cook in an indoor oven can also be cooked
on your Kamado Joe. Installation is flexible, too, allowing you to move
cooking grates and heat deflectors up and down for achieving different high
and low temperatures.
Next, we’ve made our cooking surfaces half-moon shaped as well, giving you
flexibility with what and when you cook. Use one surface for searing pork
chops over open flame and another to roast sweet potatoes—at the same time.
Flexible Cooking System Rack Halved Cooking Grates
Two Halved Heat Deflectors Accessory Rack
DISTANCE
Far and quick > direct heat
11 THE FUNDAMENTALS
SURFACES
The Fundamentals of Surfaces
MASTERING YOUR TOOLS
Think of Kamado Joe cooking surfaces like your kitchen’s pots
and pans. Or like your most essential tools. Different materials
(cast iron, stainless steel, ceramic stone) hold and transfer heat
in unique ways. Finding the right heat transfer—from flame
to surface to food—is the key to achieving a perfect finish, no
matter what you’re cooking.
The beauty of cooking over flame is that it’s not complicated.
You’re well-equipped for success with just our standard
stainless steel grate. But as you explore the kamado tradition
and try new recipes or new techniques, you’ll find that certain
surfaces make certain foods sing. They will earn a place in your
kit—like every good tool does.
SURFACES
12
THE FUNDAMENTALS SURFACES
A GUIDE TO SURFACES
1 Standard Stainless Steel Grate
This highly versatile cooking grate comes standard with the Kamado Joe
for a reason: it’s durable, easy to clean and well-suited for cooking a wide
variety of foods. Stainless steel heats up very quickly and distributes heat
very evenly. Many people use this as their all-purpose cooking surface.
2 Cast Iron
Nearly indestructible, cast iron is one of the oldest cooking materials in
the world. Designed to withstand high temperatures, cast iron absorbs,
retains and conducts heat extremely well—making it the perfect surface for
high-heat searing. Use the cast iron grate or griddle anytime you’re looking
for a good sear, color and caramelization.
3 Laser-Cut Stainless Steel
Designed for even heat distribution and made double thick for durability, this
smooth stainless steel surface protects fragile proteins, like fish, from falling
apart while cooking. Its laser-cut design is also ideal for roasting vegetables,
since its small slits allow heat to pass through without risking your veggies
dropping through a grate into the flame.
4 Soapstone
Thanks to its supremely even heat distribution, this thick, bacteria-andstain-resistant slab is ideal for keeping meat and fish moist as they cook in
their own juices. Its slab-style construction absorbs and radiates indirect
heat, preventing flare-ups along the way.
5 Ceramic Pizza Stone
Ideal for baking and browning, the ceramic stone offers superior heat
retention and distribution. The ceramic draws moisture out of dough to
create that perfect, slightly crunchy crust on pizzas and breads.
1 2
3 4
5
SURFACES
13 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 dome open for
about 10 minutes, then close.
3. Open the bottom vent and top vent fully until the Kamado Joe reaches
target temperature for grilling, 400–600°F. Then close the top vent halfway
to maintain, making adjustments if necessary.
4. Be sure to ‘burp’ the grill every time you open the dome to prevent
dangerous flashback—a surge of white-hot heat caused by a rush of
oxygen. Partially opening the dome (2–3 inches) and allowing heat to
escape for about 5 seconds should prevent this.
5. 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 CONFIGURATIONS:
A with both half-moon grates
in lower position
B with one half-moon grate in top
position and one in lower position
GRILLING
Barbecue Cheddar Burgers
INGREDIENTS
Serves 4
1 ¼ pounds 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
Preparation: 30–60 mins.
Cooking: 15–20 mins. Surface: Steel or Cast Iron Grate
1 Preheat your Kamado Joe grill to 400–450°F.
Configure the Divide & Conquer flexible cooking
system for standard grilling by placing both
halves of the grill grates in the lower position
of the rack.
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.
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!
14
THE TECHNIQUES
GRILLING
GRILLING
15 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 Kamado Joe enough time to reach the right
temperature (500–750°F) 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 in the lower position,
closest to the coals. Leave the dome 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
or above. Then close the top vent slightly to maintain.
3. Be sure to ‘burp’ the grill every time you open the dome to prevent
dangerous flashback—a surge of white-hot heat caused by a rush of
oxygen. Opening the dome 2–3 inches and allowing heat to escape for about
5 seconds should prevent this.
4. When the grill is hot enough, place food on the grate over the flame.
Use tongs, not a fork, to turn to prevent juices from escaping.
SEARING CONFIGURATIONS:
SEARING
16
THE TECHNIQUES
SEARING
Dry-Rubbed New York Strip Steaks
INGREDIENTS
Serves 4
4 New York strip steaks
1 to 2 inches 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
1 Preheat your Kamado Joe grill with the Divide
& Conquer flexible cooking system set up for
two-zone direct and indirect cooking. Place the
grill or griddle on the lower rack directly above
the hot coals. Place a heat deflector on the
opposite low side with a grill grate in the elevated
position above the heat deflector. Allow the grill
to reach 500°F.
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 direct heat side grate or griddle for 2 minutes
to achieve a nice sear. Flip the steaks and sear
for another 2 minutes.
5 Move the steaks to the indirect side of the grill
and continue to cook until you reach your desired
level of doneness.
SEARING
Preparation: 30–60 mins.
Cooking: 10 mins. Surface: Steel/Cast Iron Grate or Cast Iron Griddle
A with both half-moon grates
in lower position
B with one half-moon grate in top
position and one in lower position
17 THE TECHNIQUES
BAKING
The Technique of Baking
HOW TO BAKE
More than a grill, the Kamado Joe can become a charcoal-fired
oven with just one simple configuration. Its ceramic walls retain
heat and 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) to 500°F or higher.
BAKING CONFIGURATIONS:
1. Top off or fill the firebox with charcoal. Light the charcoal. Install the
heat deflector plates; then place the pizza stone or cooking grate on top.
Leave the dome open for about 10 minutes, then close.
2. Open the bottom vent and top vent halfway until the Kamado Joe
approaches 300–450°F. Then begin closing the vents as needed to stabilize
the kamado at your target temperature. If you’re making pizza, increase
the heat to 500°F or higher.
3. Be sure to ‘burp’ the grill every time you open the dome to prevent
dangerous flashback. Opening the dome 2–3 inches and allowing heat to
escape for about 5 seconds should prevent this.
4. When the grill is hot enough, you’re ready to bake. Use the top daisy
wheel to fine-tune any temperature adjustments.
A with both half-moon grates
and both heat deflectors
B with pizza stone and both heat deflectors
BAKING
Pizza
18
THE TECHNIQUES
BAKING
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
Preparation: 90–120 mins.
Cooking: 10 mins. Surface: Ceramic Pizza Stone
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 Kamado Joe
grill to 500°F with the heat deflectors and pizza
stone in the highest position on the Divide &
Conquer flexible cooking system rack.
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.
5 Transfer pizza to the pizza stone in your
Kamado Joe grill. Close the dome and cook for
7–10 minutes. Be sure to burp the grill before
opening the dome fully at these temperatures.
Remove the pizza with a pizza peel and let cool
before slicing.
19 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) 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 plates; then place the cooking grate on top.
Leave the dome open for about 10 minutes, then close.
3. Open the bottom vent and top vent halfway until the Kamado Joe
approaches the target temperature for roasting, 300–450°F. Then begin
closing the vents as needed to stabilize the Kamado Joe at your target
temperature.
4. When the grill is hot enough, you’re ready to roast.
ROASTING CONFIGURATIONS:
A without drip pan B with drip pan
ROASTING
Roast Chicken
20
THE TECHNIQUES
ROASTING
INGREDIENTS
1 whole chicken, 4 to 6 lbs.,
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
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.
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.
ROASTING
Preparation: 30–60 mins.
Cooking: 60–90 mins. Surface: Steel or Cast Iron Grate
21 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 kamado 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 deflectors and the cooking grates. Leave the dome open
for about 10 minutes, then close.
4. Open the bottom vent only about 2 inches, fully close the top vent and
open the daisy wheel until the Kamado Joe reaches target temperature for
smoking, 225–275°F. Make adjustments by opening or closing the daisy
wheel, and if the temperature still remains too high, close the bottom draft
vent another ¼ inch to ½ inch.
5. Wait until the thick, white smoke dissipates before moving forward.
When the Kamado Joe has reached the correct temperature, place food on
the grate and close the dome.
SMOKING CONFIGURATIONS:
A grates on top level B grates on bottom level
SMOKING
Smoked Pulled Pork Barbecue
22
THE TECHNIQUES
SMOKING
INGREDIENTS
1 6–7-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
1 Preheat your Kamado Joe grill to 250°F with
2 or 3 chunks of hickory smoking wood added
to the firebox. Configure the Divide & Conquer
flexible cooking system for smoking by placing
the heat deflectors in the lowest position and the
grill grates in the highest position.
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. On average,
this will take 1.5 hours per pound. When the
internal temperature reaches 200°F, 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.
4 Remove the meat from the foil. Pull the bone
out of the meat. Shred the meat with forks and serve!
SMOKING
Preparation: 30–60 mins.
Cooking: 8–10 hrs. Surface: Steel or Cast Iron Grate
23 ASSEMBLY
Grill Set-Up
UNBOXING YOUR GRILL
1 Cut the plastic bands and remove the top and side panels of
the shipping container.
2 Lift off the top piece of the grill cart and remove the plastic
from the top of the grill.
3 Open the dome of the grill and remove the components from
the inside of the grill. Handle the internal ceramic parts with
care.
KAMADO JOE GRILL WITH CART
1 Once the internal components of the grill have been removed,
lift the grill out of the container and set it aside. Due to the weight
of this grill, we highly recommend two people perform this task.
Do NOT lift the grill by the side shelf tabs. Use the rear hinge
and the front lower vent opening as lifting points.
2 Remove the plastic wrapping from the base of the grill cart.
3 Lock the casters on the bottom portion of the grill cart.
Assemble the two pieces of the grill cart with the provided
stainless steel screws. You will find these screws attached with
tape and plastic on the bottom portion of the cart.
4 With the same lifting technique used previously, lift the grill
into the cart. Adjust the grill in the cart so the lower grill vent is
facing the front of the cart. The front side of the cart is the side
with the two locking casters.
STAND-ALONE GRILL WITH KAMADO TABLE
1 Place the three grill feet on the bottom shelf of the grill table to
form a triangle with the single point being at the back side of the
grill table. The other two feet should be placed just to the left and
right of the lower vent on the front side of the grill.
2 Gently place the grill into the table and adjust the feet. Handle
the grill with care to avoid damaging the grill table surface. We
recommend that two people lift the grill into the table.
24
ASSEMBLY
INTERNAL ASSEMBLY
1 Open the dome of the grill and insert the ceramic firebox with the opening
aligned with the lower vent of the grill.
2 Set the fire ring on top of the firebox inside the grill.
3 Install the ash collector tray in the bottom of the firebox. You may find it
easier to lay the ash collector tray in the base of the grill and then lower the
firebox down over the ash collector tray.
4 Insert the cast iron charcoal grate in the bottom of the firebox. The ribbed
side of the charcoal grate should face downward.
5 Place the main rack of the Divide & Conquer flexible cooking system on
top of the fire ring.
6 Install the heat deflectors and the half-moon cooking rack components of
the Divide & Conquer flexible cooking system.
Close the dome on the grill and install the cast iron top vent. Install the
side shelves on each side of the grill. Tighten the band nuts.
1 2
3 4
5 6
25 WARRANTY & REGISTRATION
Built to Last a Lifetime
Limited Lifetime Warranty on Ceramic Parts
Kamado Joe warrants that all ceramic parts used in this
Kamado Joe grill and smoker are free of defects in material and
workmanship for as long as the original purchaser owns the grill.
5-Year Warranty on Metal Parts
Kamado Joe warrants that all metal and cast iron parts used in
this Kamado Joe grill and smoker are free of defects in material
and workmanship for a period of five years.
3-Year Warranty on Heat Deflector and Pizza Stone
Kamado Joe warrants that the heat deflector frame and ceramic
plate(s) and the pizza stone used for the Kamado Joe grill and
smoker are free of defects in material and workmanship for a
period of three years.
1-Year Warranty on Thermometer and Gaskets
Kamado Joe warrants that the thermometer and gaskets used
in this Kamado Joe grill and smoker are free of defects in
material and workmanship for a period of one year.
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 option, 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.
26
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.
Fire it up. Slow it down.
27
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!
28
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.
Quick Start Guide
29 30
STARTING IT UP
1 Add charcoal to firebox and light using one or two fire starters.
2 Leave dome open for 10 minutes with the bottom vent fully open.
3 Close the dome.
4 Begin closing the top vent and bottom vent when the dome
temperature is within 50°F 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 ceramic Kamado 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.
COOLING IT DOWN
1 When finished cooking, close the bottom vent completely.
2 Once the temperature falls below 400°F, close the top vent
almost completely, but leave a small crack.
3 Do not cover the grill until the dome is cool to the touch.
QUICK TEMPERATURE GUIDE
Approximate temperatures for cooking techniques.
CAUTION
BURP
When cooking above 350°F, carefully open the grill (or burp the grill)
each time you lift the grill dome to prevent flashback.
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 dome open.
TO LOWER THE TEMPERATURE, CLOSE THE VENTS.
TO RAISE THE TEMPERATURE, OPEN THE VENTS.
GRILLING 400–600˚F
SEARING 500–750˚F
BAKING 300–750˚F
ROASTING 300–450˚F
SMOKING 225–275˚F
KAMADOJOE.COM | CONTACT@KAMADOJOE.COM | (877) 215-6299
FIRE IT UP.
SLOW IT DOWN.
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