Instructions / Assembly

15
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
(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
dome 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.
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.
THE FUNDAMENTALS
FIRE