KAMADO JOE CLASSIC III OWNER’S MANUAL A GUIDE TO KAMADO COOKING Additional manual language translations available at kamadojoe.com.
Table of Contents Warnings 4 Parts List & Tools Required 8 Grill Set-Up Instructions 9 Internal Assembly Instructions 10 The Art of Kamado 12 The Fundamentals of Fire 14 The Fundamentals of Smoke 16 The Fundamentals of Distance 18 The Fundamentals of Surfaces 20 The Technique of Grilling 22 The Technique of Searing 24 The Technique of Baking 26 The Technique of Roasting 28 The Technique of Smoking 30 Classic Air Lift Hinge Adjustments 32 Safety Information 35 Cleaning & Care
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.
WAR N I N G S 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.
WARNINGS WARNINGS AND IMPORTANT SAFEGUARDS READ ALL INSTRUCTIONS • WARNING! This barbecue 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 barbeque. • 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.
WAR N I N G S 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.
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.
ASS E M B LY 1 3 4 2 6 7 5 8 1. CLASSIC III CART (1) KJ-MC3 2. LOCKING SWIVEL CASTERS (2) KJ-CL23 NON-LOCKING SWIVEL CASTERS (2) KJ-CL23 3. KONTROL TOWER TOP VENT (1) KJ-KT 4. CLASSIC III DOME (1) KJ-CD23RCI 5. CLASSIC III BASE (1) KJ-CB23RCI 6. ASH TOOL (1) KJ-P23HB 7. GRILL GRIPPER (1) KJ-GG 8. ACCESSORY RACK (1) KJ-XR 9. HALVED COOKING GRATES (2) KJ-HCG 9 10 11 12 13 10. DIVIDE & CONQUER FLEXIBLE COOKING SYSTEM (1) KJ-FCR 11.
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.
ASS E M B LY Internal Assembly A key innovation to the internal architecture of your Kamado Joe is our AMP FireBox. Together with the Divide & Conquer® Flexible Cooking System and Slide-Out Ash Drawer, they create the perfect internal conditions needed for more functional, flavorful results. Building a better grill starts with a few easy steps and the parts below. ASSEMBLY 1 Open the dome 2 Place the base 3 Begin building the and place the Slide- of the FireBox over FireBox Walls.
ASSEMBLY PARTS Stainless Steel Ring x1 Divide & Conquer® x1 FireBox Walls x5 Charcoal Basket x1 FireBox Base x1 Slide-Out Ash Drawer x1 Fully Assembled Grill 4 Using the hole 5 Set the Stainless 6 Place the Divide in each piece, pull Steel Charcoal Basket & Conquer® on top towards the center to on top of the base. of the Stainless Steel fit under the outer rim Ring. Note: the flexible of the Stainless Steel cooking system rack Ring.
The Art of Kamado FIRE TAMED THE WORLD—BECAUSE WITHOUT FIRE, THERE IS NO COOKING 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.
FUNDAMENTALS TECHNIQUES Good kamado cooking begins with Knowing these few quintessential a good foundation. Learn how to methods will expand your grilling master the elements and control possibilities. They’ll equip you for your grill—and you’ll be on your any recipe you want to tackle. way to incredible flavor. — PG.10 — PG.18 FIRE GRILLING — PG.12 — PG.20 SMOKE SEARING — PG.14 — PG.22 DISTANCE BAKING — PG.16 — PG.24 SURFACES ROASTING — PG.
FIRE 14 T H E F UN DA M E N TA L S F I RE 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.
TH E FUNDAMENTALS FIR E 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.
T H E F UN DA M E N TA L S SM OKE The Fundamentals of Smoke SM O K E 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.
THE FUNDAMENTALS SMO K E 17 SMOKING IS AN ART, NOT A SCIENCE 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.
T H E F UN DA M E N TA L S DI STANCE 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 DISTAN C E 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.
TH E FUNDAMENTALS Halved Cooking Grates Two Halved Heat Deflectors Accessory Rack 19 DISTAN C E Flexible Cooking System Rack DISTAN C E 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.
SU RFACE S T H E F UN DA M E N TA L S 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.
TH E FUNDAMENTALS SUR FAC ES 21 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.
T H E TE C H N I QUE S GRI LLI NG 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. GR IL L IN G 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 1. Top off or fill the firebox with charcoal.
TH E TECHNIQUES GR IL L IN G 23 Barbecue Cheddar Burgers Preparation: 30–60 mins. Cooking: 15–20 mins. Surface: Steel or Cast Iron Grate 1 Preheat your Kamado Joe grill to 400–450°F (205–230°C). 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. INGREDIENTS 2 Combine sauce ingredients in a small bowl Serves 4 and set aside.
T H E TE C H N I QUE S S EARI NG 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/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.
TH E TECHNIQUES SEAR IN G 25 Dry-Rubbed New York Strip Steaks Preparation: 30–60 mins. Cooking: 10 mins. Surface: Steel/Cast Iron Grate or Cast Iron Griddle 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.
T H E TE C H N I QUE S B AKI NG 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.
TH E TECHNIQUES BAK IN G 27 Pizza 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 INGREDIENTS the dough ball into an oiled bowl and roll the Serves 4–6 (2 pizzas) dough ball to coat.
T H E TE C H N I QUE S ROAST I NG 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.
TH E TECHNIQUES R OASTIN G 29 Roast Chicken Preparation: 30–60 mins. Cooking: 60–90 mins. Surface: Steel or Cast Iron Grate 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).
T H E TE C H N I QUE S S MOKI NG 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.
TH E TECHNIQUES SMO K IN G 31 Smoked Pulled Pork Barbecue Preparation: 30–60 mins. Cooking: 8–10 hrs. Surface: Steel or Cast Iron Grate 1 Preheat your Kamado Joe grill to 250°F (120°C) 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.
A DJ U S T M E N T S Classic Air Lift Hinge Adjustments The Air Lift Hinge on your Kamado Joe Classic is already pre-adjusted for ideal balance and stability. Follow these instructions for any additional adjustment to suit your personal preferences. Caution: Air Lift Hinge under high tension. CLASSIC 1 Open the dome of your Kamado Joe Classic grill. 2 With the dome open, place the 7mm wrench on the flats on the screw (see Inset 1).
A DJ U S T M E N T S Inset 1 Nut under connector Flats on screw Adjustment nut on spring retainer Inset 2 Hex end for 7mm socket wrench TOOLS REQUIRED: 7MM (9/32 INCH) OPEN END WRENCH OR 7MM (9/32 INCH) SOCKET WRENCH, DEPENDING ON THE MODEL AND 9/16 INCH OPEN END WRENCH (OR 14MM OPEN END WRENCH MAY WORK) 33
A DJ U S T M E N T S Latch Adjustments The latch on your Kamado Joe Classic is already preset for an ultra-tight seal. Use these instructions if any adjustments should be needed. CLASSIC & BIG JOE To tighten and loosen the latch, use a small allen wrench to adjust the set screw (right to tighten, left to loosen). Safety Information HINGE Do not attempt to disassemble the hinge from your grill.
Safety Information CAUTION Hinge and band is under high tension, failure to follow instruction steps in order may result in severe injury. HINGE Do not attempt to disassemble the hinge or loosen bands from your grill without the hinge disengagement tool kit. NOTE: Hinge disengagement tool kit (spacer, washer, and hex nut are included). Store these parts in case the hinge needs to be removed later. The hinge cannot be removed safely without these parts.
A DJ U S T M E N T S Cleaning & Care Your Kamado Joe grill is made of quality materials, so general care and maintenance is minimal. The best way to protect your Kamado Joe from the elements is with a grill cover. SELF-CLEANING 1 Add charcoal and light it. 2 Install the Divide & Conquer® flexible cooking system rack with the accessory rack in the top position and both heat deflectors on the accessory rack.
WAR RA N T Y & R E G I S T RATI ON Built to Last a Lifetime Limited Lifetime Warranty on Ceramic Parts Kamado Joe warrants that all ceramic parts used in this Kamado Joe grill 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 are free of defects in material and workmanship for a period of five years.
WA RRANTY & 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.
Quick Start Guide 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 (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.
QUICK TEMPERATURE GUIDE Approximate temperatures for cooking techniques. GRILLING 400–600˚F (205–315°C) SEARING 500–750˚F (260–400°C) BAKING 300–750˚F (150–400°C) ROASTING 300–450˚F (150–230°C) SMOKING 225–275˚F (105–135°C) CAUTION BURP When cooking above 350°F (175°C), 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.
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: U.S.
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.
FIRE IT UP. SLOW IT DOWN. KAMADOJOE.COM U.S. UK EU | | | CONTACT@KAMADOJOE.COM | SERVICE.UK@KAMADOJOE.COM | SERVICE.EUROPE@KAMADOJOE.
