KAMADO JOE OWNER’S MANUAL A GUIDE TO KAMADO COOKING
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.
4 The Art of Kamado FIRE TAMED THE WORLD—BECAUSE WITHOUT FIRE, THERE IS NO COOKING FUNDAMENTALS TECHNIQUES Meals began and ended around a fire. Over time, cooking Good kamado cooking begins with Knowing these few quintessential progressed from a simple skewer to a spit to early ovens. These a good foundation. Learn how to methods will expand your grilling earthenware cooking vessels channeled and controlled the master the elements and control possibilities.
T H E F UN DA M E N TA L S F I RE TH E F U NDAM ENTAL S 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. 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.
7 T H E F UN DA M E N TA L S SM OKE TH E F U NDAM ENTAL S S MOK E 8 Smoke is the taste that can’t be mimicked or faked. It SMOKING IS AN ART, NOT A SCIENCE transforms even the most lowly of meats, adds complexity, When it comes to smoking foods, there are no hard rules, only makes a meal worth remembering. Because the Kamado Joe suggestions.
9 T H E F UN DA M E N TA L S DI STANCE TH E F U NDAM ENTAL S DI S TA N CE 10 The Fundamentals of Distance FINDING THE SWEET SPOT Perhaps your first lesson about fire, heat and distance came from the great childhood s’more.
11 SU RFACE S T H E F UN DA M E N TA L S TH E F U NDAM ENTAL S S UR FACES 12 The Fundamentals of Surfaces MASTERING YOUR TOOLS A GUIDE TO SURFACES and pans. Or like your most essential tools. Different materials 1 Standard Stainless Steel Grate (cast iron, stainless steel, ceramic stone) hold and transfer heat This highly versatile cooking grate comes standard with the Kamado Joe in unique ways.
13 T H E TE C H N I QUE S GRI LLI NG TH E TEC H NIQ U ES GRILLING 14 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 Barbecue Cheddar Burgers Preparation: 30–60 mins. Cooking: 15–20 mins. Surface: Steel or Cast Iron Grate steady flame and unmatched flavor in everything you grill, from burgers to corn on the cob. 1 Preheat your Kamado Joe grill to 400–450°F.
15 T H E TE C H N I QUE S S EARI NG TH E TEC H NIQ U ES S EA R I N G 16 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. Dry-Rubbed New York Strip Steaks Preparation: 30–60 mins. Cooking: 10 mins. Surface: Steel/Cast Iron Grate or Cast Iron Griddle Timing is key to mastering this high-heat technique.
17 T H E TE C H N I QUE S B AKI NG TH E TEC H NIQ U ES BAKING 18 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 Pizza Preparation: 90–120 mins. Cooking: 10 mins. Surface: Ceramic Pizza Stone heat and its circular shape promotes superior air circulation, creating ideal conditions for baking.
19 T H E TE C H N I QUE S ROAST I NG TH E TEC H NIQ U ES R OA S T I N G 20 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 Roast Chicken Preparation: 30–60 mins. Cooking: 60–90 mins. Surface: Steel or Cast Iron Grate for larger cuts of meat, like whole chicken or pork loin, or for vegetables.
21 T H E TE C H N I QUE S S MOKI NG TH E TEC H NIQ U ES S MOK I N G 22 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 Smoked Pulled Pork Barbecue Preparation: 30–60 mins. Cooking: 8–10 hrs. Surface: Steel or Cast Iron Grate breaks down collagen—all the while infusing it with a deep, smoky flavor. Of course, meat isn’t the only food you can smoke.
23 ASS E M B LY ASS EM BLY Joe Jr. Overview Grill Set-Up BIG FLAVOR ANYWHERE YOU GO UNBOXING YOUR GRILL Thanks to its size and portability, the Kamado Joe Jr. makes 1 Cut the plastic bands and remove the top and side panels of premium grilling possible just about anywhere. This miniature the shipping container. version of the Kamado Joe Classic grill is fully capable of 2 Lift off the top piece of the grill cart and remove the plastic grilling, smoking, roasting and baking.
25 ASS E M B LY ASS EM BLY Internal Assembly PARTS The latest innovation to the internal architecture of your Kamado Joe is our new AMP FireBox. Together with the Divide Stainless Steel Ring x1 Divide & Conquer® x1 & 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.
27 ADJ U S T M E N T S ADJ U S TM ENTS 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).
29 ADJ U S T M E N T S ADJ U S TM ENTS Big Joe Air Lift Hinge Adjustments The Air Lift Hinge on your Kamado Joe Big Joe 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. BIG JOE 1 Open the dome of your Kamado Joe Big Joe grill. 2 With the dome open, place the 10mm wrench on the flats on the screw (see Inset 1).
31 ADJ U S T M E N T S Latch Adjustments C L EANING & CAR E Cleaning & Care The latch on your Kamado Joe Classic or Big Joe is already We have designed and crafted your Kamado Joe grill with preset for an ultra-tight seal. Use these instructions if any quality materials, so general care and maintenance is adjustments should be needed. minimal. Plus, the patented slide-out ash drawer makes caring for your grill between cooks easy.
33 WAR RA N T Y & R E G I S T RATI ON WAR R ANTY & R EG IS TR ATIO N Built to Last a Lifetime Limited Lifetime Warranty on Ceramic Parts What is Not Covered? Kamado Joe warrants that all ceramic parts used in This warranty does not apply to damage caused by abuse or use of the this Kamado Joe grill are free of defects in material and product for purposes other than that for which it is designed, damage caused workmanship for as long as the original purchaser owns the grill.
35 36 Fire it up. Slow it down. Thank you for choosing Kamado Joe! We are thrilled to welcome GATHER ‘ROUND you to our ever-growing community of kamado cooks. We are This Owner’s Manual will equip you with the foundational knowledge you confident that we have crafted the finest kamado-style cooker need for great cooks, but we invite you to join us and other kamado fans in the world, and we want to make sure you feel the same way.
37 38 Quick Start Guide STARTING IT UP QUICK TEMPERATURE GUIDE 1 Add charcoal to firebox and light using one or two fire starters. Approximate temperatures for cooking techniques. 2 Leave dome open for 10 minutes with the bottom vent fully open. 3 Close the dome. GRILLING 400–600˚F SEARING 500–750˚F BAKING 300–750˚F ROASTING 300–450˚F SMOKING 225–275˚F 4 Begin closing the top vent and bottom vent when the dome temperature is within 50°F of your target.
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