GRILLING

Grilling is the go-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 your firebox with charcoal. Light the charcoal.
  2. Install the cooking grate. 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, 350–500°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 lid to prevent dangerous flashback—a surge of white-hot heat caused by a rush of oxygen. Partially opening the lid (2–3 inches) and allowing heat to escape for about 15 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.

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SEARING

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. First, 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 outer char without burning the food. The more you grill, the more your instinct for timing will sharpen, but this quick reference for searing times should help you get started:

  1. One hour before you want to sear, start with a full firebox of fresh charcoal. Light the charcoal.
  2. Install full or half moon grate in the lower position, closest to the coals. Leave the dome open for about 10 minutes and close once embers have begun to build.
  3. Open the bottom vent and top vent fully until the Kamado Joe reaches target temperature for searing, 500°F or above. Then close the top vent slightly to maintain.
  4. Be sure to ‘burp’ the grill every time you open the lid to prevent dangerous flashback—a surge of white-hot heat caused by a rush of oxygen. Partially opening the lid (2–3 inches) and allowing heat to escape for about 15 seconds should prevent this.
  5. When the grill is hot enough, place food on the grate directly over the flame. Use tongs, not a fork, to turn to prevent juices from escaping.

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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 muscle fibers—all the while infusing it with a deep, smoky flavor. Of course, meat isn’t the only food you can smoke. From cheese to nuts to vegetables, a range of foods benefit from the complex flavor of wood smoke.

  1. Fill your firebox with fresh charcoal and a few chunks of smoking wood (2–6, depending on your cook). Light a small fire. Wait until the thick, white smoke dissipates before moving forward.
  2. Install the heat deflector and the cooking grate. Leave the dome open for about 10 minutes, then close.
  3. Open the bottom vent only about 2”, fully close the top vent and open the daisy wheel until the Kamado Joe reaches target temperature for grilling, 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” to ½”.
  4. When the Kamado Joe has reached the correct temperature, place your food on the grate and close the dome. Your charcoal will sustain the fire for cooks as long as 12 hours.

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ROASTING

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 (275–350°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 your firebox with charcoal. Light the charcoal.
2. Install the heat deflector legs and ceramic 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 open until the Kamado Joe reaches target temperature for roasting, 275–350°F. Then close the top vent slightly to maintain.
4. When the grill is hot enough, you’re ready to roast.

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BAKING

More than a grill, the Kamado Joe can become a charcoal-fired oven with just one simple configuration. The kamado’s ceramic walls retain heat and its circular shape promotes superior air circulation—both of which create ideal conditions for baking. Once you have stabilized the temperature, 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 will need to raise the temperature beyond typical baking temperatures (275–350°F) to 500°F or higher for best results.

  1. Top off or fill your firebox with charcoal. Light the charcoal.
  2. Install the heat deflector legs and ceramic heat deflector plates; then place the pizza stone or cooking grate on top. Leave the dome open for about 10 minutes, then close.
  3. Open the bottom vent and top vent halfway open until the Kamado Joe reaches target temperature for baking, 275–350°F. Then close the top vent slightly to maintain. If you are making pizza, increase the heat to 500°F or higher.
  4. Be sure to ‘burp’ the grill every time you open the lid to prevent dangerous flashback—a surge of white-hot heat caused by a rush of oxygen. Partially opening the lid (2–3 inches) and allowing heat to escape for about 15 seconds should prevent this.
  5. When the grill is hot enough, you’re ready to bake. Use the top daisy wheel to fine-tune any necessary temperature adjustments along the way.

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