Kamado Joe Classic Series User manual

EVERYTHING KAMADO JOE
A GUIDE TO GETTING THE MOST OUT
OF YOUR NEW KAMADO JOE GRILL.
KAMADOJOE.COM

SIGNATURE TASTE.
UNMATCHED VALUE.
Like many of you, I’m passionate about outdoor cooking. Over the years, I’ve
cooked on everything from high-end stainless steel gas grills to inexpensive
briquette charcoal grills. If those were my only choices I would pick the latter
for one simple reason–the taste. There is nothing better than the mouth-
watering taste of charcoal grilled food. Fortunately there is a better option–
the Kamado Joe.
My passion for that signature taste led me to the Kamado style of cooking.
With Natural Lump Charcoal, these ceramic grills are the prevailing choice for
cooking flexibility and temperature range.
After using a Kamado grill for years I decided to design one with better
materials and offer it at a competitive price. That was the start of the Kamado
Joe Company, and today my passion for that signature taste still drives the
innovation I put into all of our grills and accessories.
When you compare the cooking advantages and cost per use, our grills and
accessories are unmatched in the value they bring to you.
We have some exciting products and accessories in development and my
promise to you is to continue to innovate, inform you and provide superior
products that function as promised.
Thank you for considering Kamado Joe.
Robert “Bobby” Brennan
Founder & President
Kamado Joe Grills
Happy Grilling!

TAbLE Of CONTENTS
The Kamado Joe Difference ………………………………… Page 1
Kamado Joe Components …………………………………… Page 2
Assembling Your Kamado Joe Grill ………………………… Page 3
Lighting Instructions ………………………………………… Page 4
Controlling the Temperature ………………………………… Page 5
Cooking Temperature Guide ………………………………… Page 6
Using Your Kamado Joe: Baking …………………………… Page 7
Using Your Kamado Joe: Roasting …………………………… Page 8
Using Your Kamado Joe: Grilling …………………………… Page 9
Using Your Kamado Joe: Smoking …………………………… Page 10
Cooking Configurations……………………………………… Page 11
Care & Maintenance ………………………………………… Page 16
Safe Use of Your Kamado Joe Grill …………………………… Page 18
Kamado Joe Grills …………………………………………… Page 19
Kamado Joe Accessories …………………………………… Page 21
Warranty ……………………………………………………… Page 27
Online Warranty Registration………………………………… Page 28

1
THE KAMADO JOE DIffERENCE
CONGRATULATIONS ON THE PURCHASE OF YOUR NEW KAMADO
JOE GRILL. With normal care your Kamado Joe Grill will provide you with a
lifetime of cooking pleasure. Here are just a few reasons why you made a good
investment in a Kamado Joe Grill.
SUPERIOR TASTE
There’s only one reason to cook outside; the unique taste of charcoal grilled
food. Infrared and gas grills try to replicate it, but there’s just no substitute for
charcoal.
We only recommend Kamado Joe 100% Natural Lump Charcoal for use in
our grills, and for good reason: 1. It burns over 200°F hotter that briquette
charcoal, and even burner hotter and longer that other lump charcoal brands.
2. Our 100% Natural Lump Charcoal burns cleaner that other charcoal because
it’s made from hardwoods for a truly natural taste. Briquette charcoal contains
additives like borax, starch and sawdust from waste lumber.
READY TO COOK IN 15 MINUTES
There is a popular misconception that any charcoal grill has a longer preheat
time than gas grills. The fact is that Kamado Joe Grills are ready in 15 minutes;
the same time the typical gas grill user takes to preheat their grill. We may
have been confused with briquette charcoal grills, which can take 30 minutes
or longer.
A GRILL, A SMOKER AND AN OVEN ALL IN ONE
We call our outdoor cooker a grill, but that’s only part it. In reality, it’s a grill, a
smoker and an oven all in one. Cook as high as 750°F+ or as low as 225°F or
anywhere in between with a quick adjustment to the air flow. The flexibility
comes from a combination of the ceramic shell, air control and 100% Natural
Lump Charcoal. We even added an easy-to-read thermometer for good
measure.
BUILT TO LAST A LIFETIME
Quality design and materials are just as important as the “wow factor” of our
grills. Our ceramics are backed by a 20-year guarantee, and with average care
your Kamado Joe Grill could easily be the last grill you’ll ever buy.

2
ONLY PENNIES PER USE
There are a number of variables when trying to compare heat sources like
gas, briquette charcoal and 100% Natural Lump Charcoal; varying BTUs per
gas grill, weight versus volume of charcoal needed. In short, our 100% Natural
Lump Charcoal costs only pennies per use and it can be relit for multiple
cookings. You can’t do that with gas or briquettes.
LOW MAINTENANCE
There’s nothing better than a grill that’s doesn’t need constant attention.
With us there’s no tanks to replace or large amounts of ash to clean up. In
fact, our grills are self-cleaning. Just fire it up and you’re ready to go. For more
information, see our Care and Maintenance section on page 16.
Shown (Left to Right): Heat Deflector, Kamado Joe Grill, Fire Starter Cubes, Pizza Stone,
100% Natural Lump Charcoal.

3
ASSEMbLING YOUR KAMADO JOE GRILL
ASSEMBLING YOUR KAMADO JOE GRILL WITH A CART
1. Cut the plastic bands and remove the top and side panels of
the shipping box.
2. Remove the top and bottom of the cart and attach them, then
depress the tabs on the two locking casters (the locking
casters indicate the front of the cart).
3. Open the grill and remove the components.
4. Place assembled cart on a secure level surface before inserting the grill.
5. Gently lift the grill and place it in the cart. Adjust the position so
the front of the grill is centered between the legs with the two
locking casters. We highly recommend that two people lift
the grill into the cart due to the weight.
ADVISORY: DO NOT LIFT THE GRILL INTO THE CART BY THE
HINGE MECHANISM OR SIDE SHELF ATTACHING TABS.
6. Open the grill and fully open the bottom draft door. Place the
fire box inside the grill and align the opening at the bottom of
the fire box with the opening in the draft door. This allows the
air to flow freely into the grill and to remove ash residue with
the included ash tool.
7. Place the cast iron grate in the bottom of the fire box. The
ash will fall through the holes in the grate and collect
underneath the fire box.
8. Place the fire ring on top of the fire box with the “notches up”.
The notches are used to secure the legs of the Heat Deflector
accessory when cooking indirectly (see page 12).
9. Place the stainless steel cooking grate on top of the fire ring
with the hinged door in the front of the grill.
10. Close the grill lid and place the cast iron top vent on top of the
lid neck. The “Kamado Joe” logo should face the front of the grill.
11. Attach the side shelves by placing the front pins in the slots of
the shelf brackets.
12. See the section on “Grill Bands” on page 16 to ensure that the
bands of your grill have the proper tension.

4
ASSEMBLING YOUR KAMADO JOE“STAND ALONE” GRILL AND INSERTING
IT INTO YOUR KAMADO JOE GRILL TABLE
1. Follow steps 1 and 3 on the previous page, then attach the
bamboo handle with the nuts (included) and a 10mm wrench.
2. Open the lid and place the thermometer sensor through the
small hole on the front of the lid. Slide the washer and nut onto
the sensor and turn the nut finger tight. Adjust the position of
the thermometer so it is upright, then tighten the nut with a
14mm wrench. Do not over tighten.
3. Place the three grill feet on the bottom shelf of the grill table
and center them using the hole in the top shelf as a guide.
Form a triangle swith the top being where the back of the grill
will be placed. The other two feet should be placed just to the
left and right of the bottom draft door (See page 25).
4. Gently place the grill into the table and adjust the feet. Be
careful not to catch the bottom draft door handle on the edge
of the hole to avoid damaging the handle or grill table surface.
We highly recommend that two people lift the grill into the
grill table due to the weight of the grill.
5. Follow steps 5 through 9 on the previous page.
KAMADO JOE COMPONENTS
FIRE BOX
BASE
LID
TEMP
GAUGE
CAST IRON
FIRE GRATE
FIRE RING
GRILLING
GRATE
SPRING
HINGE
BAMBOO
HANDLE
CAST IRON
TOP VENT
STAINLESS
STEEL DRAFT
DOOR

LIGHTING YOUR KAMADO JOE GRILL
Kamado Joe Fire Starter Cubes are one of the quickest ways to start your grill.
They are odorless, smokeless and environmentally safe. Each cube burns up to
1300°F for 8-12 minutes to ensure that you’re ready to cook in 15 minutes.
LIGHTING INSTRUCTIONS
1. Fill fire box with Kamado Joe 100% Natural Lump Charcoal just
below holes on the side of the fire box.
2. Place 1-2 Kamado Joe Fire Starter Cubes in the charcoal so
1/4 of cube is visible.
3. Open bottom draft door fully and leave grill lid open.
4. Light the Fire Starter Cubes. The 100% Natural Lump Charcoal
will be ready in 15 minutes or less.
5. Close the grill lid and adjust air flow until the desired
temperature is reached.
6. Your Kamado Joe grill should be heated for 15 minutes prior to cooking.
Do not cook before the fuel has a coating of ash.
Charcoal chimneys and electric starter are acceptable methods of lighting the
100% Natural Lump Charcoal.
CAUTIONS
Do not use lighter fluid, gas or other combustible liquids to ignite the
100% Natural Lump Charcoal. Liquid chemicals are a fire hazard and they will
impregnate the ceramic material and cause an undesirable taste to food.
Do not use “Instant Light” briquettes. This will cause the same undesirable
taste.
Do not use any type of briquette charcoal. This type of charcoal contains
additives like borax, starch and sawdust from waste lumber, which will leave
three times the amount of ash as 100% Natural Lump Charcoal. Also, most
brands of briquette charcoal cannot reach temperatures above 500°F.
5

6
CONTROLLING THE TEMpERATURE
Achieving a consistent temperature as high as 750°F or as low as 225°F is easy
on your Kamado Joe Grill. In fact, you can maintain low temperatures for up to
12 hours without adding 100% Natural Lump Charcoal.
AIR FLOW AND TEMPERATURE
Your Kamado Joe Grill works on a simple
principle; the more air you allow to pass
through the grill, the higher the temperature.
The less air the lower the temperature.
Many new grillers think that opening the
top vent all the way will allow all the heat to
escape–just the opposite is true. A fully open
top vent will create very high temperatures,
because it increases the air flow to the 100%
Natural Lump Charcoal.
STEPS
1. With the 100% Natural Lump Charcoal fully lit and lid closed,
make sure the bottom draft door is fully open.
2. Open the top vent fully and monitor the temperature until it
reaches your desired temperature.
3. Close the top vent half way, wait 1-2 minutes and check the
temperature.
4. Adjusting the top vent by either closing it more (lower
temperature) or opening it more (higher temperature). A ¼”
adjustment can change the temperature as much as 25°F.
5. Monitor the temperature during cooking and if you notice that
the temperature has moved outside your desired range, adjust
the top vent in very small increments and wait 1-2 minutes.
COOKING TIP
When you open the lid to check your food, the top vent’s bottom disk will slide
to the closed position. Be sure to reset the top vent setting after you close the
lid to maintain your temperature.
Diagram of air flow.

COOKING TEMpERATURE GUIDE
As with all cooking guides, the settings and times are suggestions that have
worked for us. Your cooking style and tastes may be different, but that’s the
fun of owning a Kamado Joe Grill. You can experiment and create a cooking
style that fits your own taste.
Slow Cook/Smoke (225°F–275°F)
Depending on the type of meat, you can expect to set the time between 30
minutes and 2 hours per pound. All slow cooking uses a Heat Deector for
indirect heating (see page 23).
Beef Brisket ………………… 2 Hrs per lb.
Boston Butt (pulled pork)…… 2 Hrs per lb.
Chicken Wings …………… 30 Minutes per lb.
Full Rack of Ribs …………… 1 Hr per lb.
Roasts ……………………… 1 Hr per lb.
Roast/Bake/Grill (325°F–450°F)
The times listed below are for cooking directly on the cooking grate (direct
heating). If you use a Heat Deector (see page 23) for indirect heating, a
good general rule is 15 minutes per pound.
Chicken (pieces) …………… 30–45 Min
Chicken (whole) …………… 60–80 Min
Pork Tenderloin …………… 20-30 Min
Shrimp …………………… 5–10 Min
Turkey ……………………… 2–4 Hrs
Steak House Sear (500°F–750°F)
The times listed below are for a meat cooked to “medium”. Adjust the time and
temperature to fit your individual taste.
Hamburgers ……………… 8–10 Min
Pork Chops ………………… 6–8 Min
Steak ……………………… 6–8 Min
OPEN CLOSED
OPEN CLOSED
OPEN CLOSED
7

8
KAMADO JOE GRILL: bAKING
For baking, it is easier to achieve your desired temperature by keeping the
draft door fully open and only adjusting the top vent.
The top vent has two cast iron disks that are attached by a
screw. The top disk with the small holes is called a “daisy wheel”
and it’s used for low temperature cooking (smoking) when the
bottom disk completely covers the opening. For baking, it’s best to use the
bottom disk for achieving your desired temperature.
STEPS
1. When the 100% Natural Lump Charcoal
is fully lit, secure the Heat Deflector legs
in the notches of the fire ring and place
the ceramic plate in the top position.
2. Place the Pizza Stone on top of the
Heat Deflector. Close the lid and allow
the plates to preheat for 10 minutes.
3. Make sure the bottom draft door is fully
open. Open the top vent fully and
monitor the temperature until it
reaches your desired temperature.
3. Close the top vent half way, wait 1-2 minutes and check the
temperature.
4. Adjusting the top vent by either closing it more (lower
temperature) or opening it more (higher temperature) by a ¼”
can change the temperature as much as 25°F.
5. Monitor the temperature during cooking and if you notice that
the temperature has moved outside your desired range, adjust
the top vent in very small increments.
COOKING TIP
If you’re baking a pizza, sprinkle corn meal on Pizza Stone just before adding
you pizza to prevent it from sticking.
TIP
See all the available cooking configurations starting on page 12.
Baking configuration.

9
KAMADO JOE GRILL: ROASTING
For roasting, it is easier to achieve your desired temperature by keeping the
draft door fully open and only adjusting the top vent.
The top vent has two cast iron disks that are attached by a
screw. The top disk with the small holes is called a “daisy wheel”
and it’s used for low temperature cooking (smoking) when the
bottom disk completely covers the opening. For roasting, it’s best to use the
bottom disk for achieving your desired temperature.
STEPS
1. When the 100% Natural Lump Charcoal
is fully lit, secure the Heat Deflector legs
in the notches of the fire ring and place
the ceramic plate in the top or bottom
position. The bottom position should
be used if you want to place a drip pan
between the Heat Deflector and the
cooking grate. You will not damage the
ceramic plate if you allow the drippings
to fall onto it. For Heat Deflector
cleaning instructions, see page 17.
2. Place the cooking grate on top of the Heat Deflector, and close
the lid.
3. Make sure the bottom draft door is fully open. Open the top
vent fully and monitor the temperature until it reaches your
desired temperature.
4. Close the top vent half way, wait 1-2 minutes and check the
temperature.
5. Adjusting the top vent by either closing it more (lower
temperature) or opening it more (higher temperature) by a ¼”
can change the temperature as much as 25°F.
6. Monitor the temperature during cooking and if you notice that
the temperature has moved outside your desired range, adjust
the top vent in very small increments.
TIP
See all the available cooking configurations starting on page 12.
Roasting “Bottom” configuration.

10
KAMADO JOE GRILL: GRILLING
For grilling, it is easier to achieve your desired temperature by keeping the
draft door fully open and only adjusting the top vent.
The top vent has two cast iron disks that are attached by a
screw. The top disk with the small holes is called a “daisy wheel”
and it’s used for low temperature cooking (smoking) when the
bottom disk completely covers the opening. For grilling, it’s best to use the
bottom disk for achieving your desired temperature.
STEPS
1. Allow the 100% Natural Lump Charcoal
to fully light (15 minutes), then close the
lid.
2. Make sure the bottom draft door is fully
open. Open the top vent fully and
monitor the temperature until it
reaches your desired temperature.
3. Close the top vent half way, wait 1-2
minutes and check the temperature.
4. Adjusting the top vent by either closing
it more (lower temperature) or opening it more (higher
temperature) by a ¼” can change the temperature as much as
25°F.
5. Monitor the temperature during cooking and if you notice that
the temperature has moved outside your desired range, adjust
the top vent in very small increments.
Grilling configuration.

11
KAMADO JOE GRILL: SMOKING
For smoking, it’s best to close the bottom draft door down to ½”to 1”open.
Control the air flow with the top vent by fully closing the bottom disk and use
the “daisy wheel” (the top disk with the small holes).
STEPS
1. When the 100% Natural Lump Charcoal
is fully lit, secure the Heat Deflector legs
in the notches of the fire ring and place
the ceramic plate in the top or bottom
position. The bottom position should
be used if you want to place a drip pan
between the Heat Deflector and
cooking grate. You will not damage the
ceramic plate if you allow the drippings
to fall onto it. For Heat Deflector
cleaning instructions, see page 17.
2. Place the cooking grate on top of the Heat Deflector, and close
the lid.
3. Close the bottom draft door down to ½” to 1” open.
4. Close the top vent and turn the daisy wheel so it is fully open.
Wait 5-10 minutes and check the temperature.
5. Adjusting the daisy wheel by either closing it more (lower
temperature) or opening it more (higher temperature) and wait
1-2 minutes for the temperature to adjust. If the temperature is
still to too high, close the draft door another ¼” to ½”.
6. Monitor the temperature during cooking and if you notice that
the temperature has moved outside your desired range, adjust
the top vent and/or bottom draft door in very small increments.
TIP
When smoking, the low temperature will stabilize after an hour.
See all the available cooking configurations starting on page 12.
Roasting “Bottom” configuration.

12
Figure 1 Figure 2
BAKING (Figure 1)
Use this configuration for heating foods that can be cooked in ceramic or
metal containers like casseroles and hot appetizers. A pizza cannot be baked
directly on the Heat Deflector. The bottom crust will burn.
Accessories: Heat Deflector
BAKING (Figure 2)
The perfect configuration for baking pizza, cookies or bread.
Accessories: Heat Deflector, Pizza Stone
COOKING CONfIGURATION: bAKING

13
Figure 1 Figure 2
ROASTING (Figure 1)
This configuration works well for roasting chicken (with or without a Chicken
Stand), turkey or other foods with indirect heat. Use this set up if you do not
use a drip pan. It’s also a better set up than Figure 2 for adding wood chips.
Accessories: Heat Deflector, Chicken Stand (optional)
ROASTING (Figure 2)
This configuration works just as well as Figure 1, but it allows you to use a drip
pan between the Heat Deflector and cooking grate.
Accessories: Heat Deflector, Chicken Stand (optional)
COOKING CONfIGURATION: ROASTING

14
Figure 1 Figure 2
GRILLING (Figure 1)
This configuration is the standard way of grilling on your Kamado Joe Grill.
Great for steaks, hamburgers, chicken breasts or anything you want to cook
directly over the 100% Natural Lump Charcoal.
Accessories: None
GRILLING (Figure 2)
If you’re grilling delicate foods like seafood, fish or vegetables you can use the
Heat Deflector metal stand to raise the food higher in your Kamado Joe Grill.
Moving food away from the direct heat prevent the outside from charring as
much as Figure 1.
To simulate Figure 2 without a Heat Deflector, you can use a Kamado Joe Grill
Expander (see page 25).
Accessories: Heat Deflector
COOKING CONfIGURATION: GRILLING

15
Figure 1 Figure 2
SMOKING (Figure 1)
This configuration works well for smoking Boston butts, brisket, ribs other
foods with indirect heat. Use this set up if you do not use a drip pan. It’s also
a better set up than Figure 2 for adding wood chips. Food will tend to cook
faster with this set up.
Accessories: Heat Deflector
SMOKING (Figure 2)
This configuration is the standard choice for low-temperature cooking with
indirect heat. Use this set up if you use a drip pan.
Accessories: Heat Deflector
COOKING CONfIGURATION: SMOKING

16
Continued on next page.
CARE & MAINTENANCE
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. They are available for the standard
configuration with a cart and for the Kamado Joe Stand Alone Grill in our
Teak Grill Table (see page 24).
CARE & MAINTENANCE
REMOVING ASHES
Occasionally, you will need to remove the ashes underneath the fire box.
Your Kamado Joe includes an ash tool and here are the steps for
removing ashes from a grill in a cart and a grill table:
STEPS
1. If there is partially used charcoal in the grill, stir the charcoal so
any ash in the fire box will drop down.
2. Open the bottom draft door, and place a small container under
the opening to catch the ash. For Grill Tables, use a dust pan,
paper plate or newspaper to catch the ash.
3. Insert the ash tool through the draft door and pull the ash out
into the container.
Optional: Remove the cooking grate, fire ring and fire box from the grill, and
use a small scoop to remove the ash. Reinsert the internal components.
GRILL BANDS
Check the position and tightness of the bands at the beginning of each
grilling season or annually.
If the bands are in the proper position, use a 10mm wrench and Allen
wrench to check the tightness of each band connector. You should not be
able to easily turn the Allen wrench while holding the nut in place. If loose,
tighten firmly.
If a band is not centered on the gasket material, loosen the band enough
to push it back in place with a blunt instrument like a flat head screwdriver.
Tighten the band connector with a 10mm wrench and Allen wrench.

17
CARE & MAINTENANCE
MOLD
If your Kamado Joe Grill is out in the elements and you do not use your grill
for an extended period of time (we don’t understand why that would ever be
the case), moisture can be trapped inside the grill and you may see areas of
mold on the cooking grate or internal ceramics. Do not use bleach or other
cleaning products. It will add an unpleasant taste to food.
Kamado Joe Grills work like a self-cleaning oven
To Self-clean your Kamado Joe Grill:
1. Add charcoal, light it and allow the grill to heat to a
temperature of 600°F for 15 minutes.
2. Allow the grill to cool down completely, then brush the grilling
grate before the next cooking.
GASKET REPLACEMENT
The gasket material will degrade over time, and depending on your use, the
felt gasket material under the bands and the neck of the lid will need to be
replaced every 1-2 years.
Replacing Gasket Material
1. Heat the grill to 400°F and allow it to cool until it is warm
to the touch (approximately 125°F).
2. Find the end of the gasket material or carefully cut it with a box
cutter, and pull the gasket material away from the ceramics.
3. Clean the area with an adhesive remover or solvent.
4. Pull the protective layer away from the new adhesive layer and
apply the new gasket material.
5. Keep pulling away the protective layer until the new gasket
material reaches the starting point.
6. Use a box cutter or scissors to cut the gasket material so it
meets the starting point.
TIP
The top vent should fit snuggly. You may need to apply two layers of gasket
material.