Kamado Joe KJ23RHC User manual

A GUIDE TO
KAMADO COOKING
KAMADO JOE CLASSIC II OWNER’S MANUAL
Additional manual language
translations available at kamadojoe.com.

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Table of Contents
Warnings
Parts List & Tools Required
Grill Set-Up Instructions
Internal Assembly Instructions
The Art of Kamado
The Fundamentals of Fire
The Fundamentals of Smoke
The Fundamentals of Distance
The Fundamentals of Surfaces
The Technique of Grilling
The Technique of Searing
The Technique of Baking
The Technique of Roasting
The Technique of Smoking
Classic Air Lift Hinge Adjustments
Safety Information
Cleaning & Care
Warranty & Registration
Quick Start Guide
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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.
Eventually, I discovered the same tenderness and flavor that American
soldiers first tasted in Japan on the kamado decades ago.
After years of cooking on a kamado grill, I decided to make my own
and make it better. We focused on super-premium materials and
cooking innovation; the result was Kamado Joe. Our grills are the best
kamado-style cookers in the world, and beyond that, one of the best ways
you can cook. With six kids in my family, I spend a lot of time cooking. And
thinking about cooking. So what I love most about the Kamado Joe is its
ability to make dinner something we all do together. After we launched
Kamado Joe, we heard the same thing from people like you. You like the
superior flavor of the food you’re grilling—but more than that, you love
the experience of firing up your kamado, pouring a drink and letting the
cares of your day fade.
Whether this is your first kamado grill or your fourth, I hope this guide
inspires you to light it up, gather friends and family, try new foods and
chase that wonderful, wood-fired flavor. Just like thousands of others
have before us.
Fire it up!
Bobby Brennan
Finding the Spark

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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.
CARBON MONOXIDE HAZARD
• Burning charcoal or wood chips gives off carbon monoxide, which has no
odor and can cause death.
• Use only outdoors where it is well ventilated.
WARNINGS

5
• 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.
• Do not use the barbecue in a confined and/or habitable space e.g.
houses, tents, caravans, motor homes, boats. Danger of carbon monoxide
poisoning fatality.
• Always use grill in accordance with all applicable local, state and federal
fire codes.
• Before each use check all nuts, screws and bolts to make sure they are
tight and secure.
• Never operate grill under overhead construction such as roof coverings,
carports, awnings or overhangs.
• Grill is for OUTDOOR USE ONLY.
• Maintain a minimum distance of 10 ft. (3m) from overhead construction,
walls, rails or other structures.
• Keep a minimum 10 ft. (3m) clearance of all combustible materials such as
wood, dry plants, grass, brush, paper or canvas.
WARNINGS
READ ALL INSTRUCTIONS
WARNINGS AND IMPORTANT
SAFEGUARDS

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• 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.
• When cooking with oil or grease, have a type BC or ABC fire extinguisher
readily available.
• In the event of an oil or grease fire do not attempt to extinguish with water.
Immediately call the fire department. A type BC or ABC fire extinguisher
may, in some circumstances, contain the fire.
• Use grill on a level, non-combustible, stable surface such as dirt, concrete,
brick or rock. An asphalt surface (blacktop) may not be acceptable for
this purpose.
• Grill MUST be on the ground. Do not place grill on tables or counters.
Do NOT move grill across uneven surfaces.
• Do not use grill on wooden or flammable surfaces.
• Keep grill clear and free from combustible materials such as gasoline
and other flammable vapors and liquids.
• Do not leave grill unattended.
• Do NOT allow anyone to conduct activities around grill during or following
its use until it has cooled.
• Never use glass, plastic or ceramic cookware in grill. Never place empty
cookware in grill while in use.
• Never move grill while in use. Allow grill to cool completely (below 115°F
(45°C)) before moving or storing.
• Do not store grill with hot ashes or charcoal inside grill. Store only when
fire is completely out and all surfaces are cold.
• Never use grill as a heater. READ CARBON MONOXIDE HAZARD.
• The grill is HOT while in use and will remain HOT for a period of time
afterwards and during cooling process. Use CAUTION. Wear protective
gloves/mitts.
• DO NOT bump or impact the grill to prevent personal harm, damage to grill
or spillage/splashing of hot cooking liquid.
WARNINGS AND IMPORTANT
SAFEGUARDS
WARNINGS

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• 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.
• When cooking above 350°F (177°C), carefully open the grill (or burp the
grill) each time you lift the grill dome to prevent flashback – a surge of
white-hot heat caused by a rush of oxygen. Partially opening the lid 2-3
inches (5-8cm) and allowing heat to escape for about 5 seconds should
prevent this.
• Air dampers are HOT while the grill is in use and during cooling. Wear
protective gloves when adjusting.
• Grill has an open flame. Keep hands, hair and face away from flame. Do
NOT lean over grill when lighting. Loose hair and clothing may catch fire.
• DO NOT obstruct flow of combustion and ventilation.
• Do not cover cooking racks with metal foil. This will trap heat and may
cause damage to the grill.
• Never leave HOT coals or ashes unattended.
• Fuel should be kept red hot for at least 30 minutes prior to use.
• Do not cook before the fuel has a coating of ash.
• Use protective gloves when handling this grill or working with fire. Use
protective gloves or long, sturdy tools when adding wood or charcoal.
• Never use charcoal lighting fluid, gasoline, alcohol or other highly volatile
fluids to ignite charcoal. These fluids can explode and cause injury or death.
• The maximum amount of charcoal for the Classic II is 6 lbs. (2.7 kg).
Never overfill charcoal grate. This can cause serious injury as well as
damage to the grill.
• Dispose of cold ashes by placing them in aluminum foil, soaking with water
and discarding in a non-combustible container.
WARNINGS AND IMPORTANT
SAFEGUARDS
SAVE THESE INSTRUCTIONS
WARNINGS

ASSEMBLY8
1. CLASSIC II CART (1) KJ-MC23
2. STAINLESS CLASSIC CART SCREWS (4)
KJ-MCSCREW
3. LOCKING SWIVEL CASTERS (2) KJ-CL23
NON-LOCKING SWIVEL CASTERS (2) KJ-CL23
4. KONTROL TOWER TOP VENT (1) KJ-KT
5. GRILL DOME (1) KJ-CD23R
6. GRILL BASE (1) KJ-CB23R
7. ASH TOOL (1) KJ-P23HB
8. GRILL GRIPPER (1) KJ-GG
9. HEAT DEFLECTORS (2) KJ-HDP
10. ACCESSORY RACK (1) KJ-XR
11. HALVED COOKING GRATES (2) KJ-HCG
12. DIVIDE & CONQUER FLEXIBLE COOKING
SYSTEM (1) KJ-FCR
13. STAINLESS STEEL FIREBOX COVER (1) KJ-SSFBC
14. CAST IRON GRATE (1) KJ-MFG23
15. FIREBOX WALLS (5) KJ-MPFBSIDE23
16. FIREBOX BASE (1) KJ-MPFBBASE23
17. SLIDE-OUT ASH DRAWER (1) KJ-AC23
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Tools required for assembly: Phillips screwdriver
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ASSEMBLY 9
Grill Set-Up
UNBOXING YOUR GRILL
1Cut the plastic bands and remove the top and side panels of
the shipping container.
2Lift off the top piece of the grill cart and remove the plastic
from the top of the grill.
3Open 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
1Once the internal components of the grill have been removed,
lift the grill out of the container and set it aside. Due to the weight
of this grill, we highly recommend two people perform this task.
Do NOT lift the grill by the side shelf tabs. Use the rear hinge
and the front lower vent opening as lifting points.
2Remove the plastic wrapping from the base of the grill cart.
3Lock the casters on the bottom portion of the grill cart.
Assemble the two pieces of the grill cart with the provided
stainless steel screws. You will find these screws attached with
tape and plastic on the bottom portion of the cart.
4With the same lifting technique used previously, lift the grill
into the cart. Adjust the grill in the cart so the lower grill vent is
facing the front of the cart. The front side of the cart is the side
with the two locking casters.
STAND-ALONE GRILL WITH KAMADO TABLE
1Place the three grill feet on the bottom shelf of the grill table to
form a triangle with the single point being at the back side of the
grill table. The other two feet should be placed just to the left and
right of the lower vent on the front side of the grill.
2Gently place the grill into the table and adjust the feet. Handle
the grill with care to avoid damaging the grill table surface. We
recommend that two people lift the grill into the table.

ASSEMBLY
3Set the Cast Iron
Fire Grate on top of
the base. Note: the
ribbed side of the
fire grate should
face downward.
2Place the base
of the FireBox over
the Slide-Out Ash
Drawer aligning
the opening of the
base with the ash
drawer handle.
1Open the dome
and place the Slide-
Out Ash Drawer
in the bottom of
the grill so handle
aligns with lower
vent opening.
Internal Assembly
The latest innovation to the internal architecture of your
Kamado Joe is our new 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
10

ASSEMBLY
Fully Assembled Grill
4Begin building the
FireBox Walls. Place
each piece on top of the
FireBox Base. Note: the
pieces will lean against
the inner wall of the
base of the grill.
5Using the hole
in each piece, pull
towards the center to
fit under the outer rim
of the Stainless Steel
Ring. Repeat step
for each piece until
FireBox is secure.
6Place the Divide
& Conquer®on top
of the Stainless Steel
Ring. Note: the flexible
cooking system rack
should fit on the
indents of the ring.
PARTS
FireBox Base x1
Slide-Out Ash
Drawer x1
FireBox Walls x5
Divide & Conquer®x1
Cast Iron Fire Grate x1
Stainless Steel Ring x1
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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.
After the Second World War, American soldiers discovered
the superior, wood-fired flavor of the kamado and brought the
grill home to the States. Since then, the kamado grill has been
refined as a versatile ceramic cooker that continues to impress
with the incredible flavor and textures it produces. From rich,
smoked meat falling apart at the bone to crispy pizzas to juicy,
caramelized steaks seared over a hot flame—meals prepared in
the kamado taste elemental and true.
Our ancestors understood what we often forget: that time is
the best ingredient. Thousands of years ago, people gathered
around the kamado while their food cooked; today, despite our
sprawling kitchens and double ovens and induction stoves,
the kamado is still bringing people together around the fire.
More than a way of cooking, kamado is a way of connecting.
Connecting with the elements. With our hands, with our food.
With the people we love. It’s not fast food. Like any art, it takes
time. And the result is a meal that rewards us with unmatched
flavor—and the satisfaction of time well spent.
The Art of Kamado
FIRE TAMED THE WORLD—BECAUSE
WITHOUT FIRE, THERE IS NO COOKING
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FUNDAMENTALS TECHNIQUES
— PG.10
FIRE
— PG.12
SMOKE
— PG.14
DISTANCE
— PG.16
SURFACES
Good kamado cooking begins with
a good foundation. Learn how to
master the elements and control
your grill—and you’ll be on your
way to incredible flavor.
Knowing these few quintessential
methods will expand your grilling
possibilities. They’ll equip you for
any recipe you want to tackle.
— PG.18
GRILLING
— PG.20
SEARING
— PG.22
BAKING
— PG.24
ROASTING
— PG.26
SMOKING

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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. Remember:
flavor comes from your fuel. The taste you put in will eventually
come out on your plate.
GOOD FIRE STARTS WITH GOOD AIR FLOW
Add charcoal to the firebox until the mound reaches the fire
ring. Maximum charcoal amount for the Classic II is 6lb (2.7 kg).
If you’re aiming for high temperatures, you can arrange your
charcoal mound for maximum air flow—large chunks on the
bottom, smaller pieces to fill in. Now you’re ready to light your
charcoal. Fire is a living thing. It needs to breathe a little while
before you begin adjusting the temperature, so leave the dome
open for about 10 minutes after lighting.
CHARCOAL CAN BE RE-USED UNTIL IT’S
GONE. BEFORE YOUR NEXT COOK, MAKE
SURE TO STIR THE CHARCOAL TO KNOCK OFF
ANY LOOSE ASH, REMOVE THE ASH FROM
THE ASH DRAWER AND THEN TOP OFF THE
FIREBOX WITH THE DESIRED AMOUNT OF NEW
CHARCOAL. WE RECOMMEND A FULL BOX OF
CHARCOAL FOR HIGH-TEMPERATURE COOKING.
FIRE
THE FUNDAMENTALS FIRE 14

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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.
It’s easiest to reach and maintain your target temp by setting the bottom
vent and adjusting with the top vent. With the dome closed, keep the top vent
all the way open until you are 50°F 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

16 THE FUNDAMENTALS SMOKE
The Fundamentals of Smoke
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.
A LITTLE WOOD GOES A LONG WAY
The secret to successful smoking in your kamado is
remembering that less is more. There’s no need to load up your
firebox with smoking wood; it only takes a few chunks to impart
flavor. You don’t need to see smoke coming from the grill to be
confident that smoke is infusing your food. Too much smoking
wood may give your food a bitter, acrid taste.
LEAVE LIQUIDS OUT
The innovative shape and air-circulating design of the kamado
creates a moist cooking environment that will produce tender,
flavorful meats. There’s no need to add a pan of water or liquid
during the smoking process as the Kamado Joe does not
require extra humidity for temperature control.
SMOKE
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PREFERENCE AND EXPERIENCE
SHOULD GUIDE YOU WHEN
ADDING SMOKING WOOD TO
YOUR FIREBOX, BUT HERE’S
A QUICK RULE OF THUMB FOR
STARTING OUT: 1 CHUNK FOR
POULTRY AND FISH (BECAUSE
THEY ABSORB SMOKE AT A
HIGHER RATE THAN BEEF OR
PORK); 2–4 CHUNKS FOR CUTS
OF MEAT THAT ARE LARGER
THAN 6 POUNDS (SUCH AS
BUTTS, BRISKET, RIBS). ADD
MORE TO YOUR TASTE.
THE FUNDAMENTALS SMOKE
SMOKING IS AN ART, NOT A SCIENCE
When it comes to smoking foods, there are no hard rules, only
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. Some people prefer a punch of powerful flavor and
others prefer just a kiss of smoke—you will discover your own taste in
time, but it’s best to start with less and add more.
LIGHT-INTENSITY
HIGH-INTENSITY
Cherry
Peach
Apple
Maple
Pecan
Oak
Hickory
SMOKE
Mesquite

18 THE FUNDAMENTALS DISTANCE
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
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. Whatever path you chose to marshmallow
bliss, the lessons learned about proximity to flame apply for
your kamado, too.
THERE ARE THREE WAYS
TO COOK OVER A FIRE:
Typically, when you’re looking for good color and char, you’ll
cook your food close to direct heat. A grill rack installed in
the high position over direct heat delivers incredible flavor as
your food cooks. If you want an extremely hot sear for foods
like burgers and steaks, you’ll cook over direct coals with the
grill rack in the low position. When you’d rather let a steady
fire and flavorful smoke work their magic on foods like brisket,
breads or ribs, you will position your food farther away to take
advantage of indirect heat.
close and quick > direct heat far and slow > indirect heat
DISTANCE
far and quick > direct heat
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THE FUNDAMENTALS DISTANCE
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.
First, the halved heat deflectors can either partially block heat to create
two-temperature cooking zones, or completely cover the flame to produce
the ideal indirect heat for baking, smoking and roasting. Using both heat
deflectors effectively converts your kamado from a grill to a charcoal-fired
oven—meaning that anything you cook in an indoor oven can also be cooked
on your Kamado Joe. Installation is flexible, too, allowing you to move
cooking grates and heat deflectors up and down for achieving different high
and low temperatures.
Next, we’ve made our cooking surfaces half-moon shaped as well, giving you
flexibility with what and when you cook. Use one surface for searing pork chops
over open flame and another to roast sweet potatoes—at the same time.
Flexible Cooking System Rack Halved Cooking Grates
Two Halved Heat Deflectors Accessory Rack
DISTANCE

20 THE FUNDAMENTALS SURFACES
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.
You’re well-equipped for success with just our standard
stainless steel grate. But as you explore the kamado tradition
and try new recipes or new techniques, you’ll find that certain
surfaces make certain foods sing. They will earn a place in your
kit—like every good tool does.
SURFACES
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5
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