Related Manuals for Kamado Joe Joe Jr.
Summary of Contents for Kamado Joe Joe Jr.
- Page 1 KAMADO JOE JOE JR. OWNER’S MANUAL A GUIDE TO KAMADO COOKING Additional manual language translations available at kamadojoe.com.
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Page 2: Table Of Contents
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 Technique of Grilling The Technique of Searing The Technique of Baking The Technique of Roasting The Technique of Smoking Safety Information... - Page 3 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.
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Page 4: Warnings
WA RNINGS 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. - Page 5 WA RN IN G S 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.
- Page 6 • 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.
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Page 7: Save These Instructions
WA RN IN G S 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. •... -
Page 8: Parts List & Tools Required
A SSEM BLY JOE JR. STAND (1) KJ-MC13 TOP VENT (1) KJ-DFT13 JOE JR. DOME (1) KJ-CD13 JOE JR. BASE (1) KJ-CB13 COOKING GRATE (1) KJ-CG13 ACCESSORY RACK (1) KJ-IHPR13 DEFLECTOR PLATE (1) KJ-IHP13 CAST IRON FIRE GRATE (1) KJ-MFG13 FIREBOX RING (1) KJ-CFR13 10. -
Page 9: Grill Set-Up Instructions
ASS EMB LY Grill Set-Up and Assembly 1 Cut the plastic bands and open the shipping container. 2 Open the dome of the grill and remove the components from the inside of the grill. Handle the internal ceramic parts with care. 3 Once the internal components of the grill have been removed, lift the grill out of the container and set it aside. -
Page 10: Internal Assembly Instructions
A SSEM BLY Internal Assembly Building a better grill starts with a few easy steps and the parts below. ASSEMBLY 1 Open the dome and place 2 Set the Cast Iron Fire Grate the base of the FireBox in on top of the base. Note: the the bottom of the grill. - Page 11 PARTS Ceramics FireBox x1 FireBox Ring x1 Cast Iron Fire Grate x1 Accessory Rack x1 3 Place the FireBox Ring on 4 Place the Accessory Rack top of the Firebox. on top of the FireBox Ring. Note: the rack should fi t on the indents of the ring.
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Page 12: The Art Of Kamado
The Art of Kamado FIRE TAMED THE WORLD—BECAUSE WITHOUT FIRE, THERE IS NO COOKING Meals began and ended around a fi re. Over time, cooking progressed from a simple skewer to a spit to early ovens. These earthenware cooking vessels channeled and controlled the fi... - Page 13 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 fl...
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Page 14: The Fundamentals Of Fire
FI RE T H E FUNDA ME NTA LS 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. - Page 15 T HE F U N DA MEN TAL S MORE AIR, MORE HEAT–LESS AIR, LESS HEAT The Kamado Joe’s top and bottom vent system is like a volume dial for your fi re. Air moves in the bottom vent and out through the top. Open them to accelerate air fl...
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Page 16: The Fundamentals Of Smoke
The innovative shape and air-circulating design of the kamado creates a moist cooking environment that will produce tender, fl avorful 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. -
Page 17: Smoke
SM O K E T H E F U N DAMEN TA L S 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. -
Page 18: The Fundamentals Of Distance
DI STANC E T H E FUNDA ME NTA LS The Fundamentals of Distance FINDING THE SWEET SPOT Perhaps your fi rst lesson about fi re, 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 fi... - Page 19 This method effectively converts your Joe Jr. from a grill to a charcoal-fi red oven – meaning that anything you can cook in an indoor oven can also be cooked on your Kamado Joe. Without the heat defl ector, you’re gilling over open fl ame. You can adjust temperature as needed to control a steady fl...
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Page 20: The Technique Of Grilling
2. Install 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, 400–600°F (204–316°C). Then close the top vent halfway to maintain, making adjustments if necessary. - Page 21 GR I L L IN G Barbecue Cheddar Burgers Preparation: 30–60 mins. Cooking: 15–20 mins. INGREDIENTS 1 Preheat your Kamado Joe grill to 400–450°F (204-232°C). Serves 4 1 ¼ pounds (.57kg) ground chuck 2 Combine sauce ingredients in a small bowl (80/20) and set aside.
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Page 22: The Technique Of Searing
fl ame-fi nished 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/260–399°C) for searing, so be sure to light your grill well in advance. - Page 23 Dry-Rubbed New York Strip Steaks Preparation: 30–60 mins. Cooking: 10 mins. INGREDIENTS 1 Preheat your Kamado Joe grill. Place the cooking grate directly above the hot coals. Place Serves 4 a heat defl ector on the opposite side with a grill...
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Page 24: The Technique Of Baking
Leave the dome open for about 10 minutes, then close. 2. Open the bottom vent and top vent halfway until the Kamado Joe approaches 300–450°F (149–232°C). Then begin closing the vents as needed to stabilize the kamado at your target temperature. - Page 25 Add any additional pizza toppings you like. 5 Transfer pizza to the pizza stone in your Kamado Joe grill. Close the dome and cook for 7–10 minutes. Be sure to burp the grill before opening the dome fully at these temperatures.
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Page 26: The Technique Of Roasting
3. Open the bottom vent and top vent halfway until the Kamado Joe approaches the target temperature for roasting, 300–450°F (149-232°C). Then begin closing the vents as needed to stabilize the Kamado Joe at your target temperature. 4. When the grill is hot enough, you’re ready to roast. - Page 27 T HE TEC HN IQU ES R OA STI N G Roast Chicken Preparation: 30–60 mins. Cooking: 60–90 mins. INGREDIENTS 1 Rub the entire chicken with the olive oil. 1 whole chicken, 4 to 6 lbs. 2 Combine the salt, pepper, thyme and cumin (1.8 to 2.7kg), rinsed, patted and coat the outside of the chicken liberally.
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Page 28: The Technique Of Smoking
10 minutes, then close. 4. Open the bottom vent only about 2 inches, fully close the top vent and open the daisy wheel until the Kamado Joe reaches target temperature for smoking, 225–275°F (107–135°C). Make adjustments by opening or closing the daisy wheel, and if the temperature still remains too high, close the bottom draft vent another ¼... - Page 29 Smoked Pulled Pork Barbecue Preparation: 30–60 mins. Cooking: 8–10 hrs. INGREDIENTS 1 Preheat your Kamado Joe grill to 250°F (121°C) with 2 or 3 chunks of hickory smoking 1 6–7 (2.7–3.2kg) pound bone-in wood added to the fi rebox. Place the heat Boston butt defl...
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Page 30: Safety Information
Do not attempt to disassemble the hinge from your grill without the proper hardware. Should you need to disassemble the hinge to replace the ceramic dome or base, please call Kamado Joe and they will provide the proper hardware to safely secure the hinge in the close position for disassembly. -
Page 31: Cleaning & Care
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. -
Page 32: Warranty & Registration
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 fi ve years. 3-Year Warranty on Heat Deflector Kamado Joe warrants that the heat defl... - Page 33 The purchaser’s exclusive remedy for breach of this limited warranty or any implied warranty shall be limited as specifi ed herein to replacement. In no case shall Kamado Joe be liable for any special, incidental or consequential damages. *Some states do not allow the exclusion or limitation of special, incidental or consequential damages, so the above limitation or exclusion may not apply to you.
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Page 34: Quick Start Guide
Adjustments to the vents are not immediate— allow 10–15 minutes for a vent change to take effect. Because your ceramic Kamado Joe retains heat so well, it can take some time to fully heat. Give your grill 20–40 minutes to an hour to stabilize the temp before you start cooking. - Page 35 QUICK TEMPERATURE GUIDE Approximate temperatures for cooking techniques. 400–600˚F (204–315°C) GRILLING 500–750˚F (260–399°C) SEARING 300–750˚F (149–399°C) BAKING 300–450˚F (149–232°C) ROASTING 225–275˚F (107–135°C) SMOKING CAUTION BURP When cooking above 350°F (177°C), carefully open the grill (or burp the grill) each time you lift the grill dome to prevent fl ashback. LIQUIDS Do not spill liquids inside or on the grill while it is hot.
- Page 36 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 confi dent that we have crafted the fi nest kamado-style cooker in the world, and we want to make sure you feel the same way.
- Page 37 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 fi ner points of smoking woods, you’ll certainly fi...
- Page 40 FI RE I T U P. SLOW I T DOWN . KAMADOJOE.COM U.S. CONTACT@KAMADOJOE.COM (877) 215-6299 SERVICE.UK@KAMADOJOE.COM 44 20 8036 3201 SERVICE.EUROPE@KAMADOJOE.COM 0031 4 7799920 9804190028 190515...
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