Kamado Joe KJ13RH Owner's Manual
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Kamado Joe KJ13RH Owner's Manual

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KAMADO JOE
JOE JR. OWNER'S MANUAL
KJ13RH
A GUIDE TO
KAMADO COOKING
9804190028 210623-GH

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Summary of Contents for Kamado Joe KJ13RH

  • Page 1 KAMADO JOE JOE JR. OWNER’S MANUAL KJ13RH A GUIDE TO KAMADO COOKING 9804190028 210623-GH...

  • 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.

  • 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 GS 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.
  • Page 7 WA RN IN GS 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) TOP VENT (1) JOE JR. DOME (1) JOE JR. BASE (1) COOKING GRATE (1) ACCESSORY RACK (1) DEFLECTOR PLATE (1) CAST IRON FIRE GRATE (1) FIREBOX RING (1) 10. FIREBOX (1) 11. ASH TOOL (1) 12.

  • Page 9: Grill Set-Up Instructions

    A SSEMB 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 Place the FireBox Ring on the base of the FireBox in top of the Firebox. the bottom of the grill.
  • Page 11 PARTS Ceramics FireBox x1 FireBox Ring x1 Cast Iron Fire Grate x1 Accessory Rack x1 4 Place the Accessory Rack 3 Set the Cast Iron Fire Grate on top of the base. Note: the on top of the FireBox Ring. Note: the rack should fit on the ribbed side of the fire grate indents of the ring.

  • 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 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.
  • 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 flavor.

  • 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 FI R E 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’...

  • 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, 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.
  • Page 17 T H E F UN DA MEN TA L S SM O K E 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 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.
  • Page 19 This method effectively converts your Joe Jr. from a grill to a charcoal-fired oven – meaning that anything you can cook in an indoor oven can also be cooked on your Kamado Joe. Without the heat deflector, you’re gilling over open flame. You can adjust temperature as needed to control a steady flame and unmatched flavor, whether you’re grilling burgers or using even...

  • 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 (205–315°C). Then close the top vent halfway to maintain, making adjustments if necessary.
  • Page 21 T H E TEC H N IQU ES GR I L L IN G Barbecue Cheddar Burgers Preparation: 30–60 mins. Cooking: 15–20 mins. 1 Preheat your Kamado Joe grill to 400–450°F INGREDIENTS (205-230°C). Serves 4 1 ¼ pounds (.57kg) ground chuck...

  • Page 22: The Technique Of Searing

    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/260–400°C) 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.
  • Page 23 SE A R I N G Dry-Rubbed New York Strip Steaks Preparation: 30–60 mins. Cooking: 10 mins. 1 Preheat your Kamado Joe grill. Place the INGREDIENTS cooking grate directly above the hot coals. Place Serves 4 a heat deflector on the opposite side with a grill...

  • 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 (150–230°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.

  • 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 (150-230°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. 1 Rub the entire chicken with the olive oil. INGREDIENTS 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.

  • 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 (105–135°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 SM O K I N G Smoked Pulled Pork Barbecue Preparation: 30–60 mins. Cooking: 8–10 hrs. 1 Preheat your Kamado Joe grill to 250°F INGREDIENTS (120°C) with 2 or 3 chunks of hickory smoking 1 6–7 (2.7–3.2kg) pound bone-in wood added to the firebox. Place the heat Boston butt deflector and the grill grate.

  • 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 five years. 3-Year Warranty on Heat Deflector Kamado Joe warrants that the heat deflector ceramic plate used for the Joe Jr.
  • Page 33 The purchaser’s exclusive remedy for breach of this limited warranty or any implied warranty shall be limited as specified 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.

  • 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 (205–315°C) GRILLING 500–750˚F (260–400°C) SEARING 300–750˚F (150–400°C) BAKING 300–450˚F (150–230°C) ROASTING 225–275˚F (105–135°C) SMOKING CAUTION BURP When cooking above 350°F (175°C), carefully open the grill (or burp the grill) each time you lift the grill dome to prevent flashback. 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 confident that we have crafted the finest 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 finer points of smoking woods, you’ll certainly find kindred spirits on our forums.
  • Page 40 IM Label Here KAMADOJOE.COM U.S. CONTACT@KAMADOJOE.COM (877) 215-6299 SERVICE.UK@KAMADOJOE.COM 44 20 8049 7450 SERVICE.EUROPE@KAMADOJOE.COM +31 20 299 7500 +49 251 4474509...

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