Cooking Temperature Guide; Cleaning And Maintenance - Kamado Joe Grill Owner's Manual

COOKiNg tEMPERAtURE gUidE

Slow Cook/Smoke (225°F–275°F)
Beef Brisket .....................2 Hrs per lb.
Boston Butt
(pulled pork)
Chicken Wings ...............1 Hr
Ribs ..............................3–4 Hrs
Roasts ...........................2–4 Hrs
Grill/Roast (325°F–350°F)
Chicken
(pieces)
Chicken
(whole)
Ham ...........................2–5 Hrs
Leg of Lamb ..................3–4 Hrs
Pork Tenderloin ...............20-30 Min
Shrimp ........................5–10 Min
Turkey ...........................2–4 Hrs
Sear (500°F–800°F)
Hamburgers ..................8–10 Min
Pork Chops .....................6–8 Min
Steak ...........................6–8 Min
WARNING:
fire of oxygen by closing the top and bottom air vents, a sudden surge
of flame called a "flashback" can occur if you suddenly open the lid of
the grill. To prevent flashback and the potential of a burn injury, first
reopen the top and bottom vents and then allow 10 seconds to pass
before you open the lid of the grill.

CLEANiNg ANd MAiNtENANCE

After every second or third use of your Kamado Joe, remove the ashes
that have collected in the bottom. They can be removed with the provided
ash tool. Do not allow the ash to build up as this will hinder the air flow.
The fire ring and fire box do not need to be removed for cleaning.
If the gasket around the upper or lower rims of the grill shows signs
of wear it can be easily replaced. Remove the old gasket material with
a scraper, clean the surface thoroughly, allow it to dry, then attach the
new self-adhesive gasket. The gasket material is available at your nearest
Kamado Joe dealer or online at www.kamadojoe.com.
......2 Hrs per lb.
...............30–45 Min
...............60–80 Min
If you operate your grill above 500°F, then deprive the
TOP VENT BOTTOM VENT
OPEN
CLOSED
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