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 Techniq...
Page 3 - Finding the Spark
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-e...
Page 4 - WARNING; CARBON MONOXIDE HAZARD
4 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 resul...
Page 5 - READ ALL INSTRUCTIONS
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...
Page 9 - Grill Set-Up and Assembly
9 A S S E M B 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 th...
Page 10 - Internal Assembly
10 Internal Assembly Building a better grill starts with a few easy steps and the parts below. 10 A S S E M B LY 2 Place the FireBox Ring on top of the Firebox. 1 Open the dome and place the base of the FireBox in the bottom of the grill. ASSEMBLY
Page 12 - The Art of Kamado
12 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 ov...
Page 14 - The Fundamentals of Fire
14 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 ...
Page 16 - The Fundamentals of Smoke
16 T H E F U N D A M E N TA L S S M O K E 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 sub...
Page 18 - The Fundamentals of Distance
18 T H E F U N D A M E N TA L S D I S TA N C E 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...
Page 20 - The Technique of Grilling
20 T H E T E C H N I Q U E S G R I L L I N G The Technique of Grilling HOW TO GRILL Grilling is the go-to technique for quick, delicious and consistent results. Using high-quality charcoal will ensure a steady flame and unmatched flavor in everything you grill,from burgers to corn on the cob. 1. Top...
Page 21 - Barbecue Cheddar Burgers
21 Barbecue Cheddar Burgers INGREDIENTS Serves 4 1 ¼ pounds (.57kg) ground chuck (80/20)1 Vidalia onion, sliced4 slices sharp cheddar cheese4 slices of tomatoLettuceBarbecue sauce, olive oil, salt and pepper to taste4 hamburger buns Sauce: ¼ cup barbecue sauce¼ cup beer Preparation: 30–60 mins. Cook...
Page 22 - The Technique of Searing
22 T H E T E C H N I Q U E S S E A R I N G The Technique of Searing HOW TO SEAR Searing delivers the incredible color and flavor you think of when you picture a juicy steak or flame-finished scallops. Timing is key to mastering this high-heat technique. You’ll need to give the Kamado Joe enough time...
Page 23 - Dry-Rubbed New York Strip Steaks
23 T H E T E C H N I Q U E S S E A R I N G SEARING Dry-Rubbed New York Strip Steaks INGREDIENTS Serves 4 4 New York strip steaks 1 to 2 inches thick 4 tablespoons melted clarified butter (or regular unsalted butter) Dry Rub: 1 tablespoon sea salt1 teaspoon cracked black pepper½ teaspoon paprika½ tea...
Page 24 - The Technique of Baking
24 T H E T E C H N I Q U E S B A K I N G The Technique of Baking HOW TO BAKE More than a grill, the Kamado Joe can become a charcoal-fired oven. Its ceramic walls retain heat and its circular shape promotes superior air circulation, creating ideal conditions for baking. You can bake anything you’d c...
Page 25 - Pizza
25 Pizza T H E T E C H N I Q U E S B A K I N G BAKING Preparation: 90–120 mins. Cooking: 10 mins. 1 Mix water, olive oil, sugar and yeast in the mixing bowl of a stand mixer. Let sit for 10–15 minutes until bubbling occurs. 2 Stir in flour and salt and mix with the dough hook attachment for about 5–...
Page 26 - The Technique of Roasting
26 T H E T E C H N I Q U E S R O A S T I N G The Technique of Roasting HOW TO ROAST Juicy and tender on the inside, crisp and flavorful on the outside—this is the work of roasting. This technique is delicious for larger cuts of meat, like whole chicken or pork loin, or for vegetables. The mid-range ...
Page 27 - Roast Chicken
27 Roast Chicken T H E T E C H N I Q U E S R O A S T I N G INGREDIENTS 1 whole chicken, 4 to 6 lbs. (1.8 to 2.7kg), rinsed, patted dry with all items removed from inside¼ cup extra virgin olive oil1 tablespoon salt1 teaspoon black pepper1 teaspoon dried thyme1 teaspoon cumin 1 Rub the entire chicken...
Page 28 - The Technique of Smoking
28 T H E T E C H N I Q U E S S M O K I N G The Technique of Smoking HOW TO SMOKE Smoking is low and slow cooking at its finest. The unique shape and design of the kamado keeps meat moist as the heat gently breaks down collagen—all the while infusing it with a deep, smoky flavor. Of course, meat isn’...
Page 29 - Smoked Pulled Pork Barbecue
29 Smoked Pulled Pork Barbecue T H E T E C H N I Q U E S S M O K I N G INGREDIENTS 1 6–7 (2.7–3.2kg) pound bone-in Boston butt Dry Rub: ¼ cup salt¼ cup sugar1 tablespoon paprika1 tablespoon black pepper2 teaspoons onion powder1 teaspoon garlic powder 1 Preheat your Kamado Joe grill to 250°F (120°C) ...
Page 30 - Safety Information
30 Safety Information HINGE 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 posi...
Page 32 - Built to Last a Lifetime
32 W A R R A N T Y & R E G I S T R AT I O N Built to Last a Lifetime Limited Lifetime Warranty on Ceramic Parts Kamado Joe warrants that all ceramic parts used in this Kamado Joe grill are free of defects in material and workmanship for as long as the original purchaser owns the grill. 5-Year Wa...
Page 34 - Quick Start Guide
34 Quick Start Guide STARTING IT UP1 Add charcoal to firebox and light using one or two fire starters. 2 Leave dome open for 10 minutes with the bottom vent fully open. 3 Close the dome. 4 Begin closing the top vent and bottom vent when the dome temperature is within 50°F (10°C) of your target. MAIN...
Page 40 - IM Label Here
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