Kamado Joe ClassicJoe Bruksanvisning
Kamado Joe
Grill / Kontaktgrill
ClassicJoe
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Everything Kamado Joe
User Guide for ClassicJoe and BigJoe
KamadoJoe.com
SIGNATURE TASTE.
UNMATCHED VALUE.
Like many of you, I’m passionate about outdoor cooking. Over the years, I’ve
cooked on everything from high-end stainless steel gas grills to inexpensive
briquette charcoal grills. If those were my only choices I would pick the latter
for one simple reason; the taste. There is nothing better than the mouth-
watering taste of charcoal grilled food. Fortunately there is a better option–
the Kamado Joe.
My passion for that signature taste led me to the Kamado style of cooking.
With Natural Lump Charcoal, these ceramic grills are the prevailing choice for
cooking flexibility and temperature range.
After using a Kamado grill for years I decided to design one with better
materials and offer it at a competitive price. That was the start of the Kamado
Joe Company, and today my passion for that signature taste still drives the
innovation I put into all of our grills and accessories.
When you compare the cooking advantages and cost per use, our grills and
accessories are unmatched in their value.
We have some exciting products and accessories in development and my
promise to you is to continue to innovate, inform you and provide superior
products that function as promised.
Thank you for considering Kamado Joe.
Robert “Bobby” Brennan
Founder & President
Kamado Joe Grills
Happy Grilling!
TABLE OF CONTENTS
Assembling Your Kamado Joe Grill ………………………… Page 1
Lighting Instructions ………………………………………… Page 3
Controlling the Temperature ………………………………… Page 4
Cooking Temperature Guide ………………………………… Page 5
Using Your Kamado Joe: Baking …………………………… Page 6
Using Your Kamado Joe: Roasting …………………………… Page 7
Using Your Kamado Joe: Grilling …………………………… Page 8
Using Your Kamado Joe: Smoking …………………………… Page 9
Cooking Configurations ……………………………………… Page 10
Care & Maintenance ………………………………………… Page 14
Safe Use of Your Kamado Joe Grill …………………………… Page 16
Kamado Joe Grills …………………………………………… Page 17
Kamado Joe Accessories …………………………………… Page 19
Warranty ……………………………………………………… Page 23
Online Warranty Registration ………………………………… Page 24
1
ASSEMBLING YOUR CLASSICJOE/BIGJOE GRILL
ASSEMBLING YOUR KAMADO JOE GRILL WITH A CART
1. Cut the plastic bands and remove the top and side panels of
the shipping box.
2. Remove the top and base of the cart and attach them. Use the four
stainless steel screws provided to secure the cart components together.
Depress the tabs on the two locking casters (the locking casters indicate
the front of the cart).
3. Open the grill and remove the components.
4. Place assembled cart on a secure level surface before inserting the grill.
5. Gently lift the grill and place it in the cart. Adjust the position so
the front of the grill is centered between the legs with the two
locking casters. We highly recommend that two people lift
the grill into the cart due to the weight.
ADVISORY: DO NOT LIFT THE GRILL INTO THE CART BY THE
HINGE MECHANISM OR SIDE SHELF SUPPORT TABS.
6. Open the grill and fully open the bottom draft door. Place the
fire box inside the grill and align the opening at the bottom of
the fire box with the opening in the draft door. This allows the
air to flow freely into the grill and to remove ash residue with
the included ash tool.
7. Place the cast iron grate in the bottom of the fire box. The
ash will fall through the holes in the grate and collect
underneath the fire box.
8. Place the fire ring on top of the fire box with the “notches up”.
The notches are used to secure the legs of the Heat Deflector
accessory when cooking indirectly (see page 10).
9. Place the stainless steel cooking grate on top of the fire ring
with the hinged door in the front of the grill.
10. Close the grill dome and place the cast iron top vent on top of the
dome neck. The “Kamado Joe” logo should face the front of the grill.
11. Attach the side shelves by placing the front pins in the slots of
the shelf brackets.
12. See the section on “Grill Bands” on page 14 to ensure that the
bands of your grill have the proper tension.
2
ASSEMBLING YOUR CLASSICJOE “STAND ALONE” GRILL AND INSERTING
IT INTO YOUR KAMADO JOE GRILL TABLE
1. Follow steps 1 and 3 on the previous page.
2. Open the dome and attach the thermometer with a 14mm wrench.
Do not over tighten.
3. Place the three grill feet on the bottom shelf of the grill table to form a
triangle s with the top being the back of the grill table. The other two
feet should be placed just to the left and right of the draft door (See
page 22).
4. Gently place the grill into the table and adjust the feet. Be
careful not to catch the bottom draft door handle on the edge
of the hole to avoid damaging the handle or grill table surface.
We recommend that two people lift the grill into the grill table.
5. Follow steps 6 through 10 on the previous page.
Thermometer
Welded Utensil
Pins
(4 Each Side)
Bamboo
Side Shelves
Draft Door
Ash Screen (BigJoe)
Cast Iron Cart
Bamboo Handle
Grill Dome
Grill Base
Top Vent
INTERNAL COMPONENTS
Fire Ring
Fire Grate
Fire Box
Cooking Grate
Locking Wheels
LIGHTING YOUR KAMADO JOE GRILL
Kamado Joe Fire Starter Cubes are one of the quickest ways to start your grill.
They are odorless, smokeless and environmentally safe. Each cube burns up to
1300°F for 8-12 minutes to ensure that you’re ready to cook in 15 minutes.
CHARCOAL & AIR FLOW
1. Build a mound of charcoal that starts just below
the holes in the side of the fire box with the peak
of the mound just below the top of the fire ring.
2. Build the mound with large chunks at the
bottom and smaller ones as you build it.
Dumping charcoal directly into the fire box will
allow small pieces to block the air holes in the fire grate,
which can prevent you from reaching grilling and searing temperatures.
3. Charcoal can be relit 2-3 times for multiple cookings. Use the ash tool to
stir the used charcoal, so the ashes will drop through the fire grate. Add 1/3
new charcoal to the existing charcoal and build a new mound. This works
for well for roasting and grill temperatures. A full fire box of only fresh
charcoal is recommended for smoking and searing temperatures.
Charcoal Tip: You can’t have too much charcoal, but you can have too little.
LIGHTING
1. Light the charcoal with a fire starter cube or two, chimney starter, electric
starter or other method.
2. Open the bottom draft door and leave the dome up.
3. Wait 8-10 minutes for the charcoal to build a small bed of embers.
4. Close the dome, open the top vent fully and adjust the air flow as needed as
you near the target temperature.
Lighting Tip: Never use lighter fluid or any other combustible liquid.
CAUTIONS
Do not use lighter fluid, gas or other combustible liquids. Liquid chemicals
are a fire hazard and they will impregnate the ceramic material and impart an
undesirable taste to food.
Do not use “Instant Light” briquettes. It will impart an undesirable taste.
Do not use briquette charcoal. This type of charcoal cannot reach
temperatures above 500°F and it does not offer true charcoal flavor.
3
COOKING TEMPERATURE GUIDE
Grill Temperature Ranges
Internal Temperatures for Food
* Includes: chicken, duck, goose, turkey and all other foul.
To download (°F) and (°C) PDF versions of this guide:
www.kamadojoe.com/download_info.html
5
Meat Type Rare Medium
Rare Medium Medium
Well Well
Beef, Lamb, Veal
Chops, Roasts & Steaks 120°F 125°F 135°F 145°F 155°F
Beef, Lamb, Veal
Ground Meat – – 140°F 150°F 160°F
Pork
Chops, Roasts & Steaks 125°F 130°F 140°F 150°F 155°F
Pork Ground Meat – – 140°F 150°F 160°F
Pork Ham (Fresh)
Use smoking or roasting temperatures.
140°F
Pork Ham (Precooked)
Use smoking or roasting temperatures.
135°F
Pork Shoulder
(Boston Butt) Use smoking temperatures. 200°F
Poultry* Whole & Pieces Use smoking, roasting or grilling
temperatures. 160°F
Seafood Fin Fish Cook until flesh is opaque, firm and separates
easily with a fork.
Seafood
Crab, Lobster & Shrimp Cook until flesh is opaque and pearl white.
Seafood
Clams & Oysters Cook until shells open during cooking.
Seafood Scallops
Cook until flesh is milky white, opaque and firm.
Smoking
Baking/Roasting
Grilling Searing
225-275°F 275-350°F 350-500°F 500-750°F
7
KAMADO JOE GRILL: ROASTING
The top vent has two cast iron disks that are attached by a
screw. The top disk with the small holes is called a “daisy wheel”
and it’s used for low temperature cooking (smoking) when the
bottom disk completely covers the opening. For roasting, it’s best to use the
bottom disk for achieving your desired temperature.
STEPS
1. When the 100% Natural Lump Charcoal
is fully lit, secure the Heat Deflector legs
in the notches of the fire ring and place
the ceramic plate in the top or bottom
position. The bottom position should
be used if you want to place a drip pan
between the Heat Deflector and the
cooking grate. You will not damage the
ceramic plate if you allow the drippings
to fall onto it. For Heat Deflector
cleaning instructions, see page 16.
2. Place the cooking grate on top of the Heat Deflector, and close
the dome.
3. Make sure the bottom draft door is fully open. Open the top
vent fully and monitor the temperature until it reaches your
desired temperature.
4. Close the top vent half way, wait 1-2 minutes and check the
temperature.
5. Adjusting the top vent by either closing it more (lower
temperature) or opening it more (higher temperature) by a ¼”
can change the temperature as much as 25°F.
6. Monitor the temperature during cooking and if you notice that
the temperature has moved outside your desired range, adjust
the top vent in very small increments.
TIP
See all the available cooking configurations starting on page 10.
Roasting “Bottom” configuration.
8
KAMADO JOE GRILL: GRILLING
For grilling, it is easier to achieve your desired temperature by keeping the
draft door fully open and only adjusting the top vent.
The top vent has two cast iron disks that are attached by a
screw. The top disk with the small holes is called a “daisy wheel”
and it’s used for low temperature cooking (smoking) when the
bottom disk completely covers the opening. For grilling, it’s best to use the
bottom disk for achieving your desired temperature.
STEPS
1. Allow the 100% Natural Lump Charcoal
to fully light (15 minutes), then close the
dome.
2. Make sure the bottom draft door is fully
open. Open the top vent fully and
monitor the temperature until it
reaches your desired temperature.
3. Close the top vent half way, wait 1-2
minutes and check the temperature.
4. Adjusting the top vent by either closing
it more (lower temperature) or opening it more (higher temperature) by a
¼” can change the temperature as much as 25°F.
5. Monitor the temperature during cooking and if you notice that
the temperature has moved outside your desired range, adjust
the top vent in very small increments.
Grilling configuration.
9
KAMADO JOE GRILL: SMOKING
For smoking,
it’s best to close the bottom draft door down to a 2” opening.
Control the air flow with the top vent by fully closing the bottom disk and use
the “daisy wheel” (the top disk with the small holes).
STEPS
1. When the 100% Natural Lump Charcoal
is fully lit, secure the Heat Deflector legs
in the notches of the fire ring and place
the ceramic plate in the top or bottom
position. The bottom position should
be used if you want to place a drip pan
between the Heat Deflector and
cooking grate. You will not damage the
ceramic plate if you allow the drippings
to fall onto it. For Heat Deflector
cleaning instructions, see page 16.
2. Place the cooking grate on top of the Heat Deflector, and close
the dome.
3. Close the bottom draft door down to a 2” opening.
4. Close the top vent and turn the daisy wheel so it is fully open.
Wait 5-10 minutes and check the temperature.
5. Adjusting the daisy wheel by either closing it more (lower
temperature) or opening it more (higher temperature) and wait
1-2 minutes for the temperature to adjust. If the temperature is
still to too high, close the draft door another ¼” to ½”.
6. Monitor the temperature during cooking and if you notice that
the temperature has moved outside your desired range, adjust
the top vent and/or bottom draft door in very small increments.
TIP
When smoking, the temperature will stabilize in about an hour.
See all the available cooking configurations starting on page 10.
Roasting “Bottom” configuration.
11
Figure 1 Figure 2
ROASTING (Figure 1)
This configuration works well for roasting chicken (with or without a Chicken
Stand), turkey or other foods with indirect heat. Use this set up if you do not
use a drip pan. It’s also a better set up than Figure 2 for adding wood chips.
Accessories: Heat Deflector, Chicken Stand (optional)
ROASTING (Figure 2)
This configuration works just as well as Figure 1, but it allows you to use a drip
pan between the Heat Deflector and cooking grate.
Accessories: Heat Deflector, Chicken Stand (optional)
COOKING CONFIGURATION: ROASTING
12
Figure 1 Figure 2
GRILLING (Figure 1)
This configuration is the standard way of grilling on your Kamado Joe Grill.
Great for steaks, hamburgers, chicken breasts or anything you want to cook
directly over the 100% Natural Lump Charcoal.
Accessories: None
GRILLING (Figure 2)
If you’re grilling delicate foods like seafood, fish or vegetables you can use the
Heat Deflector metal stand to raise the food higher in your Kamado Joe Grill.
Moving food away from the direct heat prevent the outside from charring as
much as Figure 1.
To simulate Figure 2 without a Heat Deflector, you can use a Kamado Joe Grill
Expander (see page 20).
Accessories: Heat Deflector
COOKING CONFIGURATION: GRILLING
13
Figure 1 Figure 2
SMOKING (Figure 1)
This configuration works well for smoking Boston butts, brisket, ribs other
foods with indirect heat. Use this set up if you do not use a drip pan. It’s also
a better set up than Figure 2 for adding wood chips. Food will tend to cook
faster with this set up.
Accessories: Heat Deflector
SMOKING (Figure 2)
This configuration is the standard choice for low-temperature cooking with
indirect heat. Use this set up if you use a drip pan.
Accessories: Heat Deflector
COOKING CONFIGURATION: SMOKING
14
Continued on next page.
CARE & MAINTENANCE
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.
REMOVING ASHES
Occasionally, you will need to remove the ashes underneath the fire box.
Your Kamado Joe includes an ash tool and here are the steps for
removing ashes from a grill in a cart and a grill table:
STEPS
1. If there is partially used charcoal in the grill, stir the charcoal so
any ash in the fire box will drop down.
2. Open the bottom draft door, and place a small container under
the opening to catch the ash. For grill tables, use a dust pan,
paper plate or newspaper to catch the ash.
3. Insert the ash tool through the draft door and pull the ash out
into the container.
Optional: Remove the cooking grate, fire ring and fire box from the grill, and
use a small scoop to remove the ash. Reinsert the internal components.
GRILL BANDS
Check the position and tightness of the bands at the beginning of each
grilling season or annually.
If the bands are in the proper position, use a 10mm wrench and Allen
wrench to check the tightness of each band connector. You should not be
able to easily turn the Allen wrench while holding the nut in place. If loose,
tighten firmly.
If a band is not centered on the gasket material, loosen the band enough
to push it back in place. You can also place a block of wood on top of the
band and lightly tap the wood with a hammer until the band is in position.
Tighten the band connector with a 10mm wrench and Allen wrench.
15
CARE & MAINTENANCE
MOLD
If your Kamado Joe Grill is not used for an extended period of time, moisture
can be trapped inside the grill and you may see areas of mold or mildew on
the cooking grate or internal ceramics. This can easily be eliminated, because
Kamado Joe Grills are self-cleaning. Do not use bleach or other cleaning
products. It will add an unpleasant taste to food.
Self-cleaning your Kamado Joe Grill:
1. Add charcoal, light it and allow the grill to heat to a
temperature of 600°F for 15 minutes with the dome closed.
2. Allow the grill to cool down completely.
3. Before cooking, brush the cooking grate with a standard grill brush. You
can also use a soft bristle brush on the ceramics to remove any residue.
GASKET REPLACEMENT
The gasket material will degrade over time. Depending on the amount of grill
use, the exposed gasket material on the base and dome and the neck of the
dome may need to be replaced every 2-3 years.
Gasket Replacement Instructions
See the back of the insert included with the replacement kit or go to our
website for detailed step-by-step instructions:
www.kamadojoe.com/maintenance_gasket.html
ADJUSTING THE TENSION OF YOUR BIGJOE HINGE
Over time, the hinge on your BigJoe may need to have the tension adjusted.
This will ensure that the least amount of effort is required to fully raise the
dome, and that it remains stationary when fully open.
Adjusting the Tension:
1. Place the dome in the “closed” position.
2. Facing the back of the grill, use a 10mm Allen wrench to tighten the two
largest bolts located on the lower back of the hinge case.
3. Check that the dome remains stationary in the “fully open” position. If not,
close the dome, tighten the two bolts and recheck.
If fully tightening the two bolts still does not allow the dome to remain
stationary in the “fully open” position, contact Kamado Joe for replacement
springs and installation instructions.
16
CARE & MAINTENANCE
HEAT DEFLECTOR AND PIZZA STONE
Care and Cleaning of the Ceramic Plates
1. Allow ceramics to cool completely before cleaning and indoor storage.
2. Wipe off food material with a brush and store inside in a dry place.
TIPS
• Do not place on tables or surfaces that are not heat-resistant.
• Do not
use either ceramic plate to cook with on a stove top.
• Do not
season with olive oil or other cooking oils.
• Do not
use cleaning chemicals or soap and water.
• Do not
soak in water. It may cause it to crack with the next use.
SAFETY
Follow these safety guidelines at all times:
1. Do not move your Kamado Joe grill while cooking or if hot ashes are
present in the grill.
2. Do not use your Kamado Joe grill indoors or in an enclosed area. For
outdoor use only, unless for commercial use by a licensed restaurant
professional in a properly ventilated area approved by building officials.
3. Do not use combustible liquids to light your Kamado Joe grill.
Use only firelighters complying to EN 1860-3.
4. Keep children and pets away while using your Kamado Joe grill.
5. Do not
remove your Kamado Joe grill from the cart or approved grill table
and place it on a wooden deck, table or other surface.
It can damage the
surface or cause a fire.
6. Wait until the ashes are completely cool before removing them
from your grill and disposing of them.
Important: How to Avoid a “Flashback” When Cooking
If you operate your grill, then deprive the 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 dome of the grill. This occurs due to the sudden
exposure to oxygen, which causes a brief but intense amount of white heat.
To prevent a ashback, open both vents and wait 5 seconds, then raise
the dome about 1” for 2-3 seconds, then fully open the dome.
17
KAMADO JOE CLASSICJOE AND BIGJOE (WITH CART)
ClassicJoe and BigJoe are Available in Two Colors:
• Red with Natural Bamboo Side Shelves and Handle
• BlackwithTeak-finishedBambooSideShelvesandHandle
Our grills come fully assembled. Simply place the empty grill in the cart,
insert the internal components and attach the top vent and side shelves. Set
up time take about 15 minutes.
We build every Kamado Joe grill with high quality materials for years of
beauty and use.
MATERIALS
Base/Dome …………………… High Fire Heat-Resistant Ceramics
Glaze …………………………… Heat-Resistant Ceramic Coating
Handle/Shelves (Red) ………… Finished Bamboo
Handle/Shelves (Blk) ………… Bamboo/Teak Finish
Top Vent/Fire Grate …………… Cast Iron
Bands …………………………… Powder Coated Galvanized Steel
Spring Hinge …………………… Powder Coated Galvanized Iron
ClassicJoe 18” BigJoe 24”
Produktspecifikationer
| Varumärke: | Kamado Joe |
| Kategori: | Grill / Kontaktgrill |
| Modell: | ClassicJoe |
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