Kamado Joe Grills
Kamado Joe can grill, sear and smoke!
Kamado Joe is a grill First and foremost, Kamado Joe is a grill. Its ceramic construction and unique shape, along with using lump charcoal, mean moister meats and wood-fire flavor.
Kamado Joe will sear your steaks Thanks to the insulative properties of Kamado Joe and the ability of lump charcoal to generate significant heat, you’ll be able to achieve temperatures up to 750° F. This means you can sear a steak. It will come off sizzling, just like it does at the high-end steak houses.
Kamado Joe is a smoker With Kamado Joe’s ability to control temperature and thanks to the long-burning stamina of lump charcoal, you’ll be able to use your Kamado Joe as a smoker or a slow cooker (it will maintain low temps for up to 12 hours without adding lump charcoal).
Starts quickly; you’ll be grilling in 15 minutes!
Lump charcoal lights more readily than briquettes. So, with a Kamado Joe fire starter or an electric starter, you’ll be ready to grill in 15 minutes. That’s about what it takes to get even the fastest-to-prepare meal ready to grill.
Dual-disc, cast-iron vent system lets you fine-tune temps
Kamado Joe features a unique, dual-disc top vent. The top disc (daisy wheel) is used for low-temperature cooking, while the bottom disc is used for grilling, baking, roasting and searing. This system gives you exceptional temperature control.
Less ash means easier cleanup
Because lump charcoal produces less ash than charcoal briquettes, you’ll have considerably less cleanup with Kamado Joe. Plus, unburned lump charcoal can be reignited the next time you use your grill.
Compare fit and finish, stability
If you compare, you’ll find Kamado Joe to be the best-built ceramic grill you can buy. The fit and finish are second to none, and the stability of the grill is unmatched, as well.
Minimal assembly required with Kamado Joe
You’ll need to take your Kamado Joe out of the cardboard crate and do some basic assembly, but it’s easy, and your Kamado Joe will be ready to go in minutes.
Kamado Joe comes nicely accessorized
Unlike other ceramic grills that come stripped down, Kamado Joe gives you everything you need to get started, including an extra-large built-in thermometer, finished folding bamboo side shelves, 304 stainless-steel grate with hinged door, a grill gripper, and a cart complete with oversized, locking caster wheels.
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Clay vessels have been used by humans to cook food for many thousands of years. Clay cooking pots have been found in every part of the world and some of the earliest dated byArchaeologists to be over 3000 years old have been found in China and over 4000 years inIndus Valley Civilization, India. It is believed that in these circular clay cooking vessels are the origins of the modern Kamado albeit the clay finally being superseded by ceramicmaterials.
All over the globe this elementary cooking vessel has evolved in many different ways, thetandoor for example in India and in Japan, the mushikamado; a device designed to steam rice and used by Japanese families for ceremonial occasions. The mushikamado was a round clay pot with a removable domed clay lid and was typically found in Southern Japan. Innovations at this time included a damper and draft door for better heat control and it was found to be fuelled by charcoal rather than wood.
The mushikamado first came to the attention of the Americans after the Second World War . The name “kamado” is, in fact, the Japanese word for “stove” or “cooking range”. The kanji character for “kamado” is 竈. In hiragana, “kamado” is written かまど. In katakana, it is written カマド.In Chinese, it is written 卡玛都. In romaji, it is written kamado. Literally, it means “place for the cauldron”. The word has become a generic term for this style of cerami
Kamado grills are generally fueled by charcoal although some attempts have been made to fire them with gas, electricity, or pellets. One of the claims of the ceramic construction is that there is no flavour contamination (metallic taste) to the cooked food and for the same reasoning, lump wood charcoal is the preferred choice for modern kamado cooking. Not only does lump charcoal create little ash, the alternative charcoal briquettes contain many additives that can contaminate the flavour of the food. Lump wood charcoal can be manufactured in an environmentally sustainable manner using the technique of coppicing.
Manufacturers of the kamado style ceramic cookers claim that they are extremely versatile. Not only can they be used for grilling and smoking, but pizza can be cooked on a pizza stone and bread can also be baked. This is by virtue of the excellent heat retention properties of the ceramic shell that mean temperatures of up to 750 °F can be achieved. Also, due to the precise control of airflow (and thus temperature) afforded by the vent system, Kamado-style cookers are much like wood-fired ovens and can be used to roast and bake anything that can be roasted or baked in a traditional oven. The high end Kamados also have the ability to use a rotisserie cradle which is useful for crisping up the skin of birds and uniform browning.
Modern Kamado style cookers
Modern Kamado style cookers are made from a variety of materials including high fire ceramics, refractory materials, double wall insulated steel, traditional terra cotta, and a mix of Portland cement and crushed lava rock). Outer surfaces also vary from a high gloss ceramic glaze, paint, a textured stucco-like surface and ceramic tiles. Modern ceramic and refractory materials decrease cracking – a common fault in the original Japanese design. Portland cement is still associated with cracking problems. In addition to the outer ceramic shell there is a ceramic or stainless steel bowl inside the unit to hold the charcoal. There is a draft opening in the lower side of the unit to provide air to the charcoal, as well as a controllable vent in the top of the dome lid for air to exit the cooker. Temperature is controlled by adjusting these two vents. One or more grids are suspended over the fire to provide the cooking surface(s) for the food. Finally, most Kamado-style cookers have a hole drilled in the lid to allow the insertion of the stem of a dial-type thermometer for monitoring the cooking temperature of the cooker. The high end Kamados have multiple layers of actual insulation which create low airflow cooking conditions and are self-opening. Digital temperature control devises can be installed to regulate temps using a small blower to regulate airflow.