How to Start your Kamado Joe

Check out our video that shows you how to build the fire in your Kamado Joe grill and stabilize it at whatever temperature you want for cooking! This is one of those processes that will become second nature to you after you have done it a few times!

[@SmokyRibsBBQ]

This is the video I watched, before I ever attempted to fire my Kamado Joe up! Great instructional video for a new Kamado owner! Thanks John!

[@GPasalis]

One of the actual useful videos for starting a kamado for the first time. Thank you

[@jeremymartinez2897]

I have been using a green mountain pellet grill for the past 4 years. Got my Big Joe 3 weeks ago and this video was extremely helpful.

[@jeremymartinez2897]

Your videos have all been a great help. I can't thank you enough. I am extremely happy with my Big Joe it's amazing

[@bibousisi5437]

This is glorious, I've been looking for "preheat bbq" for a while now, and I think this has helped. Have you ever come across - Ariafan Barbecue Babassu - (should be on google have a look ) ? Ive heard some super things about it and my mate got great results with it.

[@davesturdy]

Is the wire for the probe fed under the lid? If not how do you monitor the internal grate temperature? If so, don’t you break the seal around the lid and pit?

[@ynothump2566]

Wow what a great informative video. Just purchased a Joe Junior and was looking for a vid like this and this info is straight out the top drawer. Thanx so much for this. Love and respect from England UK ❤

[@BennyBestt]

My brother has been cooking on a komodo Joe for years and swears by this method. Can hit and hold temps all day long

[@Irrirriii]

After watching few videos, I still wasn’t getting it, until I watched this. Thank you, very helpful.

[@robwiebe359]

I use a Milwaukee heat gun on high setting. Lights coal in about a minute and a half. Theses are the best vids for learning about your joe

[@IAmTheDealMaster]

Well done. I have a smoker that I've wondered how best to get to temp. Originally I just let it blaze then attenuate the air circulation but took forever to drop down to temp. Then I tried to achieve temp soon after the fire got going. Your method I'll try next.

[@bernardsbbq]

My Kamado Joe Classic II will arrive tomorrow, thanks for this video.

[@LDH918]

Could you also add pieces of wood on top of the coals to give the pizza an authentic brick oven pizza flavor?

[@ryansmilowitz8458]

You sound like Hank Hill from King of the Hill, Im excited to use my Komodo Joe

[@nicholastorok9859]

About how long did it take you total to get to temp. The manual says about 40 min or so but mine went up very quickly.

[@brad4527]

Definitely by far one of the best videos everyone should watch! Thank you! Getting my Big Joe Soon as they deliver it, hopefully Tuesday it will be here

[@kimcobb47]

Thanks, I'm off to Baptize my NEW Classic!!! So Excited!!!

[@cdmays]

Great video! Wish he had followed through on how he set the vents when he opened the lid to put meat on.

[@mrichard099]

You said you were going to smoke some almonds... since you put the heat deflector on how are you going to get your wood in for smoking? Asking because I always heat up my grills and heat deflector, then pull them, drop some hickory or peach wood and then let it start smoking. what's your approach?

[@garykazanjian824]

When do you put in wood for smoke flavor and should wood be under the coals or on top of the coals?

[@carmenschumann826]

. . . thank you . . . very informative about the regulation process !

[@ollygee]

do you ever spread the coals around once lit to help keep the temps low?

[@kenney9120]

From what I see the ability of the Kamado to perform very long cooks is a form of the minion method,,,,the fire spreading across the charcoal bed. Do the vents have any tendency to clog with ash as the charcoal burns? Would you recommend sifting out the dust in a screen before adding the charcoal?

[@superman60201]

Do you recommend starting from the middle as opposed to the edges?

[@squawk2910]

did my first chicken yesterday... thanks for all your tips...( a beginner kamado joe fan)

[@patmerrick6377]

Can you open it and apply wood chips and keep at the same temperature

[@merobaro]

Thank You! Very informative and to the point. Happy Kamadoing 🖖

[@CIBRMIKE06]

Anyone know if a KJ daisy wheel will fit a vision b series? Sorry due to budget constraints I had to settle on the vision lol.

[@davidalanmedia]

Thanks! Super helpful.

[@scojo1382]

Thanks! Starting the fire is the hardest part of this process for me.

[@Flienlow]

If there is one thing I absolutely hate about the KJ, it is getting the Fire going. It has always been a pain in the ass. Either no heat , or too much

[@meaghankearns2462]

Love ur accent ty for this !

[@jacat4533]

Hi there, is the bottom vent setting 1inch open even on a big joe with no screen for 250? Or is it more? Thanks.

[@Abellyisforjelly]

I just got the classic 2. I can't believe how fast this thing pegged out the thermometer.. wow!

[@lidibox]

Great instruction. No Mambo Jambo. Thanks from Holland.

[@Joosy131]

I don't like using fire starters have you guys had a look at a looftlighter??

[@kirkland99]

Hi John, can you confirm that the cast iron holed plate on the bottom should be turned upside down?

[@MrRaErickson]

Rickythestick mine has a chamfered edge to the holes on one side. I put that side up because in my opinion the ash and smaller bits should be easier to fall through from that side.

[@rogerthat4662]

Can you leave the coal in the base for use at another time!? Or do you have to remove it?

[@sawtoothscream1521]

ROGER B HUTCHINSON I leave it personally, fires right up the next time I use it. Might want to stir it up and nock the small stuff out of the bottom so it's not killing the air flow

[@hadrianaugustus3626]

just got the kamado. thanks for the tips. ciao

[@mycatumz640]

I have never used any kind of chemical based fire starter. From what I read Kamado recommends using an electric starter so you don't put the chemical flavor into what your cooking. Just s thought.

[@miamiles7996]

I wish I could use it inside since I live in an apartment

[@MissBurr1]

Can you tell me where to order a good quality grill part for my kamado? the one that came with it is not that good quality.....got mine from sams club, need a better grate, cast iron would be good

[@jimilove7773]

nice vid!

[@MattB74]

Great video John.

[@harryblundell1754]

Great video mate, thank you.

[@ChuckNorris-bf5cj]

Thank you so much! Very helpful video.

[@lawix21477]

Thanks for this video.

[@lorrainekay13]

Thank you. Excellent video.

[@hergec3723]

Haven't bought one yet but planning to, where do you normally insert the external Maverick temperature probe?

[@hergec3723]

Thanks for that.

[@kapbab751]

How do you guys deal with fluctuations in temperature as a result of wind/breeze? I find I can get a temp where I want it but then when the breeze picks up or completely dies I need to sit and babysit the fire all day constantly making adjustment.

[@IAmTheDealMaster]

I use the DigiQ temp regulator. It has a fan that blows air into the fire box based on feedback from its temperature sender in the fire pit. Works great. I have smoked all night while sleeping, get up in the morning and temp is still where I set it.

[@annetteosnos4382]

If your temperatures are fluctuating over a wide range over time, you have not prepared the fire properly. I find that most people don't put sufficient charcoal in for an overnight smoke. If you note what the OP says in the video, none of the charcoal ever should go to waste, so don't be shy. When you want a short, high-temp cook, then use less.

[@brucetrythall3068]

Deal Maste

[@jonathanfox9517]

How long would that last for? Say you wanted to smoke a Boston butt would that much charcoal last 12+hours? My last few overnight cooks have gone out :(

[@castillo_in_his_castle]

Do you use more fuel when cooking when starting it this way opposed to using the minion method??

[@talezfromthedashcam3138]

ok excuse the noob question. why you using a separate thermometer from the grill? and where RTD being placed on the new sensor?

[@Mikes_Vids]

Talez From the DashCam because a grill mounted thermometer is not telling you the temperature at the cooking surface.

[@annetteosnos4382]

There is almost no difference in a ceramic (kamado) grill, because they are so well insulated.

[@patoches]

Wouaw 🔥🔥

[@jimbonelson111169]

needed this video thanks for all the help

[@seasonings2taste115]

for lower temperatures, IMO, an electric starter is best. But it's also nice to light it and walk away.

[@jamoney45]

I also came from a pellet grill, Sometimes I get a gassy or petroleum taste to my food, I haven't used kamado joe charcoal yet, I've only used royal oak, can it be the charcoal or is there something else that typically causes this apart from a rookie griller!

[@jamoney45]

I use an electric starter btw

[@pim1234]

Is this a Kamado Joe Classic?

[@user-ju3cg3lh9n]

Thanks!

[@larrymichaud235]

Looks like a pain to start and maintain right temp.

[@bullmangotti]

So funny watching you maintain the temp without using a BBQ guru.

[@jagga309]

Too expensive. Love to have one though.

[@joepickering275]

take a look at wild goose kamado

[@aaronritzenthaler]

asif the first generation the 1’s are about half price of where they started. Big box stores have ones like this for $700

[@ScaredWhitey]

This is a great video but man does it look really annoying and tedious to get the heat right. Unless you have tons of time to monitor and dial in the vents, why would you want such an inconvenient grill?

[@coryguala9385]

Imagine a 16hr pork butt cook where you only need to spritz every so often and no need to add fuel ever

[@ek1885]

Out of breath 1:50 into vid. LOL

[@fkporsche1]

Great helpful video! 🦅🦅🇺🇸 Official

[@fisherofmen7777]

Luke...I am your father.

[@Chaos------]

Way too much charcoal

[@MrRaErickson]

Chaos nah

[@tvideo1189]

Nope. Kamado's are stingy with lump charcoal, but do need a fire bed. Just a small amount of what he put in there will actually burn. After the cooking, close the vents and the fire smothers out. LOTS of charcoal left over for the next cook.

[@caseylrand]

Law-ump

[@CampfireHeadphase]

Casey Rand Stop accent shaming

[@user-ju3cg3lh9n]

дороговатая херовенка!

[@chubawmaba]

при этом дешевле чем big green egg

[@joepasquarello1273]

Kamado Joe warranty policy and customer service sucks!