Kamado Joe - Controlling your Temperature

[@biffjohnson2076]

I just got my new Classic II assembled and did the break-in burn. I couldn't get the temps above 450F. I tried again today, with less fumbling around with vent settings. Then again I couldn't get it past 450F. Realized I hadn't added enough charcoal - so I added more and it came right up. Held it 600F for 45 minutes and shut it down. Can't WAIT to get cooking. I am already in love with this grill. Only downside is MADE IN CHINA (but it was well-assembled and properly packaged). New subscriber!

[@stephensmith7587]

Greatings from Finland. Thank you for the clear explanation. It really helped.

[@KamadoJoeGrills]

Happy Grilling! 🔥

[@TacticalAbsentee]

This should be in the main how to playlist, I've found the low and slow temp description John says to be exactly the same as what it took me 2 weeks to figure out. And I was somewhat perplexed as to whether I needed to be touching the bottom air flow or not, but 1 inch and holes open at the top is what I arrived at- just took two weeks lol. But fantastic grill, I brought the Junior, now going for the Big Joe. We haven't touched the gas or the oven for two weeks, it's a pleasure and fun to use. Thought the charcoal might have been a nuisance, it's not at all

[@orlandorosado2157]

Fantastic explanation. Clear, concise, and brief. Thank You!

[@georgebill]

Excellent presentation! This methodology works great! I’ve been using my Kamado for about a year. I was fortunate enough to discover this instruction when I first began using it. I hate to think how frustrating it would have been without this resource.

[@Forevertrue]

Excellent presentation. We have to realize that those slide points are relative to your grill. Good explanation and instruction.

[@fatboy1271]

I've had my Big Joe for five days and have used it twice to make burgers and dogs. I've never cooked a burger that's had that crunch/crust on the outside... well now that's changed!!! I can't wait to cook some pork chops :)

[@muckey7800]

Just got myself one and steaks, burgers, dogs, and chicken in the fjrst week. This thing is awesome 👌. Same thing on my burgers. Absolutely perfect on this.

[@bgaviator]

Awesome tutorial. Thanks! Firing up my KJ for the first time this week!

[@georgeb3636]

Thanks for the excellent explanation for the 3 temps.

[@johnkinnane547]

Very well explained. Regards John Tasmania Australia

[@phillipphan1394]

do you have an updated version of this video for the control tower top vent? thanks!

[@SteveContreras]

How do you keep the top temperature control from moving (opening or closing) when you open the lid? Does it need to be readjusted every time the lid is opened?

[@rubglez]

Hello does the daisy wheel is supposed to move every time I opened the lid of the Kamado. Because mine it moves???

[@neo1795]

It is a design flaw. If you want a better cap buy the Smokeware Chimney Cap. Better temperature control and doesn't move when the lid it raised.

[@SpYucaipaSoCal]

You should have addressed fire size to start with. If you want low and slow for say 4 hours at 250 ish. Don’t fill the basket full. It’s been said that you can reuse the unburdened charcoal. Yes but if you put too much to start your temp will creep up. I start 3/4 a gallon of charcoal. 2/3 a chimney if that’s your starting method. And only get it started don’t let it get blazing hot. About half started at the most. Now place lit charcoal towards the front of grill and non towards the back. The natural air flow of the Joe will burn towards the back. If you get the whole batch lit the temp will creep up. I use about 3/4 inch opening at bottom and half opening of my daisy wheel on my classic gen 1. For 350 degrees 1-1/2 inch on bottom and full open daisy on top. Start closing vents to finalize temp setting about 50 degrees shy of your goal temperature. Let it come up slowly to your final temperature. Food will cool it off depending on the size when you first put it in. Just let it ride. Give it 15 minutes before changing any adjustments to allow it to stabilize. Remember too much charcoal is going to cause problems. These things burn a very long time on a small amount of fuel. If you’re doing super long slow cook add a little more charcoal in about 6 hours if needed but pull coals forward towards bottom vent and add new stuff in the back.

[@mckeon1960]

Any video on kamado picnic please, got it as a present, can't find anything on it

[@lloydedmonds8775]

Another Awesome Presentation, Thx! I just bought the Classic, my very first Smoker. Is there a reason for snuffing out the fire after use? Do you reuse the coals that are not completely burnt?

[@2536528]

Lloyd Edmonds there is no waste when using lump charcoal. You can relight and keep using them. You only need to empty the ash- you never need to take throw away coals . Having said that some people suggest that you need some fresh coals to get the super hot temps. I have not tested that but I do ensure there is some fresh coal if I am doing pizza 550++ degrees or something like that.

[@lloydedmonds8775]

Scott DM Thx Scott

[@southstar87]

Great video. thanks for the tips

[@citrusmarketing6436]

Excellent presentation, thank you! Now to save my brisket..........................

[@asillmon]

Are these settings valid for the Big Joe also?

[@jhford1234]

Yes

[@fabiannava6908]

Do u set the bottom vent right away before u start the charcoal ?

[@SpYucaipaSoCal]

No let it breath a little to get started both top and bottom full open lid shut. Until you’re 50 degrees shy of your desired temperature.

[@sergeolchowec905]

Wanted to know how to knock the temp down ? Its understandable, more open more heat ! How to bring it down without putting the fire out ?

[@ffbarnette]

I have the big how and I feel like the gaps for the vents are different did you make a video about this

[@peakhour]

Question.. for low and slow, with the bottom vent an inch open and the top vent set, if you open the top vents more does it RAISE or LOWER the temperature? I'd think it lowers it since the top vent is where the heat escapes, but it's also letting more air in. I dont know which way to adjust the top vent to make it hotter or colder.

[@onund1]

top and bottom vents works the same. Bigger opening means more air which means more fire which increase heat. To be completely clear, opening the top vent more will RAISE the temperatures.

[@peakhour]

@@onund1 thanks

[@OffGridArk]

@@peakhour I was of the same mindset as you. I thought opening the top vent would let heat escape. So glad I found this video!

[@roy40oz]

That's awesome! What is the max temp? I am interested in a 900 degree pizza oven effect? Since this grill is air tight, is it possible to make charcoal from wood inside joe? Thanks! Have a great weekend!

[@sideyardbarbecue3214]

In the 325 to 450 range I close the daisy wheel. I see you keep yours open. Do you feel that works better?

[@robertash3953]

Just bought my Kamado Joe grill yesterday...temperature control is the one thing that worries me a little. Should I season my grill before cooking my first meal?

[@robertash3953]

+Kamado Thanks for the response. I think I'm going to really enjoy using this grill. Bought a ribeye steak to make for my first cook.

[@patoches]

Très intéressant

[@randy_magnum01]

For some reason my big joe does not hold temps very well. I’m only lighting a few pieces of charcoal and let it come up to heat very slowly, but if the bottom vent is open more than 1/4 inch, it will blow past 250 even with the top vent closed. Very frustrating.

[@KamadoJoeGrills]

Hi Mike! We are sorry to hear that! If you need assistance from Customer Support, definitely reach out via this link: www.kamadojoe.com/pages/contact

[@TechSeller]

Hi all, just bought a Char-Griller kamado16620 Akorn, love it!!! Menard's sale price 260 + tax! Thanks for the vid! What does the joe cost?

[@atteljas]

Daniel Lee Thats a bargin! Good deal. All of us dont need fancy thousand dollar grills.

[@FounderOfAiTheNewOrder]

How can I hold 200 for over 2 hours easy high but finding it impossible low

[@LouwrensvanderMerwe]

Fantastic video, but can you please also give the temperature in degrees Celsius (°C) with the antiquated Flintstones Fahrenheit (°F) readings.

[@bu6illy12]

How long can you smoke for at 225-275 degrees?

[@bu6illy12]

Thank you for the quick reply. Definitely getting one!

[@maurilturbide3016]

There is a machine that they sell to help us control the temperature for kamado Joe Classic.Du you sell it.Thank you

[@MrPantss]

Damn I want to come round your house and eat..... thinking about ordering one of these