Kamado Joe Grill Series III

Top of its series, featuring premium style and heavy-duty construction, the Kamado Joe Series III ceramic grill brings elevated function and convenience to cooking outdoors with charcoal. Available in two sizes to fit your space – choose from the 18-inch Classic Joe™ and the 24-inch Big Joe™ – it builds on the innovation of the Series I and Series II grills. Including the Kontrol Tower™ top vent for precise temperature control and Divide & Conquer® tiered cooking system, which lets you cook different food at the same time at different temperatures, it adds a charcoal basket with dividers to create cooking zones, and introduces the SloRoller™ insert to effortlessly turn your grill into a smoker and expand your cooking range.

• Kamado Joe Series III ceramic grill, including cart, is available in two sizes – 18" Classic Joe and 24" Big Joe.
• New SloRoller hyperbolic insert turns grill into a smoker, creating a rolling smoke effect for enhanced flavor.
• Kontrol Tower vent allows precise temperature control.
• 3-Tier Divide & Conquer stacking system lets you cook food at different temperatures.
• Divided charcoal basket allows you to establish different cooking zones on the grill.
• Advanced Multi-Panel (AMP) ceramic firebox.
• Air Lift™ reduces the dome weight for effortless lid lifting.
• Double-thick, wire mesh, fiberglass gasket and stainless-steel latch offer a superior air-tight seal.
• Classic Joe features 18"-diameter grill offering 250" sq. cooking space.
• Big Joe features 24" diam. grill, offering 450" sq. cooking space.
• Heat range: 225°F to 750°F.
• 2 folding aluminum side shelves.
• Easy cleanup with slide-out ash drawer.
• Heavy-duty, powder-coated-steel cart features locking wheels that make it easy to place your grill just where you want it.
• Includes 2 stainless-steel half-moon cooking grates, built-in thermometer, grill gripper, ash tool, heat deflectors and ceramic feet for stand-alone installation without cart.

Classic Joe III 18" Grill

• Overall: 46 3/4" x 30" x 49 3/4" high.
• 260 lb.
• Grilling area: 18" diam.; 250 sq. in.
• Model #KJ15040921.

Big Joe III 24" Grill

• Overall: 58 1/4" x 36" x 54" high.
• 406 lb. 2 oz.
• Grilling area: 24" diam.; 450 sq. in.
• Model # KJ15041021.

Additional Information

• Made in China.

Use

• To start up: Add charcoal to firebox and light using one or two fire starters. Leave dome open for 10 minutes with the bottom vent fully open. Close the dome. When temperature is within 50°F of your target, begin closing the top vent and bottom vent.
• Maintaining temperature: To lower temperature, decrease airflow through grill by closing vents. Raise temperature by opening vents. Adjustments are not immediate; allow 10–15 minutes for vent change to take effect.
• Give grill 20–40 minutes to stabilize temperature before you start cooking.
• Cooling down: When finished cooking, close bottom vent completely. Once temperature falls below 400°F, close top vent almost completely, but leave a small crack. Do not cover grill until dome is cool to touch.

Care

• The best way to protect your Kamado Joe from the elements is with a grill cover.
• Lightly cracked porcelain called crazing is part of the natural characteristic.
• To burn off any unwanted residue from the inside grill, follow self-cleaning steps: Add charcoal and light grill. Install the Divide & Conquer® flexible cooking rack in the top position and both heat deflectors on the accessory rack. Open the top and bottom air vents fully and let the temperature inside the grill rise to 600°F with the dome closed. Hold the temperature at around 600°F for 15–20 minutes. Close the bottom vent fully and wait another 15–20 minutes to close the top vent.
• Before cooking again, brush the cooking grate with a standard grill brush. Use a soft-bristle brush on the ceramics to remove any residue. Heat deflector plates should also be free of burned-on residue after this process. Brush them down with a soft-bristle brush after cleaning. When heat deflectors get dirty during normal use, flip them over with the dirty side down for the next cook and the heat from the fire will self-clean that side of the deflector plate.
• Once or twice a year, you should do a more thorough cleaning of the inside of the grill. Remove internal components and any residual ash or debris collected between the grill body and internal components. Use a plastic bristle brush to clean the inside ceramic surface and scoop or vacuum debris from the bottom of the grill before replacing the internal components.