Kamado Joe Kamado Grills

Kamado Joe Ceramic Grills are the epitome of a kamado grill. These grills are super versatile, allowing you to grill, sear, bake, roast, and even smoke. Unlike many kamado grills that require additional accessory purchases, each Kamado Joe grill includes:

A grate gripper to add charcoal when the grill’s hot

An ash tool for cleaning when you’re done cooking

A heat deflector which allows you to bake

A flexible cooking rack so you can add coal without having to lift the entire grate

A SloRoller hyperbolic smoke chamber insert (Classic III, Big Joe III, and Pro Joe models only)

The Kamado grill lid is spring-assisted and has a latch to keep it closed.

Kamado Joe is the most innovative kamado on the market. Entering a highly competitive market as recently as 2009, they knew they had to be different to be successful.

Benefits of Kamado Joe Grills

Divide & Conquer Cooking System - This system is designed to let you cook as many ways as possible with ease. The Divide & Conquer Cooking System features a flexible cooking rack, halved cooking grates, halved heat deflectors, and an accessory rack. Mix and match to effortlessly change your cooking environment.

Air Lift Hinge - Since ceramic is more fragile by nature, this hinge helps to decrease the chance of cracking. It reduces the dome weight, preventing the kamado lid from slamming shut and breaking.

Slide-Out Ash Drawer - During a cook, the ash will collect in the ash drawer. When you’re finished cooking, all you have to do is slide the drawer out, remove the pan, and dump the ash.

Wire Mesh Gasket - This is the best gasket you can get for a kamado because it offers an air-tight seal. It’s much easier to replace than other gaskets on the market, too!

Cast Aluminum Kontrol Tower Top - Not only is aluminum rust proof, but this cap can be adjusted to multiple positions to allow airflow & adjust the temperature on the inside. It also prevents rain from entering the grill when not in use.

SloRoller Hyperbolic Insert - This incredible modified heat deflector creates cyclonic airflow around the cooking grates inside the kamado, rolling and coating your food in delicious smoky flavor.

Kamado Joe Kamado Grill Collections

Joe Jr - This is the smallest size offered by Kamado Joe. This grill has convenient handles that allow you to take it on the go from tailgates to campsites. You can have a kamado experience anywhere!

Kamado Joe Classic II - This grill takes all the great features of the original Classic, and has new additions like the easy close lid and latch. These added features extend the life of the grill by preventing the ceramic from breaking or cracking.

Big Joe II - Do you often find yourself cooking for large parties? The Big Joe II would be perfect for you. While you can cook any food in a Kamado Joe Classic II, you only have enough room for everyday use. The Big Joe II was made with feeding large groups of people in mind!

Kamado Joe Classic III – The newest line from Kamado Joe, this grill includes a SloRoller hyperbolic smoke chamber insert and an updated triple tiered divide and conquer cooking system rack.

Big Joe III – This updated Big Joe comes with a newly designed divided charcoal basket, triple tiered grate system, and the SloRoller hyperbolic chamber insert.

Pro Joe – All of the advances on the third generation of Kamado Joes, designed at a professional scale. Stainless steel bands, hinges, latch, and Kontrol Top Vent make the Pro Joe a beautiful grill, while a thicker firebox, SloRoller insert, and more heavy duty ceramic body and air lift hinge make this grill a true professional cooking machine.



6-7 lb beef brisket trimmed

Favorite rub/spices (my favorite is Harley’s BBQ rub from Giddings, TX)

Favorite beer (2) 12 oz servings


Remove the beef brisket from the packaging and generously apply your favorite rub or seasonings. Allow the brisket to marinate in the rub a minimum of 2 hours to bring the meat to room temp. (you can also marinate overnight in the refrigerator, but again prior to cooking let the brisket reach room temp prior to putting on the grill.

Fill the grill with lump charcoal and start a fire in the center and let it burn for about 10 minutes with the cover open,install the diffuser plate on the bottom of the rack so it sets level with the fire ring for about another 10 minutes. Once the stone is warmed thoroughly close the lid and close the bottom vent till its open about 1/8 to 3/16″ and set the top cover open just a sliver, maybe 1/8″ max. and bring it to temp of 170?F watching it closely and adjusting the vents as needed. Once the temp is stable, remove the stone, add smoking wood, and fill a water pan filled beer. Add the brisket and let it slow cook until the internal temp reaches 145-150°F. Remove and wrap in foil and let set for 30-45 min prior to slicing.