The Kamado Joe Classic Joe Series II barbecue is instantly recognisable thanks to its distinctive egg-shaped body and bright red exterior.
This is a charcoal BBQ, but one that offers plenty of versatility thanks to its thick-walled ceramic interior that allows it to double as a grill, smoker, and outdoor oven.
The Kamado BBQ comes in a range of sizes and specifications, from the smallest 30cm diameter Joe Jr to the 46cm Classic Joe and the largest 61cm Big Joe, and there's no doubt that adding one of these grills to your outdoor set-up is bound to impress guests – it's clear from a glance that this barbecue means business.
However, it isn't just the smokey cook that might make your eyes water. This BBQ has a price tag that might well make you wince too. So is it worth the investment? We put the Kamado Joe Classic Joe Series II BBQ to the test to see if it deserves a spot in our guide to the best BBQs.
Kamado Joe Classic Joe Series II BBQ: specifications
Fuel type: Charcoal
Dimensions (lid closed and side tables extended): H122 x W118 x D71cm
Cooking area: Diameter 46cm
Wheels: 4
Weight: 105kg
Assembly: 2 (strong) person self-assembly
Colour options: Red
Kamado Joe Classic Joe Series II BBQ: unboxing and assembly
The first thing to note about this barbecue is that it's heavy. And we mean REALLY heavy.
At 105kg in weight you're going to need two very strong people to lift this barbecue into position, and they're probably still not going to want to carry it very far.
We decided to try and save our backs by unpacking the contents of the Kamado Joe Classic Joe Series II box where it was delivered to lighten the load.
After several oohs and ahhs as the shiny red egg exterior was revealed, we got to work taking out the contents inside the egg casing – and yes, it was a little bit like Easter for grown-ups, especially when you undo the big silver catch on the front of the egg and the airlift hinge magically raises the lid for you.
Revealed inside the egg are the assembly instructions – hurray! – as well as all of the Kamado Joe's accessories and inner components.
We removed the grill sections and then the five ceramic sections which we would later use to build the barbecue's internal firebox. These weighed a considerable amount by themselves – and we were a little nervous of dropping and smashing them on the paved courtyard – so this was a careful, if simple, job.
We were hopeful that after the Classic Joe's contents were removed it would be lighter work to lift the egg-shaped body out from the box so we could set it onto its wheeled cast iron frame. We were wrong.
There's no escaping the fact that you're going to need some muscle to move this BBQ. Hand grips are also few and far between, with one person having to lift from the very low fire grate at the base.
However, some brute force got the egg onto its stand, which – thanks to its wheels –
made things a little easier to manouevre. Although, having an exceptionally heavy egg balanced on a relatively dainty-looking metal frame made us a little nervous, and the wheels aren't the most robust over uneven ground (and would definitely struggle on grass) so it still required some concerted effort to roll the BBQ into position without it toppling. Once in place, the wheels lock to prevent it from rolling – but you're still going to want this BBQ on flat ground for peace of mind.
Opening the lid of the egg also makes the body wobble a little on the stand which was a little troubling to begin with. Next upgrade can we have a sturdier base please Kamado Joe?
Overall, I think it's fair to say that this is not a portable barbecue or one that you're going to want to move often.
Egg finally in position, next up came assembling the interior and adding the side shelves.
As a welcome reward for all of the manhandling, the Kamado Joe Classic Joe Series II has the least assembly stages of any BBQ we assembled on our testing days, with just 10 steps from unboxing to grilling. Instructions were clear, with very detailed pictures, however, the instruction booklet is (unnecessarily) small so we did need to peer quite closely to see how it all slotted together.
In fact, building the interior all felt surprisingly basic considering the high-end look of the exterior. The trickiest part was in assembling the five ceramic sections that create the round firebox. They simply slot into place, but they're heavy, and you'll need gloves to prevent fingers from getting squashed. It took two of us to try and hold them all in place in order to fit the circular metal frame over the top to secure them in place.
All in all, it only took two people 45 minutes to build this BBQ, so it was the quickest barbecue we built across the Ideal Home team's two-day barbecue building. The only downside is the weight – if you're not fit and able-bodied, and don't have the services of two people who are, this BBQ is going to be very difficult to self-assemble.
Kamado Joe Classic Joe Series II BBQ: design
There's no denying that this BBQ looks extremely impressive once it's set up. The shiny bright red egg catches the light and is sure to make visitors to your garden ooh and ahh.
It does only come in one colour – so you're going to need to like red – but its eye-catching design makes for a great focal point on the patio. This is lucky, because once it's in place you're not going to want to move it far!
We were particuarly impressed with how easily the powder-coated steel side shelves were attached – simply slot into place with no screwing – and they're a great practical addition to the egg, with plenty of robust prep space and four super useful hooks on each shelf for hanging utensils. Even better, unlike other BBQs, the tongs and spatula come included in the box.
The grill sections also fitted nicely, and the BBQ comes with two ceramic heat deflectors which allow you to slow cook or make pizza in the oven – a great addition.
We were also super impressed by the already-mentioned airlift hinge. This is an upgrade on the Series I, which came without, and made lifting and closing the lid both heavy work and led to the lid being liable to close quickly and trap fingers. The airlift design means the lid on the Series II floats open like magic and drops down with a soft close.
We also loved the dimpled exterior texture which is a great design detail that adds to the high-end feel of the BBQ egg.
The only part that we felt let the design down – apart from the relatively insubstantial frame and its fairly small wheels – was the ash tray, which feels rather cheap and badly designed compared to the quality of the rest of the build. But, it's a small detail and one that's hidden at the base of the egg.
Kamado Joe Classic Joe Series II BBQ: performance
Previous to firing up the Kamado Joe we'd been testing gas barbecues, and there's no denying a charcoal grill is a little more labour intensive to get going, but it also makes for a more authentic outdoor cooking experience.
Slightly annoyingly, after building the Kamado Joe as per the instructions and admiring our handiwork, we then realised we needed to remove the grill and ceramic heat deflectors in order to load up the ceramic fire box with charcoal.
But, that done, and some firelighters added, it didn't take too long for the coals to catch light and the flames to start rolling. Kamado Joe recommends burning for 10 minutes and then leaving the lid down for another 10 to get the coals glowing. At this point, plenty of smoke will start billowing from the top vent, so you won't want this BBQ too close to the house, or your neighbour's windows.
It took 25 minutes for the BBQ to reach 250 degrees, with the in-built thermometer in the lid making it an easy job to watch the temperature rise. Although, after a typical British downpour we did find there was fogging on the thermometer dial after the rain.
Grilling felt pretty exciting compared to gas BBQ cooking, with plenty of smoke and sizzling, and all of our sausage and burger taste-testers were thoroughly impressed with the smokey charring that the Kamado Joe delivered.
The only downside was that the fairly widely spaced grill meant we lost a few peppers from our halloumi and roasted vegetable skewers into the BBQ interior – and once lost it was impossible to get them out.
The ceramic body regulates the temperature very efficiently and retained the heat really well compared to all other barbecues we tested. We did find that – like pretty much all BBQs – the food in the centre cooked faster, so it just takes a little attention to moving food around on the grill for an even cook.
Adding the ceramic heat deflectors to the BBQ means you can engage in more slow cooking, with the benefit that you can just add one half-plate if you want to grill at the same time as you slow cook – perfect for slow roasting an ear of corn on the cob or a side dish whilst you flame grill a steak.
In practice, this took a lot of trial and error to get the temperature right. But this is the joy of charcoal cooking. It's more labour intensive – and yes, you will for sure smell of smoke after grilling unlike with a gas barbecue – but the hands-on cooking experience is definitely a highlight for those who enjoy mastering a new skill. And in our taste tests, practice really does pay off and delivered some really delicious outdoor cooked food.
Kamado Joe Classic Joe Series II BBQ: verdict
There are a couple of downsides to the Kamado Joe Classic Joe Series II BBQ. Firstly, it's weighty – very weighty – and both set-up and manouevre will prove a little problematic if you're not blessed with the ability to lift its 104kg weight with ease.
Secondly, it's very expensive. This isn't a barbecue that most of us will be able to buy on a whim. It's an investment, and likely to be a very considered purchase.
It's also a BBQ that comes with a fairly steep learning curve in order to be able to maximise its grilling power to its full potential. But then, that's also what we like about it.
If you want the ability to whip up the occasional BBQ when friends come over, then we say opt for a quick, easy, and convenient gas barbecue, like the entry-level Weber Q series, that won't leave you smelling of smoke or shuffling hot coals around for the perfect flames.
However, if you're an enthusiastic outdoor chef who is happy to linger over preparing alfresco meals – potentially all year round thanks to that heat-retaining ceramic shell – and you're willing to put in some practice to master your fire skills, then we think the Kamado Joe Classic Joe Series II BBQ could have your name on it.
Based on our brief time testing its powers, we soon came to realise that time spent mastering the Kamado Joe's smokey charms meant some very delicious chargrilled food was conjured up. So if authentic smokey gourmet outdoor cooking sounds right up your street, and you want a professional-looking outdoor oven that will easily become the focal point of outdoor gatherings, then we highly recommend adding this design-led grill to your wishlist.
Kamado Joe Classic Joe BBQ Series II: how we tested
For the purposes of this review the Ideal Home team spent two days in a field in Somerset putting a range of bestselling barbecues through their paces.
We unboxed and assembled each BBQ to test the ease of self-assembly, then fired up the heat on each one to grill a range of foodstuffs including halloumi and vegetable skewers, sausages, burgers, and even a spatchcock chicken. We also debated design details, compared specifications and price points, and came up with our verdicts on value for money.
Click here to find out more abouthow we review productsonIdeal Home.
FAQs
Is the Kamado Joe Classic Joe BBQ worth the investment? We put it to the test to find out? ›
Even though it may take a bit of practice to get the hang of it, it's well worth the investment, especially when kamado grills are great for wood-fired cooking, a technique that consistently yields delectable results. Typically made from ceramics, these grilling champs boast amazing heat retention.
Are kamado grills worth the money? ›Even though it may take a bit of practice to get the hang of it, it's well worth the investment, especially when kamado grills are great for wood-fired cooking, a technique that consistently yields delectable results. Typically made from ceramics, these grilling champs boast amazing heat retention.
What is so special about the Kamado Joe? ›Kamado Joe grills use true charcoal or lump charcoal fuel rather than the presoaked charcoal or traditional charcoal and lighter fluid. Cooking in a Kamado style grill provides true smoke and charcoal flavor — not the flavor of the lighter fluid.
Why is Kamado Joe better than Green Egg? ›The major difference between these grills and the Big Green Egg grill are all about the approach to cooking. Kamado Joe grills feature two level Divide and Conquer racks for expert cooking of different proteins that require different heat at the same time. The venting system is more complex, yet still easy to use.
What is the difference between Kamado Joe Classic and Big Joe? ›One of the most versatile outdoor cookers on the market! In 2019, Kamado Joe released their version III grill range, including the Classic Joe and the Big Joe. They are essentially the same design with the same functionality, but Big Joe III has a much larger grilling capacity.
What is the best time of year to buy a kamado grill? ›When to Find the Best Deals on New Grills. You can usually start to find pretty good prices on grills and smokers starting after the 4th of July. But, if you are really wanting to find the best deals, those are going to happen between September and November as the current “grilling season” is winding down.
Does food taste better on kamado? ›Kamado grills are a combination of a charcoal grill, smoker, and outdoor oven. Ryan Markowitz loves what it does for meats. "It definitely makes it juicier, things don't dry out, you can maintain the temperature and everything is just tastier," Markowitz said.
Why was the kamado family killed? ›However, in the Demon Slayer manga Muzan reveals his motivation for attacking the Kamado family. It turns out that Muzan attacked the Kamado family and specifically turned Nezuko into a demon in an attempt to create a demon that would be able to withstand being in the sunlight.
Can I use regular charcoal in Kamado Joe? ›Getting Started Lighting Your Kamado Joe Grill
To do this you're going to need a high quality lump charcoal, such as Kamado Joe Big Block XL charcoal, and some fire starters or lighter cubes. Remember, you never want to use charcoal briquettes or lighter fluid in your ceramic grill.
Yes, as long as it is safe to be outdoors you can use your kamado grill. Ceramic kamados are not affected by cold weather or rain although using a grill cover is recommended to protect your kamado when not in use.
Which kamado brand is best? ›
- Best Overall: Kamado Joe Classic Joe III at Amazon. ...
- Best Splurge: Komodo Kamado 32-Inch Big Bad Grill at Komodokamado.com. ...
- Best Value: Char-Griller Akorn Kamado Charcoal Grill at Amazon. ...
- Best Smart: Kamado Joe Konnected Joe at Abt.com. ...
- Best Large: ...
- Best Small: ...
- Most Versatile: ...
- Best Metal:
- Smoked Pork Shoulder.
- Smoked Spareribs.
- Lager Smoked Spanish Chicken.
- Beef Brisket (best made with cherry wood chips)
- Smoked Meatloaf (best made with Big Green Egg apple smoking chips)
- Jack Daniels' Bourbon Smoked Chicken, made with Jack Daniels' whiskey barrel chips.
Choose Chips or Chunks
Both wood chips and wood chunks work great in a kamado grill but should be treated differently. Since they're small, dry wood chips tend to burn too quickly. Soak them in water first to get a slower, smoky burn.
You can enjoy your KAMADO even if it is raining or snowing; however, the inside must be protected from moisture. In cold weather conditions, the water inside the grill may freeze and ceramic parts may crack.
How many people can Kamado Joe Classic cook for? ›The Kamado Joe Classic 18″
This size Kamado is the most popular due to providing enough space for cooking for 2-15 people.
September through November: If you can wait until the summer is over, you can get even better deals. You can expect lots of sales on grills during Labor Day weekend, and the fall and early winter offer prices you can't beat.
How long will a kamado grill last? ›Heat Point: Kamados can maintain consistent temperatures up to 700 degrees F. Your typical backyard gas grill only reaches the 500 F range, making it more difficult to get that perfect sear for your steaks. Quality: Gas grills last maybe 10 years, if you're lucky. Kamado grills, however, last a lifetime.
What is the best fuel for a kamado grill? ›The best answer is hardwood lump charcoal.
Charcoal briquettes are made from a combination of wood dust, small shards of wood, and some filler items.
First of all, Kibutsuji Muzan definitely killed the Kamado family and turned Nezuko into a demon.
Who murdered the Kamado family? ›A few years later, after Tanjiro had joined the Demon Slayer Corps, he encountered Muzan Kibutsuji while visiting the city of Asakusa. It was there that Tanjiro confirmed by Muzan's scent that he was the demon who'd massacred the Kamado family.
Is Kamado a demon? ›
As a demon, Tanjiro appeared to be mindless, like most initially are following their transformation. He acted like a feral beast, attacking anyone in sight without any hesitation. Not even his friends and comrades were safe.
What is the best wood for Kamado Joe? ›Crafted from premium hardwood, Kamado Joe® Hickory Wood Chunks are perfect for those craving a delicious flavor additive to their food. Popular for pork and ribs, Hickory Wood Chunks will provide a strong, yet sweet flavor profile.
Can you do a normal BBQ on a kamado? ›I brought Big Green Egg home to find out what it could do. Kamado grills can be used as regular charcoal grills, but you can also turn them into smokers or outdoor convection ovens.
Can I leave my kamado outside in winter? ›Absolutely, you can grill or smoke with a Kamado grill in the winter. We have tested Kamado grills in temperatures down to -30 F and the grill faired out flawlessly. Do to the ceramic design Kamado grills retain heat better then other grills.
Can a kamado be left outside? ›Turning off the kamado and recovering the ashes is done in a few minutes. Reliable and durable: Our kamado uses a thick and resistant ceramic. It can be left outside all year round.
Can a Kamado Joe be left outside? ›We recommend that you cover your Kamado Joe with a Durable Grill Cover when it is stored outside or left unused for longer periods of time. Leave the vents open. Mould can occur when you do not cover the grill with a cover or when the Kamado Joe is left outside and unused for a long time.
Is Kamado Joe made in china? ›Komodo Kamadoa product made in Indonesia. Premium. Kamado Joe, made in China.
What company owns Kamado Joe? ›Dec.
The Middleby Corporation (NASDAQ: MIDD) has finalized the previously announced acquisition of Masterbuilt Holdings, LLC and their residential outdoor brands Kamado Joe and Masterbuilt.
Chuck Roast
With its great marbling, this is another top choice for slow smoking. Because it is smaller, it does have the advantage of smoking in far less time compared to a larger brisket. Instead of over 10 hours of cooking time, a good chuck roast can be smoked in just 5 - 6 hours.
What is the hardest meat to smoke? Brisket is the holy grail of smoking. Everyone from competitive cooks to dedicated pit masters and barbecue enthusiasts agree that beef brisket is the hardest meat to get right.
What is the absolute best meat to smoke? ›
The best meats to smoke are fatty cuts like beef brisket, pork shoulder and ribs. Although the smoking process can dry out some types of meat, the high fat content of brisket and pork shoulder help keep them moist, tender and delicious.
What wood is not good for smoking? ›Never, under any circumstances, use EASTERN CEDAR, CYPRESS, ELM, EUCALYPTUS, SASSAFRAS, LIQUID AMBER, PINE, REDWOOD, FIR, SPRUCE, or SYCAMORE for smoking meats or other types of food.
What do you put under kamado? ›Concrete Paver - The cheapest and most popular option for an under the Kamado heat buffer is the concrete paver. Concrete pavers can be purchased at just about any hardware store for around $4.00.
Are chips or chunks better for kamado? ›For the best flavor and overall smoking experience, you should use smoking chunks. They have the perfect size for smoking in popular kamado style smokers. They aren't as big as full-sized wood logs, but they are still thicker and larger than wood chips.
Can Big Green EGG be left out in winter? ›Thanks to the unique and insulating ceramic, the outside temperature is irrelevant for your EGG, which means that nothing is stopping you from grilling in winter. The temperature in the EGG is as stable as ever and it couldn't give a hoot about rain or snow. Particularly, when it's under the Rain Cap .
Do I need a heat deflector on Kamado Joe? ›The deflector is there to protect the meat from cooking too fast in one area. If you're grilling (high heat) the meat won't be on long enough to matter.
Do you need to season a Kamado Joe? ›Kamado grills are made out of ceramics, and they need to be seasoned before you can use them properly. By seasoning your Kamado, you can protect it from rust, add flavor to your food, and keep the grill looking nice for years to come.
How many burgers are on Classic Joe? ›| Class | Premium |
|---|---|
| Burger Count | 11 |
| WiFi/Bluetooth Enabled | None |
| Grill Lights | None |
| Spring Assisted Hood | Yes |
Your brisket will take between 1 1/4 - 2 hours per pound, depending on many different factors. With that said, insert an internal temperature probe into the thickest section of meat on your brisket at around 1 1/4 hours per pound of actual cooking time and begin to monitor.
How far should Kamado Joe be from house? ›Not Giving the Grill Enough Space
Your grill—whether it's charcoal or gas—should be at least 10 feet away from deck railings and any structures, like your home, garage or sheds. Give yourself enough space, too, says Greta Gustafson, media relations associate for the American Red Cross.
Is it worth to buy a kamado? ›
A standard gas grill just doesn't hold a candle to a kamado grill. Even though it may take a bit of practice to get the hang of it, it's well worth the investment, especially when kamado grills are great for wood-fired cooking, a technique that consistently yields delectable results.
Is classic joe big enough for brisket? ›There is no question that the Classic II is a terrific grill and smoker. While you'll never be able to ram an entire side of beef into it, it's big enough to handle most typical smoking and grilling assignments, including large brisket. And, in terms of build quality, it's hard to beat a Kamado Joe.
Can you use a kamado as a normal BBQ? ›Place your food over the other side of the grill, and allow the indirect heat to cook your food. This is a particularly good method of grilling for “tough” cuts of meat like shoulders and ribs. You can also use your kamado grill as you would any other grill using direct heat.
Why are kamado grills so popular? ›Versatility is the kamado grill's biggest selling point! There are hundreds of Big Green Egg recipes available online, including brisket, pizza, ribs, turkey, pulled pork, chicken, and more. If you can make it on a grill or cook it inside in an oven, chances are good that you can make it happen on a kamado grill.
Can Kamado Joe stay outside in winter? ›Yes, as long as it is safe to be outdoors you can use your kamado grill. Ceramic kamados are not affected by cold weather or rain although using a grill cover is recommended to protect your kamado when not in use.
Will a kamado crack in cold weather? ›Will the Ceramics Crack Under Extreme Heat, Cold or Rain? No. Primo ceramics are very sturdy and there is no danger of cracking due to extreme heat, below zero temperatures, or rain.
Do I need to season my Kamado Joe? ›Kamado grills are made out of ceramics, and they need to be seasoned before you can use them properly. By seasoning your Kamado, you can protect it from rust, add flavor to your food, and keep the grill looking nice for years to come.
Is it OK to use charcoal briquettes in a kamado? ›The reason you don't want to use briquettes in a kamado grill grill is that they produce a lot of ash that will restrict airflow.
Can you use wood in Kamado Joe? ›Choose Chips or Chunks
Both wood chips and wood chunks work great in a kamado grill but should be treated differently. Since they're small, dry wood chips tend to burn too quickly. Soak them in water first to get a slower, smoky burn.
You can enjoy your KAMADO even if it is raining or snowing; however, the inside must be protected from moisture. In cold weather conditions, the water inside the grill may freeze and ceramic parts may crack.