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This model has been discontinued and replaced by The Kamado Joe Classic II 18″. Click here for our detailed review of Classic II.
Kamado Joe ClassicJoe is an elegant, well-crafted ceramic cooker that presents strong competition to other 18″ models in the premium priced market. They pay attention to detail and offer upgrades like top quality 304 stainless steel cooking grates as standard features while holding their prices just a bit lower than the other guys. New owners often choose KJs over other top brands because they look just as good on a showroom floor, come standard with features that are usually optional, and cost a couple hundred bucks less. Their customer service consistently receives high praise as well. They just keep trying harder to win more of the kamado market and for many, red is becoming the new green.
Round Kamados cannot easily be set up for 2-zone cooking, an essential technique that allows cooking on direct hot heat and indirect moderate heat simultaneously. This enables cooks to slide foods back and forth from cool to hot zones for crisping skin and reverse sear steaks. Most Kamado aficionados concede the best way to create different heat zones in round cookers is by moving foods closer to or further from the coal. This is typically accomplished using a variety of accessories that can be costly and awkward to use. However, in 2014 Kamado Joe introduced a unique multi-level grate and heat deflection system called “Divide and Conquer” (shown below) that comes standard with this model.
While it is not a panacea for the 2-zone issue, some kamado manufacturers charge extra for everything but their logo, so we appreciate KJ throwing this in as a package deal to offer their customers more value and versatility. You also get a grate lifter and ash rake.
One useful device that is a match made in heaven for any kamado is the BBQ Dragon, a well-made, battery operated, clip on, variable speed fan that can convert a charcoal bed from quiet gray to rip roaring red hot in a matter of minutes. Very good for switching gears from low and slow to searing hot. Click here to read more about Kamado and Ceramic Grills and Smokers.
All ceramic kamado parts are warranted to be free of defects in material and workmanship for as long as the original purchaser owns the grill. All metal and cast iron parts are warranted for a period of five years. The thermometer and gaskets are warranted for a period of one year.
Manufacturer:
Kamado Joe makes a variety of heavy duty kamado cookers that offer unique, innovative features that set them ahead of the pack. They also sell KJ accessories such as pizza stones, rib racks and JoeTisserie; a cast aluminum system that enables rotisserie cooking.
Published On: 2/11/2013 Last Modified: 8/29/2022
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When you make rubs at home we recommend you add salt first then the herbs and spices because salt penetrates deep and the other stuff remains on the surface. So thick cuts need more salt. We put salt in these bottled rubs because all commercial rubs have salt and consumers expect it. You can still use these as a dry brine, just sprinkle the rub on well in advance to give the salt time to penetrate. For very thick cuts of meat, we recommend adding a bit more salt. Salt appears first in the ingredients list because the law says the order is by weight, not volume, and salt is a heavy rock.
Sprinkle on one tablespoon per pound of meat two hours or more before cooking if you can. Called “dry brining,” the salt gets wet, ionizes, becomes a brine, and slowly penetrates deep, enhancing flavor and juiciness while building a nice crusty “bark” on the surface. Sprinkle some on at the table too!
Are they hot? No! You can always add hot pepper flakes or Chipotle powder (my fave) in advance or at the table. But we left them mild so you can serve them to kids and Aunt Matilda
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