Kamado Joe | Cleaning and Maintenance
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- เผยแพร่เมื่อ 30 ก.ย. 2024
- In this tutorial, you will learn how to perform periodic cleaning and maintenance on your Kamado Joe grill. This is a routine that should be performed once or twice a year depending on how often you use your kamado!
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I've had my KJ Classic for about two weeks now. These are so incredibly easy to use. The learning curve is about one to two cooks. I can't believe how easy you can hold a temp with this grill.
Yep got mine for 2weeks and it s insane! It s more accurate than my electric oven in the kitchen. Temp is so easy to maintain!
Same here, could not agree more.
I agree 100%
Great video. Its important to take good care of these grills. They are expensive and you want them to last forever.
Surprised you didn't mention how much to open the top vent...
Instead of just burning charcoal, make a spatchcock chicken in a cast iron skillet. 400 for roughly 2 hrs and no added mess. Then just follow his step afterwards.
Do not buy from these guys website! If you're looking for good service, go somewhere else. This company is a joke and will take advantage of you any way it can.
Newbie Kamado joe jr owner here. What do you do with left over charcoals after you are done cooking? You leave it for future cooking and add new charcoal in top of it? And do you vacuum the ashes on the bottom?
Yes, re-use the existing charcoal. Helps save $$ too. Happy cooking!
What do you suggest on how to store a ceramic grill for winter in a cold North East with snow and ice environment
thats a good question. is there a concern of the ceramic cracking?
Plan to buy one next week
You won't regret it!
Just curious why you aren't using the charcoal basket
I have taken a different approach in cleaning my Classic Kamado joe grill it’s probably a little more time-consuming but efficient. I first pulled Grill’s spray them down with oven cleaner next I pull the ceramic tiles all five of them put them in my oven and use the self cleaning mechanism in the oven to clean the ceramic tiles. In this way I’m not looking to have any damage in the tiles and porcelain outer cracking due to excessive heat. My Kamado Joe is less than two months old and I’m looking to have it around for at least another 5 or so years.
Thank you very much for the information. Can i keep them in outside in winter season ? We have long cold winter in Toronto.
How do I clean the kontrol tower? It gets so greasy, I can nearly open it.
I'm watching this video to learn HOW to clean the Kamado grill before I buy one. Is it a huge effort for things like hamburger grease, etc?. What did you do with the charcoal? Did it just magically disappear? If your video is called cleaning and maintenance, show me how you cleaned it?
" If your video is called cleaning and maintenance, show me how you cleaned it"
he heated it up really hot for half an hour, let it cool, then gently brushed everything. apparently thats how you clean a grill. as far as the charcoal, just dump it in the corner of the yard or in the woods.
I've had mine for five days but I will check my bands to make sure nothing moved in shipping!
Great video! saved this one in the archive.
I would love to see how to maintain the cast iron parts. What you do after using and how to maintain and clean
I want to cook a leg of lamb on my Kamado Joe Classic, how long should I cook it and at what temperature?
i want to do it too .. you had some answer ??
how dobyou clean the heat deflector plates?
Clean 1-2 per year 🤣🤣🤣🤣🤣 🤡 I do clean every time after or before grilling 🥩🔥
Is it ok to use regular charcoal in this grill?
not recommended but you can
I use scotch bright to remove ash.. much better clean 👍🔥
Forgive my ignorance but what does it mean if your bands are loose. Just watched this video had my kama do for nearly 2 years and only tighten them today first thing I noticed was the temp became more steady. Doing a brisket atm and yeah was struggling with temp control
Do you clean the cast iron daisy wheel on the top? Mine is covered in liquid smoke and is stuck closed until the grill heats up. Suggestions? Thanks!
That looks like Big Green Egg because it is green. Kamados are red.
Kamado Joe's were originally available in black.
They should still be available in black. The red is so ugly
Hi John - what about adjusting hinge tightness? My manual for my Big Joe said tighten with the lid closed - which lead to my dome lid slamming shut on me several times. I finally tightened it with the lid up and haven't had a problem since. Which way is correct?
Did the same, and no problems. Lid open i meant
I tried cleaning my big joe just like this but couldn’t get above 550 *F. I noticed the temps climb much more quickly with the deflectors removed. I started with all the ash removed from in and around the firebox too. Do you know why it couldn’t get to 600+?
I think you need the ash basket to get the grill up to high temps on the newer models. I have yet to shell out the $100 dollars for it because that basket probably costs $3 to make.
Nice explanation ...thanks
Quick question, if had my classic joe for about 2 months now ,use it about once or twice a week . The last two cooks I noticed soot on my grilled stuff , especially the last one . Lots black soot coated the shrimp I was grilling & vegetables. Anyone else had this problem or do I have to deep clean the grill every month ? Thanks.!
Make sure you are letting the fire establish before putting food on. If you throw food on right after lighting it, you'll get creosote all over your food. You should allow your grill to come up to a steady temp, taking about 20-30 mins before putting food on
See the hex head on that hinge bolt?
I am pretty sure it says not to use cooking spray as it can have aerosol in the spray on the users manual. Also if you use some baking soda and and a good washing pad, the stainless steel parts become brand new.
Probably means don't use aerosol on an open flame
Definitely going clean the same way 🤙👍
Merci beaucoup ❤
Very good vidijo 🤙43 👎idiots
What is the best way to get the large quantity of ashes out with the least amount of mess?
Thank you for sharing. :")
If you're going to do a video on cleaning and maintenance don't you think you should film how you remove the charcoal and the entire process? Not very informative video. Just one man's opinion.
VITELIO ORANTES I mean it doesnt take a rocket scientist to know that you have to scoop the pieces of charcoal out by hand lol
Yes, I would appreciate seeing how you did what you did every time you said you were going to do something and 'be right back.' I am considering buying this grill, but need to see exactly what the cleaning and maintenance is. I will need to keep looking for another video....
I agree I know what my cheap snooker needs. But if I'm going to upgrade I want to know exactly what I'm in for if I'm paying 2k for bbq that I can already make.
I use my Shop Vac to clean out the ash, its a pain in the ass lugging it back and forth but the grill does create some amazing food. I am thinking about getting a small shop vac and storing it in a weather proof box outside by my grill.
you nimrods need to figure out how to put 2 and 2 together or stay away from grills
Is there any way to purchase factory direct if we live in Georgia?
***** Thanks for the response! To answer - no, not really. Was hoping I might save a few bucks buying factory direct as well! I'm trying of trying to grill on my smoker. I'm sold!
Hey John ... can you do an updated cleaning video for the new KJ with the slo roller? I am curious if I can leave the slo roller in the KJ when doing my semi-annual cleaning at 600-650 degrees.
I don't think you leave the sloroller in when doing a deep clean. I read somewhere that the max temp with the sloroller in the grill is 500.
@@EagleLax36 Thanks Brian. That is what the KJ company told me too.
This is a lot of work.
Really?? Looks pretty easy and simple to me.
this is literally JUST heating the grill up and brushing it off. how lazy are you?
I was thinking the same thing. Guess he’s never grilled ANYTHING before.
hey john How to wash or clean the temperature adjusment thank you
Kamado Joe warranty policy sucks. Their customer service is even worse.
Man i want another kamado. Either a BGE or KJ. I like both but this cleaning kind of sucks. Not that it would hold me from buying it because I'm sure the grill makes up in performance. I just really am spoiled with my Weber Summit Charcoal. Cleaning is a breeze and I take for granted it's durability. I'd hate to break one of these ceramic pieces. Either way, I'll eventually have both. Thanks for the video.
Ya.....an hour every 6 months is a real chore isn't it.....what a moronic comment
@@dwightstorie2342 not even an hour, seriously. no hard work, no effort involved. this shits even easier than an hour every 6 months.
I have had my Joe Classic II for two weeks, done two chicken cooks and a prime rib.
The top vent on the inside edges is starting to peel. Any suggestions as to why?
Also how do you clean to grease off the vent?
Common issue with the Control Tower vents. Not much you can do about the chipping powder coat. You can soak the vent assembly in hot soapy water and get most of the grease off. Eventually it will gunk up until you can only open/close the vent after the grill has heated. I got sick of these issues and replaced my Kontrol Tower vent with a Smokeware stainless steel chimney cap - which has been flawless. Easy to clean and works like a charm.
We switched back to propane! Although it cooked food well it was a pain if you wanted to change temp quickly. This barbecue is best suited for owners with a lot of patience. One more thing, in the briquets back you get one piece about size of a 10in 2x4 mixed in with others the size of a Problem. Not for me.
During normal cooks the ash tray has to be in place or its used to remove ash once the cooking is finished?
This model looks very dangerous... That ceramic ring will crack with just a look!!
How?