Kamado Joe is all about innovation and has proven to be the expert in developing the best ceramic grilling system on the market. With a US in-house factory based engineering and product design team, Kamado Joe is highly responsive to customer service identified issues such as customer feedback. Experiencing 50% growth over the last 4 years, it is quickly gaining market share compared to competitors in this category who have only grown 15-18% in that time.
Kamado Joe was the first to create the Divide and Conquer Flexible Cooking system that transforms the grill grate into an expanded cooking surface with multi-level grilling on different materials such as the half-round wire rack and ceramic stone (shown at bottom of page). This grill is completely assembled and comes with a rolling cart, shelves, ash catcher and cleaning rod. Also, it has a new rotisserie for the Classic Joe and is adding one for the Big Joe.
MOST POPULAR: CLASSIC JOE.
The 18 inch kamado that set a new high standard for craftsmanship and innovation, our
Kamado Joe Classic is the perfect size for typical backyard grilling and smoking.
PORTABLE & VERSITAL: JOE JR.
Whether tailgating or cooking out by the lake, the high quality—and surprisingly portable—Joe Jr. makes premium grilling possible just about anywhere.
KAMADO JOE SMOKED BRISKET
Prep Time: 2 Hours | Cook Time: 4 Hours, 30 Minutes
INGREDIENTS
6-7 lb beef brisket trimmed
Favorite rub/spices
Favorite beer (2) 12 oz servings
1) 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.
2) 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.