While ‘make a pile’ may not sound like ancient wisdom passed down through the ages, this is the best way to set up your charcoal. To keep your deflector plate in good condition, it’s important to regularly clean and maintain it. Cleaning techniques for your Kamado Joe deflector plate are simple and effective.

Don’t forget to clean the drip tray and ash catcher regularly to prevent grease buildup. To prevent rust, make sure to dry your grill thoroughly after cleaning and store it in a dry place, preferably covered.We find that, in most situations in life, it’s best to err on the side of caution. For this situation, that means using a full load of coals every time you light up your Kamado.

There’s no doubt that in the last number of years kamado style barbecues have seen a massive surge in popularity. Also not in doubt is that the industry leader in this field is Kamado Joe, sorry Big Green Egg fans. They are by far the most widely known and popular kamado grill. But is there an alternative to the KJ range? One which provides the same versatility and all the benefits of kamado style cooking without the need to spend big? In a nutshell yes there is. But please keep reading there is more you need to know.

A portable version caught the attention of hungry U.S. Soldiers stationed in Japan after the Second World War and soon made its way Stateside. Without delving deep into the history, in time, the Kamado evolved into the egg-shaped grills we know today.

This past weekend I cooked some spares. The basic throwaway aluminum pan worked just fine resting on the deflectors. Yeah, the drippings were mostly charred, but no big deal. If I really wanted to save drippings, I'd use 4 balls of aluminum foil under the drip pa. You’ve been smoking a stupidly expensive cut of meat for hours, the anticipation building all day long. Finally, your digital thermometer readout informs you that you’ve hit the safe eating temperature — the time has come! Next, mix a solution of warm water and mild dish soap. Dip a sponge or cloth into the soapy water and carefully wipe down the deflector plate, focusing on areas with grease buildup. For stubborn grease, you can use a grill cleaner specifically designed for removing grease.The same goes for searing over high heat. If you’re cranking your Kamado up to 500 °F (260 °C) or more, again, you want nothing but fresh lumpwood charcoal. They are a must have accessory for slow cooking which t ransforms your grill into an outdoor convection oven. It diverts heat around the perimeter of the grill allow you to cook for longer and control of how the heat impacts your food. Once the base is established, it doesn’t matter so much what size pieces you use to complete the pile. Just try to have a variety of sizes in your mix. What you don’t want when you’re trying for the perfect, hassle-free grilling or smoking session is to be caught without the necessary tools. Time spent searching for your gear is time spent away from your Kamado, and that can lead to overcooked or burned food. If you collect the drippings from a low and slow cook, you could do the same thing, if there was a way to keep the drippings from scorching. There are a few things that have steered me away from doing this. First, with the types of meat that I’ve been cooking, managing the amount of fat that collects in the drip pan is problematic. Second, I’ve found that the low and slows that I’ve done result in meat that is so flavorful and moist that I don’t need much help in the way of sauce. Third, controlling the scorching has been an issue for me. Every time I’ve tried using the drip pan that came with Smaug, there’s been some scorching, and cleaning that stuff off has been a bear. Finally, I make a BBQ sauce that works well on its own. I think that if I added drippings to the sauce, that could add some flavor, but it’s not worth the effort.

Baking: With the deflector plate in place, you can use your Kamado Joe as a traditional oven. Bake pizzas, bread, or even desserts with ease, all while enjoying the distinct flavors that come from cooking with charcoal. What we ideally want is a thin blue smoke. This is a barely perceptible smoke. But trust me, if there is unburned wood in your Kamado on or within the hot coals, smoke is being generated and adding flavor, you can just barely see it. KAMADO Bono Picnic barbecue grill is fired with charcoal. Wood charcoal does not leave a lot of ash, unlike charcoal briquettes they do not have impurities which can change and distort the taste of the cooked food. Charcoal can be manufactured in an environmentally-friendly manner, i. e. using the coppicing technique. Most importantly, food baked using lump charcoal has a natural campfire aroma. This material makes them very heavy and a bit fragile, but it also retains and radiates heat with amazing efficiency — and that’s what makes a kamado so great.While a kamado is very, very good at holding a temperature, you’ll still need to keep at least one eye on things.