The ‘Classic’ is by far the most popular of the three sizes available, and while the much smaller junior has noticeable differences, almost everything said below can be applied to the larger Big Joe version, with the except for dimensions and cooking capacity. But, once the temperature’s right for what you’re cooking, throw your meat on there and let it sizzle away. Length of use – because it is made of earthenware/ceramic a Kamado grill will not rust or burn through.

Now, if your problem with the Classic II is that it’s too big, and you want a compact kamado you can take with you, you could choose the Joe Jr. With a 13.5” diameter grill, and weighing “only” 68 pounds, you have the option of going mobile.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.

One company, Big Green Egg, largely dominated the kamado industry for many years. Kamado Joe offered the first serious threat to BGE’s dominance.

Categories

Style –Kamado Joe is proud to draw on the long standing kamado tradition, modernizing the grill’s classic style with unparalleled craftsmanship. The heart of theirbusiness isn’t a business. It’s a community of people who love the same thing everyone in theircompany loves: cooking outside with and for theirfriends and family. That passion is a fire that fuels themeveryday in everything theydo. The vent is also well-designed to keep rain and snow out of the interior and making a royal mess of your grill. Divide & Conquer Grill System One of the most popular is the Broil King Keg 5000. While I wouldn’t call it “inexpensive,” it is certainly more economical than many other kamados. It may not have the cachet of a Kamado Joe, or a Big Green Egg, but it will provide a good grilling experience for less money. And, it looks like a keg of beer. Crafted to bring ease and sophistication to charcoal grilling. With innovative features made to create a seamless culinary experience, Kamado Joe Classic Joe I is ready for any cook. With features such as the Slide-Out Ash Drawer for easy cleanup and the 2-Tier Divide & Conquer® Flexible Cooking System for cooking different foods at various temperatures, the Classic Joe I Grill is ideal for those who crave an easy-to-use, top-of-the-line product.

Year-around usage – the Kamado Joe Grills can be used in all types of weather since the food is closed and not subject to the weather. The best way to determine whether the Kamado Joe classic 2 is right for you is by thinking about your personal preferences and what you want to get out of smoking meat. If you like making a lot of food and entertaining a large group of people at once, then this grill will be perfect for you. On the other hand, if you only plan on cooking enough food for small groups, then it’s probably better to go with the classic 1. Pros and Cons of kamado joe classic 1 and 2: Kamado Joe® warrants that key metal and cast iron parts used in this Kamado Joe® grill and smoker are free of defects in material and workmanship for a period of five (5) years.With the rust-resistant latch, there’s no guessing whether the lid is down or not. Important Details Smoker Box: Kamado Joe sells a smoker box accessory for use with their classic 1 which is designed to hold your favorite smoking chips while keeping them out of the direct heat from your fire. This ensures that you can enjoy warm, smoked meats without exposing them to an excess of heat. The smoke chamber is made from cast iron and comes standard within all kamados including the classic model! The Kamado Joe® Classic 3includes our newest innovation, the revolutionary SloRoller Hyperbolic Smoke Chamber insert. The Kamado Big Joe II So, which grill is right for you? If you’re looking for the classic Kamado Joe grill experience, then go with the Classic 1. If you want a few more features and a slightly larger cooking surface, then go with the Classic 2. Whichever grill you choose, you can’t go wrong with a Kamado Joe! I started by grilling over direct and high heat. Then, once the outside looked perfectly done, I added the heat deflector, a MEATER Plus probe to monitor the internal temperature, and, partially closed the vents to lower the temperature, cooking until the MEATER said it was done to my liking.