Answers To Your Top 19 Kamado Joe FAQ’s

This awesome Youtube video from Glen at Glens Aussie BBQ is jam-packed with information and FAQ’s for you and your Kamado Joe.

There are a number of topics that he discusses that regularly come up in a lot of the Kamado and BBQ related Facebook groups. Glen is the namesake and creator of an awesome BBQ page  – Glen’s Aussie BBQ 

In this video, Glen discusses in his very Aussie way the following topics. But first, a couple of things to know before watching this video. It does contain some swearing, it is Australia based, and is based on his own personal views from being an owner of multiple Kamado Joe BBQ’s. In no way is this endorsed by or recommended by the manufacturer.

It is a 20-minute long video but each of these 19 FAQ’s have been conveniently time-stamped so you can jump to the relevant answer to your area of interest.

Glen’s Top 19 Kamado Joe FAQ’s

0:15 What size Kamado should I buy?

I am a big believer in going the largest you can afford. The Kamado’s are so versatile that even the Big Joe can be used for mid-week cooks etc.

1:36 Can I keep cooking if my fire bowl is cracked?

I have been cooking on mine for over 18 months with a cracked firebox. Cook on I say. ** disclaimer do so at your own decision and consequences **

1:56 My gasket is ripped!

Another one, I have not had a top gasket since I have owned the KJ Classic. The previous owner also replaced the bottom felt gasket with what looks like a wood heater gasket. No issues holding temp and certainly does not affect the performance in any significant way.

2:40 My daisy wheel setting changes when I open the dome!

Good tip! I also use a foldback clip on the rim of the daisy wheel and it easily goes back to the position I had it at.

3:42 Lifetime Warranty?

Not for me… I bought my Kamado Joe Classic second hand and the warranty is not transferable.

5:36 Should I use a water pan in my Kamado?

My preference is to have a pan of some sort. Mainly cause I prefer to catch the fat and juices, rather than let it get all over the ceramics.

6:57 Where’s my smoke ring?

Well, I have never really gotten a smoke ring, and I don’t care. Purely cosmetic.

8:26 Is the Joetisserie worth the money?

Absolutely. I love mine, check out some of the cooks here

9:48 How long of a cook will I get out of a full load of charcoal?

22 Hours is impressive, the longest I have gone is around 16 hours on a bloody pork shoulder that just stalled and stalled. Thank goodness they don’t all go that long!

10:50 Ash basket?

Certainly on the wish list. Although purely cause I am lazy and it would make clean up so much easier.

11:31 How do I set up for a pizza cook?

My set up is pretty much the same. For the air gap, I use the ash drawer.

12:10 How do you lift your Kamado?

My wife and I moved our classic. Man, they are heavy. We stupidly left the internals in it.

12:22 When should I set my vents for a Low n Slow?

Good advice here. Works almost every time.

12:39 Heat soaking and chasing temps

My personal advice here, don’t stress the temps.  Just cause the method states 225 f doesn’t mean you have to be 100% spot on. I found I enjoyed cooking so much more when you just roll with it. Adjust the cooking time to suit. Also, each kamado will have a sweet spot in regards to the temperature that it prefers to run at. Once you have worked that out ( by practice) adjust your cooks to this temp range and you will find your cook so much more enjoyable.

13:22 How much smoking wood should I use?

I am a believer of less is more.

14:45 My Kamado seems to have little hairline cracks. Is this normal?

Distinguished with age, just like my grey hair!

15:10 Joetisserie, lid up or down?

I am a lid down guy. I think that the benefits of the kamado would be lost with Joetisserie cooking with the lid up.

15:42 Should I buy a KJ cover?

Totally personal preference, I haven’t and don’t think I would.

16:30 Ash basket and cast iron grate

16:46 Thanks for watching

17:10 BLOOPERS

And as with a lot of Glen’s videos, he includes a bloopers reel at the end.