Kamado Joe 457 Manual (2024)

FAQs

Why do you need to burp a Kamado Joe? ›

Be sure to 'burp' the grill every time you open the dome to prevent dangerous flashback—a surge of white-hot heat caused by a rush of oxygen. Opening the dome 2-3 inches and allowing heat to escape for about 5 seconds should prevent this. When the grill is hot enough, place food on the grate over the flame.

The manufacturers of kamado grills — also known as ceramic grills — recommend against using ordinary briquets. However, Kingsford makes two varieties of briquets that are ideal for ceramic cookers: Kingsford® Professional Briquets and Kingsford® 100% Natural Hardwood Briquets.

Each package makes two 14" Neapolitan Style crusts. After dough has risen between 2 - 4 hours, roll dough into a round shape, spread pesto all around, adding mozzarella cheese, and sliced tomatos on top and sprinkle Urban Slicer seasoning. At 550-600°F, the pizza should cook 7-9 minutes.

Add charcoal to the firebox until the mound reaches the fire ring. Maximum charcoal amount for the Classic III is 6lb (2.7 kg). If you're aiming for high temperatures, you can arrange your charcoal mound for maximum air flow—large chunks on the bottom, smaller pieces to fill in.

Burping the Big Green Egg is essential for safety. It prevents the risk of a backdraft or flashback, which can occur when the hot, oxygen-poor air inside the Egg quickly mixes with fresh outside air upon opening the lid. This controlled opening allows for a gradual mix of air, reducing the chance of sudden flames.

We recommend that you cover your Kamado Joe with a Durable Grill Cover when it is stored outside or left unused for longer periods of time. Leave the vents open. Mould can occur when you do not cover the grill with a cover or when the Kamado Joe is left outside and unused for a long time.

As stated before briquettes produce more ash than lump. The kamado style of cookers have a perforated plate in the bottom to support the charcoal. This plate let's the air flow in through the bottom vent, thru the charcoal and out the top vent.

You'll want to purchase lump charcoal that's labelled “hardwood lump charcoal” or “all-natural” to ensure you're getting the best quality wood.

A: Absolutely. It will withstand a wood fire, as charcoal gets much hotter than wood, hence its widespread use in the first place. I would recommend cutting the wood into manageable hunks and starting with a charcoal base, but you'll find what works for you.

Open the bottom vent and top vent halfway until the Kamado Joe approaches 300-450°F (150-230°C). Then begin closing the vents as needed to stabilize the kamado at your target temperature. If you're making pizza, increase the heat to 500°F (260°C) or higher.

How hot should a Green Egg be for pizza? ›

Set Up the EGG: Place the ConvEGGtor in the Big Green Egg for indirect cooking. Add Charcoal: Fill the EGG with lump charcoal and light it. Heat the EGG: Allow the EGG to reach 500-600°F (260-315°C). This high temperature is essential for a crispy crust and evenly cooked toppings.

Place the pizza stone on the grill and let it heat up for at least 15 minutes. This will ensure that the stone is hot enough to cook the pizza evenly. Once the pizza stone is hot, carefully transfer the pizza onto the stone. Use a pizza peel or a flat cookie sheet to slide the pizza onto the stone.

Yes, you can add charcoal mid-grill session. It's important to do so carefully to maintain temperature and avoid flare-ups.

Your kamado can get hotter and burn better with a charcoal basket. Fire needs oxygen to burn, and dumping charcoal into your grill isn't the best way to get good airflow through your coals. That's where a charcoal basket comes in.

Only use premium hardwood lump charcoal, such as our Big Block XL Charcoal, to fuel your fire. Combustible liquids (starter fluid, etc.) will impart undesired flavors, damage your grill and create a fire hazard.

These egg-shaped wonders are designed to retain heat efficiently, but they also require a bit of care to maintain their integrity. An initial burn and continued maintenance not only protect the grill from rust, but creates a non-stick surface that makes cooking and cleaning a breeze.

Seasoning a Kamado grill is the first step to ensuring that your grill will provide you with years of service. Kamado grills are made out of ceramics, and they need to be seasoned before you can use them properly.