Had this about a week now and thus far cooking on it low and slow has been a dream! Surprisingly roomy for what you’d expect. I’ve successfully completed two brisket cooks (a flat and a point separately), two full spatchcock chickens with intentions to do a vertical beercan chicken soon, and two sets of ribs (one set of baby backs and two sets of beef ribs curled around each other). Also done so snapper, shrimp, and salmon. This can easily hit 250F and hold steady for an overnight cook (done it) and with a little fire management at the start (proper coal placement, vent settings) a 200-225F can be achieved for a super low and slow cook (done this too).Super simple to set up and I was cooking in less than 20 minutes from UPS arrival to lighting my coal basket.Cannot be happier and I’ve decided to purchase a Big Joe iii.I went with the Kamado Joe over the Big Green Egg due to the reputation for innovation, reviews regarding customer service and warranty responses, the fact the Big Joe uses a fiberglass mesh seal over felt (although the Joe jr uses felt) and - a bit vain here I suppose - I like the red over the green. A few years ago I thought I’d be going after the Big Green Egg but after being in a position to actually purchase and researching it out decided on Kamado Joe.This product is Made in China.My complaints thus far:1) The grates are stainless steel (high quality stainless though) as opposed to cast iron so I purchased the upgrade. I also purchased the charcoal basket from Kick Ash and have not used the included cast iron coal grate.2) The finish appears to have some eggshell heat cracking which seems to be normal as there is no chipping or textural feel to it and I have to look very close to see it.A+

I've bought overly large propane grills (non-Weber) in the past thinking it was such a "good deal" when they weren't Weber grills and just too big other than for large parties. Here's the thing, if you like to smoke OR grill x2-x3 a week with minimal cleaning and the biggest draw for me was the temperature control w/ the LEAST AMOUNT OF FUEL being used, ceramic type of charcoal grilling is the way to go:1. It's better than propane.Cooking w/ charcoal gives you that char-taste that you CAN NOT get from propane unless you buy special grilling meat injector fluid that mimics that charcoal taste2. Excellent temperature control.It's a pain in the ass to do this w/ a metal small charcoal grill (which I'd still take over a propane grill, btw).3. FUEL CONSUMPTION (this is actually the #1 REASON WHY I bought this type of grill).The more you grill, the more you'll save in fuel costs over time. I have a metal weber kettle grill (18") and it uses at minimum x2-x3 times more fuel (due to the heat dissipating via the metal). The ceramic is #1 in this area in conserving your fuel and heat. Go to BJ's or Costco and BUY the LUMP CHARCOAL, NOT the BRIQUETTES (that's for the metal charcoal grills) from there .4. Convenience of cooking outside vs inside for certain foods.To me, cooking pizza (oven needs to get to 500 degrees Fahrenheit or higher, which usually takes 1/2 hr or more minimum if you use a pizza stone). IF you use a GrillBlazer Grill SV Gun (which I bought, but it's a tad expensive, so try to get something similar if you want to save time) you'll save yourself like 15-20 minutes for the coals to get hot enough if you use a grill gun vs a charcoal chimney starter (which is fine too if you don't have the $). Also, it's heats up way hotter and quicker in my opinion (if you use a grill gun) than a conventional oven in your house. PLUS you'll more than likely NOT HAVE a FALSE ALARMS from the fire alarms in your house once the temperatures get hot enough and create that smoke.5. Easy clean up.Open the bottom and use the tool they provide you to scrap the ashes out. Done within 30-60 seconds. That's it!I've bought 2 of these since I fell in love with this grill so much. I understand if you want to save money and look at cheap chinese brands here on Amazon or elsewhere, but think twice. If you're spending $100+ on something you'll think you'll be using for a long time: (1) Are you confident it behaves in the same way that a Green Egg or a Kamado Joe would? (2) if the ceramic CRACKS, will the company cover the warranty on it? It's totally up to whatever your budget allows.FYI, if choose the more expensive shipping option if you buy this, because #1, I used the Amazon Prime Free Shipping method and the grill came CRACKED on the inside and outside (it was a small crack, but it's ENOUGH to cause problems when cooking). Your grill should have NO CRACKS, contact Kamado Joe immediately and take pics with your phone and ask them if the crack is manageable or should you send it back. And god forbid it's cracked and you have to send it back, it's going to be a pain in the ass. SAVE THE GREEN SHIPPING STRAPS, DO NOT THROW THEM OUT UNTIL YOU'VE INSPECTED THE GRILL FOR CRACKS. To avoid this problem, I choose Amazon's option for "Inside Entryway" SCHEDULED SHIPPING (just pay the $10 more), it's worth it and you'll save yourself A LOT of headache. I wish I did it the 1st time. There will be 2 guys to move your grill to wherever you want it.

Heats up nice and smokes really well

Phenomenal grill. This grill was my entry into the Kamado grill style and I have not been disappointed. Very easy to assemble. When it comes to transporting, it can be done alone but it is an awkward carry between the knees. With another person it would be a breeze. I was worried about size of the grill, but was able to easily fit 4 burgers, 1 slab of baby back ribs (had to curve slightly), 6 chicken breasts, or 2.5 pounds of chicken drumsticks all on separate cooks. Operating the grill is very simple, Kamado Joe includes a manual that walks you through the various cooking techniques. When I began my search for a grill I was between a KJ and pellet grill. I liked the diversity of the KJ but convenience of the set it and forget it you get with a pellet grill. However, after using the KJ I have realized that temperature set up and control is pretty darn easy. Now I’m getting the diversity, ease of temperature control, and great tasting food.

Bought the grill to use in lieu of firing up my larger smoker when I want barbecue. It works perfect for 1-2 people. I’ve cooked a turkey breast, 16 wings, steaks, and ribs on it in the short amount of time I’ve owned it. 10/10 recommend.

I bought this for faster cooks. It takes some getting use to but when you figure it out you will love it, food taste great.

Hated the delivery. Left it sitting at bottom of my driveway 150 yds away from house and it’s too heavy and awkward for one person to pick up. If you buy one of these from amzn, you better be friends with a neighbor in good shape with a pickup truck. As for grill itself, it’s great. Half the price of green egg the same size. Can reach way higher temperature and uses less charcoal. I know because my kamado jr replaced medium green egg that I had for decade. Green egg Dome broke when I was adjusting bands to cure underbite.

Great build, great results. Easy and economic way to BBQ and get the “KAMADO cook” (which is really good - I say that as a Weber user).It will handle more but now I don’t hesitate to fire it up for just 2 of us as is quick and economic, using no more than a handful of charcoal at a time for a cook up.

Sabiendo regular bien el tiro de aire es fácil controlar bien la temperatura y te permite cocinar para 2 o 3 personas buenos asados y parrilladas, mantienen muy bien el calor en su interior.

Der Grill kam sehr gut verpackt an. Transportieren sollten ihn aber auf jeden Fall zwei Personen. Die Verpackung hat ungefähr die Dimension einer Waschmaschine. Ich habe den kleinen Kamado jetzt bei mir auf dem Balkon stehen. Bei mir ist vom Vermieter grillen mit Holzkohle ausdrücklich erlaubt. Die Hitzebelastung an die Umgebung ist sehr gering und ich halte den Grill durch das geschlossene System und den stabilen Ständer für deutlich ungefährlicher als sonstige offene Holzkohlegrills. Nach Beendigung des Grillens einfach die Lüftungsklappen schließen, dann geht das Feuer von alleine aus und man kann unbesorgt ins Bett gehen. Auch die Geruchsbelästigung für die Nachbarn hält sich sehr in Grenzen, gute Holzkohle vorausgesetzt. Ich greife hier mittlerweile zu guter Restaurant-Holzgrillkohle, auch wegen des Raucharomas. Von Holzkohlebriketts rät der Hersteller ab. Der Grill ist zwar Made in China, aber dennoch hervoragend verarbeitet. Die Stärke liegt im stundenlangen Grillen. Der Verbrauch an Holzkohle ist sehr gering. Meistens kann man mit einer Holzkohlebeladung mehrmals grillen. Die Temperatur lässt sich relativ genau über die Lüftungsklappen steuern und die Temperatur hält der Grill dann über Stunden. Der Innendurchmesser des Grills entspricht dem Standardmaß für "kleine Kugelgrills", so dass man auch Zubehör von Drittanbietern einsetzen kann und nicht unbedingt Original-Zubehör kaufen muss. Es gibt zwei Ebenen, auf denen gegrillt werden kann, entweder direkt über der Glut, wenn man viel Hitze benötigt oder man setzt das mitgelieferte Gestell ein, dann ist man etwa 10 cm weiter oben. In das Gestell kann man auch unten die mitgelieferte Deflektorscheibe für indirektes Grillen einlegen. Dann ist der Grill eher ein Backofen. Allerdings erreicht er dann nicht mehr die Maximaltemperatur (lt. Thermometer am Deckel).

Llego en excelentes condiciones...

L'anno scorso utilizzavo un affumicatore a bidone in lega metallica, durato 1 estate poi ha fatto la ruggine. Non aveva le due aperture per la regolazione dell'aria, ma solo una sulla cima e perdeva fumo da tutte le parti. Se scegliete di aquistare un Kamado avrete già visto video e recensioni online. Ottimo prodotto, tutto in ceramica, molto pesante e mantiene bene la temperatura e il fumo. Da quando l'ho acquistato un mesetto fa l'ho già utilizzato 7/8 volte. Facile da utilizzare anche solo per farsi delle fettine di carne che ti faresti in padella, mantiene bene la temperatura e si consuma poco carbone. Utilizzando tutto il periodo invernale un camino per riscaldare casa, l'utilizzo del Kamado è analogo. Pulire sempre bene il fondo dalla cenere e avere una buona areazione. Le prime volte ho utilizzato la placca in ghisa sul fondo per il carbone, ma ho visto che soffoca molto il passaggio dell'aria, quindi ho acquistato un sottopentola in acciaio dai cinesi (1,80€) e l'ho sostituito al posto della ghisa. Passa molta più aria e la cenere cade più facilmente sul fondo. Utilizzate solo bricchetti, vi sconsiglio la carbonella (a meno che non acquistate carbone di taglia grossa) essendo che spesso la carbonella che si trova qui in Italia è di quella piccola, e soffoca troppo il passaggio dell'aria (io ci ho provato e ci ho messo 2 ore a farlo arrivare a temperatura, ho regalato il resto del carbone). Con il giusto carbone e la griglia sul fondo, raggiungerete la temperatura in 30/40 minuti. Se utilizzate la placca di pietra che vi forniscono per le affumicature, portate il Kamado ad una temperatura un po' superiore a quella che desiderate raggiungere, e dopo inserite la base con la pietra e la griglia. Il solo inserimento della pietra abbassa la temperatura anche di 20 gradi. Quindi se vuoi affumicare a 130 gradi, portalo a 150 e poi inserisci la pietra. Dopodichè è tutta esperienza nell'utilizzarlo, tra il fumo che desiderate avere e la temperatura che volete raggiungere. Ho affumicato per 20 minuti un polpo da 1,8kg a 130 gradi, dopodiche gli ho dato una scottata veloce portandolo a 260 gradi e sono riuscito a fare tutto con lo stesso carbone e lo stesso strumento. Ho solo un po' di timore a portarlo a temperature superiori, anche se credo proverò ad arrivare almeno a 300 gradi visto che sembra possa arrivare fino a 500 gradi