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Cleaning and Care
EVERY COOK
Your Kamado Joe grill is made of quality materials, so general care and maintenance is minimal. The best way
to protect your Kamado Joe from the elements is with a grill cover.
1. Before cleaning, ensure your grill has completely cooled and all charcoal has been extinguished.
2. Use the ash tool to stir up the remaining charcoal in the firebox to remove all the loose ash. Loose ash will
fall through the fire grate or charcoal basket and into the ash drawer.
3. Remove the ash drawer and dispose of all loose ash. Dispose of cold ashes by placing them in aluminum
foil, soaking with water, and discarding in a non-combustible container.
4. Wipe down the outside of your grill with a damp rag to remove any spilled ingredients and debris. Do
not excessively scrub the gasket, this can cause damage. The gasket will be cleaned through natural heat
cycling when you use your grill.
5. Cover your grill with a grill cover and store in a cool, dry place.
NOTE: When your heat deflectors get dirty during normal use, flip them over, with the dirty side down, for
the next cook. The heat from the fire will self-clean that side of the deflector plate.
SELF CLEANING
It is recommended to complete these steps as needed. Cleaning frequency will vary depending on how
often you use your Kamado Joe and your environment. If mold or mildew appears inside of your grill, it is
recommended to complete the self cleaning steps below.
This process will burn off any unwanted residue from the inside of your grill. After you complete the steps
below, before cooking again, use a soft bristle brush on the ceramics and heat deflectors to remove any
residue.
1. Remove the cooking grates and wash with a mild dish detergent. The cooking grates will stay removed
during this cleaning session.
1. Add charcoal and light the grill.
2. Install the Divide & Conquer flexible cooking rack. Place the accessory X-rack in the top position with both
heat deflector panels on the X-rack. Place the heat deflectors with the dirty side down, facing the fire.
There should be a large air gap around the heat deflectors.
3. Open the top and bottom air vents fully and let the temperature inside the grill rise to 600°F (315°C) with
the dome closed.
4. Hold the temperature at around 600°F (315°C) for 15-20 minutes or until no visible smoke is present.
5. Close the bottom vent fully.
6. Allow the grill to shut down.
DEEP CLEANING
Once or twice a year, you should do a more thorough cleaning of the inside of the grill.
1. Before cleaning, ensure your grill has completely cooled and all charcoal has been extinguished.
2. Remove the internal components and remove any residual ash or debris that has collected between the
grill body and the internal components.
3. Use a plastic bristle brush to clean the inside ceramic surface.
4. Scoop or vacuum debris from the bottom of the grill.
5. Wipe down the hinge and exterior of your grill.
6. Replace all internal components and get ready for your next cook.
Once temperature falls below 400
24
F (205
C), close the top vent completely.
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