Six Techniques to Cook Any Meat Perfectly on Your Kamado Joe!

If you just bought a Kamado Joe, or if you’ve had one for a while but still struggle with temperature control, this video is for you. Today, I’m breaking down everything you need to master your ceramic grill in 6 essential lessons.

We aren't just cooking recipes; we are mastering techniques. From hot-and-fast burgers to the 10-hour low-and-slow pulled pork, I’ll show you exactly how to set up your firebox, manage airflow, and hit the perfect temperature every time. By the end of this video, you’ll have the confidence to cook almost any cut of meat on your Kamado Joe.

🔥 In this video, you will learn:

The "Wide Fire" vs. "Center Spot" technique for lighting charcoal.
Why the Ash Basket is the #1 accessory you need for better airflow.

The science of "Heat Soaking" your ceramics for stable temps.

How to Reverse Sear steaks and larger roasts like Tri-Tip.

The 3-2-1 Rib Method and mastering pulled pork.

🥩 The 6 Lessons:

Burgers (Hot & Fast 450°F): Cast Iron Grate vs. Griddle.
Chicken (Mid-Range 350°F): Beer Flask vs. Rotisserie.
Filet Mignon (Reverse Sear): Precision cooking for thick steaks.
Tri-Tip (Scaling Up): Applying reverse sear to roasts.
Baby Back Ribs (Low & Slow 250°F): Using the 3-2-1 method.
Pulled Pork (The Marathon): 10-hour cooks and trusting the process.

Get The Kamado Joe Owner's Handbook: https://kamadojoemasterclass.com/the-...

Watch my video about Why You Need a FireBoard Temperature Control Device here:    • Kamado Joe 101: FireBoard 2 Drive Review -...  

PAID AFFILIATE LINKS

Knives

Zwilling Pro 8" Chef's Knife: https://amzn.to/4halBSK
Zwilling Pro 4" Paring Knife: https://amzn.to/3VYVZhO
Zwilling Pro 5.5" Boning Knife: https://amzn.to/4q5GzGb
Dalstrong 12" Slicing Knife: https://amzn.to/42AdnNx
Dalstrong 8" Butcher's Knife: https://amzn.to/3IY0ztN

BBQ Tools & Supplies

FireBoard 2 Drive: https://fireboardlabs.sjv.io/mOLV9q
FireBoard Pro: https://fireboardlabs.sjv.io/kOyX4d
FireBoard 2: https://fireboardlabs.sjv.io/OekJrN
Kamado Joe Cover: https://amzn.to/46S8IrE
Kamado Joe Karbon Steel Griddle: https://amzn.to/4nUe3pm
SMOKEWARE Chimney Cap for Kamado Joe: https://amzn.to/42hy5BR
Kamado Joe Classic: amzn.to/3MXpaNT
Kamado Joe Cast-Iron Grates: amzn.to/4ehLJIP
Kamado Joe Griddle Plate: amzn.to/3AYbL5e
Grill Gloves: amzn.to/3TnBslY

Watch my video How to Trim a Beef Brisket here:    • Brisket Trimming 101: Aerodynamics for the...  

Watch my video Smoke Beef Brisket and Burnt Ends here:    • Perfecting Smoked Beef Brisket & Burnt End...  

Read my post on How Long to Cook a 15 Pound Brisket for Best Results here: https://kamadojoemasterclass.com/how-...

Read my post on How to Know When a Brisket is Done here: https://kamadojoemasterclass/how-to-know-when-a-brisket-is-done.

Read my post on Using a Water Pan in Your Smoker for the Best Results here: https://kamadojoemasterclass.com/usin...

Recipes at https://kamadojoemasterclass.com.com

If you like the video let me know, and please subscribe. Thanks for watching.


⏱️ Timestamps:
00:00 - Intro: Master Your Ceramic Grill
00:45 - The Engine: Firebox & Ash Basket Setup (Kick Ash Can)
01:57 - How to Light the Fire (Direct vs. Low & Slow)
02:42 - The Secret to Temperature Control: Heat Soaking
03:04 - Lesson 1: Burgers (Hot & Fast) & Surface Science
04:29 - Lesson 2: Chicken Two Ways (350°F Roasting)
05:53 - Lesson 3: Filet Mignon (Indirect & Reverse Sear)
07:53 - Lesson 4: Tri-Tip (Cooking Large Roasts)
09:28 - Lesson 5: Baby Back Ribs (FireBoard & Low & Slow)
11:43 - Lesson 6: Pulled Pork (Surviving the Stall)
13:27 - Recap: Applying These Techniques to Any Meat

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