Kamado Joe presents the perfect grill for any backyard barbecue, with the Joe Junior ceramic Kamado grill on stand.
The Joe Junior Kamado is a grill, smoker and oven all in one, and can be ready to cook in 15 minutes.
This Kamado grill is constructed from 1 1/4-inch thick ceramics, allowing it to hold heat and maintain temperature control, burning less fuel and saving you money. The thick, porous ceramic keeps moisture in your food, producing incredibly tender food with a true wood-fired flavor. All Kamado Joe ceramic grills are crafted with a heat-resistant ceramic coating, their own special recipe, to keep your grill looking as good as it performs.
You can enjoy the luxury of cooking on 149 square inches of grilling area, with a commercial-grade 304 stainless steel hinged cooking grate that allows you to easily add more charcoal. The stainless steel draft door allows you to control the airflow and temperature within the grill. The lid hinge is made of powder-coated galvanized iron and the fire grate is made of powder coated cast iron for durability and superior heating performance. The built-in thermometer allows you to monitor cooking temperatures, even when the grill lid is shut, and the powder-coated cast iron grill stand has handles so that you can take this portable unit with you camping or tailgating. The black finished HDPE handle provides a cool, comfortable grip.
The KJ13 Joe Junior Kamado grill also comes with a free grate gripper, ash tool and heat deflector for indirect cooking.
We purchased it 2 years ago and have now had about 50 uses. We use the recommended heat beads lump charcoal and usually cook without a deflection plate and use a Ooni iron skillet(the type with removable handle) I carefully remove ash and mainly use the grill to roast a chicken or joint of meat. Then afterwards cook vegetables and sometimes a desert(like a sponge) or bread. I am really enjoying using this grill it is very efficient in terms of charcoal use. I have also recently mastered higher temperature grilling/searing of steaks. Using the best quality charcoal hardwood lumps and a good iron skillet seems to be the most effective way to cook with it. Most uses only need 5-6 new pieces of charcoal and the charcoal from previous uses. I sometimes brine chickens and are making my own rubs now. I love our kamado Joe junior, it is easy to use and very reliable once you have calibrated it.
5 star ratingJames DaultonJ. D.James D.
An epic little grill.
We bought this Grill from Outdoor Concepts just over a month ago. Because of the Covid Lockdowns We have had a lot of time to use it. Verdict – We seriously love it. We have cooked on the Joe Jr every day, except for maybe 4 days (eating leftovers) , in that one month period and I have only just finished my first bag of Kingfisher Charcoal.- including 3x low and slow cooks at around 7.5 – 8.5 hour sessions. We have cooked all sorts ranging from high temp searing steaks, midrange bake temps like chicken thighs and roast pork etc., mixed temp cooks like reverse seared picanha, low and slow brisket (small obviously) beef shortribs and pork belly. Oh yes, some veggies as well. The little Grill does all of these temperature ranges really, really well.
For a low and slow cook it will sit just under 100 degrees C and not move temp more than 5 degrees for 9 hours without the slightest problem, and you will still have 1/3 basked of unburnt charcoal i.e. it will go 12+ hours no problem. For searing it gets super hot super quickly.
To date - 'zero failures 'with a number of 'best evers'
My initial worries were around size. But the grill a serious bit of kit, more than enough for 2 – 4 (or more) people. Its seriously straight forward and quite forgiving once you have the principles down and is worth every cent.
After 2 weeks we added on the Kamado Joe ash basket which makes cleanup, airflow control and lighting so much easier. An essential add on in my opinion.