Last summer, I made the best grilling decision of my life. I bought a Kamado Joe Classic Joe II and honestly? It changed everything about how I cook outdoors.
I’m the chef of a well-known restaurant. After using both gas and ceramic grills for years, I can tell you the difference is huge.
Let me share what I learned so you can decide if this grill is right for you.
Why I Chose the Kamado Joe Classic Joe
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I owned a gas grill for five years. Quick, convenient, predictable. But the food always tasted the same – good, but nothing special.
The Kamado Joe Classic Joe caught my eye because of its egg shape and bright red color. But what sold me were the features that actually matter for cooking.
The Four Things That Made Me Buy It
After researching for months, four upgrades convinced me the Kamado Joe Classic Joe II was worth the money:
- Air Lift Hinge: This thing is brilliant. The dome weighs over 100 pounds, but I can lift it with one finger. Seriously. The counterweight system makes it feel weightless.
- Better Temperature Control: The Kontrol Tower vent gives me exact control over heat. No more guessing if my grill will hit the right temperature.
- Improved Firebox: Burns charcoal more efficiently. I use less fuel and get more consistent heat across the cooking surface.
- Better Gasket: The wire mesh seal keeps heat in better than old-style felt gaskets. My grill holds steady temperatures for hours.
Kamado Joe Classic Joe II Dimensions: Will It Fit?
Before buying, I measured my deck three times. Good thing, because this grill takes up real space.
Here’s what you need to know:
- Height: 36 inches
- Width: 18.11 inches
- Depth: 18 inches
Cooking space: 18-inch diameter gives you 250 square inches. That’s perfect for my family of four, with leftovers.
The Kamado Joe Classic Joe II weight is 231 pounds. Once you set it up, it stays put. I learned this the hard way trying to move it closer to my kitchen window.
My Assembly Experience
I dreaded putting this together. Gas grills usually take me half a day and lots of swearing.
The Kamado Joe Classic Joe II assembly shocked me. Most parts came already connected. I just had to build the cart and move the ceramic egg into place.
What I actually built:
- Metal cart (20 minutes)
- Side shelves (5 minutes)
- Internal fire components (15 minutes)
Total time: 45 minutes with my neighbor helping.
One warning: Moving the ceramic part into the cart needs two people. It’s heavy and awkward. Don’t try this alone unless you want expensive ceramic pieces all over your deck.
The finished Kamado Joe Classic Joe II with cart looks amazing. Those side shelves fold down when not in use, and the wheels actually roll smoothly.
My First Cook: A Humbling Experience
I thought I knew grills. Twenty years of gas grilling made me confident. The Classic Joe II taught me humility fast.
First attempt: Wanted 450°F for steaks. Got 650°F instead. The steaks survived, barely.
Second try: Overcorrected and couldn’t get above 300°F. Took forever to cook anything.
Third time: Finally got it right. The steaks were incredible.
This ceramic BBQ grill doesn’t work like gas. You can’t just turn a dial and get instant results. Temperature changes take time. But once you understand how it works, the results blow gas grilling away.
Building My Accessory Collection
The Kamado Joe Classic Joe II accessories can get expensive fast. Here’s what I actually use:
Must-haves I bought first:
- Pizza stone ($40): Turns the grill into a pizza oven
- Cast iron griddle ($60): Great for breakfast and small items
- Waterproof cover ($70): Protects my investment
Nice additions I added later:
- Rotisserie system ($280): Perfect for whole chickens
- Rib rack ($30): Holds ribs upright, fits more meat
- Extra cooking grates ($60): Different configurations for different foods
I spent about $500 on accessories my first year. Plan for this if you’re serious about getting the most from your grill.
Learning Temperature Control
Gas spoiled me. Turn the dial, get heat. The ceramic grill demands more respect.
My startup routine:
- Clean out ash from last cook
- Add fresh lump charcoal
- Light with natural fire starters
- Close lid, adjust vents
- Wait 15-20 minutes for stable temperature
Vent secrets I learned:
- Bottom vent controls how much air gets to the fire
- Top vent fine-tunes temperature and controls smoke
- Small adjustments make big changes
- Close both vents to kill the fire
The key is patience. Make small changes and wait. The ceramic holds heat so well that rushing leads to overshooting your target temperature.
Read more: Weber Q1400 Electric Grill Review
Kamado Joe Classic Joe 2 vs 3: Should You Upgrade?
The Kamado Joe Classic Joe 2 vs 3 question came up when the newer model launched.
| Feature | Classic Joe II | Classic Joe III |
|---|---|---|
| Smoke circulation | Standard system | SlōRoller hyperbolic chamber |
| Cooking levels | 2-tier Divide & Conquer | 3-tier Divide & Conquer |
| Cart design | Standard cast iron cart | Enhanced cart with improvements |
| Air Lift Hinge | ✓ Yes | ✓ Yes |
| Kontrol Tower Vent | ✓ Yes | ✓ Yes |
| Price | Lower | Higher |
| My recommendation | Perfect for most users | Nice upgrades, not essential |
My take: If you already own the II, these aren’t huge upgrades. For new buyers, the III is nice but the II still cooks amazing food.
I’m keeping my II. It does everything I need perfectly.
Size Decisions: Classic Joe II vs Big Joe
Kamado Joe Classic Joe II vs Big Joe comes down to how many people you typically cook for.
| Feature | Classic Joe II | Big Joe |
|---|---|---|
| Cooking diameter | 18 inches | 24 inches |
| Best for group size | 4-6 people | 8-12 people |
| Perfect for | Family dinners, small gatherings, weekend cooking for two | Large parties, multiple whole chickens, big briskets and roasts |
| Charcoal usage | Less fuel needed | More fuel required |
| Space requirements | More manageable size | Takes up more deck space |
| Price | Lower cost | Higher cost |
| My choice | ✓ Perfect for my family of seven | Overkill for my needs |
I cook for seven children most of the time. The Classic Joe II is perfect. Bigger would mean more charcoal, more space needed, and higher cost.
What I Cook Now
This grill changed what I make for dinner.
- Steaks: Perfect sear, even cooking, real smoke flavor. Restaurant quality at home.
- Whole chickens: Crispy skin, juicy meat. The indirect heat setup works perfectly.
- Pizza: With the stone, I make better pizza than most restaurants. 800°F+ heat creates authentic results.
- Vegetables: Everything tastes better with real smoke. Even my kids eat more vegetables now.
- Low and slow: Brisket, pulled pork, ribs. I’m becoming the neighborhood BBQ guy.
Fuel Costs and Efficiency
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Ceramic holds heat incredibly well. A small load of quality charcoal lasts hours.
What I learned about fuel:
- Good lump charcoal matters more than quantity
- One load can cook for 6-8 hours at low temperatures
- Higher quality charcoal creates less ash
- Long-term fuel costs are lower than expected
I spend about the same on charcoal as I did on propane, but get much better results.
Cleaning and Maintenance
Cleaning is easier than I expected.
After each cook:
- Let it cool completely (takes 2-3 hours)
- Scrub grates with a brush
- Empty the ash drawer
- Wipe down the outside
Every few months:
- Remove all internal parts
- Clean out accumulated ash
- Check gasket condition
- Deep clean the heat deflectors
The high heat burns off most food residue. I rarely need soap or cleaners.
Common Mistakes I Made (So You Don’t Have To)
Mistake 1: Used too much charcoal early on
- Fix: Start with less, add more if needed
Mistake 2: Opened the lid too often to check food
- Fix: Trust the thermometer, resist peeking
Mistake 3: Tried to change temperature too fast
- Fix: Make small vent adjustments, wait 10 minutes
Mistake 4: Didn’t account for wind affecting airflow
- Fix: Position grill considering wind direction
These mistakes taught me respect for ceramic grilling. Now I plan ahead and make gradual changes.
Is It Worth the Money?
The Classic Joe II costs $1,500-2,000 depending on sales. That’s serious money.
Why I think it’s worth it:
- Will last 20+ years with proper care
- Food tastes significantly better
- Versatile (grill, smoker, pizza oven)
- Lower fuel costs over time
- Increases home value
When it’s not worth it:
- You grill once a month or less
- Quick weeknight cooking is your priority
- You move frequently
- Budget is tight
For me, the better food and cooking experience justify the cost. But be honest about how much you’ll actually use it.
Who Should Buy This Grill
Perfect for:
- People who love to cook outdoors
- Anyone wanting to try smoking
- Flavor-focused cooks willing to learn
- Homeowners with permanent outdoor space
Not right for:
- Quick weeknight grillers
- Apartment dwellers
- People who move often
- Anyone wanting simple push-button convenience
Pros and Cons
pros cons
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My Final Thoughts
After a year with my Kamado Joe Classic Joe II, I can’t imagine going back to gas.
Yes, there’s a learning curve. Yes, it takes more planning and patience. But the food I make now is in a different league entirely.
My neighbors constantly ask what smells so good. My family requests grilled dinners instead of takeout. Weekend cooking became my favorite hobby instead of a chore.
The Classic Joe II transformed me from someone who grilled because I had to into someone who grills because I love it.
If you’re serious about outdoor cooking and willing to learn something new, this grill will change how you think about backyard meals. Just don’t expect instant mastery – great ceramic grilling takes practice.
But once you nail it? You’ll wonder why you waited so long to make the switch.
FAQs
1. How long does it take to heat up?
15-20 minutes to reach cooking temperature. Way slower than gas, but the wait is worth it. I use this time to prepare food and get everything ready.
2. How much charcoal does it use?
Surprisingly little. One full load lasts 6-8 hours at low temperatures. For a 2-hour dinner cook, I use maybe 1/4 of what I expected. Quality lump charcoal works better than cheap stuff.
3. Can I use regular charcoal briquettes?
You can, but don’t. Lump charcoal burns cleaner, gets hotter, and produces less ash. I learned this the hard way after my first cook with briquettes left tons of ash.
4. Is it hard to control temperature?
At first, yes. Once you understand the vents, it’s actually more precise than gas. Small adjustments make big changes. The key is patience – make a change and wait 10 minutes.
5. How often do I need to add charcoal during cooking?
Rarely. The ceramic holds heat so well that one load usually lasts the entire cook. For all-day smoking, I might add more after 8-10 hours.
6. Can I cook in the rain?
Yes, but it’s trickier. Rain affects airflow and can cool the ceramic. The Kontrol Tower vent keeps water out, but I prefer cooking when it’s dry.
7. How do I clean the inside?
Let it cool completely, then scrape the grates. The high heat burns off most food. Every few months, I remove everything and sweep out ash buildup. Way easier than cleaning a gas grill.
8. What’s the difference between this and a Big Green Egg?
Similar cooking results, but Kamado Joe includes more accessories and has the Air Lift Hinge. Big Green Egg has a longer market history. Both make great food, but Kamado Joe feels like better value.
9. Can I leave it outside year-round?
Yes, with a cover. Ceramic handles weather fine, but the metal parts need protection. I’ve left mine out through two winters with no problems.
10. Is it worth the money for a beginner?
If you’re serious about learning, yes. If you just want quick burgers twice a summer, stick with gas. This grill rewards people who enjoy the cooking process, not just the results.
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