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A Kamado Joe is one of those grills that get to a good temperature but can sometimes be difficult to keep at a desired 225 degrees Fahrenheit. Holding the temperature depends on controlling the vents and how much charcoal or wood is used.
You may even need a fan to keep the temperature at 225 degrees because the Kamado Joe can get hot fast and may get out of control at times, so you have to be careful and use whatever means necessary to keep the monster grill under control.
How to Light Kamado Joes?
First, you need to open the bottom and top vents all the way. Then, place a chimney starter full of charcoal briquettes in the grill and light it. The coals will start to glow red in about 10 minutes.
When they do, dump them all out on one side of the grill and spread them evenly. Then, put your food on the grate over the hot coals. Close the lid and let the Kamado Joe work its magic.
Kamado Joe Vent Settings for 225
To keep the temperature consistent, you’ll need to adjust the vents from time to time. Open the bottom vent if the temperature starts to get too high or close it if it’s getting too low.
You may also need to open or close the top vent a bit to keep the temperature consistent.
The bottom one is good once you find the proper setting for the vent, but you can keep control over the entire grill with the top vent. When you find it is getting out of control, then you will have to take other measures while working the top and bottom vents.
If you find that you’re having trouble keeping the temperature at 225 degrees, you can always use a fan to help out. Just be careful not to overdo it or you’ll end up with burnt food. By using a fan, the situation can turn either way.
It can cool off the grill and drop the temperature, or it can fan the flame inside the grill and make it hotter, so we recommend that you do not put it directly on the grill. It is best to keep it at a distance.
How Long Can You Keep a Kamado Joe 225?
The key to keeping the Kamado Joe at 225 degrees is patience and practice.
You’ll eventually get the hang of it, and then you can keep your food at a perfect temperature all the time. It might take some time to get used to the grill, but once you do, you’ll be able to cook any type of food perfectly.
As for how long you can keep the grill at that temperature, it really depends on the food that you’re cooking. Usually, anything from chicken to pork ribs will take around two hours to cook properly at 225 degrees.
How Much Charcoal and Wood Will You Need?
To maintain a temperature of 225 degrees on your Kamado Joe, you’ll need approximately 30-40 briquettes or the equivalent in wood.
The best type of wood to use is hardwood, such as oak or hickory. If using wood, make sure it is well-seasoned and dry to avoid excessive smoke.
How Quick Will a Kamado Joe Get to 225?
One of the things that make the Kamado Joe so great is its ability to reach high temperatures quickly. While many smokers can take anywhere from 30 minutes to an hour to reach 225 degrees, the Kamado Joe can do it in as little as 10 minutes.
This is thanks to the unique design of the smoker, which uses a combination of ceramic insulation and thick walls to trap heat.
However, there are a few factors that can affect how quickly your Kamado Joe will reach 225 degrees.
One of the biggest is the outside temperature. If it’s a cold day, it’s going to take longer for the smoker to reach its target temperature.
Additionally, the type of fuel you’re using can also have an impact. charcoal burns hotter and faster than wood, so if you’re using charcoal, you can expect the Kamado Joe to reach 225 degrees quicker than if you were using wood.
Final Thoughts
Now that you know how to get your Kamado Joe up to 225 degrees, it’s time to put that knowledge to use and start smoking some delicious food. Just remember to be patient, check the vents, and add more fuel as needed, and you’ll be smoking like a pro in no time.
Also, keep the fan handy in case the vents do not drop the temperature quickly enough. Once it gets out of hand, it can be challenging to control. So what are you waiting for? Fire up your Kamado Joe and get cooking!
Robert is a certified Pitmaster, with over a decade of experience in smoking the best meats you’ll ever feast upon. He also has a Bachelor of Business Administration from the University of Texas at San Antonio. When he’s not researching technical topics, he’s most likely barbecuing in his backyard.