Burning in and Shutting Down a Kamado Style Grill: A Guide for Kamado Joe Jr.
Published: May 01, 2024When you purchase a new Kamado Joe Jr., or any Kamado style grill, an initial burn-in is essential. This process helps to ensure that any residues from the manufacturing process, such as dust, packing materials, and chemicals, are completely burned off before you start cooking. Here's a detailed guide on how to conduct a proper burn-in and subsequently shut down your Kamado grill safely.
Why Burn-In Your Kamado Joe Jr.?
Before you begin grilling your favorite meals, it’s important to perform a burn-in. This initial step is crucial for removing any potential contaminants left over from the manufacturing process that could interfere with the taste of your food or, worse, be harmful.
Steps to Properly Burn-In Your Kamado Joe Jr.
1. Preparation: Start by removing the cooking grate and the heat deflector assembly from the grill.
2. Charcoal: Add a generous amount of lump charcoal to the firebox.
3. Ignition: Light the charcoal using multiple fire starters or a torch. Aim to create a large and hot fire by leaving the bottom vent fully open to maximize airflow.
4. Monitoring the Fire: Allow the lump charcoal to catch fire and burn until you see a layer of ash forming on the charcoal's surface. The coals should be hot enough that you can only hold your hand above them for a few seconds.
5. Closing the Dome: Once the charcoal is sufficiently lit and hot, close the dome. Adjust the bottom vent to leave about a 2-inch gap, and leave the top vent fully open.
6. Heat Soak: Let the grill heat soak for about 15-20 minutes. This process heats the ceramics evenly. When the temperature reaches approximately 400 degrees Fahrenheit, reinsert the heat deflector and the cooking grate, then slightly adjust the top vent while keeping the petals open.
7. Final Burn-In Phase: Maintain the temperature at 400 degrees or higher for about 30 minutes to complete the burn-in.
Properly Shutting Down a Kamado Style Grill
1. Vent Adjustment: After cooking, start shutting down the grill by completely closing the bottom vent to cut off oxygen, which helps in cooling down the grill gradually.
2. Temperature Decline: Allow the grill to cool. During the burn-in, it may take over an hour for the temperature to drop below 400 degrees. Ideally, you should aim for the 300-350 degrees range.
3. Final Steps: Once the temperature reaches around 100 degrees and the dome's exterior is warm or cool to the touch, you can proceed to the next step.
4. Storage: It's now safe to cover and store your grill until its next use.
By following these steps, you ensure that your Kamado Joe Jr. is not only safe to use but also optimally prepared to deliver excellent cooking results. Proper maintenance and shutdown are key to the longevity and performance of your Kamado grill. Happy grilling!
Frequently Asked Questions About Kamado Joe Jr. Burn-In and Shutdown
Explore answers to the most common questions regarding the initial burn-in process and the proper shutdown method for your Kamado Joe Jr. grill. This section provides detailed guidance to ensure safe and effective use of your Kamado grill, from setup to storage.
The burn-in process involves heating the grill to a high temperature to eliminate any manufacturing residues like dust, chemicals, and packing materials, ensuring it's safe and ready for cooking.
Performing a burn-in is crucial to remove potentially harmful contaminants that could affect the taste of your food or pose health risks.
Use a generous amount of lump charcoal to ensure a large and hot fire necessary for an effective burn-in.
It is recommended to use multiple fire starters or a torch to light the charcoal evenly and safely.
The charcoal is ready when it forms a layer of ash on the surface and is hot enough that you can only hold your hand above it for a few seconds.
Initially, leave the bottom vent fully open to maximize airflow. Once the charcoal is adequately lit, close the dome and adjust the bottom vent to about a 2-inch gap, leaving the top vent open.
The burn-in process typically takes around 45-50 minutes, including about 15-20 minutes for heating the ceramics and an additional 30 minutes at 400 degrees or higher.
Begin by closing the bottom vent completely to reduce airflow and gradually lower the temperature, then close the top vent once the temperature falls within the 300-350 degrees range.
Cooling down can take over an hour, especially after high-temperature cooking or burn-in. Wait until the thermometer shows around 100 degrees and the dome is cool to the touch before covering.
Only cover the Kamado grill once it has adequately cooled down to about 100 degrees Fahrenheit and the dome is warm or cool to the touch to avoid any heat-related damage to the cover.
