You’ve got the right tools. Now master the right techniques. Whatever the cut. Whatever the style. Knowing these few quintessential methods will make you even more confident and successful on the grill.

Grilling is the go-to technique for quick, delicious and consistent results. Using high-quality charcoal will ensure an even, steady flame and unmatched flavor in everything you grill, from burgers and Boston butts to asparagus and corn on the cob.


Searing delivers the incredible color and flavor you think of when you picture a juicy steak or flame-finished scallops. Timing is key to mastering this high-heat technique. You’ll need to give the Kamado Joe enough time to reach the right temperature for searing, but once at temperature, searing a rich, brown char doesn’t take long.


The Kamado Joe can become a charcoal-fired oven with just one simple configuration. Its ceramic walls retain heat and its circular shape promotes superior air circulation, creating ideal conditions for baking. You can cook anything you can cook in an indoor oven, from wood-fired pizzas to rustic berry cobblers to fresh, crusty bread.


Juicy and tender on the inside, crisp and flavorful on the outside—this is the essence of roasting. Delicious for larger cuts of meat, like whole chicken, pork loin, or vegetables, the mid-range temperature (300-450°) harnesses the power of slow, indirect heat to infuse food with wood-fired flavor and tenderness, with a crisp crust and finish.


Smoking is low and slow cooking at its finest. The unique shape and design of the kamado keeps in moisture as heat gently breaks down meat—all while infusing it with a deep, smoky flavor. Of course, meat isn’t the only food you can smoke. Everything from fish to nuts to vegetables can be enhanced with the complex flavor of wood smoke.