Now, let’s fire up that Kamado Joe and unlock a world of flavor! Whether you’re craving quick weeknight dinners, seasonal favorites, or ultimate comfort food, these 35 recipes will inspire every grill enthusiast. Get ready to explore delicious possibilities—your next favorite meal is just a scroll away.
Smoky Kamado Joe Ribs with Homemade BBQ Sauce
Finally, imagine sinking your teeth into tender, fall-off-the-bone ribs with a deep smoky flavor and a sweet-tangy glaze. You can achieve this backyard barbecue dream right at home with a Kamado Joe grill and a simple homemade sauce. It’s easier than you think, and the results are absolutely worth the wait.
Serving: 4 | Pre Time: 20 minutes | Cooking Time: 4 hours
Ingredients
– 2 racks baby back ribs (about 4 lbs total)
– 1/4 cup yellow mustard (for a binder)
– 1/2 cup brown sugar, packed
– 2 tbsp paprika
– 1 tbsp garlic powder
– 1 tbsp onion powder
– 1 tsp black pepper
– 1 tsp salt
– 1 cup ketchup
– 1/4 cup apple cider vinegar
– 2 tbsp Worcestershire sauce
– 1 tbsp liquid smoke (optional, for extra smokiness)
– 1/4 cup honey (adjust to taste for sweetness)
Instructions
1. Remove the membrane from the back of the ribs by sliding a knife under it and pulling it off with a paper towel for grip.
2. Pat the ribs dry with paper towels, then coat them evenly with the yellow mustard on all sides.
3. In a small bowl, mix the brown sugar, paprika, garlic powder, onion powder, black pepper, and salt to create a dry rub.
4. Sprinkle the dry rub generously over the mustard-coated ribs, pressing it into the meat.
5. Preheat your Kamado Joe grill to 225°F using lump charcoal, and add a few wood chunks like hickory or apple for smoke.
6. Place the ribs bone-side down on the grill grates, close the lid, and cook for 3 hours without opening to maintain temperature.
7. While the ribs cook, make the BBQ sauce by combining ketchup, apple cider vinegar, Worcestershire sauce, liquid smoke, and honey in a saucepan.
8. Simmer the sauce over medium heat for 10 minutes, stirring occasionally, until it thickens slightly.
9. After 3 hours, wrap the ribs tightly in aluminum foil with a splash of apple cider vinegar to keep them moist, and return to the grill.
10. Cook the wrapped ribs for 1 more hour at 225°F until the meat is tender and pulls easily from the bone.
11. Unwrap the ribs, brush them with the homemade BBQ sauce on both sides, and grill for 10 more minutes to set the glaze.
12. Remove the ribs from the grill and let them rest for 10 minutes before slicing between the bones.
Zesty and satisfying, these ribs have a perfect bark from the rub and a sticky-sweet finish from the sauce. Serve them with coleslaw and cornbread for a classic meal, or shred the leftovers into tacos the next day—they’re just as delicious reheated.
Grilled Pineapple and Teriyaki Chicken Skewers
Nothing beats the sweet-and-savory combo of juicy grilled pineapple and sticky teriyaki chicken. You get that perfect char from the grill, and it all comes together on a handy skewer. It’s a total crowd-pleaser for any summer cookout or easy weeknight dinner.
Serving: 4 | Pre Time: 20 minutes | Cooking Time: 15 minutes
Ingredients
– 1.5 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
– 1 fresh pineapple, peeled, cored, and cut into 1-inch chunks
– 1/2 cup soy sauce (or tamari for gluten-free)
– 1/4 cup honey
– 2 tbsp rice vinegar
– 2 cloves garlic, minced
– 1 tsp grated fresh ginger
– 1 tbsp vegetable oil (or any neutral oil)
– 8-10 wooden or metal skewers (if using wooden, soak in water for 30 minutes first)
Instructions
1. In a medium bowl, whisk together the soy sauce, honey, rice vinegar, minced garlic, and grated ginger to make the teriyaki marinade.
2. Place the chicken pieces in a large resealable bag or shallow dish and pour in half of the teriyaki marinade, reserving the other half for basting later. Seal the bag or cover the dish and marinate the chicken in the refrigerator for at least 30 minutes, or up to 4 hours for deeper flavor.
3. While the chicken marinates, soak wooden skewers in water for 30 minutes to prevent burning on the grill.
4. Preheat your grill to medium-high heat, about 400°F.
5. Thread the marinated chicken pieces and pineapple chunks alternately onto the skewers, leaving a small space between each piece for even cooking.
6. Lightly brush the grill grates with vegetable oil to prevent sticking.
7. Place the skewers on the preheated grill and cook for 5-7 minutes.
8. Flip the skewers and brush the tops with some of the reserved teriyaki marinade. Cook for another 5-7 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F and the pineapple has nice grill marks.
9. During the last 2 minutes of cooking, brush the skewers once more with the remaining marinade for a glossy, sticky finish. Tip: Avoid brushing with marinade that touched raw chicken earlier to ensure food safety—use only the reserved portion.
10. Remove the skewers from the grill and let them rest for 3 minutes before serving. Tip: Letting them rest helps the juices redistribute, keeping the chicken moist.
11. Serve the skewers immediately. Tip: For extra flair, garnish with sliced green onions or sesame seeds.
Really, the caramelized pineapple gets wonderfully tender and sweet, balancing the savory, umami-rich chicken perfectly. The sticky teriyaki glaze adds a beautiful sheen and depth of flavor. Try serving these over a bed of fluffy rice or with a simple cucumber salad to round out the meal.
Perfectly Seared Kamado Joe Porterhouse Steak
A perfectly seared porterhouse steak from a Kamado Joe grill is one of those meals that feels like a special occasion, even on a regular Tuesday. You get that incredible smoky flavor with a beautiful crust outside and juicy, tender meat inside—it’s simpler than you might think, and totally worth firing up the grill for. Let’s walk through how to nail it every time.
Serving: 2 | Pre Time: 15 minutes | Cooking Time: 20 minutes
Ingredients
– 1 porterhouse steak, about 1.5 inches thick (bring it to room temperature for even cooking)
– 1 tbsp olive oil (or any high-heat oil like avocado oil)
– 1 tsp kosher salt (coarse salt works best for a good crust)
– 1/2 tsp freshly ground black pepper (adjust to taste)
– 2 tbsp unsalted butter (for basting, adds richness)
– 2 sprigs fresh rosemary (optional, for extra aroma)
– 2 cloves garlic, smashed (optional, for flavor during basting)
Instructions
1. Preheat your Kamado Joe grill to high heat, aiming for 450–500°F, with the grill grates in place for at least 15 minutes to get them screaming hot.
2. Pat the porterhouse steak completely dry with paper towels on both sides to ensure a good sear.
3. Rub the steak all over with olive oil, then season generously on both sides with kosher salt and black pepper, pressing the seasoning into the meat.
4. Place the steak directly on the hot grill grates and sear for 4–5 minutes without moving it to develop a deep brown crust.
5. Flip the steak using tongs and sear the other side for another 4–5 minutes, again without moving it.
6. Check the internal temperature with an instant-read thermometer: for medium-rare, aim for 130–135°F; adjust time if needed based on your preferred doneness.
7. Reduce the grill heat to medium (about 350°F) or move the steak to a cooler part of the grill if using a two-zone setup.
8. Add the butter, rosemary sprigs, and smashed garlic to a small cast-iron skillet or directly on the grill near the steak.
9. Baste the steak continuously with the melted butter mixture for 2–3 minutes, tilting the pan to spoon the flavorful butter over the top.
10. Remove the steak from the grill and transfer it to a cutting board; let it rest for 5–10 minutes to allow the juices to redistribute.
11. Slice the steak against the grain into thick strips, serving immediately.
Nothing beats that first bite into a Kamado Joe porterhouse—it’s smoky, buttery, and so tender it practically melts. The crust gives a satisfying crunch, while the bone adds extra flavor as you eat. Try serving it sliced over a bed of creamy mashed potatoes or with a simple arugula salad to balance the richness.
Herb-Crusted Lamb Chops on the Kamado Joe
Gather around, friends—if you’re looking for a showstopping main that’s surprisingly simple, these herb-crusted lamb chops on the Kamado Joe are your answer. You’ll get that perfect sear and smoky flavor that makes everyone think you’ve been grilling for years.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 10 minutes
Ingredients
– 8 lamb loin chops, about 1 inch thick (let them sit at room temp for 20 minutes before cooking)
– 2 tbsp olive oil (or any neutral oil)
– 3 cloves garlic, minced
– 2 tbsp fresh rosemary, finely chopped (dried works in a pinch, use 2 tsp)
– 2 tbsp fresh thyme, finely chopped (dried works in a pinch, use 2 tsp)
– 1 tsp kosher salt
– 1/2 tsp black pepper, freshly ground
– 1 lemon, cut into wedges for serving
Instructions
1. Preheat your Kamado Joe grill to 450°F with the deflector plates removed for direct heat cooking.
2. Pat the lamb chops completely dry with paper towels to ensure a good sear.
3. In a small bowl, combine the olive oil, minced garlic, chopped rosemary, chopped thyme, kosher salt, and black pepper to make the herb paste.
4. Rub the herb paste evenly over all sides of each lamb chop, coating them thoroughly.
5. Place the lamb chops directly on the hot grill grates and cook for 3 minutes without moving them to develop a crust.
6. Flip the chops using tongs and cook for another 3 minutes for medium-rare (internal temperature of 135°F).
7. For medium, cook an additional 1-2 minutes per side until the internal temperature reaches 145°F.
8. Transfer the lamb chops to a clean plate and let them rest for 5 minutes to allow the juices to redistribute.
9. Serve immediately with lemon wedges on the side for squeezing over the top.
Coming off the grill, these chops have a crispy, fragrant herb crust that gives way to tender, juicy meat with a subtle smoky kiss. Try serving them over a bed of creamy polenta or with a simple arugula salad to balance the richness—it’s a meal that feels special without any fuss.
Whole Roasted Garlic and Lemon Chicken
Let’s be real—some days you just want a cozy, hands-off dinner that feels special without the fuss. This whole roasted garlic and lemon chicken is exactly that: juicy, flavorful, and perfect for a relaxed weeknight or a small gathering. You’ll love how the garlic mellows into sweet, spreadable cloves and the lemon brightens everything up.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 90 minutes
Ingredients
– 1 whole chicken (about 4 lbs), patted dry
– 1 lemon, thinly sliced
– 1 whole head of garlic, top sliced off to expose cloves
– 2 tbsp olive oil (or any neutral oil)
– 1 tsp kosher salt
– ½ tsp black pepper
– 1 tsp dried thyme (or fresh if you have it)
– ½ cup low-sodium chicken broth
Instructions
1. Preheat your oven to 425°F.
2. Place the chicken in a roasting pan or oven-safe skillet.
3. Rub the chicken all over with olive oil.
4. Season the chicken evenly with salt, pepper, and thyme.
5. Stuff the cavity with the lemon slices and the whole head of garlic.
6. Tie the legs together with kitchen twine for even cooking.
7. Pour the chicken broth into the bottom of the pan.
8. Roast the chicken for 20 minutes at 425°F to crisp the skin.
9. Reduce the oven temperature to 375°F.
10. Continue roasting for about 70 minutes, or until a meat thermometer inserted into the thickest part of the thigh reads 165°F.
11. Let the chicken rest for 10 minutes before carving.
12. Squeeze the roasted garlic cloves from their skins and serve alongside the chicken.
Perfectly golden and aromatic, this chicken emerges with tender, fall-off-the-bone meat and a subtle citrus tang. The roasted garlic becomes buttery and spreadable—try mashing it into the pan juices for a quick sauce. Serve it over a bed of roasted veggies or with crusty bread to soak up every last drop.
Kamado Joe Pizzas with Crispy Thin Crusts
Okay, so you know those nights when you’re craving pizza but the delivery just doesn’t cut it? On your Kamado Joe, you can make pizzas with a crispy, cracker-thin crust that puts any takeout to shame. It’s easier than you think, and the smoky flavor from the grill is a total game-changer.
Serving: 2 pizzas | Pre Time: 15 minutes | Cooking Time: 4 minutes per pizza
Ingredients
– 1 lb pizza dough (store-bought or homemade, at room temperature for easier stretching)
– 1/2 cup pizza sauce (or use crushed tomatoes with a pinch of salt)
– 8 oz fresh mozzarella cheese, sliced or torn (low-moisture mozzarella works too for less sogginess)
– 2 tbsp olive oil (for brushing the crust)
– 1/4 cup grated Parmesan cheese (optional, for extra flavor)
– Cornmeal or semolina flour, for dusting (prevents sticking on the peel)
Instructions
1. Light your Kamado Joe and set it up for indirect heat with a pizza stone, preheating to 550°F for at least 30 minutes until the stone is hot.
2. On a lightly floured surface, divide the dough into two equal balls.
3. Stretch one dough ball into a 12-inch round, aiming for a thin, even thickness—about 1/8 inch—to ensure crispiness.
4. Dust a pizza peel generously with cornmeal to prevent sticking, then transfer the stretched dough onto it.
5. Brush the outer edge of the dough with olive oil to help it brown and crisp up.
6. Spread 1/4 cup of pizza sauce evenly over the dough, leaving a 1-inch border for the crust.
7. Top with half of the mozzarella cheese and sprinkle with Parmesan if using.
8. Quickly slide the pizza onto the preheated stone in the Kamado Joe, closing the lid immediately.
9. Cook for 3-4 minutes, checking at 3 minutes—the crust should be golden and crispy, and the cheese bubbly.
10. Remove the pizza with the peel and let it rest for 2 minutes before slicing.
11. Repeat steps 3-10 with the second dough ball and remaining ingredients.
Make sure to serve these pizzas hot off the grill—the crust stays super crisp, with a hint of smokiness that pairs perfectly with the gooey cheese. Try adding fresh basil or a drizzle of chili oil right after cooking for an extra pop of flavor.
Grilled Cedar-Plank Salmon with Dill
Tired of the same old salmon recipes? This grilled cedar-plank version with fresh dill is a game-changer—it’s smoky, tender, and so easy to pull off for a special dinner or a relaxed weekend cookout. You’ll love how the cedar infuses the fish with a subtle woodsy aroma, while the dill adds a bright, herby finish that feels fancy without any fuss.
Serving: 4 | Pre Time: 30 minutes | Cooking Time: 15 minutes
Ingredients
– 1 cedar plank (about 12 inches long), soaked in water for at least 30 minutes to prevent burning
– 4 salmon fillets (about 6 ounces each), skin-on or skinless based on your preference
– 2 tablespoons olive oil, or any neutral oil like avocado oil
– 1 tablespoon fresh dill, chopped (or 1 teaspoon dried dill if fresh isn’t available)
– 1 teaspoon lemon zest, from about 1 lemon for a citrusy kick
– 1/2 teaspoon salt, adjust to taste
– 1/4 teaspoon black pepper, freshly ground for best flavor
– 1 lemon, sliced into thin rounds for garnish
Instructions
1. Soak the cedar plank in a large bowl or sink filled with water for at least 30 minutes before grilling; this prevents it from catching fire on the grill and adds moisture for a smoky steam.
2. Preheat your grill to medium-high heat, around 400°F, and set it up for indirect cooking by turning off burners on one side or pushing coals to one side if using charcoal.
3. Pat the salmon fillets dry with paper towels to ensure even cooking and better browning.
4. In a small bowl, mix the olive oil, chopped dill, lemon zest, salt, and black pepper to create a simple herb rub.
5. Brush the herb rub evenly over the top and sides of each salmon fillet, coating them thoroughly for maximum flavor.
6. Place the soaked cedar plank directly on the grill grates over indirect heat and close the lid; let it heat for about 5 minutes until it starts to smoke lightly and smell fragrant.
7. Arrange the seasoned salmon fillets on the hot cedar plank, leaving a little space between them for even cooking.
8. Close the grill lid and cook the salmon for 12–15 minutes, or until the internal temperature reaches 145°F and the flesh flakes easily with a fork; avoid opening the lid too often to maintain consistent heat.
9. Carefully remove the plank from the grill using tongs or heat-resistant gloves, as it will be very hot, and transfer it to a heat-safe surface.
10. Garnish the grilled salmon with the lemon slices for a fresh, zesty finish before serving.
The salmon comes out incredibly moist and flaky, with a delicate smoky flavor from the cedar that pairs perfectly with the bright, herbal notes of dill. Try serving it over a bed of quinoa or with roasted asparagus for a complete meal that’s sure to impress your guests—it’s a dish that feels restaurant-quality but is totally doable at home.
Succulent Kamado Joe Pulled Pork Sandwiches
Wondering how to make the most tender, smoky pulled pork you’ve ever tasted? You’ve come to the right place. This Kamado Joe recipe delivers juicy, fall-apart pork that’s perfect for piling high on buns with your favorite toppings.
Serving: 8 | Pre Time: 30 minutes | Cooking Time: 8 hours
Ingredients
– 1 (8 lb) pork shoulder (also called pork butt)
– ¼ cup yellow mustard (for binder)
– ½ cup brown sugar
– ¼ cup paprika
– 2 tbsp garlic powder
– 2 tbsp onion powder
– 1 tbsp black pepper
– 1 tbsp kosher salt
– 8 hamburger buns (brioche works great)
– 1 cup apple cider vinegar (for spritzing)
– 2 cups apple juice (for the drip pan)
– Hickory wood chunks (about 3 fist-sized pieces)
Instructions
1. Trim excess fat from the pork shoulder, leaving about a ¼-inch layer.
2. Pat the pork shoulder completely dry with paper towels.
3. Rub the entire surface of the pork shoulder with the yellow mustard to create a sticky binder.
4. In a medium bowl, combine the brown sugar, paprika, garlic powder, onion powder, black pepper, and kosher salt to make the dry rub.
5. Generously apply the dry rub to all sides of the mustard-coated pork shoulder, pressing it into the meat.
6. Let the seasoned pork shoulder rest at room temperature for 30 minutes while you prepare the grill.
7. Light the charcoal in your Kamado Joe grill and bring the temperature to a steady 250°F.
8. Add the hickory wood chunks to the hot coals for smoke flavor.
9. Place a drip pan filled with the apple juice on the heat deflector plates.
10. Put the pork shoulder on the grill grate, fat-side up, directly above the drip pan.
11. Close the lid and cook for 8 hours, maintaining the grill temperature between 225°F and 250°F.
12. Every 2 hours, open the lid briefly and spritz the pork shoulder all over with the apple cider vinegar using a spray bottle to keep it moist.
13. After 8 hours, check the pork for doneness; it is ready when the internal temperature reaches 200°F and the bone pulls out easily.
14. Carefully remove the pork shoulder from the grill and transfer it to a large baking dish.
15. Tent the pork loosely with aluminum foil and let it rest for 1 hour.
16. Using two forks, shred the pork, discarding any large pieces of fat or the bone.
17. Toast the hamburger buns lightly on the grill or in a toaster.
18. Pile the shredded pork onto the toasted buns.
Looking at that pile of juicy, smoky pork, you’ll notice the perfect balance of sweet bark and tender meat. The long cook gives it an incredible texture that melts in your mouth. Try serving it with a tangy vinegar-based slaw right on the sandwich for an awesome crunch.
Mediterranean-Style Grilled Shrimp Kabobs
Picture this: you’re craving something light, flavorful, and perfect for a summer gathering. These Mediterranean-style grilled shrimp kabobs deliver just that—juicy shrimp paired with colorful veggies, all infused with zesty herbs and a hint of lemon.
Serving: 4 | Pre Time: 20 minutes | Cooking Time: 10 minutes
Ingredients
- 1 ½ pounds large shrimp, peeled and deveined (thawed if frozen)
- 1 large red bell pepper, cut into 1-inch pieces
- 1 large red onion, cut into 1-inch pieces
- 1 medium zucchini, sliced into ½-inch rounds
- ¼ cup olive oil (or any neutral oil)
- 3 tablespoons fresh lemon juice (about 1 lemon)
- 3 cloves garlic, minced
- 1 tablespoon dried oregano
- 1 teaspoon smoked paprika
- ½ teaspoon salt (adjust to taste)
- ¼ teaspoon black pepper
- 8-10 wooden skewers, soaked in water for 30 minutes to prevent burning
Instructions
- In a large bowl, whisk together the olive oil, lemon juice, minced garlic, dried oregano, smoked paprika, salt, and black pepper until well combined.
- Add the shrimp, bell pepper pieces, red onion pieces, and zucchini rounds to the bowl with the marinade.
- Toss everything gently with your hands or a spoon to coat all ingredients evenly in the marinade.
- Cover the bowl with plastic wrap and let it marinate in the refrigerator for 15 minutes—no longer, as the lemon juice can start to “cook” the shrimp.
- While the shrimp marinates, preheat your grill to medium-high heat, about 400°F to 450°F.
- Thread the marinated shrimp and vegetables alternately onto the soaked wooden skewers, leaving a small space between pieces for even cooking.
- Place the assembled kabobs on the preheated grill grate.
- Grill the kabobs for 3 to 4 minutes on one side, until the shrimp start to turn pink and opaque.
- Use tongs to carefully flip each kabob to the other side.
- Grill for another 3 to 4 minutes, until the shrimp are fully opaque and the vegetables have slight grill marks and are tender-crisp.
- Remove the kabobs from the grill and transfer them to a serving platter immediately to prevent overcooking.
The shrimp come out tender and succulent with a smoky char, while the veggies add a sweet, crisp contrast. Serve these kabobs over a bed of fluffy couscous or with warm pita bread for dipping into any extra marinade—it’s a vibrant, satisfying meal that feels like a mini vacation on a plate.
Kamado Joe Roasted Vegetable Medley
Ready to level up your veggie game? This Kamado Joe roasted vegetable medley is the perfect way to turn simple produce into a smoky, caramelized side dish that steals the show. You’ll love how easy it is to throw together for any occasion.
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 25 minutes
Ingredients
– 2 large sweet potatoes, peeled and cut into 1-inch cubes
– 1 large red bell pepper, seeded and cut into 1-inch pieces
– 1 large yellow onion, cut into 1-inch wedges
– 1 lb asparagus, trimmed and cut into 2-inch pieces
– 3 tbsp olive oil (or any neutral oil)
– 2 tbsp balsamic vinegar
– 1 tsp kosher salt
– 1/2 tsp black pepper, freshly ground
– 1 tsp smoked paprika (adjust to taste)
– 2 cloves garlic, minced
– 1 tbsp fresh rosemary, chopped (or 1 tsp dried)
Instructions
1. Preheat your Kamado Joe grill to 425°F using indirect heat with a heat deflector plate in place.
2. In a large mixing bowl, combine the sweet potato cubes, bell pepper pieces, onion wedges, and asparagus pieces.
3. Drizzle the olive oil and balsamic vinegar over the vegetables in the bowl.
4. Add the kosher salt, black pepper, smoked paprika, minced garlic, and chopped rosemary to the bowl.
5. Toss all ingredients in the bowl until the vegetables are evenly coated with the oil, vinegar, and seasonings. Tip: Use your hands for the best, most even coating.
6. Spread the seasoned vegetables in a single layer on a large, rimmed baking sheet or grill-safe pan.
7. Place the pan with the vegetables on the preheated Kamado Joe grill, ensuring it’s over the indirect heat zone.
8. Close the grill lid and roast the vegetables for 15 minutes. Tip: Avoid opening the lid during this time to maintain a consistent temperature.
9. After 15 minutes, carefully open the grill and use tongs to flip and stir the vegetables for even cooking.
10. Close the lid again and continue roasting for another 8-10 minutes. Tip: Cook until the sweet potatoes are tender when pierced with a fork and the vegetable edges are nicely charred.
11. Remove the pan from the grill using heat-resistant gloves or mitts.
Buttery sweet potatoes and tender-crisp asparagus get a delicious char from the Kamado Joe’s smoky heat. The balsamic adds a tangy sweetness that pairs perfectly with the savory garlic and rosemary. Try serving it over creamy polenta or alongside grilled chicken for a complete meal.
Smoked Brisket on the Kamado Joe
Gather ’round, because today we’re diving into a classic that’s perfect for feeding a crowd or just treating yourself. Smoked brisket on the Kamado Joe is a project, but the payoff is absolutely worth it—tender, smoky, and packed with flavor. You’ll be the hero of any backyard gathering with this one.
Serving: 10-12 | Pre Time: 30 minutes | Cooking Time: 10-12 hours
Ingredients
– 1 whole packer brisket (12-14 lbs), trimmed of excess fat
– 1/4 cup coarse kosher salt
– 1/4 cup coarse black pepper (the classic Texas-style “dalmatian rub”)
– 2 tbsp garlic powder (optional, for extra depth)
– 1 cup apple cider vinegar, in a spray bottle (for spritzing)
– 1/2 cup beef broth, in a foil pan (for the wrap)
– Kamado Joe lump charcoal (enough for a long burn)
– 4-6 wood chunks, like hickory or oak (soaked in water for 30 minutes if using chunks)
Instructions
1. Trim the brisket by removing the hard fat cap to about 1/4-inch thickness, leaving a thin layer for moisture.
2. Combine the salt, black pepper, and garlic powder in a bowl to make the rub.
3. Pat the brisket dry with paper towels, then apply the rub evenly over all surfaces, pressing it in gently.
4. Light the Kamado Joe lump charcoal and let it burn until covered in white ash, about 15-20 minutes.
5. Set up the Kamado Joe for indirect heat by placing a heat deflector plate above the charcoal.
6. Add the soaked wood chunks directly onto the hot charcoal for smoke.
7. Adjust the vents to stabilize the temperature at 225°F, using the top and bottom vents to control airflow.
8. Place the brisket fat-side up on the grill grate, away from direct heat.
9. Insert a meat probe into the thickest part of the flat, avoiding the fat, and close the lid.
10. Smoke the brisket for 4-5 hours, spritzing with apple cider vinegar every hour to keep the surface moist.
11. Once the brisket reaches an internal temperature of 165°F and has a dark bark, wrap it tightly in butcher paper or foil.
12. Pour the beef broth into a foil pan and place the wrapped brisket in the pan to catch juices.
13. Return the brisket to the Kamado Joe and continue cooking until the internal temperature hits 203°F, about 4-6 more hours.
14. Remove the brisket from the grill and let it rest, still wrapped, in a cooler or warm oven for 1-2 hours.
15. Unwrap the brisket, slice against the grain into 1/4-inch thick pieces, and serve immediately.
Let this brisket rest properly—it makes all the difference in keeping those juices locked in. The result is a melt-in-your-mouth texture with a robust smoky flavor that pairs perfectly with pickles and white bread for a true Texas experience. Try shredding any leftovers for killer tacos or breakfast hash the next day.
Kamado Joe Grilled Corn with Herb Butter
Just imagine sinking your teeth into sweet, smoky corn slathered with herby butter—it’s summer on a plate, and you can make it happen on your Kamado Joe grill. This grilled corn recipe is super simple but packed with flavor, perfect for your next backyard barbecue or weeknight side dish. You’ll love how the grill chars the kernels while keeping them juicy inside.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 15 minutes
Ingredients
– 4 ears of corn, husks removed (or leave husks on for a smokier flavor)
– 1/2 cup unsalted butter, softened (use salted if you prefer, but adjust salt in the herb mix)
– 2 tbsp fresh parsley, finely chopped (or substitute with cilantro for a twist)
– 1 tbsp fresh chives, finely chopped
– 1 tsp garlic powder
– 1/2 tsp salt (add more to taste if using unsalted butter)
– 1/4 tsp black pepper
Instructions
1. Preheat your Kamado Joe grill to 400°F, using indirect heat setup with the deflector plates in place—this helps cook the corn evenly without burning.
2. In a small bowl, combine the softened butter, chopped parsley, chopped chives, garlic powder, salt, and black pepper; mix thoroughly until well blended.
3. Spread the herb butter evenly over all sides of each ear of corn, using about 2 tablespoons per ear to coat them completely.
4. Place the buttered corn directly on the grill grates over indirect heat, closing the lid to maintain temperature.
5. Grill the corn for 10–15 minutes, turning every 3–4 minutes with tongs, until the kernels are tender and have light char marks—check by piercing with a fork; it should slide in easily.
6. Remove the corn from the grill and let it rest for 2–3 minutes before serving to allow the flavors to meld.
7. Tip: For extra smokiness, add a small wood chunk like apple or cherry to the coals before grilling. Tip: If the butter starts to melt too quickly, chill it briefly in the fridge before spreading. Tip: Serve immediately for the best texture, as the butter will soak into the warm corn.
Yep, that’s all it takes! The corn comes out with a satisfying crunch from the charred edges and a creamy, buttery interior infused with fresh herbs. Try sprinkling it with a pinch of chili powder or grated Parmesan for a fun twist, or pair it with grilled meats for a complete meal that’ll have everyone asking for seconds.
Classic Kamado Joe Caprese Stuffed Pork Loin
Tired of the same old pork loin? This Kamado Joe version is a game-changer—it’s juicy, flavorful, and surprisingly simple to pull off for a special dinner. You’ll love how the classic Caprese flavors melt right into the pork.
Serving: 6 | Pre Time: 20 minutes | Cooking Time: 60 minutes
Ingredients
– 1 (3-pound) pork loin, butterflied (ask your butcher to do this for easier prep)
– 1 cup fresh mozzarella cheese, sliced into ¼-inch pieces (use whole-milk for best melt)
– 1 cup cherry tomatoes, halved (or Roma tomatoes, chopped)
– ½ cup fresh basil leaves, packed (plus extra for garnish)
– 2 tbsp olive oil (or any neutral oil)
– 1 tbsp balsamic glaze (adjust to taste)
– 1 tsp kosher salt
– ½ tsp black pepper, freshly ground
– 4 garlic cloves, minced (about 2 tbsp)
Instructions
1. Preheat your Kamado Joe grill to 375°F using indirect heat, placing a drip pan underneath the grate to catch juices.
2. Lay the butterflied pork loin flat on a cutting board and pat it dry with paper towels to help the seasoning stick.
3. Drizzle 1 tbsp of olive oil over the pork, then rub it evenly with the minced garlic, kosher salt, and black pepper.
4. Arrange the mozzarella slices, cherry tomato halves, and basil leaves in a single layer over the seasoned pork, leaving a 1-inch border around the edges.
5. Roll the pork loin tightly from one long end to the other, securing it with kitchen twine every 2 inches to hold the stuffing in place.
6. Brush the outside of the rolled pork with the remaining 1 tbsp of olive oil to promote browning during cooking.
7. Place the pork loin on the grill grate over indirect heat, close the lid, and cook for 50–60 minutes until the internal temperature reaches 145°F, checking with a meat thermometer for accuracy.
8. Remove the pork from the grill, tent it loosely with aluminum foil, and let it rest for 10 minutes to allow the juices to redistribute.
9. Slice the pork into 1-inch thick rounds, drizzle with balsamic glaze, and garnish with extra basil leaves before serving.
What a showstopper! The pork stays incredibly tender and juicy, while the melted mozzarella and tomatoes create a creamy, bright burst in every bite. Try serving it over a bed of arugula or with grilled vegetables for a complete meal that’s sure to impress.
Kamado Joe Smoked Mac and Cheese
Now, picture this: you’re craving that ultimate comfort food, but you want to give it a smoky, unforgettable twist. This Kamado Joe smoked mac and cheese delivers exactly that—it’s creamy, cheesy, and packed with flavor from the grill, making it a standout side or even a main dish for your next cookout.
Serving: 8 | Pre Time: 20 minutes | Cooking Time: 45 minutes
Ingredients
– 1 lb elbow macaroni
– 4 tbsp unsalted butter
– 1/4 cup all-purpose flour
– 2 cups whole milk
– 2 cups heavy cream
– 4 cups shredded sharp cheddar cheese
– 1 cup shredded Gruyère cheese
– 1 tsp smoked paprika
– 1/2 tsp garlic powder
– 1/2 tsp onion powder
– Salt and black pepper, to taste
– 1 cup panko breadcrumbs
– 2 tbsp melted butter
Instructions
1. Preheat your Kamado Joe grill to 225°F using indirect heat, adding a few wood chunks like hickory or apple for smoke.
2. Bring a large pot of salted water to a boil over high heat on your stovetop.
3. Add the elbow macaroni to the boiling water and cook for 8 minutes, stirring occasionally, until al dente.
4. Drain the macaroni in a colander and set it aside.
5. In a large saucepan over medium heat, melt 4 tbsp of unsalted butter until it bubbles slightly.
6. Whisk in 1/4 cup of all-purpose flour and cook for 2 minutes, stirring constantly, to form a roux.
7. Gradually pour in 2 cups of whole milk and 2 cups of heavy cream, whisking continuously to prevent lumps.
8. Cook the sauce for 5 minutes, until it thickens enough to coat the back of a spoon.
9. Remove the saucepan from the heat and stir in 4 cups of shredded sharp cheddar cheese and 1 cup of shredded Gruyère cheese until fully melted and smooth.
10. Add 1 tsp smoked paprika, 1/2 tsp garlic powder, 1/2 tsp onion powder, and salt and black pepper to taste, mixing well.
11. Fold the drained macaroni into the cheese sauce until evenly coated.
12. Transfer the mac and cheese mixture to a greased cast-iron skillet or grill-safe dish.
13. In a small bowl, combine 1 cup panko breadcrumbs with 2 tbsp melted butter, tossing to coat.
14. Sprinkle the breadcrumb mixture evenly over the top of the mac and cheese.
15. Place the skillet on the preheated Kamado Joe grill, close the lid, and smoke for 30 minutes.
16. Increase the grill temperature to 350°F and cook for an additional 15 minutes, until the top is golden brown and bubbly.
17. Carefully remove the skillet from the grill using heat-resistant gloves and let it rest for 5 minutes before serving.
Heavenly and rich, this smoked mac and cheese boasts a creamy interior with a crispy, smoky crust that’ll have everyone asking for seconds. Serve it straight from the skillet with a sprinkle of fresh herbs or alongside grilled meats for a complete meal that’s sure to impress at any gathering.
Charred BBQ-glazed Kamado Joe Chicken Wings
Ever had those chicken wings that make you close your eyes and just savor the moment? These Kamado Joe wings are exactly that—juicy inside with a smoky, charred crust and a sticky-sweet BBQ glaze that’s downright addictive. You’ll want to make a double batch because they disappear fast.
Serving: 4 | Pre Time: 20 minutes | Cooking Time: 45 minutes
Ingredients
– 2 lbs chicken wings, patted dry (helps the skin crisp up)
– 2 tbsp olive oil (or any neutral oil)
– 1 tsp kosher salt
– 1/2 tsp black pepper, freshly ground
– 1/2 tsp garlic powder
– 1/2 tsp smoked paprika
– 1 cup BBQ sauce, store-bought or homemade (use your favorite brand)
– 2 tbsp honey (adds a glossy finish)
Instructions
1. Preheat your Kamado Joe grill to 375°F using indirect heat with a heat deflector plate in place.
2. In a large bowl, toss the chicken wings with olive oil until evenly coated.
3. Sprinkle kosher salt, black pepper, garlic powder, and smoked paprika over the wings, rubbing the seasoning in with your hands.
4. Arrange the wings in a single layer on the grill grate, avoiding direct flame.
5. Close the lid and cook for 30 minutes, flipping the wings halfway through with tongs.
6. While the wings cook, whisk together BBQ sauce and honey in a small saucepan over low heat for 5 minutes until warm and combined.
7. After 30 minutes, brush the wings generously with the BBQ-honey glaze using a silicone brush.
8. Increase the grill temperature to 450°F by opening the vents slightly.
9. Cook the glazed wings for 10–15 minutes more, brushing with extra glaze every 5 minutes, until the skin is charred and crispy.
10. Remove the wings from the grill and let them rest on a plate for 5 minutes before serving.
Nothing beats tearing into these wings—they’re fall-off-the-bone tender with a caramelized crust that crackles with each bite. Serve them piled high on a platter with extra sauce for dipping, or chop them up for a killer BBQ wing salad the next day.
Grilled Kamado Joe Peach and Burrata Salad
Brace yourself for a summer salad that’s smoky, sweet, and creamy all at once. It’s the kind of dish that makes you look forward to firing up the grill, and it comes together with minimal fuss for maximum flavor.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 10 minutes
Ingredients
– 4 ripe peaches, halved and pitted (firm but give slightly when pressed)
– 8 oz burrata cheese (or fresh mozzarella if unavailable)
– 4 cups arugula (about 5 oz, or mixed greens)
– 2 tbsp extra virgin olive oil, plus more for drizzling
– 1 tbsp balsamic glaze (or reduced balsamic vinegar)
– 1/4 tsp flaky sea salt (adjust to taste)
– 1/4 tsp freshly ground black pepper
– 1 tbsp fresh basil leaves, torn (optional for garnish)
Instructions
1. Preheat your Kamado Joe grill to medium-high heat, aiming for 400°F–450°F, and set it up for direct grilling.
2. Lightly brush the cut sides of the peach halves with 1 tablespoon of olive oil to prevent sticking.
3. Place the peaches cut-side down on the grill grates and cook for 3–4 minutes until they develop visible grill marks and soften slightly.
4. Flip the peaches using tongs and grill for another 2–3 minutes on the skin side until warmed through but still holding their shape.
5. Remove the peaches from the grill and let them cool for 2–3 minutes so they’re easier to handle.
6. While the peaches cool, arrange the arugula on a large serving platter in an even layer.
7. Slice the grilled peaches into 1/2-inch thick wedges and scatter them over the arugula.
8. Tear the burrata cheese into large pieces and nestle them among the peaches and greens.
9. Drizzle the remaining 1 tablespoon of olive oil and the balsamic glaze evenly over the salad.
10. Sprinkle the flaky sea salt and black pepper directly over the burrata and peaches for the best flavor distribution.
11. Garnish with torn basil leaves if using, and serve immediately while the peaches are still slightly warm.
Oozing with creamy burrata and charred peach juices, this salad balances smoky sweetness against peppery arugula. Try it as a light lunch with crusty bread or pair it with grilled chicken for a heartier meal—the warm peaches melt into the cheese for a texture that’s both luscious and refreshing.
Conclusion
Tantalizing flavors await in these 35 Kamado Joe recipes, perfect for any grilling adventure. Whether you’re a seasoned pro or just starting out, there’s something here to fire up your creativity. We’d love to hear which recipes become your favorites—leave a comment below! If you enjoyed this roundup, please share it on Pinterest to inspire fellow grill enthusiasts. Happy cooking!
Laura Hauser is a food writer and editor passionate about authentic, approachable home cooking.
