Reviewed by Valery Grin · · updated June 2, 2026
Kamado Joe Half Moon Reversible Cast Iron Griddle (Classic)
Half a grate that becomes a griddle
From€60
Reference price on Amazon (June 2026) · subject to change
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- Material
- Hierro fundido reversible
This cast-iron half-moon drops into the Classic Joe's system and turns half your kamado into a griddle, with a smooth side and a ribbed side depending on what you cook.
The half-moon's brilliance is geometric: it covers only half the grate, leaving the other side free for direct fire. You sauté vegetables or sear scallops on the flat while, alongside, a steak sears over the bars. This is the zoned cooking that makes a kamado great, now with a griddle surface built in.
The cast iron is reversible. The smooth side handles eggs, bacon, pizza dough or anything small that would slip through the grates; the ribbed side lays grill marks on fish and vegetables. Once seasoned and hot, it holds heat with an inertia thin steel never delivers, and browns with even contact.
It is made specifically for the Classic Joe and its grate system. Like all cast iron, it rewards an initial seasoning and a thorough dry after every wash so the patina lasts and rust never appears.
The accessory that unlocks zoned cooking on the Classic: griddle on one side, fire on the other. Honest cast iron that asks for seasoning but returns years of service.
Pros
- Half-moon design: griddle and fire at once
- Reversible cast iron, smooth and ribbed
- Strong heat retention for searing
- Fits the Classic Joe's grate system
Cons
- Specific to the Kamado Joe Classic
- Needs seasoning and drying to avoid rust
- Heavy to handle when hot
Who it's for
For the owner of a Kamado Joe Classic who wants to add griddle surface without giving up direct fire.
Not for
Not for other kamado models, nor for anyone who refuses cast-iron upkeep.
Specifications
- Material
- Hierro fundido reversible
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Goes well with
FAQ
Does it fit any kamado?
It is designed for the Kamado Joe Classic and its grate system. On other diameters it may not seat properly.
What is the difference between the two sides?
The smooth side is ideal for eggs, bacon or small foods; the ribbed side lays grill marks on meats, fish and vegetables.
Does it need seasoning first?
Yes. Like all cast iron, season it with a thin layer of oil and heat before first use to build the non-stick patina.
How do I clean it?
While hot, with a scraper or brush and little water; then dry it thoroughly and wipe on a film of oil. Avoid harsh soap and long soaking.
Can I cook small pizza on it?
You can use the smooth side for flatbreads and thin doughs, though for true Neapolitan pizza a dedicated stone or steel performs better.
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