Kamado Joe SoapStone griddle

The stone that turns your Kamado Joe into a teppanyaki grill or a bread hearth. Even heat, perfect sear marks and the ability to cook eggs, pancakes or delicate vegetables without losing them in the coals.

As an Amazon Associate, mikamado.es earns from qualifying purchases. At no extra cost to you.

Goes well with

• 

  Kamado Joe Classic III 18"

  Native fit on the Divide & Conquer system. The soapstone takes the low rack and leaves room for a grate on top.

  €1,899

FAQ

• How do you season a new soapstone?+

  Three passes: rub on coconut or sunflower oil with paper, heat to 180°C for 30 min, let cool. Repeat three times. After the third, the stone darkens and stops sticking. From then on, every normal use builds the patina. It improves with age, like a cast iron skillet.

• What is the safe top temperature?+

  Soapstone takes a steady 600°C. In the kamado, useful searing happens at 350-400°C on the stone; past that you burn oil and harm the patina. Avoid thermal shock: never place a cold stone on red coals, never wet a hot stone. Heat it gradually.

• How do you clean it after cooking?+

  Metal scraper while hot, push debris to a bin. Then a paper towel with a splash of oil — that refreshes the patina. No soap, no pressure water. If it gets really crusty, another high-heat pass (250°C) burns off the residue.

• Is it better than a cast iron griddle?+

  For very high searing, equivalent. For holding heat through long cooks (a whole brunch, bread baking), better: the stone retains heat 30-40% longer and releases it steadily. Downside: twice the weight of a cast iron griddle. For fast steaks only, the griddle is more practical.