Kamado Joe Big Joe III 24"

The Big Joe III is what you order when the Classic III stops being enough: 61 cm grate, the SlōRoller inherited from the smaller sibling, three-tier Divide & Conquer. A full 7 kg brisket fits flat, with room left for vegetables.

Specifications

Diameter

61 cm

Diners

8-10

Weight

170 kg

Material

Cerámica esmaltada

Temperature

110°C – 400°C

Warranty

Vitalicia (cerámica)

Includes

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Essentials to get started

• 

  Kamado Joe Big Block XL lump charcoal 9.1 kg

  El lump XL de la propia marca es el único que rellena de una sola carga la cesta del Big Joe — evitas recargar a mitad de un brisket de 14 h.

  €65

• 

  Inkbird IBT-26S WiFi + Bluetooth thermometer

  WiFi obligatorio si cocinas piezas de 7 kg: el Big Joe aguanta la noche solo, pero solo si tú puedes mirar la sonda desde la cama.

  €109

• 

  Kamado Joe half-moon cast iron grate (Classic)

  Hierro fundido en una mitad del Divide & Conquer, inox en la otra: zona searing + zona indirecta sin malabares. Diseñado para el bastidor del Classic/Big Joe.

  €75

• 

  Wüsthof Classic 3-piece knife set (chef + carving + paring)

  Un brisket de 7 kg recién reposado pide cuchillo de trinchar largo y afilado para fetear contra el grano sin desgarrar.

  €219

FAQ

• Should I buy the Big Joe III or the Classic III?+

  If you regularly feed 8 or more, smoke whole brisket, or want two pizzas at once, the Big Joe III earns its 61 cm grate. For 4-6 diners the Classic III gives you the same cooking quality at half the weight (90 kg vs 170 kg) and burns noticeably less charcoal per cook. The catch: you cannot "switch off" the Big Joe's extra chamber, so it sits oversized 80% of the year if you mostly cook for two.

• Does a whole brisket fit without cutting it?+

  Yes. The 61 cm grate takes a 7 kg packer brisket flat, point and flat together. This is the main reason to step up from a Classic III, where a big brisket has to be cut or curved. Add the upper Divide & Conquer tier and you can smoke the brisket below while veggies or ribs cook on top, all in one fire.

• How much charcoal does it burn per session?+

  A 10-12 hour smoke at 110 °C burns 5-6 kg of quality lump. A two-hour pizza cook at 350 °C burns 3-4 kg. That is roughly 40-50% more than a Classic III at the same temperature — heating an extra 61 cm of ceramic is not free. Use the Minion method (light only one zone) and a single load lasts the whole cook with no refills.

• Does the lifetime warranty cover spare-part shipping to Spain?+

  Kamado Joe's lifetime warranty covers the part, but you pay shipping for ceramic spares from the European distributor. It is transferable to the next owner if you sell the kamado, which lifts used resale value 30-40% above brands with a standard warranty. Keep the Amazon invoice — without it the warranty does not activate.

• Can I assemble it solo or do I need two people?+

  Two people, no debate. The Big Joe III's ceramic dome weighs about 50 kg and has to be lifted onto the base without chipping the enamel. Amazon delivers on a pallet to the kerb; getting it from the pallet to the garden is on you, with two pairs of gloved hands. Plan an hour from opening the box to first light-up.

• Is it worth it vs the Monolith LeChef Pro 2.0 XL?+

  Two philosophies. The Big Joe III wins on cooking thanks to the SlōRoller (true convection for long smokes) and three-tier Divide & Conquer. The LeChef wins on build (front ash drawer, factory BBQ Guru adapter) and EU service that ships spares in days, not weeks. If you smoke brisket every Saturday, Big Joe; if you build a masonry outdoor kitchen and want EU support, LeChef.