Kamado Joe "MoJoe" NewscastMarch 2011   

Kamado Joe Company
4034 Enterprise Way
Flowery Branch, GA 30542
(877) 215-6299



Pro Joe Wins 2011 Vesta Award
Breaking new ground with an innovative grill.
Winning the Vesta Award for the most innovative charcoal grill at the HPBExpo in March was a significant milestone for us. We are a small company in our third year of business and the recognition we received at North America’s largest trade show was very much appreciated. It tells me that we are living up to one of our core promises; to be innovative in the products we offer.

The Kamado grill market has remained largely unchanged for over 40 years. Pro Joe sets the bar very high for us and the Kamado category for the future. Breaking new ground with Pro Joe will have a number of benefits to our dealers and customers.

For our dealers, it means more sales opportunities as their customers come with a greater awareness and confidence in Kamado Joe products. Our dealers also have the benefit of offering their customers more choices as we expand our product line each year.

Pro Joe has already attracted new dealers who want to carry the Kamado Joe line. In turn, it offers our customers more convenient locations and competitive pricing. Another benefit is that the technology we built into Pro Joe will trickle down to our other products. It may also motivate other Kamado grill companies to develop new and better products, which is a benefit to everyone.

Pro Joe is the first in a new series of grills and it has inspired us to move in new directions and offer grills and accessories at every price point. We have some exciting and innovative products in development and we look forward to sharing them with you in the future.

Warm Regards,
Bobby Brennan
Kamado Joe

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Recipe: Authentic Irish Stew
A tradition from the Emerald Isle.
St. Patrick’s Day is this Friday, so enjoy this iconic recipe from Ireland. The Irish are known for being economical when it comes to food, so this recipe mimics the type of stew that was made centuries ago by using the meat and vegetables that needed to be used before they spoiled. Irish stew recipes vary as much today as they did in the past, so I used a few of them as inspiration and made some minor adjustments to the amounts and ingredients. Authentic Irish stew none the less.

The perfect compliment to Irish stew is a pint of Guiness draught and a loaf of soda bread. The soda bread recipe in the next section is quick and easy. It has a neutral taste, which is a kind way of saying it doesn’t have a lot of flavor, but with stew it works pretty well. Just place a thick slice in the bottom of your bowl to serve as a sop for the stew.

Slainte! (“good health!” in Irish)

2 cups water
2 tablespoons olive oil
3 bay leaves
2 pounds lamb in 2" chunks (can be substituted with beef)
1 large onion, chopped
4 stalks of chives, chopped
6 carrots, sliced in rounds
3 large Idaho potatoes in1-inch chunks
4 stalks celery, sliced
1 1/2 cups fresh mushrooms, sliced
6 cloves garlic, diced
1 teaspoon fresh thyme
1 teaspoon fresh rosemary
1 cup flour
1 can beef stock (14 oz)
1 bottle Guinness Stout (14.9 oz)
Salt and pepper to taste

Note: The objective is to keep the temperature of the Dutch oven just above the boiling point. Start with a very small amount of embers and allow the fire to migrate to the other charcoal.  Place the Dutch oven on the grill at about 150°F with the top vent fully open and the bottom vent half open. Monitor the temperature the first 15 minutes and when it gets to 200°F, close the top vent with just the daisy wheel holes half open and a 2” opening on the bottom vent. You want the stew to boil at a slow and steady rate. If it is boiling too rapidly close off all the air to the grill and allow the temp to drop.

1. Light grill and wait 5 minutes, then place heat deflector in grill with ceramic plate in bottom
    position, place cooking grate on top. (If you want more smokiness add apple or peach wood chunks)
2. Place Dutch Oven in grill uncovered for 30 minutes to add a little smoky flavor to the stew
3. Cook at 225°F.
4. Cover and allow to cook for 90 minutes. Stir once or twice during cooking. If the stew is not as
    thick as you prefer, uncover the last 15 minutes.

Recipe: Irish Soda Bread
A perfect compliment to Irish stew.

4 cups flour
4 tablespoons white sugar
1 teaspoon baking soda
1 tablespoon baking powder
1/2 teaspoon salt
1 stick butter, softened
1 cup buttermilk
1 egg

1/4 cup butter, melted
1/4 cup buttermilk

1. Preheat oven to 375°F.
2. Mix flour, sugar, baking soda, baking powder, salt, butter, 1 cup of buttermilk and egg in a
    large mixing bowl.
3. Place the dough on a floured surface and lightly knead, then form the dough into a round loaf.
4. Place the dough on greased cookie sheet.
5. Cut an ‘X’ into the top of the loaf.
6. Mix the remaining melted butter and buttermilk and brush the entire loaf.
7. Bake 45-50 minutes, or until a toothpick inserted into the loaf comes out clean.
8. Use the remainder of the butter/buttermilk mixture to brush the loaf twice during baking.

Product Review: Lodge Logic's Dutch Oven
Cookware for generations of meals.
If you ask someone what “braising” means you may get a questioned look or an answer related to sautéing or searing meat. Braising is simply the act of placing a few ingredients and some liquid in a pot, covering it tightly with a heavy lid and letting the contents simmer. The great thing about using a Dutch oven is that so little effort is needed, yet it yields such tender and intensely flavored food by a simple exchange of the liquid and the natural moisture of the food.

Dutch ovens are economical to use when it comes to purchasing meat. Expensive cuts of beef have the finest grain like tenderloin, porterhouse and ribeye. In a grilling situation, they are delicious and tender, but they do not have the most flavor.

In reality, the most savory cuts of beef are the ones closest to the hoof and horn.The muscles that are worked like the legs and shoulders have coarsely grained muscle and a high amount of connective tissue called, collagen. The beauty of collagen is that it breaks down in temperatures above 200°F and turns to gelatin. The resulting gelatin mixes with the liquid in the Dutch oven and creates a thicker, silkier and more flavorful stew.

Dutch ovens are the most forgiving method of cooking. The time frame for food to be done can be as little as 90 minutes, but you can simmer the same food for twice that time and it will only increase the complexity of the flavor. Of course, vegetables like potatoes and carrots will be very soft.

This is my first Dutch oven and in doing a search for one on Amazon’s website, Lodge Logic dominated the search results. Reading some of the reviews made it a clear choice.

One of the keys to cooking with a Dutch oven is to use the right size based on the amount of food you want to cook. You want as little empty space as possible for optimal blending of the moisture. I selected a Lodge Logic Seasoned 7 Quart Dutch Oven, which yielded about 5 quarts of stew. The 5 quart model would be a better choice for smaller portions.

Lodge Logic also offers accessories to go with their Dutch ovens such as a trivit and lid lifter. The trivit is a seasoned cast iron disk with holes in it that can be placed in the bottom of the Dutch oven. It prevents roasts and other meats from scorching by allowing liquid underneath them. Trivits have multiple uses like the ability to bake a pie in a Dutch oven. Some owners even use it as a bacon or sandwich press for indoor cooking.

The Lodge Logic lid lifter is intended to safely remove the heavy lid during cooking. I was concerned that the lid of my grill would interfere with its use, so I opted for a pair of Lodge Logic’s leather gloves. I’m glad I did. As a test, I held the hot Dutch oven that was full of stew by the coiled handle for one minute and while the heat did build up in the glove, it was not uncomfortable.

Joseph Lodge started his cast iron cookware company in 1896 in a the small town of South Pittsburg, Tennessee (population 3,300). Today, they are still making cookware in the same town and Lodge Logic continues to manufacture what many consider to be "the" essential line of cast iron cookware for indoor and outdoor kitchens.

- High quality cast iron and heavy duty coil handle assures a lifetime of use
- Comes seasoned, so you can start using it right away
- Small cones under the lid promote circulation of the moisture
- Maintenance free as long as you avoid heavy scrubbing with soap
- Reseasoning the cast iron is easy if needed

– None apparent with respect to the product
- No warranty on cast iron cookware
   From the Lodge Logic website: "There is not a written warranty for Lodge Cast Iron Cookware,
   however, we do stand behind every product manufactured. For product problems, please
   contact Lodge Customer Service and we will solve the problem to your satisfaction."

- Avoid Lodge Logic’s online store for purchasing a Dutch Oven
   (e.g. Lodge Logic site: $91.95, Amazon: $54.99)

The Last Word
At 18 lbs of seasoned cast iron, the Lodge Logic is a formidable Dutch oven that is quality made. It’s apparent why they are the leader in their category. The proprietary metal formula, even heating, heat retention and precision molds for an even wall thickness of their Dutch ovens is a testament to the experience and quality the company puts into their cast iron cookware.

Lodge Logic also makes a line of enamel cookware and other cooking accessories from a production facility in China. The company states that the strict guidelines and quality of these additional lines remains true to the company standards as evidenced by positive reviews from Good Housekeeping and Fine Cooking magazines. Some customers who put a priority on the country of origin have expressed disappointment that the company does not clearly state that.

Lodge Logic is a fourth generation family-owned company and they boast that much of the original cookware from the company’s founding is still in use by relatives of the original customer. I don't doubt it.

* Derald Schultz, Kamado Joe

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