How to clean a Kamado BBQ
Cleaning a Kamado (including the Joe Classic II with split firebox) is a mix of regular ash removal, occasional deep cleans, and a high-heat burn-off. If you have a split firebox, this simply means you remove multiple ceramic segments instead of one piece during deep cleans. Done properly, this keeps airflow strong, temperatures stable, and flavour clean.
Cleaning Frequency (Simple Rule)
- After every cook: Remove ash + brush grates
- Every 5–10 cooks: Light internal clean
- 1–2 times per year: Full deep clean + burn-off
⚠️ These instructions are a guide. Never run your grill hotter than the manufacturer's instructions. Make sure to read your grill manual and adhere to the instructions and warnings. ⚠️
Notes for Other Kamado Types
Same process applies to Big Green Egg, Monolith, etc.
Key differences: One-piece firebox: no need to split/remove segments. No ash drawer: ash removed via bottom vent manually. Core principles (ash removal, airflow, burn-off cleaning) remain identical.
Prevent your screen from going dark as you follow along.
- 01
Let the Grill Cool Completely
Ensure the BBQ is fully cooled before handling.
⚠️ Never clean hot ceramic with water or tools (risk of cracking or damage). ⚠️
- 02
Remove Ash (Every Cook / Light Clean)
Open the bottom vent and ash drawer. Use an ash tool (if available) to stir leftover charcoal so ash drops through the grate. Empty the ash tray into a metal container. For Kamado Joe: the slide-out ash drawer makes this quick.
Why: Ash build-up restricts airflow and impacts temperature control.
- 03
Remove Internal Components
Take out all removable parts: Grill grates (Divide & Conquer system), Heat deflectors, Charcoal basket (if fitted), Split firebox segments + fire ring (Classic II specific). Place them on a protected surface ready for cleaning.
- 04
Clean Grates & Accessories
- Brush grates with a grill brush to remove food residue
- For stubborn grease, scrape gently
- Lightly oil afterwards to prevent rust
- 05
Clean Out the Firebox (Key for Split Firebox Models)
Vacuum or scoop remaining ash and debris from the base. Brush inside walls and around air holes.
For split firebox:
- Separate each ceramic petal carefully,
- Remove ash trapped between sections,
- Reassemble loosely (don't wedge tight).
Tip: Keeping gaps clear maintains airflow (critical for kamado performance).
- 06
Scrape & Brush Interior Ceramics
Use a soft or plastic brush (not aggressive metal). Remove loose carbon, grease, and flakes from:
- Dome interior,
- Firebox walls.
⚠️ Avoid soaking ceramics; use a dry or slightly damp wipe only. ⚠️
- 07
Reassemble the Kamado
Reinstall in this order:
- Split firebox segments
- Fire ring
- Grates
Leave out heat deflectors as you'll struggle to hit high temps during the burn-off step. I prefer to flip these every other cook which keeps these clean.
Ensure airflow holes line up correctly.
- 08
Perform a High-Heat Burn-Off (Deep Clean)
Once internal components are reassembled, fill with charcoal and light a strong fire.
- Open vents fully and bring temps up high (≈300–350°C range)
- Adjust vents to hold this for ~20–30 minutes
What happens: Grease and residue burn off naturally (self-cleaning effect).
⚠️ Be sure to follow your manufacturer's instructions. Do not run your grill hotter than recommended. ⚠️
- 09
Cool Down & Final Clean
Close vents and let the grill cool fully. Wipe out remaining ash or white dust. Lightly brush any remaining residue from ceramics and components.
- 10
Exterior & Maintenance Check
- Wipe the outside with a damp cloth.
- Check: Lid bands are tight, Gasket condition, Vents move freely.
- Optional: lightly clean metal parts with mild cleaner.
- 11
Cleaning Frequency (Simple Rule)
After every cook: Remove ash + brush grates. Every 5–10 cooks: Light internal clean. 1–2 times per year: Full deep clean + burn-off.