Kamado Joe Big Joe II
Kamado
~$2,300

Kamado Joe

Kamado Joe Big Joe II

The 24-inch Big Joe in Series II trim: 450 sq in of grate, Kontrol Tower vent, Air Lift hinge and the two-tier Divide & Conquer rack, on a cart with locking wheels. It is the Classic Joe II scaled up by six inches of grid, which is the difference between one packer brisket and two. Series III adds a third rack tier and premium aluminum shelves for about $1,000 more.

Approx. price
~$2,300
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Cooking Area
450 sq in
Fuel
Charcoal
Best For
A serious backyard cook who regularly runs two briskets or a full rack of ribs and does not need the Series III third tier

Specifications

Fuel Type
Charcoal
Cooking Area
450 sq in
Temp Range
225–750°F
Build Material
Ceramic
Dimensions
53.5 x 58.3 in
Weight
407 lbs
Warranty
Limited lifetime warranty
WiFi / App
No
Meat Probe
No

Features

Searing

Pros

  • ✓450 sq in is 80% more grate than the Classic Joe II for roughly $800 more
  • ✓The 24-inch grid takes two full packer briskets side by side without diagonal loading
  • ✓Kontrol Tower vent and Air Lift hinge carried over from Series II — the hinge matters far more on a dome this heavy
  • ✓407 lbs of ceramic holds an overnight low-and-slow with very little fire management
  • ✓$1,000 less than the Big Joe III while keeping the same body, grid and warranty

Cons

  • ✗407 lbs needs a solid pad and is a genuine two-or-three-person job to position
  • ✗Two-tier Divide & Conquer only; the third tier that makes the big grid fully usable is a Series III feature
  • ✗58 inches wide with shelves out, which is more patio than many buyers expect
  • ✗Heating this much ceramic burns a lot of lump for a small cook, so it is wasteful as an everyday grill

Owner Insightssummarized from owner discussions

The Big Joe II is the previous-generation 24-inch Kamado Joe, and it has become the value play in the lineup rather than the current flagship. The Series III sits above it with a third rack tier and upgraded shelves for around a thousand dollars more, and owners buying new today are often steered toward it - but the II is the one that shows up at $400 off at a big-box store, near $1,055 at online retailers, and around $999 from grill specialists, sometimes bundled with a rotisserie. Owners who bought at those prices are happy; the ones with reservations mostly wish they had gone larger or newer rather than regretting the cooker itself. First cooks tend to go well, with owners reporting steady temperatures and good ribs with no kamado experience at all.

What it does well is hold a temperature for a long time with very little input, and the 24-inch grid is the reason to buy this over a Classic - two packers instead of one. The ceramic deflectors are noticeably more forgiving than the metal deflectors on the brand's cheaper cookers. The failure mode owners actually hit is not temperature drift but fire propagation: on a firebox this wide, the lit center can burn to ash without catching the lump around it, and one owner lost an overnight brisket exactly that way with a fan controller running. Stacking the firebox deliberately and placing smoking wood where it will not block the fire's path matters more here than on a smaller kamado. The other running theme is that the hardware around the ceramic is the weak part: the multi-piece firebox does not seat level and is miserable to reassemble, the caster wheels crumble and have been out of stock, and the lower gasket comes loose and gets reglued with high-temperature silicone.


It suits someone who genuinely does long cooks and entertains, and it is a poor fit for anyone wanting a convenient weeknight grill. Owners are direct about this: heating 400 lbs of ceramic to cook hot dogs makes no sense, and almost everyone keeps a gas grill or a kettle for that. Two things should shape the buying decision. First, the lifetime warranty does not transfer, so a used Big Joe II is an uninsured one, and owners weigh that explicitly before buying secondhand. Second, if you are paying close to full price, owners will tell you to buy the Series III instead - the II's argument rests entirely on the discount. Fuel is the ongoing cost people underestimate, though lump is more reusable than newcomers expect and a divided charcoal basket lets you burn only half of it for smaller cooks.

What owners like

  • +This is the generation you find discounted. Owners report buying it at $400 off at big-box stores, around $1,055 from online retailers, and near $999 from grill specialists, often with a rotisserie thrown in - and a major retailer's price-match program is the tool owners use to capture those numbers
  • +It settles down and stays put. Owners describe their first cook on one holding a steady temperature with no previous kamado experience, and running 14-hour cooks on a single basket with lump left over afterward
  • +The ceramic deflectors are forgiving in a way metal ones are not. An owner who moved over from a metal-deflector kamado noted he no longer had to be cautious about radiant heat scorching the underside of ribs
  • +The 24-inch grid is the reason to pick it over a Classic - it is the difference between one packer brisket and two, or between 12 burgers and enough for a large family gathering
  • +Lump is more reusable than people expect, which softens the running cost. Owners shut the vents down at the end of a cook, clear the ash, top up with fresh lump and go again, and report getting many cooks out of a bag

Common complaints

  • −The lifetime warranty does not transfer, which is a serious caveat for a cooker most people now buy used or from clearance channels. Owners specifically weigh new against used on this point
  • −It is not economical as an everyday grill. The advice owners give newcomers is blunt: heating this much ceramic for burgers, hot dogs or pizza wastes fuel, and if you are not doing long cooks you should not buy a big kamado at all. Most owners keep a gas grill or a kettle alongside it for weeknights
  • −The multi-piece firebox draws real anger from owners - it does not seat properly, which leaves the cooking surface not level, and reassembling it after cleaning is described as infuriating
  • −The fire does not always spread. One owner lost an overnight brisket when the lit lump in the center burned to ash without catching the surrounding charcoal, with a fan controller running the whole time. On a firebox this wide, how you stack and where you light matters more than on a smaller kamado, and wood splits laid in can block the fire from travelling
  • −Consumable and accessory support is weak. Caster wheels crumble and Kamado Joe has been out of stock on replacements, the lower gasket comes loose and owners reglue it themselves with high-temperature silicone, and the charcoal basket is classed as an accessory with only a two-year warranty
  • −Customer service is not uniformly good. One owner restoring a Big Joe inherited from his parents said the experience was bad enough that he would not buy the brand again
  • −It is 400 lbs of ceramic that wants a permanent spot, and owners report condensation dripping from the chimney onto food during smokes

Common Questions

Is the Big Joe II still worth buying with the Series III available?
It depends entirely on price. The II is the same body, grid and warranty as the III without the third rack tier and the upgraded shelves, and owners routinely find it for considerably less - $400 off at big-box retailers and around $999 to $1,100 from specialists. At those prices owners are satisfied. Near full price, the consistent advice from owners is to buy the newer model or go larger, because the II's case is the discount.
Does the warranty transfer if I buy one used?
No. Owners state plainly that Kamado Joe's lifetime warranty is not transferable, and it is a live question people ask before choosing between a new and a used unit. Since the Big Joe II is increasingly a clearance and secondhand purchase, factor in that repairs will come out of your own pocket - and note that the charcoal basket is treated as an accessory with only a two-year warranty even on a new grill.
Will it cost a fortune to run?
For long cooks, no - owners report low-and-slow fuel use being reasonable, 14-hour cooks on a basket with lump remaining, and getting repeated cooks out of leftover charcoal by closing the vents, clearing ash and topping up. For quick cooks, yes. Owners are consistent that heating this much ceramic for burgers or hot dogs is uneconomical, and most keep a gas grill or kettle for weeknights. A divided charcoal basket lets you light only half the firebox.
My overnight fire went out with charcoal still in the basket. What happened?
This is a known Big Joe failure. The lit lump in the center can burn to ash without ever catching the charcoal around it, especially if wood splits are laid in where they block the fire from spreading. Owners who have worked it out pay attention to how they stack the firebox and where they light it - the fire tends to travel toward the back along the bottom - and note that a forced-air fan controller makes the fire behave differently from a natural draft.
What breaks on these?
Not the ceramic. Owners report caster wheels crumbling with Kamado Joe out of stock on replacements, the lower gasket working loose and being reglued with high-temperature silicone, the multi-piece firebox refusing to seat level, and condensation dripping from the chimney onto food during smokes. Aftermarket charcoal baskets are also a common replacement item, with several cheaper options available that include a divider.
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Charcoal250 sq in225–750°F
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