After years using a ProQ smoker, I finally upgraded to a Kamado Joe ceramic grill after spotting a deal that slashed the price below £810 and bundled in valuable extras. This review covers my experience and why the switch was worth it.
The Decision to Upgrade
For years, I was happy with my ProQ smoker, which produced brilliant pulled pork and smoky ribs. But a desire for better temperature control led me to explore ceramic kamado grills like Big Green Egg and Kamado Joe. I spent years watching YouTube channels and reading forums before deciding to make the jump.
Choosing the Kamado Joe Classic 1
I ruled out smaller junior versions due to limited cooking space for family gatherings. The pricier Classic 2 and 3 models had upgraded features, but the Classic 1 offered the same core ceramic cooking system and heat retention at a better price point. The sticking point was the cost—around £899 on Amazon.
The Deal That Sealed It
I stumbled upon a deal at Appliance Centre: the Kamado Joe Classic Joe KJ23RH for £899, plus a 10% discount with code SALE10, bringing it under £810. It also included a free grill cover (worth £63) and a bag of KJ Char lump charcoal (worth £25). This made the purchase feel like a smart investment.
First Cooking Experience
The temperature control is a revelation. Once dialled in, the Kamado Joe maintains steady heat for hours with minimal intervention, unlike traditional smokers that require constant airflow tweaks. Heat retention is impressive, using less charcoal than expected. Food quality has improved dramatically: chicken is juicier, pork shoulder develops an incredible bark, and beef short ribs reach restaurant-level quality. Even delicate cooks like fish are manageable.
Key Features
- 18-inch ceramic cooking surface with ~250 square inches of space
- Cast iron top vent control for precise airflow
- Stainless steel grates and folding side shelves
- Divide & Conquer multi-level cooking system
- Lifetime warranty on ceramic components
The Kamado Joe Classic 1 feels approachable for those stepping into serious barbecue cooking. The deal made the upgrade justifiable, and after the first few cooks, I am glad I made the switch.
