The Kamado Joe Company describes it has: “Our patented Divide & Conquer Flexible Cooking System is a revolutionary multi-level, half rack design that frees you to cook different foods in different styles at different temperatures all at the same time. You’ll end up with a perfect, well-rounded meal without ever leaving the grill.” Source: www.kamadojoe.com
The versatility of the Divide and Conquer was design to expend your cooking space inside your BBQ. Which allows you to cook vegetables, meats or deserts at the same time. It accomplishes this by allowing you to grill direct on one side and indirect on the other side. Its design also allow you to use various level of cooking surface, which comes handy when you need to grill for a larger crowed. Also you can easily control the indirect heat or direct heat by placing the racks or heat deflectors at different levels which is pretty convenient.
You can get these various attachment for your Divide and conquer system:
1. Flexible Cooking System Rack (Which is the main component of the Divide and Conquer System);
Its also serves as the foundation for the Divide and Conquer cooking system which is made of high quality and durable 304 grade stainless steel.
2. Halved Stainless Steel Cooking Grate;
The traditional half stainless steel grate is made with fine rods to allow more radiant heat through for charcoal grilling. They are made from 304-grade stainless steel for durability; it can withstand high temperatures of up to 1000 degrees. However I recommend that you removed them from your BBQ when doing any high temperature cleaning or it can inhibit rust on your grates.
3. Two Halved Heat Deflectors;
Use in conjunction with the Kamado Joe Divide and Conquer system to hold drip pan, Wok, heat deflector, pizza stone, and Dutch ovens.
5. Stainless Steel Grate;
6. Laser Cut Stainless Steel Cooking Surface;
This double-thick, laser cut stainless steel surface is ultra-smooth and ideal for an even cook with delicate fish and vegetables.
I did some salmon and rainbow trout using this cooking surface and was very impressed with it. My fillet never sticked to the surface which was pretty impressive. If you cook a lot of fish like me its the best cooking surface to use by far.
This thick bacteria- and stain-resistant slab provides an even cook with fewer flare-ups all while allowing meats to cook in their own juices.
It is made of top quality 3/4 inch thick soapstone and it’s heavy in weight. Just looking at this Kamado Joe soapstone you can tell lots of care was taken in its manufacturing process and it’s designed. It surface is extremely smooth making it perfect for grilling. What is really nice about this soapstone it can be used on a cook top stoves or in the oven as well.
Here's some pretty cool features of the Kamado Joe Soapstone:
- You can put this stone in the freezer and use it as a cold serving tray for sushi or raw meats;
- Soapstone's are rated to 1200 degrees Fahrenheit which is very impressive which means you will not have to worry about the Soapstone cracking on your BBQ however do not place frozen items on hot stone or it will crack;
- The soapstone retains heat extremely well and has even heat cooking area which is actually pretty amazing;
- You will not have to worry about any flare ups cooking fatty meats like chicken;
- It actually retains the heat very well and for a long period of time;
- You can reverse sear steaks at very high temperature;
- It can also be used as a cutting board;
- There the best for cooking burgers.
I found that the Kamado Joe Soapstone’s makes the best smash burgers and many users will also tell you the same. It also cooks the best scallops and shrimps!
Cleaning and care of the Soapstone:
They are pretty easy to clean, dish soap and warm water can be used to wash the stone. For tough grime you can use a scrubby or a SKRAPR from TheSkrapr.
Avoid Thermal Shock: Do not subject soapstone to sudden hot or cold temperature changes. Allow it to cool on its own before washing. When cooling soapstone for cold-serving, make sure it’s at room temperature before placing it in the refrigerator.
8. Cast Iron Grate;
The excellent heat retention and long lasting durability make cast iron ideal for all cuts, and the hearty grate marks sear meats and seal in flavor. These cast iron grates are awesome for creating perfect sear marks on your meats or for charring some vegetables for making salsas. An important point to remember when using cast iron grates is that you have to keep them seasoned by giving them a light coat of Canola oil from time to time to prevent them from rusting.
9. Cast Iron Reversible Griddle;
This two-sided griddle offers a smooth surface and a ribbed surface, perfect for all cast iron cooking. The smooth surface of this griddle is perfect for cooking eggs and pancakes for breakfast. The ribbed surface is perfect for cooking bacon and prevents the flare ups from its grease. I found that the smooth surface work very wear for reverse searing steaks and for a quick sear of burgers to seal in its juices. Cleaning is also pretty easy all you have to do is wet an old rag and use your tongs and rub the rag on the hot Griddle or Ribbed surface and watch the grime wash off. Its that easy but remember to give them a very light Canola oil coating after each use to prevent rusting.
10. Grill Expander;
Add up to 60% more cooking surface to your grill with the Kamado Joe Grill Expander. It sits directly on the grill grate with slotted feet for added stability. It also allows you to elevate vegetables and delicate meats up away from the fire.
It is made from 304-grade stainless steel for durability; it can withstand high temperatures of up to 1000 degrees Fahrenheit, however, I do not recommend you leaving any rack or the flexible cooking system inside your Joe during high temperature cleaning doing so can inhabit rust on the stainless.
Some of the different configuration of the Flexible Cooking system:
You can view the Kamado Joe accessories brochure to see some of its configuration and available accessories here: