Collection: Kamado BBQs

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Ceramic heat retention is something charcoal cooking enthusiasts quickly become obsessed with, and our kamado BBQs collection makes that obsession easy to justify. Spanning 18-inch and 22-inch ceramic grills, solo units, and complete setups with trolleys, built-in configurations, and hardwood or aluminium base options, there's a kamado here for every outdoor kitchen setup and cooking style. Shop the collection and discover why once you've cooked on a kamado, it's hard to go back to anything else.

Moddern Kamado Complete Metal BBQ Set

Moddern Kamado Complete Metal BBQ Set

Vendor:
Moddern Kamado

Regular price £1,598.95 GBP

Regular price Sale price £1,598.95 GBP
Unit price per
GRLLR Ember Classic 22" Kamado Grill with Trolley

GRLLR Ember Classic 22" Kamado Grill with Trolley

Vendor:
GRLLR

Regular price £1,429.95 GBP

Regular price Sale price £1,429.95 GBP
Unit price per
Moddern Kamado with Aluminum Base and Real Hard Wood Legs

Moddern Kamado with Aluminum Base and Real Hard Wood Legs

Vendor:
Moddern Kamado

Regular price £1,398.95 GBP

Regular price Sale price £1,398.95 GBP
Unit price per
Moddern Kamado with Aluminum Base and Legs

Moddern Kamado with Aluminum Base and Legs

Vendor:
Moddern Kamado

Regular price £1,398.95 GBP

Regular price Sale price £1,398.95 GBP
Unit price per
Moddern Kamado Solo

Moddern Kamado Solo

Vendor:
Moddern Kamado

Regular price £1,298.95 GBP

Regular price Sale price £1,298.95 GBP
Unit price per
GRLLR Ember Classic 22" Kamado Grill

GRLLR Ember Classic 22" Kamado Grill

Vendor:
GRLLR

Regular price £1,289.95 GBP

Regular price Sale price £1,289.95 GBP
Unit price per
GRLLR Ember Classic 18 Inch Kamado

GRLLR Ember Classic 18 Inch Kamado

Vendor:
GRLLR

Regular price £1,139.95 GBP

Regular price Sale price £1,139.95 GBP
Unit price per

FAQs

What is a kamado BBQ? A kamado BBQ is a charcoal-powered grill with a thick ceramic body, recognised by its distinctive egg-like shape. The word "kamado" is Japanese for "stove" or "cooking range," and the design traces back over 3,000 years to clay cooking vessels first used in ancient China. The modern kamado excels at holding and circulating heat in a way no conventional metal barbecue can match, making it equally capable of a blistering high-heat sear or a long, low, smoke-infused slow cook.

How is a kamado BBQ different from a regular charcoal BBQ? The key difference is the ceramic construction and the enclosed, sealed design. A conventional metal BBQ loses heat quickly, requires constant fuel, and gives you limited temperature control. A kamado's thick ceramic walls absorb and radiate heat evenly, allowing temperatures to remain stable for hours with a fraction of the charcoal. The enclosed dome also traps moisture and smoke inside the cooking chamber, which means food comes out noticeably juicier and more flavourful than it would on an open grill.

What charcoal should I use in a kamado BBQ? Lumpwood charcoal is strongly recommended over briquettes. It burns hotter, produces less ash, and allows for more responsive temperature control — all of which suit the kamado's airflow-based heat management system. High-quality hardwood lumpwood from oak, beech, or hickory also adds a subtle smokiness that complements the kamado's natural cooking environment. Avoid using self-lighting or instant charcoal, as the additives they contain can affect food flavour and potentially damage the ceramic over time.

How do I control the temperature on a kamado BBQ? Temperature on a kamado is controlled entirely through airflow, using two vents, one at the base and one at the top of the dome. Opening both vents increases oxygen flow and raises the temperature. Partially closing them restricts airflow and brings the temperature down. This system is remarkably precise once you understand it, and the thick ceramic walls mean the kamado responds to vent adjustments gradually and holds the new temperature steadily rather than spiking or dropping. Most cooking styles have a target vent position, and with a little practice the kamado becomes one of the most controllable grills available.

How long does it take a kamado BBQ to reach cooking temperature? A kamado typically reaches cooking temperature within 15 to 20 minutes of lighting, which is considerably faster than many people expect. For high-heat cooks such as pizza or steak searing, allow a little longer around 30 minutes for the ceramic walls themselves to absorb heat fully and deliver a stable, radiant cooking environment. For low-and-slow smoking, set the vents early and allow the temperature to rise gently to your target rather than overshooting and correcting back down.

Can I use a kamado BBQ in cold or wet weather? Yes. This is one of the most practical advantages of ceramic construction. The thick walls insulate so effectively that cold air has minimal impact on cooking temperature or charcoal consumption. Many dedicated kamado cooks use theirs year-round in all conditions, including frost and heavy rain. The ceramic itself is weatherproof and will not rust, unlike metal barbecues. A quality fitted cover available as an accessory is recommended to protect the vents and gasket seal when the kamado is not in use.