Kamado Grills

Superior heat retention, precise airflow control, and moisture-locking ceramics provide steadier temps for low-and-slow smoking and 700 °F steak sears.

13–15″ models suit balconies & camping, 18″ is perfect for most families, and 24″+ gives you room for large briskets, turkeys, or pizzas for a crowd.

Use 100 % natural lump charcoal. It burns hotter, lights faster, and produces less ash than briquettes—ideal for ceramic fireboxes.

Dual dampers (top daisy wheel + bottom draft door) regulate airflow. Small adjustments can hold temps from 200 °F to 700 °F for hours.

Yes—add a heat-deflector stone or pizza stone. The ceramic dome mimics a brick oven, reaching 600 °F+ for leopard-spotted crusts in 2–3 minutes.

Must-haves: heat deflector/convEGGtor, ash tool, grid lifter, cast-iron grate, and a weatherproof cover. Rotisseries & divide-and-conquer racks add versatility.

The glazed ceramic body shrugs off rain and snow, but metal hardware can corrode. Keep it covered when cool and avoid sudden water on hot ceramics.

Never add water to a hot firebox, avoid overfilling with fuel, and start with paraffin cubes—no lighter fluid. Let the cooker cool gradually after use.

Remove ash with the tool, brush grates, and perform an occasional 600 °F “self-clean” burn. Wipe exterior glaze with mild soapy water—no harsh chemicals.

A full 18″ firebox of quality lump can maintain 225 °F for 12–16 hours or 500 °F+ for 2–3 hours—thanks to the airtight ceramic design.

Absolutely—place fist-size chunks of hickory, pecan, or fruitwood on the hot coals. The Kamado Grill’s sealing gaskets trap rich smoke.

Premium brands offer limited lifetime coverage on ceramic, 5–10 years on metal parts, and 1–3 years on gaskets and thermometers.

Within two cooks you’ll master vent tweaks. Use a digital probe, start small charcoal fires, and remember: tiny vent moves = big temp changes.