Cut-out dimensions per Grill Bill size, ventilation at the bottom, shielding timber and the choice between buying, having it built or making it yourself. Plus the Large and XL Solo without trolley.
Classic, Pro II or Pro III: the ceramic is the same in all three; the warranty is 10 years on the Classic and up to 20 years on the Pro II and III. You pay for the seal, the glaze and the equipment. Laid out per size, with complete specification tables.
Maintaining a kamado is not a one-off spring service but three rhythms: after every session, every quarter and once a year. Including squeezing the gasket back into shape rather than replacing it, and firing up safely after a long standstill.
That is what makes a recent review of the Grill Bill Pro II Kamado XL all the more interesting. That review takes a detailed look at performance, ease of use and build quality, exactly the points serious
![[Review] An independent look at the Grill Bill Pro II Kamado XL](/_i/640/media/i63zzk0c1zk1/blog/2156/5f600162aae059c9.avif)
Thanks to convection heat, ceramic and controlled airflow you can bake extremely steadily and evenly. In this article we explain how baking on a kamado works technically, how it differs from
By making smart use of height, indirect heat and airflow you can create several temperature zones inside a single kamado. That lets you cook different dishes at the same time. In th
Too much smoke, bitter flavours or restless temperatures are almost always down to the wrong timing and airflow. Smoking well on a kamado is not about a lot of smoke, but about controlled smoke.
Cook it gently first, then sear it hot and fast. Thanks to ceramic, convection heat and a steady airflow, this technique works exceptionally well on our Grill Bill kamado. Especially in combination with the
Low & slow isn't about recipes or exact timings. It's about technique, control and trusting the system. Once you understand the technique, you can handle any recipe. In this article we explain how low
How and when did you first come across Grill Bill? What was your very first thought when you saw the kamado in real life? I saw a comment from Bobby (the owner) go by on a
Plenty of kamado owners know the feeling: the temperature runs away and you have no idea how to bring it down quickly and safely. The answer always comes back to one principle — airflow control. A kamado responds to one thing only: how much oxygen it gets.
In short: there is no best kamado for beginners, because they all work the same way. The choice is about size, budget and design.
We wanted to ask her everything about her view on cooking on a kamado, and above all how she has been using the Grill Bill kamado in her kitchen since 2021. Many people wonder how professional fire chefs
In short: above €1000 the ceramic is virtually identical between brands. The real difference lies in finish, glaze, accessories and ease of use, not in cooking performance. A more expensive kamado does not cook
In short: for most users a Large (21 inch) is the best choice — versatile, future-proof and suitable for 3 to 6 people. A Medium (16 inch) works for small households but
In short: buying a kamado comes down to nine criteria — but only three are truly decisive: ceramic quality, the right size and what is included as standard. A more expensive kamado
More knowledge means more enjoyment from your kamado. The most common user mistakes with charcoal, airflow and lighting, plus ten pitfalls while the food is actually cooking.
Guidelines per cooking session, how to fill and sort, and which charcoal suits which cook: from Quebracho and Marabu for low & slow to a hardwood mix for pizza and steak.
Direct cooking is grilling above the coals, indirect cooking is baking and roasting with a heat deflector in between. What the difference is, when to choose which and how to combine them.
You control the temperature with two vents: the bottom air intake sets how much oxygen the fire gets, the top vent handles exhaust and fine-tuning. Small steps, patience, and the ceramic does the rest.
One firelighter is enough. The full routine: sorting your charcoal, the right filling order, when to add the deflector, and how to reach a stable temperature without smoke.
A kamado is slower to heat up, heavier than a metal BBQ and can crack from thermal shock if you fire it up too fast. An honest look at the caveats, and how to avoid them.
A kamado BBQ offers a set of advantages no other barbecue combines: a stable temperature thanks to thick ceramic, efficient fuel consumption, and the ability to grill, smoke, bake and cook low & slow in one appliance.
A kamado holds the same temperature for hours thanks to thick ceramic, convection heat and two air vents. This is how they work together, and how you steer it yourself.
A ceramic BBQ that runs from 90 to 400 °C and holds its temperature for hours. What a kamado is, where it comes from, what a session costs in charcoal and time, and when you are better off buying something else.
Before you grill, you break the kamado in. Not hassle — the difference between a kamado that lasts a lifetime and one that cracks early. The full routine plus the ten-session build-up.
A step-by-step guide with no complicated jargon. Lighting, temperature control, direct versus indirect, low and slow, pizza, maintenance and the beginner mistakes worth skipping.
Multilevel cooking on your Grill Bill Pro II and III. What the Smart Qooking System is, which set-ups you can build, and the cooking techniques it puts within reach — wok ring included.
The Grill Bill Pro III is the newest evolution in our line, wrapped in the mesmerising Dark Matter Black – an ultra-matt black glaze that swallows light and creates a mysterious depth. We have
GrillBill.eu is the European home of Grill Bill: kamados in 3D and in your own garden with AR, all models side by side, the GB Academy, recipes from our ambassadors and a dealer near you.
Large Kamado BBQ 21", Grill Bill Pro III1.499,-Pre-order · €200 off
Medium Kamado BBQ 16", Grill Bill Pro III569,-
XL Kamado BBQ 23.5", Grill Bill Pro III1.599,-Pre-order · €200 off
Small Kamado BBQ 13", Grill Bill Pro III249,-
XL Kamado BBQ 23.5 inch, Grill Bill Pro II1.499,-Pre-order
Large Kamado BBQ 21 inch, Grill Bill Pro II1.199,-
Large Kamado BBQ 21", Grill Bill Pro II - Solo1.049,-
XL Kamado BBQ 23.5 inch, Grill Bill Classic Sr.899,-
Large Kamado BBQ 21 inch, Grill Bill Classic799,-
Medium Kamado BBQ 16 inch, Grill Bill Classic399,-
Large Kamado BBQ 21" Solo, Grill Bill Pro III1.499,-
XL Kamado BBQ 23.5" Solo, Grill Bill Pro III1.499,-Large Kamado BBQ 21", Grill Bill Pro II - Solo1.049,-
XL Kamado BBQ 23", Grill Bill Pro II - Solo1.149,-
BBQ Cast IronView 
Cast Iron GratesView 
Cast Iron Skillet BBQView 
Dutch Oven BBQView 
Cast Iron AccessoriesView 
BBQ ToolsView 
ThermometersView 
CharcoalView 
FirestartersView 
Smoking WoodView 
Smoking Wood ChunksView 
Smoking Wood ChipsView 
Smoking DustView 
Smoking PlanksView 
Smoke PelletsView 
FlavoringsView 
Knives & Cutting BoardsView 
KnivesView 
Horl Knife SharpenersView 
Cutting BoardsView 
Serving Boards & Cutting BoardsView Medium Kamado BBQ 16", Grill Bill Pro III569,-Small Kamado BBQ 13", Grill Bill Pro III249,-Medium Kamado BBQ 16 inch, Grill Bill Classic399,-
Small Kamado BBQ 13 inch, Grill Bill Classic Jr.189,-
Japanese Shichirin Round Table Grill, Grill Bill225,-
Japanese Shichirin Table Grill, Grill Bill199,-
What is a kamado BBQ?
How does a kamado BBQ work?
What to look for in a kamado: the 9 criteria that count
Which size kamado should I buy?
How do you light a kamado BBQ?
How do you put out a kamado, and cool it down fast?
Pretzel burger with maple bourbon bacon jam from the kamado
Chicken fricassee on the kamado with crispy skin and egg yolk sauce
Cold-smoked salmon from the kamado with a cold smoke generator
Warm clafoutis from the kamado with vanilla ice cream
These don't go into the kamado at 180 degrees. They're small text files that remember what's in your cart, so you don't have to search again.
We also measure how the site is used, with our own statistics, session recordings and Google Analytics, so we can make it better. With your OK we show you ads elsewhere that fit you: for that we send data about your visit and purchases to Meta, also from our own server, and to Google.
Rather not see tailored ads? Choose Customise and leave Personal off. You can change your choice later via Cookies, at the bottom of every page.
