Beenham van de kamado
Beenham roken en glazen op de kamado. Doelterm: beenham kamado (720) — concurrent staat hier op positie 1.
Everything Bobby wrote about the kamado.
The new grillbill.eu: view your kamado in 3D and place it in your own garden
The new grillbill.eu is live. Spin the Pro III in 3D, place it in your own garden, compare every model side by side and learn to cook in the GB Academy.
Building a kamado in: table, outdoor kitchen or Solo
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.
Grill Bill Classic, or a Pro Kamado BBQ after all?
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.
Kamado maintenance
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.
[Review] An independent look at the Grill Bill Pro II Kamado XL
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/384/media/i63zzk0c1zk1/blog/2156/5f600162aae059c9.avif)
Baking (and pizza) on a kamado: using your kamado as an oven
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
Why a kamado is forgiving, and when it really is not
At the same time there are moments when a kamado punishes you hard. Understanding why that is makes the difference between guessing and cooking in control. In this article we explain why a kamado
Creating temperature zones in a kamado, cook several dishes at once
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
Smoking on a kamado: chunks, timing and air
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.
Reverse sear on a kamado, why it works so well
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 on a kamado: technique over recipe
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
Indirect cooking on a kamado: how controlled heat works
Thanks to ceramic, convection heat and a heat deflector, a kamado can work as an outdoor oven, perfect for larger cuts of meat and longer sessions. In this article we explain what indirect
Direct cooking on a kamado: more than just grilling
Because of the ceramic, convection heat and controlled airflow, direct cooking on a kamado works fundamentally differently from an open barbecue. Understand that and you get more control, better results and
Airflow in a kamado explained: steering the fire without the stress
A lot of frustration with a kamado comes from intervening too hard without understanding what is going on under the lid. Once you understand airflow, the stress disappears and cooking becomes predictable.
What is convection heat in a kamado and why does it matter so much?
Still, a lot of people do not know exactly what it is and why it has such an effect on flavour, cooking and temperature control. Once you understand convection heat, you really start getting everything out of your kamado. In this ar
The Story Of Grill Bill Ambassador Lesley Luijer
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
How do you put out a kamado, and cool it down fast?
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.
What is the best kamado for beginners?
In short: there is no best kamado for beginners, because they all work the same way. The choice is about size, budget and design.
Interview with Chef Sandy of The Roast Club
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
The difference between cheap and expensive kamados?
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
Which size kamado should I buy?
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
What to look for in a kamado: the 9 criteria that count
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
Which kamado suits you? How to start choosing
It comes down to choosing a ceramic BBQ that suits the way you cook. That is why it pays to understand the basics and the day-to-day use before you decide. Grill Bill makes this easy with clear basics and usage guides.
My biggest kamado mistakes – and how you avoid them
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.
Which charcoal suits your Grill Bill kamado best?
The right charcoal decides how long you can cook on your kamado BBQ, how stable the temperature stays and which flavour notes you pick up. Exactly what to look for, for low & slow, high heat and everything in between.
How much charcoal should you use in a kamado?
Quick guidelines per session, how to sort and fill your charcoal for steady airflow, and how long a full firebox actually lasts on low & slow versus grilling temperature.
Direct and indirect cooking on the kamado
Direct grilling puts the food straight above the heat; indirect puts a heat deflector in between and turns the kamado into an oven. When to use which, and why ceramic makes indirect so stable.
How do you control the temperature in a kamado?
You control the temperature with two vents: the air intake at the bottom and the top vent. Adjust them in pairs, in small steps, and give the ceramic time to respond.
How do you light a kamado BBQ?
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.
What makes ceramic cooking different?
Ceramic gives you an extremely stable temperature and even cooking from edge to core. Whether you are searing steaks or going low & slow for hours, the ceramic always works in your favour.
The drawbacks of a kamado BBQ
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.
The benefits of a kamado BBQ
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.
How does a kamado BBQ work?
A kamado holds the same temperature for hours — thanks to thick ceramic and two air sliders. This is how they work together, and how you steer it yourself.
What is a kamado BBQ?
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.
Breaking in a kamado BBQ: how to start off right
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.
Using a kamado BBQ for beginners: how to get good fast
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.
Discover what the Smart Qooking System can do
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.
Kamado maintenance: your kamado autumn-ready in 3 steps
Deep clean, thorough inspection and weather protection. The complete after-summer service that keeps your kamado in top condition through a wet autumn.
Grill Bill Pro III Kamado BBQ: The Ultimate Upgrade
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 – The new heart of Grill Bill in Europe
More than a BBQ brand. Grill Bill stands for more than ceramic kamados alone. It is a brand built on passion, design and experience. We combine power with precision, style with performance. With the
