How much charcoal should you use in a kamado?

27 November 2025

How much charcoal should you use in a kamado?

Fill your firebox to match your cook: half a load or a charcoal basket for a short grill session, right to the top for a long cook, and at least three quarters for pizza. Always sort first, big lumps at the bottom for airflow and small pieces on top. Loaded like that, a full Grill Bill will run up to 24 hours low & slow.

Short grill session: half a firebox or a charcoal basket
Long cook: a full firebox or charcoal basket
Pizza: at least three quarters full
Big lumps at the bottom, small pieces on top, used charcoal last
Up to 24 hours low & slow, or 2 to 6 hours at 180-200 degrees

To understand how heat retention works, see What makes ceramic cooking different?.

Quick guidelines

Short grill session: half a firebox or a charcoal basket
Long cook: a full firebox or charcoal basket. So don't pile your kamado full to the brim like in the picture above!
Pizza: at least three quarters full

Pro tip: for a short grill session, pile the charcoal up on one side, stacked as high as you can. That puts the fire closer to the grate so you can sear faster. Our charcoal baskets have a divider built in, which makes this a lot easier.

Sorting and loading your charcoal

Another pro tip! Sort your charcoal. It works best when you separate the big lumps from the small ones, so you get proper airflow between the pieces. Don't tip the whole bag into your kamado, or the dust and small fragments will end up blocking the air holes.

Load your kamado the same way every single time. Clean it out, a little ash is fine, and fill it. If you always do it the same way, you'll get a feel for cooking on a kamado much faster, because it will react in more or less the same way every time.

(Thank us later. The technique takes a little time, but it saves you time too, because your kamado settles at a stable temperature far quicker.)

Big lumps at the bottom for proper airflow, and so the bed can't collapse as the charcoal burns down, which would cause temperature swings.
Small pieces on top, because they catch faster
Charcoal left over from your last session? Take it out of the kamado first, then put it back on top of the fresh charcoal. Used charcoal has already been lit once and catches even faster.

Use a charcoal box to store your charcoal, which also makes sorting the pieces easier. And buy good quality charcoal for more enjoyment from your kamado.

How long does charcoal last?

Depending on the charcoal, a fully loaded Grill Bill kamado can burn for up to 24 hours low & slow, and 2 to 6 hours at a grilling temperature of 180/200 degrees. That's all down to the temperature stability of the ceramic.

More user info

Frequently asked questions

Why does a kamado use so little charcoal?

A kamado uses so little charcoal because the thick ceramic holds heat extremely well. That means you need to top up far less often and burn much less fuel than you would on a steel barbecue.

Which charcoal works best?

Restaurant-grade charcoal with big lumps works best in a kamado. Large chunks give you a steady burn, good airflow and an even heat output.

Where can I order charcoal?

You can order charcoal suitable for your kamado from the Nomad Fire webshop. There you'll find charcoal that matches the heat control and efficiency of a Grill Bill kamado perfectly.

Can I use damp charcoal?

No, wet charcoal is unusable. It lights poorly, steams heavily and gives you unstable temperatures. Always use dry charcoal.

Why do I need to load my kamado properly with charcoal?

Loading your kamado properly keeps the distance between fire and grate short. The grate heats up faster, holding temperature is easier, and you have enough fuel for longer sessions without topping up.

How much charcoal fits in a charcoal basket?

A 10kg bag will fill your basket roughly 4 to 5 times.

What do I do with leftover charcoal?

As long as it isn't damp, you can reuse it. Any piece bigger than 2 to 3cm is worth keeping. The charcoal basket that comes with our kamado is ideal for sorting used charcoal: give it a good shake, and whatever stays in the basket can be reused. Put those reused pieces on top of the fresh charcoal. They catch more easily, and they stop the charcoal bed from collapsing and causing temperature swings.

Written by

Bobby

Grill Bill specialises in ceramic kamado barbecues and shares knowledge about low & slow cooking, smoking, grilling and baking on the kamado.