Kamado BBQ
Three models. One obsession with fire.
Our kamado is the most versatile outdoor kitchen you can imagine: grilling at 350 °C, low & slow smoking at 110 °C, or baking a pizza at 380 °C, all on the same ceramic BBQ. Find out what our Grill Bill kamado can do, how it works, and which Grill Bill suits you.
Short answer
What is a kamado BBQ and which one suits you?
A kamado is an egg-shaped barbecue made of thick ceramic that burns charcoal. The ceramic insulates so well that it works as a grill, an oven, a smoker and a pizza oven all at once: from 90 °C for pulled pork to 400 °C for a crisp pizza base. Grill Bill produces its own kamados and sells them directly, with no dealer network, in three ranges and four sizes from 13 to 23.5 inches.
- Large (21 inch) is the most popular size and cooks for 6 to 10 people
- Classic for getting started, Pro II for the best value for money, Pro III as the heavy-duty top model
- One load of charcoal lasts up to 24 hours, usable all year round
- 10 years' warranty on the ceramic, up to 20 years on the Pro II and Pro III after the free online course
- Free delivery by appointment in the Netherlands and Belgium within 3 working days
Choose your Grill Bill
The same ceramic, the same cooking results. The difference is in finish, accessories and convenience. Click through to the model that suits you.
90% of the Pro III at a lower price. Matt black glaze, fibreglass gaskets, the Smart Qooking System and all the essentials included, for anyone who cooks seriously but does not need the heavy-duty trolley.
The absolute top. Heavy-duty, nothing left out. An ultra-matt glaze that does not show fingerprints, a heavy-duty trolley with big wheels, and every accessory you have to buy separately at other brands, included as standard.
The same ceramic performance as the Pro models. The differences are in finish and convenience, not in cooking results. Ideal if you are learning to cook on a kamado and want to add accessories later.
The oldest way of cooking,
cast in ceramic.
A kamado is an egg-shaped barbecue made of thick ceramic that burns charcoal. Its shape and material go back to the Japanese ‘mushikamado’ and to the Chinese earthenware ovens of thousands of years ago — a closed cooking chamber that holds heat and spreads it evenly.
Thanks to the thick ceramic dome, a kamado works like an oven. It is a grill, a smoker and a pizza oven in one. The ceramic insulates so well that a single load of charcoal can keep you cooking for up to 24 hours, from a gentle 90 °C for pulled pork to 400 °C for a crisp pizza base.
The result: more tender meat, juicier vegetables and that unmistakable smoky flavour you never get from an ordinary gas or kettle barbecue. One appliance, all year round, for almost anything you want to cook.
Air in, heat locked in, flavour on top.
- 01
Adjustable airflow
In our kamado, air comes in through the bottom vent, flows under and through the glowing charcoal and feeds the fire with oxygen. The hot air and smoke then rise through the cooking chamber and leave the kamado through the top vent (the top controller).
By opening the bottom and top vents further or closing them down, you set exactly how much air flows through the kamado: the more air passes through, the hotter the fire gets; the less air, the lower and steadier the temperature stays.
This simple but effective airflow system is what lets you control our kamado so precisely, both at high temperatures and for low & slow cooking.
- 02
Insulation and heat retention
The thick ceramic dome insulates like an oven. Once up to temperature, the kamado stays stable for hours, even in winter. That makes our kamado one of the best barbecues for cooking outdoors all year round.
- 03
Efficient charcoal burn
In a kamado the charcoal burns from the bottom up in a relatively small, controlled zone. Because there is little air at low temperatures, the charcoal burns slowly and cleanly, with hardly any smoke. At higher temperatures more air is let in and the fire gets hotter. The ceramic holds on to the heat, so you can keep burning for a long time on relatively little charcoal.
- 04
Heat circulation and convection
The egg shape and the way air flows from bottom to top create natural convection. The hot air rises, circulates around the food and leaves through the top. That gives you very even heat. For low & slow cooking you often use a heat deflector (a stone plate), which blocks the direct radiant heat and turns it into indirect convection heat.
In short: good insulation, precise air control and a slow, efficient burn are what make a kamado so controllable and so economical.
One kamado.
Every technique.
Which Grill Bill
suits you?
Every model side by side. Filter by range or size and compare them directly.
Which size and which model?
Two questions decide it: how many people do you usually cook for, and how intensively will you use it? Below is the quickest route to the right kamado. The full guide with all nine criteria is under buying a kamado.
Go deeper, topic by topic
- 01 · Buying
Buying a kamado
Buying a kamado: which size, which model and the nine criteria that really matter. Plus what a good kamado costs.
- 02 · Basics
Kamado basics
Kamado basics: what a kamado is, how ceramic holds heat and why it cooks differently from an ordinary barbecue.
- 03 · Using
Using your kamado
Using your kamado: lighting, controlling the temperature with the vents, the right charcoal and seasonal maintenance.
- 04 · Techniques
Kamado techniques
Kamado techniques: direct and indirect cooking, low and slow, smoking, reverse sear and baking. Technique over recipe.
- 05 · Compare
Compare kamado brands
Compare kamado brands: Grill Bill next to Big Green Egg, Kamado Joe, The Bastard, Monolith and Primo on warranty, price and terms.
- 06 · Deals
Kamado deals
Kamado deals: the current offers on Grill Bill kamados and how to recognise a genuine deal.
Same ceramic. Fairer price.
Straight from the makers
Up to 20 years' warranty
Free delivery, by appointment
30-day returns
What owners say.
Everything you need to know.
Which Grill Bill will be yours?
Free delivery by appointment — up to 20 years' warranty