Grill
Cook burgers, wings, sausages, chicken thighs, skewers and vegetables directly over lumpwood charcoal.
Best for: fast family BBQs
Kamado BBQs
One kamado. Almost every way to cook.
Grill burgers. Smoke ribs. Bake pizza. Roast Sunday lunch. Sear steak over proper charcoal heat. A ceramic kamado gives you the flavour of live fire with the control and flexibility of an outdoor oven.
Hot and fast
Open the airflow for grilling, searing and pizza.
Open the airflow for grilling, searing and pizza.
Low and slow
Settle the vents for ribs, pork shoulder and smoking.
Settle the vents for ribs, pork shoulder and smoking.
Direct and indirect
Cook over the fire or turn the chamber into an oven.
Cook over the fire or turn the chamber into an oven.
Built for more than summer
Roast, bake and smoke outdoors throughout the year.
Roast, bake and smoke outdoors throughout the year.
Everything in one
Charcoal flavour. Ceramic control.
Grill
Smoke
Bake
Roast
Sear
Why kamado cooking?
More than another charcoal BBQ
A standard grill is usually built around one job: cooking food directly over heat. A kamado starts there, then goes much further.
Its thick ceramic body stores and distributes heat, while the top and bottom vents control the oxygen feeding the charcoal. Open the vents and the temperature climbs. Reduce the airflow and the same cooker settles into a steady low-and-slow session.
Add heat deflectors and the fire no longer sits directly beneath the food. The kamado becomes a charcoal-powered outdoor oven for roasting, baking and gentle indirect cooking.
One sealed ceramic chamber, controlled through airflow
Everything in one
Five ways to use one kamado
Move from weekday burgers to weekend smoking, pizza nights and a full roast without changing cooker.
Smoke
Reduce the airflow, add hardwood chunks and hold a steady low temperature for ribs, pork shoulder, brisket and fish.
Best for: low-and-slow weekendsBake
Use indirect heat and a suitable stone to bake pizza, flatbreads, focaccia, bread and outdoor desserts.
Best for: pizza and bread nightsRoast
Turn the chamber into an outdoor oven for chicken, lamb, beef, pork, potatoes and trays of vegetables.
Best for: Sunday lunch outsideSear
Build an intense charcoal fire for steak, chops and reverse-seared joints with a deep, caramelised crust.
Best for: proper steak nights
The kamado difference
What can it do that other BBQs cannot?
The difference is not one individual cooking mode. It is how many different jobs a kamado can perform within one compact charcoal cooker.
Stores and steadies the temperature
The ceramic body acts as thermal mass, helping reduce sudden temperature swings during long cooks, roasting and baking.
The fire responds to the vents
Temperature is managed by controlling oxygen through the lower intake and upper exhaust, rather than constantly adding fuel.
Fire underneath or oven heat around
Cook directly over charcoal, install heat deflectors for indirect cooking, or divide the grill into different heat zones.
Make more use of every load
Once the ceramic body is hot and airflow is restricted, a kamado can maintain cooking temperatures using relatively little oxygen and charcoal.
Heat and flavour stay inside
The heavy lid and sealed chamber create a controlled cooking environment for roasting, smoking and holding food at steady temperatures.
More capability without more cookers
A kamado can cover jobs that might otherwise need a grill, smoker, outdoor oven and high-temperature pizza setup.
Kamado heritage
An old cooking idea, rebuilt for modern gardens
The modern ceramic grill is new. The principles behind it are not. People have used clay, charcoal and controlled airflow to cook food for thousands of years.
01
Ancient ceramic roots
Early clay cooking vessels appeared across East Asia thousands of years ago, using stored heat to boil, steam and cook food over fire.
02
Refined in Japan
Kamado stoves became part of Japanese cooking culture, using an enclosed fire to heat pots efficiently for rice, steaming and everyday meals.
03
Made for outdoor cooking
Modern kamados add strong ceramics, cooking grates, gaskets, heat deflectors and adjustable vents to turn the traditional principle into a versatile outdoor cooker.
Today’s kamado is not a replica of an ancient Japanese stove. It is a
modern ceramic BBQ built around the same enduring ideas: retain heat,
control the fire through airflow and make one source of fuel work
harder.
Choosing your cooker
Why choose a kamado over something else?
Every type of BBQ has strengths. A kamado makes the most sense when you want charcoal flavour and several cooking styles in one setup.
Less instant. More fire and flavour.
Gas is quick and convenient. A kamado takes longer to light, but gives you charcoal flavour, smoking and a much wider range of live-fire cooking.
Choose kamado when the cooking experience matters.Heavier, but more thermally stable
A kettle is affordable, portable and capable. The kamado adds ceramic heat retention, stronger insulation and easier long-cook stability.
Choose kamado when control matters more than portability.Smoke slowly, then sear properly
A dedicated smoker may offer more capacity or automation. A kamado lets you smoke, then switch to grilling, roasting, baking or very high direct heat.
Choose kamado when versatility matters more than volume.Pizza is one part of the job
A specialist pizza oven can heat faster and focus entirely on pizza. A kamado can bake pizza, then cook steak, chicken, ribs, vegetables and bread.
Choose kamado when you want more than one speciality.
The natural next step
Invest in what you can cook next
A kamado makes sense when you have moved beyond simply getting food hot outside. It gives you room to learn new techniques, cook through the seasons and take on meals that a basic grill was never designed to handle.
Replace several specialist purchases
Grill, smoker, outdoor oven and searing station in one.
Grill, smoker, outdoor oven and searing station in one.
Use it beyond BBQ season
Roast, bake and slow-cook throughout the year.
Roast, bake and slow-cook throughout the year.
Grow the setup over time
Add cast iron, pizza stones, planchas and cooking systems.
Add cast iron, pizza stones, planchas and cooking systems.
Cook for ordinary days too
Chicken, burgers, vegetables and roast dinners still belong.
Chicken, burgers, vegetables and roast dinners still belong.
What should you know before buying?
Kamados are heavy, need a secure permanent position and take longer to light than a gas grill. There is also a short learning curve while you understand the vents. In return, you gain far more control and versatility than a basic charcoal BBQ can offer.
Explore the range
Two routes into kamado cooking
Start with a complete, accessible garden setup or step into a premium ceramic system with more room to expand.
Complete first setup
Fire Mountain Fuji 18"
A strong all-round size for family meals and weekend hosting. Grill, smoke, roast and bake with a trolley, folding side tables and protective cover included.
Explore Fire Mountain Fuji 18"
Premium ex-demo route
Monolith ONE.55
A premium ceramic kamado with a larger 44cm cooking surface and Smart Grid System for flexible direct, indirect and split-zone cooking.
Explore Monolith ONE.55
Before you choose
Four questions that make the decision easier
The best kamado is not automatically the biggest or most expensive. It is the one that fits your garden, your food and how often you cook.
Kamado BBQ FAQ
Questions before you make the move?
Straight answers for cooks considering their first ceramic kamado.
Is a kamado difficult to use?
There is a short learning curve, mainly around lighting the charcoal and adjusting the vents. Once you understand how airflow changes the fire, holding a steady temperature becomes much more intuitive.
What fuel does a ceramic kamado use?
Kamados are designed for lumpwood charcoal. Hardwood chunks can be added when you want extra smoke flavour. Avoid lighter fluid, which can affect the ceramic and leave unwanted aromas.
Can I really use one as a smoker?
Yes. Install the heat deflectors, reduce the airflow and add smoking wood to create a low, indirect cooking environment for ribs, pork shoulder, chicken and other long cooks.
Can a kamado work as a pizza oven?
Yes. With the correct indirect setup and a suitable pizza stone, a kamado can reach the high temperatures needed for pizza, flatbreads and outdoor baking.
Can I cook a Sunday roast on it?
Yes. With heat deflectors installed, the kamado behaves like a charcoal-powered convection oven. Roast chicken, beef, lamb, pork, potatoes and vegetables can all be cooked outdoors.
Can a kamado replace my gas BBQ?
It can replace it for many cooks, but the experience is different. Gas is faster to start. A kamado takes more preparation but gives you charcoal flavour, smoking and far greater cooking versatility.
Can I use a kamado throughout the year?
Yes. The insulated ceramic body makes kamados suitable for year-round outdoor cooking. Use a suitable cover between cooks and follow the manufacturer’s care guidance.
Which size should I choose?
Choose around the number of people you regularly feed, rather than the largest event you might host. An 18-inch or .55-size kamado is a strong all-round choice for many home gardens.
More than a BBQ
Grill. Smoke. Bake. Roast. Sear.
Take the natural next step in outdoor cooking with one ceramic cooker built to do far more than burgers and sausages.
