Kamado Grills Explained: Why Chefs Love Them And Which One Suits Your Garden

If you love great food and great design, a kamado will catch your eye and win your palate. These premium ceramic barbecues bring restaurant level control to your patio, with an aesthetic that looks at home in a modern UK garden. Here is how they work, why food tastes so good, and how to choose the right model for your space as summer winds down and autumn cooking moves in.

What is a kamado barbecue?

A kamado is a thick walled, egg shaped ceramic grill that runs on charcoal. The body is made from heat holding ceramic and the airflow is controlled by a bottom vent and a top cap. You can sear at steakhouse temperatures, hold low and slow smoking temps for hours, or bake pizza and bread. Think of it as a precise oven, a grill, and a smoker in one compact, sculptural piece.

Are kamado barbecues any good?

Yes, for three big reasons:

1. Heat retention: Ceramic walls store heat, so temperatures stay steady, and fuel use is low. Wind and drizzle have far less impact compared with thin steel grills.
2. Airflow control: Small vent adjustments give you fine control from 80°C for smoking to 400°C plus for pizza.
3. Moisture: The sealed dome limits air exchange, so food loses less moisture. Joints stay juicy, chicken skin renders beautifully, and bread springs well.

This combination gives you repeatable results that are hard to achieve on standard charcoal or gas.

Does food taste better on a kamado?

Most people find it does. You get clean charcoal flavour, a subtle wood smoke profile if you add chunks, and better texture because you are cooking in a humid environment. Searing is a strong suit, thanks to direct heat and thick ceramic that rebounds quickly between lid opens. For pizza, the dome stores radiant heat that browns toppings while the stone crisps the base. For brisket and pork shoulder, stable 110 to 120°C cooks deliver tender, sliceable meat with a gentle bark.

Can you use a kamado as a normal barbecue?

Absolutely. Open the vents, light a modest amount of lump charcoal, and cook burgers, sausages, veg, and skewers as you would on any charcoal grill. You also gain options a normal grill struggles with, like two zone setups, rotisserie add-ons, raised racks for gentle grilling, and heat deflectors for indirect roasts.

How long do kamado grills last?

With basic care, decades. The ceramic body does not rust. Quality hardware uses stainless steel or powder coated steel. Gaskets and firebox parts are consumables that may need replacing after years of use, especially if you cook hot and often. Keep ceramics protected from hard knocks, keep the cover on when not in use, and you will enjoy long service life.

Are kamado grills easy to clean?

Yes, and simpler than many expect:

• After a few cooks, run a short hot burn to carbonize residue.
• Brush the grate while warm.
• Empty ash from the base via the ash drawer or vent when cool.
• Wipe exterior ceramics with a soft cloth and mild detergent.
• Replace felt or fibreglass gaskets when compressed or frayed.

Most parts lift out without tools. Stainless grates respond well to a quick preheat and brush. For tidy, safe handling, keep a small ash bucket and dedicated brush with your essential grill accessories.

Where a kamado outperforms standard charcoal or gas

• Low and slow reliability: Ceramic mass smooths out temperature swings for long cooks.
• Fuel efficiency: You will use less charcoal per hour than on thin walled grills, and you can snuff the fire to save unburnt lump for next time.
• High heat searing: Cast iron or stainless grates in a closed dome create even, intense heat.
• Versatility: Smoke, roast, bake, sear, and even use plancha style plates for a flat top experience.

Gas is quick and convenient. A kamado gives you depth of flavour and control when you have time to cook well, making it a strong upgrade for weekend feasts and autumn roasts.

Who makes the best kamado?

There are several excellent brands. Look for thick, high quality ceramics, robust hinge and banding, stainless hardware, and a solid warranty. We rate Monolith highly for UK buyers who want performance and thoughtful engineering. The range includes compact models for balconies, classic sizes for families, and Pro level features like sturdy carts, multi level racks, and easy smoke chip feeding. If you are short on space or want a portable option, tabletop barbecues like the Monolith Icon bring true kamado cooking to a smaller footprint.

If you want to explore further, see our curated selection of monolith BBQ, where we can advise on sizing, accessories, and finishes for your setting.

What to cook first

• Reverse sear ribeye: 120°C with a heat deflector to gently bring the steak to temp, then open vents and sear over direct heat for a caramelized crust.
• Spatchcock chicken: 180°C indirect until the skin blisters and juices run clear. Add a small chunk of cherry wood for colour.
• Neapolitan style pizza: 350 to 400°C with a preheated stone. Keep the dome closed between turns for even top heat.
• Autumn veg platter: Squash, peppers, onions, and mushrooms roasted indirect with herb oil, then finished direct for char.

Care, covers, and longevity tips

• Use good lump charcoal. Briquettes can produce more ash and restrict airflow.
• Keep it dry. A fitted cover protects the hinge, bands, and side shelves.
• Handle ceramics with care. Avoid slamming the lid, and use the latch if fitted.
• Service the gasket annually or when you notice leaks.
• Store accessories in a dry spot to keep them pristine for years.

Choosing the right size for your garden

• Compact: Lovely for couples and small patios; ideal if you entertain a few guests at a time or want a partner for an existing gas grill.
• Classic 18 inch class: The sweet spot for most families; enough space for a full chicken, a pizza stone, and multi level setups.
• Large 22 inch class: Best for frequent entertainers or large roasts. Heavier and needs a sturdy area, but rewards with volume and flexibility.

If you are planning a bigger redesign, a modular outdoor kitchen can integrate a kamado neatly, with storage, prep space, and weather resistant finishes that suit a design led garden.

How Garden Chefs helps

• Expert guidance: We help you match size and accessories to your cooking style.
• UK delivery: Tracked shipping to your door, with careful handling.
• Love it or refund: Our guarantee gives you confidence to choose the right model.
• Curated accessories: From heat deflectors to griddles and rotisserie add-ons, we stock quality pieces that expand what your kamado can do.

Browse our barbecue kamado collection for current models and bundles. If you are building towards autumn entertaining, we can also advise on grills and accessories that complete your setup without clutter.

Summary

A kamado is a versatile, ceramic charcoal cooker that excels at flavour, control, and efficiency. Food often tastes better because you are cooking with steady heat, precise airflow, and gentle moisture retention. You can use it like a normal barbecue, then push further into steak searing, pizza nights, and weekend smoking. With simple care, a quality kamado will last decades. Monolith offers refined options for UK gardens, and Garden Chefs backs your choice with tracked delivery and a love it or refund promise. Ready to elevate your outdoor cooking as the seasons turn, explore a monolith BBQ, consider a modular outdoor kitchen if you want a built-in look, and add a few tailored grill accessories to make every cook day effortless.