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The quick answer
- Worth it if you want one cooker that grills, smokes, roasts and bakes, and you'll use it year-round.
- Not worth it if you mostly cook burgers and sausages a few times a summer. A kettle does that for far less.
- Typical UK prices: roughly £300–£500 for budget models, £1,000+ for premium brands.
- Big plus: thick ceramic walls use very little charcoal and hold steady temperatures for hours.
- Big minus: they're very heavy, and the ceramic can crack if dropped.
Kamados have a cult following, and you'll see them on a lot of “ultimate BBQ” lists. They're also expensive and heavy. I don't own one (my main BBQ is a Weber kettle), so this guide is based on how they work, UK pricing and what owners say. Here's an honest look at whether one makes sense for you.
What is a kamado?
A kamado is a thick-walled, egg-shaped charcoal cooker, usually made from ceramic. The design comes from traditional Japanese clay cooking vessels. The thick walls insulate brilliantly, so the cooker holds heat, uses little fuel and keeps food moist.
You control the temperature with two vents: one at the bottom to let air in and one on the lid to let it out. Open them wide for searing heat (300°C+), or close them down for a gentle 110–120°C that can hold for many hours.
The pros
- Versatility. Grill, smoke, roast, and even bake pizza or bread with a heat deflector and stone.
- Stable low-and-slow. Once a kamado settles, it can hold temperature for a long cook like pulled pork with little attention.
- Fuel efficient. Close the vents after cooking and the fire goes out, leaving unburnt charcoal for next time.
- Moist food. Less airflow means less moisture loss.
- Great in cold weather. The insulation means British winters barely affect performance.
The cons
- Price. Premium kamados cost several times as much as a good kettle, and accessories (deflectors, stands, covers) add up.
- Weight. Larger models can weigh 80kg or more. You'll want a sturdy wheeled stand or table, and a permanent home.
- Fragile ceramic. Drops and sudden temperature shocks can crack it.
- Learning curve. Kamados are easy to overshoot. Bringing the temperature back down takes a long time.
- Limited cooking space. The round grate is smaller than many gas BBQs, so it's not ideal for very large groups.
What do kamados cost in the UK?
| Tier | Typical price | What to expect |
|---|---|---|
| Budget | ~£300–£500 | Smaller grates, thinner ceramic or steel bodies, shorter warranties |
| Mid-range | ~£500–£1,000 | Better seals, hinges and vents, more accessories included |
| Premium | £1,000+ | Thick ceramics, long ceramic warranties, large accessory ecosystems |
Prices vary widely by size and bundle. Check what's included (stand, deflector, cover) before comparing.
Kamado vs a charcoal kettle
A good kettle BBQ can also grill, roast and smoke using a two-zone setup. The kamado's advantage is how easily it holds a steady temperature for long cooks, and how little fuel it uses. The kettle's advantages are price, weight and a bigger grill area for the money.
If you're new to charcoal, a kettle is a cheaper way to learn whether you enjoy it. You can always add a kamado later. Our charcoal vs gas guide covers the basics.
So, are they worth it?
Yes, if you're keen to cook low-and-slow, want one cooker for everything, and plan to use it all year. The efficiency and control are hard to match.
Probably not, if you BBQ occasionally, need to move it often, or mostly cook for big groups. A kettle or a gas BBQ will do the job for less. If low-and-slow is the main appeal, also look at smokers for beginners and pellet grills.
Kamado extras worth having
- Kamado coverKeeps rain off the ceramic and the gasketView on Amazon
- Lumpwood charcoalBurns clean with little ashView on Amazon
- Natural firelightersNo chemical taste soaking into the ceramicView on Amazon
- Instant-read thermometerCook to temperature, not guessworkView on Amazon
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Frequently asked questions
Can you leave a kamado outside in the UK?
Most owners do, with a good cover. Ceramic copes with cold, but keep it dry, as water can damage gaskets and some models' ceramics if it freezes.
What charcoal should I use in a kamado?
Good-quality lumpwood is usually recommended. It burns cleanly and leaves little ash. Avoid self-lighting charcoal and lighter fluid, as ceramic can absorb the taste.
How long does a kamado take to heat up?
Usually around 15–20 minutes for grilling temperatures. Low-and-slow cooks need longer to settle at a steady temperature.
Are steel kamados any good?
They're lighter and cheaper, and less likely to crack, but they don't hold heat quite as well as thick ceramic.
Home cook, keen DIYer and long-time website builder, writing practical outdoor cooking guides for UK gardens. More about me.