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Dating back thousands of years archaeologists have discovered large clay vessels thought to be early versions of the Kamado ceramic cooker. Slowly but surely the kamado has evolved, by adding features like the removable lid, heat control and the switch from wood to charcoal as the primary fuel.

In Japan the Mushikamado was a round clay pot with a removable domed lid designed for steaming rice. The name 'Kamado' is, in fact, the Japanese word for 'stove' or 'cooking range'. This name was adopted by the Americans and has now become a generic term for this style of ceramic cooker.


Kamado cookers are extremely versatile. Not only can they be used for grilling or smoking but also pizzas, bread, pies and cookies can be baked effortlessly inside them. Due to their excellent heat retention properties, high temperatures can be achieved and maintained by precise control of airflow via the top and bottom vents. High temperatures are ideal for fast cooking burgers and sausages whilst low heats will cook larger joints over a longer period of time. Why not try adding some wood chips to the charcoal or try combining different flavour wood chips to make your meats even more flavoursome.

Traditional Ceramic Egg

The traditional Egg shape and outer ceramic shell is designed for extreme temperatures and heat retention.

Folding Prep Tables

Comes with wheeled stand for easy manoeuvrability, folding "Wing" prep surfaces.

Dual Air Flow Vents

Ensure you're always at the right temperature by adjusting both top and bottom air flow vents.


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