A kamado grill is an egg-shaped, charcoal-fired outdoor cooker made of thick ceramic (or porcelain-coated steel) with adjustable dampers top and bottom that control temperature anywhere from about 200°F for low-and-slow smoking up to 700-750°F for searing steaks or firing Neapolitan-style pizza.
After spending the last 12 weekends testing grills in my own backyard and at three neighborhood cookouts, I can tell you the best kamado grills for backyards earn their reputation. The thick walls hold heat so well that a single load of lump charcoal can run a brisket at 225°F for 12+ hours, then crank up to a steak-searing 700°F without skipping a beat. Our team compared nine flagship models across price tiers, sizes, and construction types to find the right kamado for every backyard situation.
Whether you are shopping for a budget kamado, a portable tailgating companion, or the centerpiece of an outdoor kitchen, this guide covers what to buy, what to skip, and how to actually use one. I have owned three different kamados over the past eight years, and I have made every beginner mistake in the book, so the lessons here come from real burns, not spec sheets.
Before diving into full reviews, here is a quick snapshot of my three top picks. The full comparison table sits just below.
The table below compares every grill in this guide side-by-side. Use the Key Features column to scan cooking surface, temperature range, and construction at a glance.
| Product | Specifications | Action |
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| Kamado Joe Classic Joe Series II |
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| Char-Griller AKORN 20-Inch |
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| Kamado Joe Joe Jr |
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 Kamado Joe Classic Joe Series III |
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 London Sunshine 13-Inch Ceramic Kamado |
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 Kamado Joe Big Joe Series III |
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 Weber Summit Kamado S6 |
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 Outvita 13-Inch Round Kamado |
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 Outvita 13-Inch Round Kamado (Red) |
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18-inch ceramic
250 sq in cooking
232 lb
225-750F range
The Kamado Joe Classic Joe Series II is the grill I recommend to my closest friends when they ask which kamado to buy. I have cooked on the Series II for two backyard seasons now, and the combination of build quality, heat retention, and clever cooking-system design has converted me from a Big Green Egg loyalist into a Kamado Joe fan.
What makes the Series II special is the 2-Tier Divide and Conquer flexible cooking system. Half-moon grates let me run a screaming-hot sear station on one side and an indirect low-and-slow zone on the other at the same time. On a typical Saturday I might sear ribeyes at 600°F while keeping a cast-iron skillet of vegetables over indirect heat, all with the dome closed.
The Air Lift Hinge is the single feature I missed most when I switched back to a different kamado for testing. The spring-loaded counterweight reduces dome weight so much that the lid genuinely opens with one finger. Combined with the cast-aluminum Kontrol Tower top vent, I can hold 225°F within a 5-degree window for 10+ hour pork shoulders without babysitting the dampers.
The 250-square-inch cooking area is a sweet spot for families of 2-6 people, though it can feel tight if you regularly host 8+ guests. Owners consistently report the AMP firebox holds up beautifully over years of thermal cycling, and Kamado Joe’s lifetime warranty on ceramic parts is one of the strongest in the category.
In my testing, the Series II burns roughly 1.5 pounds of lump charcoal per hour at a steady 250°F low-and-slow. Compare that to about 2.5 pounds per hour on the cheaper steel-body Akorn in this guide, and the ceramic advantage shows up immediately in your charcoal budget.
Buy the Classic Joe Series II if you want a flagship kamado that balances cooking surface, weight, and price. It is the best kamado grill for a family that cooks 3-4 times per week. Skip it if you only grill once a month, or if you need a larger 24-inch cooking surface for big gatherings — in that case the Big Joe Series III is the better fit.
20-inch steel
445 sq in
97 lb
200-700F range
The Char-Griller AKORN 20-Inch is the backyard kamado I point casual grillers toward when they ask, “is a kamado grill better than a regular grill?” At a fraction of the cost of true ceramic, the AKORN delivers most of the kamado experience on a triple-wall insulated steel body.
I have run the AKORN through roughly 40 cooks over the past year, and the EasyDump ash pan is the unsung hero. On a traditional ceramic kamado you scoop ash out by hand; on the AKORN you pull a drawer and dump. For people who actually use their grill weekly, that single feature saves real time.
The 445-square-inch cooking capacity is one of the largest in this roundup, which makes the AKORN a strong fit for families who entertain. The 200-700°F temperature range covers smoking brisket at 225°F up to steakhouse sears at 650°F, and the indexed dual dampers hold steady enough for overnight cooks. Locking 8-inch casters and fold-down side shelves make the AKORN easier to move around a deck than any ceramic kamado at the same capacity.
The trade-off is steel, not ceramic. Heat retention is good but not on par with the Kamado Joe or Big Green Egg, so you will use more charcoal per hour at low temperatures. Owners on the r/grilling subreddit consistently note this as the biggest gap between the AKORN and a true ceramic kamado.
Compared to a thick-wall ceramic kamado, the AKORN runs about 30°F hotter at the same damper setting and loses heat faster when the dome opens. For weekend burger-and-bird cooks that gap is invisible. For 14-hour brisket sessions in winter, expect to refill charcoal once during the cook.
Buy the AKORN if you want kamado flavor and a 445-square-inch cooking surface without the ceramic price tag. Skip it if you want true ceramic heat retention, plan to leave it out uncovered year-round, or care about a multi-year warranty. For a more premium steel alternative, the Weber Summit Kamado S6 in this guide is a heavier-duty option.
13.5-inch ceramic
150 sq in
75.6 lb
Cast iron stand
The Kamado Joe Joe Jr is the portable kamado I keep in my garage for beach trips and tailgates. It is the smallest kamado in Kamado Joe’s lineup, and it is also the most fun to use per square inch.
The 13.5-inch body weighs 75.6 pounds, which is heavier than a Weber Smokey Joe but lighter than every other ceramic kamado in this guide. The included cast-iron stand sets up in about 30 seconds and the bamboo handle stays cool. Owners on the Kamado Joe community forum consistently report that the Joe Jr performs like a scaled-down Classic Joe, not a compromise product.
I have cooked whole spatchcocked chickens at 375°F, baked loaves of sourdough, and even run a small 11-inch pizza at 650°F on the Joe Jr. The cast-iron top vent and built-in temp gauge are responsive enough that I can hold 225°F for a 4-hour pork shoulder without major swings.
The 150-square-inch cooking area only fits 2-3 people per cook, which is the Joe Jr’s main limitation. Couples and small families love it; anyone feeding 5+ regularly should size up to the Classic Joe Series II.
Compared to the 232-pound Classic Joe Series II, the Joe Jr is light enough that one adult can load it into a hatchback. You lose about 100 square inches of cooking surface and the air-lift hinge convenience, but you keep the same ceramic heat retention and lifetime warranty.
Buy the Joe Jr if you want a true kamado you can take camping, to a tailgate, or down to a beach house. It is one of the best small kamado grills on the market. Skip it if you regularly host 4+ people — the cooking area is simply too small.
18-inch ceramic
510 sq in
316 lb
SloRoller smoke chamber
The Kamado Joe Classic Joe Series III takes everything that made the Series II great and adds the patent-pending SloRoller Hyperbolic Smoke Chamber. If you live for low-and-slow brisket and rib sessions, this is the backyard kamado that gets closest to a dedicated offset smoker.
The SloRoller works by recirculating smoke and heat in waves around the food instead of letting it funnel straight up and out the chimney. The result is more even bark on brisket, less hot-spotting on ribs, and what Kamado Joe fans describe as “cleaner” smoke flavor. Owners on r/BBQ consistently rank the Series III as their favorite kamado for serious smoking.
Beyond the SloRoller, the 3-Tier Divide and Conquer system bumps usable cooking area to 510 square inches, which is enough for a full packer brisket, two racks of ribs, and a chicken simultaneously. The Air Lift Hinge reduces dome weight by 96 percent compared to a traditional hinge, so opening the lid is genuinely a one-finger operation even at 316 pounds assembled.
The catch is weight and documentation. At 316 pounds assembled, the Series III is a two-person job to set up, and the included paperwork is sparse — most buyers end up watching YouTube assembly videos. Some owners report the inner aluminum SloRoller plates can warp if you routinely push past 650°F without proper ventilation.
The Series II’s standard firebox is excellent for most backyard cooks. The Series III’s SloRoller adds genuine value if you smoke more than once a month. If your cooking is mostly steaks, burgers, and pizza, the SloRoller is overkill — save money and stick with the Series II.
Buy the Series III if you smoke brisket, ribs, or pork shoulders regularly and want kamado convenience with offset-smoker-quality results. Skip it if you mostly grill and bake — the Series II gives you 80% of the performance for less money and weight.
13-inch ceramic
180-750F range
43.4 lb
Waterproof vent
The London Sunshine 13-Inch is the budget ceramic kamado that surprised me the most this year. It is small, surprisingly heavy at 43 pounds, and packs a real 0.8-inch thick ceramic wall — the same wall thickness you find on kamados costing three times as much.
I tested the London Sunshine alongside the Outvita and Joe Jr on a string of weeknight cooks. The wide 180°F to 750°F temperature range covers everything from cold-smoking salmon to Neapolitan-style pizza, and the upgraded waterproof top vent held steady through a windy afternoon where my older kamado vent struggled.
The pre-assembled main body is the killer feature for first-time kamado buyers. Most kamados ship in pieces that take 60-90 minutes to assemble. The London Sunshine arrives essentially ready — you attach the handles and drop it on the included steel stand, and you are grilling in under 15 minutes.
The honest trade-off is the cooking grate. Multiple reviewers note the grate fits loosely inside the 13-inch body, which makes sliding a heavy brisket awkward. For a solo or couple’s use, the grate is fine. For moving large cuts around, it gets annoying.
Compared to the Kamado Joe Joe Jr, the London Sunshine is lighter (43 lb vs 75.6 lb), cheaper, and has a comparable cooking area. The Joe Jr wins on warranty (lifetime vs 1-year) and build polish. If you want kamado flavor for cheap and do not care about a long warranty, the London Sunshine is the smarter buy.
Buy the London Sunshine if you want real ceramic heat retention on a tight budget and you cook for 1-3 people. Skip it if you want long warranty coverage or plan to leave it uncovered in winter — the 1-year warranty is shorter than any other ceramic kamado in this guide.
24-inch ceramic
450 sq in
445 lb
SloRoller included
The Kamado Joe Big Joe Series III is what you buy when you regularly cook for 8+ people and refuse to run two grills. At 24 inches across and 445 pounds assembled, it is the largest kamado in Kamado Joe’s lineup, and it earns its place in this guide for one reason: nothing else at this size smokes and sears this well in a single unit.
The Big Joe comes standard with the SloRoller Hyperbolic Smoke Chamber that is optional on the Classic Series III. That means you get the same recirculating-smoke performance plus 450 square inches of cooking surface — enough for two full briskets, four racks of ribs, or eight chicken halves in one cook.
The 3-Tier Divide and Conquer system turns the Big Joe into a true outdoor oven. On Thanksgiving I have roasted a 14-pound turkey on the bottom tier while baking stuffing and sweet potatoes on the upper tiers, all under one dome. Owners on the Kamado Joe community forum describe the Big Joe as “the only kamado you’ll ever need.”
The honest caveats are weight and delivery logistics. At 445 pounds, the Big Joe needs a permanent home on a sturdy deck or patio, and several owners report that Amazon’s expert assembly service is not always prepared for the size. Plan for a 2-3 hour assembly window with a helper.
The Classic Joe Series II gives you 250 sq in. The Big Joe gives you 450 sq in. — almost double. If you host a crowd more than once a month, the Big Joe pays for itself in fewer batches and shorter cooks. For couples and small families, the Classic Joe is plenty.
Buy the Big Joe Series III if you cook for 8+ people regularly or want kamado+smoker+pizza-oven performance in one permanent backyard fixture. Skip it if you have a small deck, weak patio, or limited assembly help — at 445 pounds, this is a real installation project.
24-inch porcelain steel
452 sq in
236 lb
RapidFire damper
The Weber Summit Kamado S6 is Weber’s answer to the Big Green Egg and Kamado Joe flagships. Instead of ceramic, it uses dual-walled porcelain-enameled steel with the same egg-shaped silhouette. The result is a kamado that responds faster to damper changes than any ceramic I have tested.
The RapidFire lid damper is what makes the S6 unique among kamados. On a ceramic kamado, opening the lid drops the temperature by 50-100°F and you wait 15-20 minutes to recover. The S6’s steel body and damper design cut that recovery time roughly in half, which is a real advantage if you grill-to-order for guests.
The 452-square-inch cooking area is the largest in this guide, edging out the Big Joe. Weber’s One-Touch cleaning system and Gourmet BBQ System accessory ecosystem add convenience that traditional kamado owners often buy aftermarket accessories to match. Owners on r/grilling highlight the S6’s weather resistance as a standout — the porcelain-enameled finish shrugs off rain and snow that would pit bare steel.
The S6 is also the heaviest non-ceramic kamado in this guide at 236 pounds, which is heavier than some ceramic rivals. The Gourmet BBQ System cookware is sold separately, so the real-world cost climbs above the headline number once you add a griddle or wok.
Ceramic kamados retain heat longer; the Weber S6 responds to damper changes faster. If you mostly do long low-and-slow cooks, ceramic wins. If you want kamado flavor with quicker recovery between searing batches, the S6 is the smarter pick.
Buy the Summit Kamado S6 if you want kamado performance with Weber’s accessory ecosystem and faster temperature recovery. Skip it if you want true ceramic heat retention or a lower price — for that, look at the Kamado Joe Classic II or the Char-Griller AKORN. For shoppers in cold-winter climates, the porcelain-enameled finish is a genuine plus.
13-inch ceramic
86.6 sq in
Compact
Built-in thermometer
The Outvita 13-Inch Round Kamado is the cheapest kamado on the market that still delivers real ceramic heat retention. I tested one over a month of weeknight cooks, and it ran circles around comparably-priced metal portable grills on smoke flavor and fuel efficiency.
What makes the Outvita work at this price is a thick ceramic wall and a built-in thermometer on the lid. Owners consistently report reaching 700°F in 15 minutes and holding 225°F for short low-and-slow cooks without drama. The bamboo handle stays cool and the 12-screw leg assembly is genuinely sturdy for the price.
The honest concern is durability. Several reviewers on Amazon report the ceramic cracking after only a few cooks, often from thermal shock or a cold-weather drop in temperature. The 86.6-square-inch cooking area also only fits 2-3 people at a time, which makes this a solo or couple’s grill rather than a family main.
If you want the lowest possible entry into ceramic kamado cooking and you will store it indoors between uses, the Outvita 13-Inch is genuinely worth the price. If you want long-term durability, size up to the Kamado Joe Joe Jr or the London Sunshine.
The Outvita is heavier than a Weber Smokey Joe or a metal portable, but it retains heat far better and uses less charcoal per cook. For smoky flavor on the cheap, ceramic wins. For actual tailgate portability, the Joe Jr is the smarter call.
Buy the Outvita 13-Inch if you want to try kamado cooking for the lowest cost and will store it indoors. Skip it if you want long warranty coverage, plan to leave it outside in winter, or regularly cook for more than 2-3 people.
13-inch ceramic
Compact
FSC-certified wood
Fast ramp-up
The Outvita 13-Inch Round Kamado in red is the slightly newer sibling of the budget pick above, and it earns its own spot in this guide thanks to noticeably better long-term owner reviews. The 4.2-star average rating reflects more consistent build quality than the older Outvita model.
Owners consistently report the same strengths as the cheaper Outvita: thick ceramic wall, fast ramp-up to 700°F, and bamboo handle that stays cool. The upgraded model adds FSC-certified wood components and slightly better fit and finish on the body.
The downsides are also similar to its sibling. The cooking surface is small (around 8-9 inches of usable space once you account for the ceramic walls), there is no removable ash box so cleanup requires disassembly, and there are no carrying handles for true portability. None of those are deal-breakers at this price — they are simply the trade-offs of a budget ceramic kamado.
The Red version has a higher average rating (4.2 vs 3.8), better build consistency according to long-term owners, and FSC-certified wood. The standard Outvita is cheaper and gets the job done, but the Red is the safer bet for first-time kamado buyers on a tight budget.
Buy the Outvita Red if you want the cheapest real ceramic kamado with the best long-term owner feedback. Skip it if you want a true portable (no carrying handles) or larger cooking area. For shoppers weighing kamado vs pellet vs gas, our main kamado guide has a deeper comparison.
Choosing the right kamado is less about brand loyalty and more about matching size, construction, and budget to how you actually cook. Here is the framework I use when readers ask me to recommend a backyard kamado.
Ceramic kamados like the Kamado Joe and Big Green Egg retain heat the longest and use the least charcoal per cook, but they are heavy (150-445 lb), expensive ($1,000+ for flagship models), and can crack from thermal shock or freezing moisture. Steel kamados like the Char-Griller AKORN and Weber Summit Kamado S6 are heavier per square inch but cheaper, more weather-resistant, and faster to recover temperature after the lid opens. For most backyard buyers on a budget, steel delivers 80% of the kamado experience at 40% of the price.
A family of 2-4 typically needs 150-250 sq in. of cooking surface, which is the size range of the Joe Jr and Classic Joe Series II. Families of 4-6 should look at 250-450 sq in. (Classic Joe Series III, Big Joe, Weber S6). Entertaining 8+ people regularly calls for a 450+ sq in. unit. Undersizing is the most common regret I hear from first-time kamado buyers.
Most quality kamados cover 200-750°F, which is the full sweep from cold-smoking salmon to Neapolitan-style pizza. The lower end matters most for brisket, ribs, and pulled pork. The upper end matters for steaks and pizza. Ceramic kamados hold steady at low temps longer; steel kamados climb to high temps faster. Both can do both — but with different strengths.
Round kamados like every model in this guide handle two-zone cooking with half-moon grates or heat deflectors. Oval kamados (Primo) give you true two-zone separation with independent lids, but cost more. Accessories add up fast: a convEGGtor-style heat deflector, DoJoe pizza oven insert, and grill cover can double your total spend. Plan for it.
Ceramic kamados can stay outside year-round if you cover them and live in a climate where freezing rain doesn’t pool inside the dome. The biggest cracking risk is water freezing inside the firebox, so a waterproof cover and a vent-cap closure are essential. Steel kamados handle winter better but still benefit from a cover to keep the cart and casters from rusting.
Kamado Joe offers a limited lifetime warranty on ceramic parts and 5-year coverage on metal. Big Green Egg offers a limited lifetime warranty and is famous for responsive customer service. Char-Griller, Outvita, and London Sunshine offer 1-year warranties. Weber covers the Summit Kamado S6 with a 10-year warranty on the cookbox. The warranty gap matters most if you cook hard and often.
A kamado grill is an egg-shaped, charcoal-fired outdoor cooker made of thick ceramic (or porcelain-coated steel) with adjustable dampers top and bottom. You light charcoal in the firebox, open the bottom damper to feed oxygen, and adjust the top damper to vent exhaust. The thick walls hold heat so well that you can hold 225°F for 12+ hours or climb to 750°F for Neapolitan pizza using the same fuel load.
Kamado grills combine a grill, smoker, and pizza oven in one unit and use far less charcoal per cook than a traditional barrel smoker. For home cooks who grill or smoke 3+ times per week, a quality kamado pays for itself in fuel savings, versatility, and food quality within a few years. For occasional weekend burger cooks, a cheaper gas grill is usually a better fit.
Yes. Most kamados cover 200-250°F low-and-slow ranges with no modification, which makes them excellent smokers. Adding a heat deflector (convEGGtor or equivalent) creates an indirect cooking zone for brisket, ribs, and pork shoulders. The Kamado Joe Classic Joe Series III and Big Joe Series III in this guide take smoking further with the SloRoller smoke chamber for even bark and recirculated smoke.
A well-maintained ceramic kamado typically lasts 10-20+ years. The most common failure mode is cracking from thermal shock or freezing moisture inside the firebox, not normal wear. Steel kamados like the Char-Griller AKORN and Weber Summit Kamado S6 last similarly long but may need a new powder-coat finish after 5-7 years of heavy use. Multi-panel fireboxes like the AMP design on Kamado Joe grills make ceramic repairs cheaper.
Cracking is rare in normal use but real in extreme conditions. The most common cause is water freezing inside the ceramic firebox, which expands and splits the walls. To prevent cracking, use a waterproof cover, close the vents in winter, and never douse a hot kamado with cold water. Multi-panel firebox designs like Kamado Joe’s AMP allow individual cracked panels to be replaced rather than scrapping the whole grill.
After testing nine flagship models across price tiers, my pick for the best kamado grill for backyards overall is the Kamado Joe Classic Joe Series II. It balances cooking surface, weight, warranty, and price better than any other ceramic kamado in this guide, and the 2-Tier Divide and Conquer system genuinely changes how you cook on a kamado.
If you want a kamado that delivers 80% of the experience for a fraction of the price, the Char-Griller AKORN is the best value pick. If you want a permanent backyard centerpiece for entertaining, the Kamado Joe Big Joe Series III is unmatched. And if you want to try kamado cooking without committing to a flagship price, the London Sunshine 13-Inch is a real ceramic grill that punches above its weight.
Whatever you choose, give yourself a few cooks to learn the dampers — the airflow-and-vent control is the real skill, and once it clicks, you will wonder how you ever grilled on anything else. Happy cooking, and see you at the next Eggfest.
