Kamado barbecue

One ceramic barbecue for grilling, low and slow smoking, pizza and braising, all year round. At Nomad Fire Co. you choose your kamado with advice from people who cook on one every week, learn to run it in a workshop and pick up charcoal, smoking wood and accessories in the same order.

6,000+Grill Bill kamados across Europe
up to 20 yearswarranty on the ceramic
1 to 3 daysdelivered free, by appointment

See the kamados Kamado or plancha?

Kamado BBQs84 products

Which kamado barbecue should you buy, and what should you look for?

A kamado barbecue is an egg-shaped charcoal barbecue made of thick ceramic that works as grill, oven, smoker and pizza oven in one, from 90 °C to 400 °C. Pick your size first, based on how many people you cook for, and only then the model. Nomad Fire Co. sells Grill Bill's ceramic kamados in three series and four sizes, from 13 to 23.5 inch, with charcoal, smoking wood and accessories to match, plus workshops that teach you how to run one.

Large (21 inch) is the most popular size: enough for 6 to 10 people
Classic if you are starting out, Pro II for the best value, Pro III if you want everything included as standard
From 249 euros for the Small Pro III up to around 1,700 euros for the largest models
10-year warranty on the ceramic, extended to 20 years on the Pro II and Pro III after the free online course
Delivered free and by appointment in the Netherlands and Belgium, usually within 3 working days

Kamado barbecues in stock

From the compact Small for the balcony to the Extra Large for big gatherings. Every Grill Bill model, ready to ship.

Large Kamado BBQ 21 inch, Grill Bill Pro II

-11%

5.0 · 111 reviews

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Why buy your kamado barbecue from Nomad Fire Co.

We do not make the kamado, we cook on it. Every week, outdoors, with what is on the shop shelves. You notice that in the advice.

01 · Advice
Choose with someone who knows
Which size, which model, which charcoal: we first ask how many people you cook for and how often. Only then do we talk models. See also which size kamado should I buy.
02 · Learn
Workshops and free e-learning
In a BBQ workshop by the Nomad Fire Academy you learn to light, control temperature, smoke and cook low and slow in one afternoon. Ask about the dates. The theory comes first, free and online, in the Grill Bill Academy.
03 · Everything included
Charcoal, smoking wood and accessories
A kamado only performs with the right fuel. We keep charcoal, smoking wood, cast iron and kamado accessories in stock, so one order gets you fully set up.
04 · More than kamado
Kamado, plancha or both
Alongside the Grill Bill kamados we carry the Tiger Fire plancha barbecues. Not sure which suits the way you cook? We explain the difference honestly, even when the answer is "both".

Kamado or plancha: which suits you?

3 of 3 models

Compare3 models

Kamado barbecue (Grill Bill)

Plancha barbecue (Tiger Fire)

Gas barbecue

Fuel

Charcoal, smoking wood if you like

Wood or charcoal in the fire basket

Gas

Temperature range

90 to 400 °C, kept stable by the ceramic

Plate 150 to 350 °C, zones from hot to warm

150 to 300 °C

Best at

Low and slow smoking, pizza, indirect cooking, braising

Fast cooking for a crowd, vegetables, fish, stir-fries

Quick grilling without fuss

Smoky flavour

Yes, deep and adjustable with smoking wood

Light, from the open fire

Heat-up time

15 to 20 minutes, then stable for hours

About 20 minutes until the plate is hot

5 to 10 minutes

Winter and rain

Yes, the ceramic insulates even in frost

Yes, corten and steel can stay outside

Limited, wind and cold pull the temperature down

Maintenance

Empty the ash, replace the gasket every few years

Scrape and oil the plate after use

Clean burners and grease tray

Price from

249 euros (Small) to around 1,700 euros

Around 900 to 2,100 euros

Varies widely

Which size and which model kamado?

Two questions decide it: how many people do you usually cook for, and how often will the kamado be lit? Here is the shortest route. Still in doubt? Call or email us and we will choose together.

Choose by size

Small or Medium (13 and 16 inch)2 to 6 people
Balcony, small family or as a second kamado next to the plancha. Quick to heat up and light on charcoal.
Large (21 inch)6 to 10 people
The most popular size. A full meal, a pizza night or a brisket fit with room to spare.
Extra Large (23.5 inch)10 to 16 people
For big groups, parties and anyone who wants to cook several dishes at once.

Choose by model

Choose Classic10-year warranty
If you are starting out or watching your budget. Same ceramic and cooking results, simpler finish, accessories can be added later.
Choose Pro IIMost chosen
Best value for regular cooks: matt black glaze, fibreglass gasket and the key accessories included.
Choose Pro IIIUp to 20 years' warranty
The heavy-duty flagship with every accessory in the box as standard. For daily cooking or large groups.

How a kamado barbecue works

You do not control a kamado with a dial but with air. Two vents decide how much oxygen reaches the charcoal, and the ceramic holds the heat.

Lighting
Fill the charcoal basket, light two or three firelighters and leave the lid open for ten minutes. No lighter fluid, you will taste it later.
Bottom vent
The bottom vent is the coarse control: further open means more oxygen and more heat. For low and slow it sits on a crack, for pizza almost fully open.
Top controller
The cast-iron vent on top controls the exhaust and with it the fine tuning. Together with the bottom vent you lock the temperature to the degree.
Direct or indirect
Without the heat deflector you grill directly over the fire. With the deflector the kamado becomes an oven: the basis for smoking, braising, bread and pizza.

From the kamado: recipes and tips

What we cook on it ourselves, with the temperatures and timings included. Start with a tomahawk or short ribs and it soon becomes a habit.

Low and slow · 8 hours
Smoky short ribs
Short ribs that fall off the bone after eight hours. The recipe that shows why a kamado is so good at low temperatures. Go to the recipe
Grilling · 15 minutes
Grass-fed tomahawk
First a gentle indirect cook, then a hard sear on the cast iron. The reverse sear in practice. Go to the recipe
Cold smoking
Cold-smoked salmon on the kamado
With a smoke generator and a closed kamado you smoke salmon without cooking it. A delicacy for drinks. Go to the recipe
Buying guide
Which size kamado should I buy?
How many people, how much room in the garden and how often do you cook? Size is the first choice, the model comes after. Read the buying guide
Fuel
Which charcoal for your kamado?
Large pieces of restaurant-grade charcoal burn longer and cleaner than briquettes. Why that is and what we use ourselves. Read the article
Maintenance
Cleaning and maintaining your kamado
Empty the ash, burn off the grates, check the gasket and winterise it. Nothing more is needed, but this is. Read the maintenance tips

Frequently asked questions about kamado barbecues

What is the difference between a kamado and an ordinary barbecue?

A kamado is made of thick ceramic that holds heat and releases it evenly. That lets you cook steadily at low temperatures (smoking, braising) and at very high temperatures (pizza, searing), on one load of charcoal that lasts up to a day. A steel kettle or gas barbecue loses that heat and is mainly suited to direct grilling.

Which kamado barbecue is best to start with?

A Large (21 inch) Classic or Pro II. The Large is the most popular size and cooks for 6 to 10 people, and the Classic is the most affordable entry with the same ceramic. If you cook more than once a week, the Pro II pays for itself through the better gasket and the accessories included.

What does a good kamado barbecue cost?

Grill Bill kamados start at 249 euros for the Small Pro III and go up to around 1,700 euros for the largest models. On top of that, budget for charcoal, a heat deflector if it is not included and a good thermometer.

Kamado or plancha: which should I choose?

If you want to smoke, cook low and slow, make pizza and braise, choose the kamado. If you often cook quickly for many people, with vegetables, fish and stir-fries, choose the plancha. Many customers end up with both: the kamado for the big cut of meat, the Tiger Fire plancha for the rest of the table.

Can I see the kamados in real life somewhere?

Yes. Nomad Fire Co. is based in the Eindhoven area and runs its BBQ workshops there too. Get in touch for an appointment and we will put the sizes side by side.

How long does a kamado last and what is the warranty?

With normal maintenance, twenty years or more. Every Grill Bill kamado comes with a 10-year warranty on the ceramic. On the Pro II and Pro III that rises to 20 years once you have completed the free online course of the Grill Bill Academy. Gaskets are wear parts and are replaced after 4 to 8 years.

Can a kamado stay outside all year?

Yes. The ceramic can handle frost and rain, and you can cook on it in winter because the dome holds the heat. Do use a cover so no water sits in the vent and the ash.

How is a kamado delivered?

Free and by appointment, usually within 3 working days in the Netherlands and Belgium. The kamado arrives on a pallet, into your garden or as far as the pallet truck can go. Delivery to the rest of Europe is possible too, allow around 5 working days.

Kamado barbecue

Kamado BBQs84 products

Which kamado barbecue should you buy, and what should you look for?

Kamado barbecues in stock

Large Kamado BBQ 21 inch, Grill Bill Pro II

Large Kamado BBQ 21 inch, Grill Bill Classic

Medium Kamado BBQ 16", Grill Bill Pro III

Small Kamado BBQ 13", Grill Bill Pro III

Large Kamado BBQ 21", Grill Bill Pro II - Solo

XL Kamado BBQ 23.5", Grill Bill Pro III

Why buy your kamado barbecue from Nomad Fire Co.

Choose with someone who knows

Workshops and free e-learning

Charcoal, smoking wood and accessories

Kamado, plancha or both

Kamado or plancha: which suits you?

Which size and which model kamado?

Choose by size

Choose by model

How a kamado barbecue works

Lighting

Bottom vent

Top controller

Direct or indirect

From the kamado: recipes and tips

Smoky short ribs

Grass-fed tomahawk

Cold-smoked salmon on the kamado

Which size kamado should I buy?

Which charcoal for your kamado?

Cleaning and maintaining your kamado

Frequently asked questions about kamado barbecues

Which kamado will be yours?

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