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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 kamadosKamado or plancha?

    Kamado BBQs84 products

    A kamado barbecue is a ceramic egg-shaped grill that holds heat and moisture like no other. With one load of charcoal you smoke a pulled pork for twelve hours at 110 degrees, bake a pizza at over 350 degrees or grill a steak with a crust an ordinary barbecue cannot give you.

    Choose the size first. A kamado with a grate of around 40 cm is enough for a family; from 50 cm you cook for a group or smoke a whole brisket. Then look at what comes with it: a deflector stone for indirect cooking, a sturdy stand and a multi-level grate system make the difference between a grill and an outdoor kitchen.

    Ceramic is sensitive to knocks and to heating up too fast in the cold. Fire it up gently the first few times and keep the lid closed until the temperature is stable. Then a kamado lasts for years.

    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.

    01 / 06

    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
    No
    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

    1. 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.
    2. 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.
    3. 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

    1. 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.
    2. Choose Pro IIMost chosen
      Best value for regular cooks: matt black glaze, fibreglass gasket and the key accessories included.
    3. 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.

    1. 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.

    2. 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.

    3. 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.

    4. 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.
    • Smoky short ribs
      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

    • Grass-fed tomahawk
      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-smoked salmon on the kamado
      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.

    Which kamado will be yours?

    Delivered free by appointment, up to 20 years' warranty, and a workshop to learn to run it properly from day one.

    See all kamadosAsk for our advice