6 Best Kamado Grills, Tested by Experts

We've tested more than 90 outdoor grills since 2011, including gas grills, charcoal grills, kamado grills, pellet grills, electric grills and portable grills. (And that number doesn't even include indoor grills!)

To determine which new grills to test, we scour the internet and popular retailers for newcomers, keep our eyes peeled at industry trade shows like CES and the International Builders' Show and communicate with brands to learn about their latest models and innovations.

From there, we request samples to test and either assemble them ourselves or hire an outside company to assist with the assembly. We take notes on how easy or hard it is and record how long it takes, but we don't score the process since it's easy enough to buy grills pre-assembled (which we recommend), and everyone's skill level and patience level are different.

✔️ Material:

• Traditional kamado grills have a thick ceramic body for insulation. These grills are generally very heavy and built to last for many years, although you'll need to be careful not to tip or drop them as they may shatter.
• Some kamado models are made of aluminum or double- or triple-insulated steel, which makes the body more lightweight and less likely to shatter if tipped. However, steel is more prone to rusting and, therefore, generally won't last quite as long as ceramic. Steel is also not as good an insulator as ceramic, although the difference is very marginal in real use cases (all the steel models we included can retain heat very well). The choice of material is up to you and your grilling priorities.

✔️ Accessories: Some kamado models come with accessories like side tables, extra cooking grates, wheels, pizza stones and grate tongs, while others only include the basic grill. As you start to cook more with your kamado, many of these accessories will become very useful to you (particularly the table and extra grates). Make sure to factor in the price of purchasing these tools separately if they're not included with the base model.

✔️ Vents: The ventilation in a kamado is how you control the heat of your grill — the more air you let in, the hotter the fire will burn. Prioritize grills with good ventilation systems that are easy to use and operate. Some, like the Big Green Egg, are entirely manual, while others have specific temperature control settings.

✔️ Size: Kamado grills can be intimidatingly large due to their unique shape and cooking capacity. When shopping, choose a size that's right for you and your family. If you're investing in a grill to host many cookouts, an extra-large size with at least a 400-square-inch cooking area (like the Broil King) is a good start. However, if you're mostly grilling for yourself or a small family, a smaller model with approximately 250 square inches of cooking area should be sufficient without being unwieldy. Keep in mind that the larger the grill, the more coals you'll need to light and keep the fire going.

✔️ Shape: Most kamado grills have a unique, oblong egg shape that creates an efficient cooking area and allows for good airflow. However, this shape prevents you from traditional two-zone charcoal grilling. If you're committed to this kind of two-zone cooking, look for a kamado that is stout and oval-shaped with a wider base, such as the Everdure 4K.

The kamado design traces its roots back more than 3,000 years to clay ovens used in China and later became a standard in Japan, where similar cooking vessels called "mushikamado" were used to steam rice. The modern ceramic kamado grill, fueled by lump charcoal, emerged in the US in the mid-20th century and gained popularity with the launch of the Big Green Egg in the 1970s. Since then, kamado grills have gained a cult-like following for their fuel efficiency, even heat distribution and unmatched flavor in grilling recipes.

The tall dome-shaped lids encourage airflow and thick insulated walls maintain both low and high temperatures for hours while retaining moisture. That means you can smoke a brisket, bake a loaf of sourdough and fire up artisan-level pizzas all with the same setup.

Yes, but it depends on how you cook. Kamado grills are absolutely worth it for people who value versatility, heat retention and flavor. Thanks to their thick, insulated walls, they can hold low-and-slow smoking temps for more than 10 hours with minimal fuel, but they can also crank up to over 700°F for searing steaks or making pizza.

What sets kamados apart is their multi-functionality. They're often described as outdoor ovens because you can grill, smoke, roast and bake in one unit. The airflow control is precise, allowing you to dial in the perfect temperature — something many standard charcoal grills can't match.

That said, they do have a learning curve. Kamado grills take longer to heat up than gas grills, and managing the temperature with vents requires a little practice. They're also heavy, usually not portable and good ones don't come cheap.

The bottom line is if you're looking for long-term flavor payoff and you don't mind investing a bit of time (and money), a kamado grill is an excellent choice. However, if you're looking for quick weeknight burgers with minimal fuss, a gas grill or pellet grill might be a better option.

Technically yes, but it’s not recommended. Kamado grills are designed to run on lump charcoal, which is made from pure hardwood and burns hotter and cleaner than standard charcoal briquettes.

Here’s why lump charcoal is better for kamados:

• Less ash production: Briquettes create a lot of ash, which can clog airflow and interfere with temperature control.
• No chemical binders: Most briquettes contain fillers and binders that can leave behind unwanted flavors and residue inside the grill.
• Hotter burn: Lump charcoal burns hotter and lights faster, which is ideal for a grill that thrives on precise heat control.

If you're in a pinch, you can use briquettes — especially natural hardwood ones — but it should be an occasional solution, not the default.

Lighting a kamado is all about getting good airflow and avoiding lighter fluid (which can soak into the ceramic and ruin the flavor).

Follow your manufacturer's instructions, but you can typically light the charcoal right in the base of the grill. Plus, you can snuff them and use them again.

Here’s a step-by-step method our experts recommend:

1. Open the vents: Ensure both the bottom and top vents are fully open to allow for maximum airflow.
2. Fill with lump charcoal: Pour in lump charcoal until it reaches or slightly covers the air holes in the firebox.
3. Use a safe fire starter: Place a couple of natural fire starter cubes, a torch or an electric starter in the center of the pile. Alternatively, use a charcoal chimney outside the grill, then pour in the charcoal once it's hot. Avoid lighting the entire charcoal bed unless you want high heat for searing. For smoking or low-and-slow cooking, light just a small section to control the burn rate.
4. Wait for ignition: Let the fire starter catch and burn through some of the charcoal. After about 10 to 15 minutes, you’ll see coals glowing and edges turning white.
5. Close the lid but leave vents open: Once the charcoal is well-lit, close the lid and allow the grill to preheat. Adjust the vents once you're 50°F to 75°F away from your target cooking temp to lock it in. Note: Opening a kamado lid too quickly can cause a dangerous backdraft of flame due to the sudden rush of oxygen. Always "burp" it first — open the lid a few inches to release heat and prevent flare-ups.

Kamado grills are relatively low-maintenance, especially if you keep your grill clean.

After each cook:

• Burn off residue: After cooking, open the vents wide and let the grill run hot for 15 minutes to incinerate food bits and grease. (Some models have a “self-clean” cycle of sorts, where you run it for about 30 minutes or longer at a high temperature to burn off any residue.)
• Brush the grates: Use a grill brush and/or grill cleaner to clean the grates once they cool down a bit but are still warm.

Weekly or after a few long cooks:

• Empty the ash: This keeps the airflow unobstructed. Most kamado grills have perforated plates that allow ashes to fall through and collect in an ash drawer. Pull out the ash drawer to remove and toss the ashes, or use an ash tool to scrape off built-up ashes.
• Check vent openings: Ensure that air holes, firebox notches, and vents are clear.

Occasionally (every few months):

• Deep clean the interior: Remove the grates and internal fire ring/firebox parts. Scrape off grease or carbon buildup on the ceramic walls using a plastic scraper or dry brush. Avoid using soap or water inside the ceramic body, as it can seep into the porous material and affect the flavor.
• Wipe the exterior: For glazed ceramic, use only a damp cloth. For metal-bodied kamados (like the Char-Griller Akorn), you can use mild soap and a soft cloth.

Note: Avoid harsh chemicals or oven cleaners inside the grill. A hot burn is the best way to clean a kamado naturally.

Nicole Papantoniou is the director of the Good Housekeeping Institute Kitchen Appliances and Innovation Lab where she oversees all of the kitchen appliance related testing and content. She has tested more than 50 outdoor grills since she started in 2019. Smoking food has started to become one of her favorite ways to cook outdoors and she has tested and used multiple kamado grills and pellet grills, including the Big Green Egg, for years.

Perry Santanachote is a contributing writer for Good Housekeeping. She has been testing and writing about the best kitchen appliances and cookware — from toaster ovens and air fryers to handheld mixers and nonstick pans — for over 10 years. She has even more experience in the food industry, working as a recipe developer, food stylist and cook.