Amazing flavours, amazing value.

It’s time to take your barbecuing to the next level with our amazing Kamado BBQ. With a design based on ancient Japanese cooking urns, your cooking will taste of amazing smoky, rich flavours, injecting that wow factor into every dish.

From meat and fish, to halloumi skewers and vegan burgers, get creative with your al fresco cooking; there really are no limits. If you’re new to Kamado cooking, don’t worry - we have a handy guide to get you up to speed - you’ll be cooking up all kinds of delicious in no time!

With its funky egg shape design, the Kamado BBQ not only cooks great, but it looks great too! Easy to clean, easy to store, affordable and with the ability to produce seriously amazing flavours, you’ll be wanting to BBQ all year round!

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  • Kamado Barbecue
  • This Japanese-inspired steel barbecue ensures all your meat, fish and vegetables have a rich, smoky flavour. Its unique design allows heat and smoke to flow up through the grill to perfectly cook your food. It’s fully portable and packed with features.

Cooking With Kamado

A Kamado grill and oven is really versatile, cooking at low heat smoking, baking, roasting, grilling, searing and more. Each method uses different heat and airflow, indirect or direct heat or cooking at different heights – so to help you explore the possibilities, here’s our quick Kamado cooking 101 guide!

  • Charcoal
    Only use good quality lumpwood charcoal for the best results – instant light charcoal and pre-formed charcoal briquettes both contain chemical additives that could taint your food.
  • Heating up
    Try to get all the charcoal burning before you add grates or ceramic heat deflectors – use heat-resistant gloves to spread the lumps around the base for an even burn.
  • Lid down
    Apart from when you’re adding, removing or turning your food, keep the lid closed – it keeps the heat in the Kamado and stops your food drying out.
  • Searing and grilling
    To sear steaks or grill in the normal way, keep the base and chimney vents open and let the heat intensify. If it gets too hot, close the top vent a little.
  • Roasting
    You need a constant medium temperature, so half-close the base and chimney vents – for more heat simply open them a little. Add the heat deflector to create consistent heat throughout the oven.
  • Baking
    Keep vents half-open for constant medium heat, and you can bake just like you would in your indoor oven! Just add the heat deflector and use a pizza stone or baking tray on top of the primary grill.
  • Low and slow
    With vents slightly open for a slow charcoal burn and lower heat, use the heat deflector and cook higher in the oven to slow roast big joints or try pulled pork or shredded beef recipes.
  • Kamado smoking
    Soak wood chips in wine, juice or beer for different flavours and place in the charcoal or in a foil tray. Keep vents nearly closed and use the heat deflector – for more heat, open the vents a touch.

Our Recipes

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Never take a portable barbecue – or lit charcoal – into an enclosed space like a tent or caravan due to the risk of Carbon Monoxide poisoning.

Carbon Monoxide (CO) is a colourless, odourless, tasteless, poisonous gas produced by incomplete burning of carbon-based fuels, including gas, oil, wood and coal. Carbon-based fuels are safe to use. It is only when the fuel does not burn properly that excess CO is produced, which is poisonous. Watch out for these symptoms: Mild Headache, Dizziness, Nausea, Vomiting, Fatigue or Drowsiness.