A kamado is a thick, egg-shaped charcoal cooker that holds heat so well it can smoke at 225°F for hours or sear steaks at 700°F. One bag of lump charcoal goes a long way, and once it's dialed in, it needs very little babysitting. Here are the kamados owners and reviewers rate highest, at every budget.
Our picks at a glance
- Best overall: Kamado Joe Classic Joe III
- Best known name: Big Green Egg Large
- Best budget: Char-Griller Akorn Kamado
- Best for two-zone cooking: Primo Oval XL 400
- Best value ceramic: Pit Boss 22-Inch Ceramic Kamado
- Best small ceramic: Kamado Joe Joe Jr.
- Best portable: Char-Griller Akorn Jr. Kamado
1. Kamado Joe Classic Joe III
Best for: Most people ready to buy a ceramic kamado
The Classic Joe III is an 18-inch ceramic kamado that comes ready to cook, with a cart, side shelves and a split-level rack system included. Its SloRoller insert spreads heat and smoke more evenly for low-and-slow cooks. Owners like the air-lift hinge that makes the heavy lid easy to open. Accessories are easy to find.
What we like
- Cart, shelves and racks included
- SloRoller insert helps even out smoke and heat
- Hinge makes the heavy lid easy to lift
Keep in mind
- Expensive
- Heavy, so it stays where you put it
2. Big Green Egg Large
Best for: Buyers who want local dealer support
The Big Green Egg is the brand that made kamados popular in the US. The Large is its most common size and fits a brisket or a couple of chickens. Owners praise how long it lasts and how well it holds heat. It's sold through local dealers instead of online, and the stand, shelves and heat deflector cost extra.
What we like
- Long track record and strong resale value
- Seven sizes to choose from
- Local dealers for help and parts
Keep in mind
- Costs more once you add needed accessories
- Usually not sold online
3. Char-Griller Akorn Kamado
Best for: Trying a kamado without spending much
The Akorn uses insulated steel walls instead of ceramic, which keeps the price at a fraction of the big names. It still holds heat well for smoking and grilling and has cast iron grates. Steel won't crack if bumped, but it will eventually rust. Reviewers also note quality control can vary, so check parts when it arrives.
What we like
- Very low price for a kamado
- Won't crack like ceramic
- Fuel-efficient insulated body
Keep in mind
- Steel shell won't last as long as ceramic
- Quality control can be uneven
4. Primo Oval XL 400
Best for: Cooks who want space for direct and indirect heat
Primo's oval shape gives you a longer grate than a round kamado. That makes it easier to set up a hot side and a cool side, like searing on one end while smoking on the other. It's made in the USA and is big enough for large cooks. It's also very heavy, so plan where it will live.
What we like
- Oval shape makes two-zone cooking easy
- Large cooking area
- Made in the USA
Keep in mind
- Very heavy
- Cart and shelves may cost extra
5. Pit Boss 22-Inch Ceramic Kamado
Best for: Big cooks on a smaller budget
Pit Boss's 22-inch ceramic kamado gives you more grate space than most 18-inch models for less money than the premium brands. It includes two-tier stainless racks, bamboo shelves and locking casters. Reviewers say heat control and retention are good. The heat deflector you need for smoking is sold separately, and the lower vent may need adjusting to seal well.
What we like
- Large 22-inch grate
- Lower price than premium ceramic brands
- Two-tier racks included
Keep in mind
- Heat deflector sold separately
- Lower vent may need tweaking
6. Kamado Joe Joe Jr.
Best for: Couples, balconies and tailgates
The Joe Jr. is a 13.5-inch ceramic kamado on a small cast iron stand. It cooks like the full-size Kamado Joe but fits a small patio. It's great for two people or a single pork butt. At around 70 pounds, it's portable only in the sense that it can go in a truck bed.
What we like
- Full ceramic heat retention in a small size
- Includes stand and heat deflector
Keep in mind
- Too small for a full brisket
- Heavy for its size
7. Char-Griller Akorn Jr. Kamado
Best for: Camping and small cooks on a budget
The Akorn Jr. is a 14-inch steel kamado that's light enough to carry to a campsite. It heats up fast and sips charcoal. Since it's steel rather than ceramic, it handles bumps better but won't last as long. It's best for cooking for one or two people.
What we like
- Light and easy to carry
- Very low price
Keep in mind
- Small cooking area
- Steel body will rust over time
How to choose a kamado
Ceramic or steel. Ceramic kamados like Kamado Joe, Big Green Egg and Primo hold heat best and last for many years, but they are heavy and can crack if dropped. Insulated steel models like the Akorn cost far less and won't crack, but they rust over time.
Size. An 18-inch grate is the most popular size and fits a brisket flat, a pork butt or a few racks of ribs in a rack. Go 22 inches or larger if you cook for crowds. Go smaller only if it's just you and one other person.
What's included. Some kamados come with a cart, shelves and heat deflector. Others make you buy those separately. The heat deflector is a must for smoking, so add it to the cost.
| Grill | Body | Grate size | Best for |
|---|---|---|---|
| Kamado Joe Classic Joe III | Ceramic | 18 in | All-around pick |
| Big Green Egg Large | Ceramic | 18 in | Dealer support |
| Char-Griller Akorn | Insulated steel | 20 in | Tight budgets |
| Primo Oval XL 400 | Ceramic | Oval, large | Two-zone cooking |
| Pit Boss 22-Inch Ceramic | Ceramic | 22 in | Big cooks for less |
| Kamado Joe Joe Jr. | Ceramic | 13.5 in | Small spaces |
| Char-Griller Akorn Jr. | Insulated steel | 14 in | Camping |
Smoking on a kamado
Set the heat deflector in place, light a small amount of lump charcoal, and add a few wood chunks. Close the lid and use the top and bottom vents to settle at 225–275°F. Small vent moves make big changes, so adjust slowly. Kamados work best with lump charcoal, which makes less ash; see our best charcoal for smoking. Match the wood to the meat with our wood pairing chart.
Care and safety tips
Burp the lid. When a kamado is running hot, open the lid an inch or two for a few seconds before opening it all the way. This lets air in slowly and prevents a flare-up of flame toward your face.
Don't let it get too hot when it's new. Run your first few cooks below about 350°F so the gasket can settle in. Many gasket problems start with a very hot first cook.
Clean out the ash. Ash blocks the bottom vent and makes temperatures hard to control. Stir the old charcoal and clear the ash before each cook. Leftover lump can be relit next time.
Protect it from weather. Ceramic is tough, but water in the firebox can crack it in a freeze. A good cover keeps rain out.
Kamado or offset?
A kamado is easy to hold steady and cooks well in cold weather. An offset smoker holds more meat and gives a stronger wood-fire flavor, but it needs more attention. If you want set-and-forget, see our pellet smokers under $1,000.
Try your new kamado with smoked pulled pork.
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