Ceramic Kamados
Thick-wall ceramic holds heat the way steel cannot. Set it at 110°C and it will still be at 110°C twelve hours later, in the rain, without you touching a vent. Three sizes, each with the rack system, deflector and cover included rather than sold to you afterwards.
Built properly
Stainless bands,
bamboo shelves,
sprung hinge
Thick-wall ceramic in a 304 stainless cradle, on a castored cart. Both side shelves fold, the hinge is sprung so the lid stays where you put it, and the cast top vent sheds rain instead of filling with it.
- Branded bamboo shelves and lid handle
- Cast iron top vent, stainless lower draught door
- Sprung hinge and replaceable high-temp gasket
- Four castors, two braked
The Collier Kamado 18
The size most people should buy. A 46cm cooking surface handles a couple of chickens, a rack of ribs or eight steaks, and the ceramic holds a set temperature for twelve hou…
The Collier Kamado 21
The step up, and the one to buy if you regularly cook for more than eight. A 53cm surface takes a whole shoulder and the sides alongside it, with enough depth for a standin…
The Collier Kamado 28
Very large, and deliberately so. 71cm of cooking surface is more than any mainstream kamado offers — a whole suckling pig, three briskets side by side, or a party fed off o…
The honest bit
Everything in
the box
Kamados are a crowded market and we are not going to pretend ours is a secret. It is a thick-wall ceramic kamado, like the good ones — bought better and sold direct.
Where the money usually goes is not the ceramic. It is the showroom, the dealer margin, and a long accessory list where the parts you actually need are sold separately.
The heat deflector is the clearest example. It is what turns a kamado from a grill into an oven, it is the single most useful thing you can add, and it is almost always an extra. Same with the multi-level rack, and same with the cover.
All three are in the box, at every size. The price on this page is the price of a working kamado, not a starting point.
- Ceramic heat deflector — included
- Tiered rack system — included
- Weatherproof cover, cut for your size — included
- Ash tool and cast iron top vent — included
- Bamboo side shelves, branded, folding — included
- Stainless cart on four castors — included
What's included
The bits others
charge extra for
- Tiered rack system. Split half-racks at two heights, so you can sear on one side and hold on the other, or run direct and indirect at once.
- Ceramic heat deflector. Turns the kamado from a grill into an oven. This is the single most useful accessory and it should never have been an upsell.
- Weatherproof cover, cut for the size you bought.
- Ash tool and a cast iron top vent that sheds rain instead of filling with it.
Why ceramic
It does one thing
extremely well
A kamado is a heat battery. Thick ceramic absorbs energy and gives it back slowly, so once it settles it barely moves — which is why they are the easiest thing to cook low-and-slow on, and why they use so little fuel doing it.
What they are not is versatile in the way our charcoal ovens are. There is no flue to control, no front loading, and you cannot open one every ten minutes without losing your temperature. Different tool, different job.
Not sure which size?
Register and tell us how many you usually feed. Almost everyone over-buys on kamados — we will tell you honestly if the 18 is enough.
Register interest