The Top 7 Kamado Grills for 2022

Whether you want to grill burgers, sear steak, smoke brisket, or just bake, instead of spending time in the kitchen, why not step outdoors, enjoy the sun, and utilize a kamado grill? The kamado, which is designed to do all of these culinary roles and more, is much more flexible than the grill and may be used in the same manner as a smoker or even a wood-fired oven!

Some kamado grills are complete ceramic cookers, while others are kamado style grills, although they both provide multifunctional cooking. Personal tastes and budget are only two factors to consider when searching for the finest kamado grill, so in this post we look at some of the most popular kamado and kamado-style grills, as well as some helpful advice that we hope you will find useful in your search for a new kamado grill.

Things to Consider Before Buying The Best Kamado Grill

Advantages of a Kamado Grill

Kamados are very flexible, with the ability to grill, smoke, sear, cook wood-fired pizza, and even bake bread outside. It is important to ensure that the grill you are considering purchasing will enable you to utilize it as you see fit. Not all cookers come with all of the essential pieces; you may need to purchase additional racks, smoking stones, or heat deflectors from the manufacturer.

Ceramic cookers, such as the Japanese mushikamado (rice cooker), have been used for ages in numerous cultures. During the Kofun era, China is said to have brought the kamado to Japan. During World War II, American servicemen carried traditional cookers home with them, and US firms started manufacturing them.

The same principles apply to kamados and kamado-style cookers. These are wood (charcoal) burners with strong walls for insulation and top and bottom vents. When lit, they need little attention and may burn for 12 hours or more without having to be refilled. Kamados take around 15 minutes to heat up, and food cooks quicker and stays moister on them than a gas or charcoal grill.

A kamado may be left outdoors all year; however, you may wish to cover it in the winter to prevent water from getting into it, and unlike other kinds of grills, the surface of a kamado does not become as hot.

How the Structure of a Kamado Grill helps it Function

Understanding the grill pieces, their purposes, and how they assist the kamado grill cook is beneficial, particularly if you are using one for the first time.

For cooking, the bottom vent is the primary air source, pulling in the oxygen required to keep the fire going. It will take some skill to control the temperature using this, however some versions now have designated vents so you know where to open it. When the vent is fully open, the temperature rises to perfect levels for grilling. If you must smoke, block the bottom vent nearly completely.

Above this, the fire box includes a fire grate where you may place your charcoal and wood. The fire box, like the grate, generally includes some pre-drilled holes to allow for air passage. Ash may also fall through the little holes in the grate.

The ceramic fire ring is placed above the fire, leaving plenty of room between the charcoal and the cooking grate. The grate is normally stainless steel, and as you gain experience with the grill, you may add additional racks, griddles, and so on.

When closed, the lid or dome helps establish a tight seal, not just to keep heat in but also to prevent moisture loss during cooking. The dome is connected to the base by a hinge, which must be checked and tightened on a regular basis to reduce the possibility of the dome loosening and coming off while in use.

Although most kamado grills feature a thermometer on the dome, the temperature it provides might differ from the temperature of the cooking surface, therefore you may want to use another appropriate thermometer inside.

The grill’s top vent enables for precise temperature control.

Starting Up and Damping Down a Kamado Grill

Please be patient! When you first start cooking on a kamado grill, it will take some experience to manage the temperature through vents.

Unless otherwise specified by the manufacturer, the basic method for starting a kamado grill is to put the necessary quantity of charcoal to the firebox and one or two fire starters. When you’ve ignited it, keep the dome (and top vent) and bottom vent open for around 10 minutes. Then shut the dome. As the temperature reaches roughly 50 degrees Fahrenheit, start shutting the top and bottom vents.

After you’re done cooking, shut the bottom vent. When the temperature goes below 400°F, shut the top vent nearly completely. If you wish to cover the grill, wait until the dome is cold enough to touch.

Benefits of Lump Charcoal

A kamado can retain heat effectively and may run unsupervised for 12 hours or more, particularly when using lump charcoal. This burns hotter and for longer than ordinary charcoal, making it excellent for smoking bigger pieces at lower temperatures. Lump charcoal also emits less ash than standard charcoal, allowing for improved air movement.

You may reuse charcoal till it runs out. Just stir the old charcoal to loosen any loose ash, empty the ash pan, and then add some fresh charcoal to the firebox before the next cook.

Smoking with a Kamado

You will need to purchase a smoking stone if your kamado does not come with one. This is just a ceramic insert that goes between the heat and the meat. While some of us like a water pan when smoking, it is important to test the cooker first since adding more water may make it overly moist.

Direct, Indirect or Raised Direct Cooking

Direct cooking is when your meal is placed directly on the grate above the fire. This is great for foods that need minimal cooking time, such as burgers, thin chops, or delicate veggies. An interior heat barrier is used in indirect cooking to deflect the direct heat from the charcoal. This barrier is a heat deflector that permits airflow to continue. It is often constructed of the same material as the kamado. Food cooked using the heat deflector cooks in an atmosphere similar to that of a charcoal-fired oven.

Food should be 8 to 10 inches above the heat for increased direct cooking. This enables meat to cook more slowly, which is ideal for roasts like tri-tip or tenderloin. It may also offer poultry crispy skin without compromising its fluids.

A kamado is also great at low and slow speeds. Cooking joints at 225F may take anywhere from 5 to 15 hours, and you can add wood chips to the charcoal to smolder.

Basic Cooking Temperatures

Smoking temperatures in a kamado range from 225F to 275F, roasting temperatures range from 300F to 450F, baking temperatures range from 300F to 750F, grilling temperatures range from 400F to 600F, and searing temperatures range from 500F to 750F.

Burping your Kamado Grill

When cooking at temperatures exceeding 350°F, always open the dome gently (burp the grill) to avoid flashback. This is especially true when both vents are closed! Just elevate the dome gently and slightly (1 to 2), then lower. Repeat many times before completely raising the dome. Burping it every time you open it is a smart habit for when you’re cooking at higher temps. Using a heatproof glove while opening the grill can also assist avoid hand burns if any flames do escape.

Basic Maintenance Tips

Manufacturers normally provide detailed instructions on how to clean their grills, but here are some general guidelines we hope you find helpful.

After each usage, the ash pan should be cleaned to prevent ash from clogging the air vents and decreasing air flow. After stirring the charcoal so that the ash falls through, open the bottom vent and remove the ash pan or tray, empty it, and replace it on the grill.

Since they collect moisture, kamado grills are susceptible to mold growth. Since it is not safe to use chemical treatments on a grill, the simplest approach to destroy and eliminate the mold is with heat. After inserting all of the attachments, such as grates and heat deflectors, you may ignite the cooker, shut the dome, and leave both air vents open. After it hits 600F, attempt to maintain it there for about 20 minutes. Next shut the bottom vent, wait 15 to 20 minutes, and then close the top vent. Let it to cool before cleaning it with a brush as you would a regular grill.

While kamado grills are self-cleaning, you should still do a thorough cleaning once or twice a year. Heat it up to at least 600F, leave it for 30 minutes, then open the vents and let it to cool. After cold, remove all of the grill’s components, clean the grates and ceramic stones with a gentle brush, and vacuum up any ash residue. The grill may be reassembled and is ready for its next usage.

Conclusion

We hope you found this post useful, whether you are shopping for your first kamado grill or to replace an old one. Whether you choose a kamado-type grill or a typical full ceramic model, we have included some information that should help you determine which is ideal for you, as well as some recommendations on utilizing and getting the most out of your barbecue.

Instead of turning on your kitchen oven and grill to grill, sear, smoke, bake, or even wood-fire your pizza, why not fire up your finest kamado grill and let it do all of the cooking while you and your family enjoy the great outdoors?