Best Kamado Grill for 2023

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A reference gas grill just doesn’t hold a candle to a kamado grill. Although it takes a bit of practice to get used to, the investment is well worth it, especially when kamado grills are perfect for wood fire baking, a technique that consistently yields delectable results.

Typically made from ceramic, these grill champions offer incredible heat retention. A small amount of fuel goes a long way, allowing you to run a kamado cooker at slow, low temperatures all day. Additionally, you can light a kamado to get hot. I’m talking hot enough to cook authentic over a wood fire Neapolitan pizza. A kamado grill is also great for searing a real steakhouse-style steak and, honestly, just about anything you plan on grilling.

THE Big Green Egg is the most publicized example of a traditional kamado grill and kamado smoker, but rival kamado makers such as Kamado Joe, Char-Grill, Vision And Char-Broil complete this category of grills. Tempted to add one to your outdoor cooking arsenal and become a hardcore grill? I put the Big Green Egg and its four main grill competitors to the test to find the best kamado grill – here’s what I found.

A smoked chicken on a plate.

Ribs, chicken, burgers: you name it, we cooked it.

Brian Bennett/CNET

Over 200 smoky hours later, I’ve cooked over 10 pounds of burgers, 20 pounds of pork ribs, and six chickens, plus a few steaks for good measure. After all that, I can say with conviction which brands make the best kamado grill for my tastes and which ones you should probably avoid.

Here are my picks for the best kamado grill options for 2023. I’ll update this list as I review new products.

The best kamado grills

Big Big Green Egg in the aisle

Chris Monroe/CNET

Big Green Egg, the company that started the kamado craze, still has a winner. Of all the kamado-style grill options in my test group, the Large BGE model had the best temperature performance, heat retention, and stability. When set to a slow low temperature of 225 F, the egg pretty much worked on its own. According to our temperature gauge, the Green Egg stayed within this temperature range, with only minor and infrequent fluctuations.

The Big Green Egg also felt the most responsive. If for some reason I had to make an adjustment to the upper or lower air vents, I saw a change quickly. I’ve generally noticed course corrections in as little as 6 or 7 minutes.

The food I cooked in the Big Green Egg was also very tasty. While my BGE test unit lacked the extra heat deflector attachment, the chicken and pork ribs had a convincing barbecue flavor. Although not quite as delicious as what I smoked in the Kamado Joe Classic III, the BGE food came in pretty close. Big Green Egg makes a heat deflector attachment, called the ConvEGGtorbut it is an additional supplement.

True to its name, the Big Green Egg kamado grill and smoker is large, giving you plenty of room to grill, smoke and cook to your heart’s content.

That’s why I recommend the Large Big Green Egg as one of the best kamado grills for just about anyone. You’ll have to go through a local dealer, and, again, unlike the Kamado Joe Classic III, everything but the stand is extra. Ultimately, however, the total cost of the Big Green Egg should be less than that of a fully equipped Classic III.

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Char-Grill

The Char-Griller Akorn offers true kamado performance at an unbeatable price. It costs less than $350, which is amazing considering typical kamado grills will set you back $800 to $1,000. The Akorn’s cooking temperature and temperature control aren’t inherently as stable as the more expensive kamados I’ve used. I guess that’s because the Akorn’s body is constructed from triple-wall coated steel, as opposed to a heavy ceramic cooker. The grill fire was also harder to start and keep burning than the Big Green Egg and Kamado Joe Classic III.

When I left it burning during our low and slow test (adjusted to 225 F), the Akorn’s fire was extinguished within 45 minutes. After relighting, temperatures inside the cooker soared to 370 F in just 15 minutes. I didn’t add any extra fuel either, just a paraffin fire starter. Thirty-five minutes later, heat levels inside the Akorn reached 405 degrees. Temperatures then plateaued but remained warm, not dropping below 387 F for the next 3 hours.

Things were very different when I kept an eye on the Akorn. With a starting temperature of 225 F or 350 F, it only took a few ventilation adjustments to get the airflow back on track. And because it’s constructed from steel and isn’t a ceramic kamado, the Akorn weighs less (100 pounds) than traditional kamado grill options (200 pounds or more).

The food I cooked with the Akorn wasn’t bad either. The slow cooked ribs and chicken had a pleasant charcoal flavor. That said, they couldn’t match what came out of the Kamado Joe grill thanks to its bundled heat deflector smoking system. Such a low price outweighs a lot of the downsides, so the Char-Griller Akorn adds up to a fantastic kamado-style grill deal.

grilled-eggs-5

Chris Monroe/CNET

At nearly $1,500, the Kamado Joe Classic III may be steeply priced, but it gets what you pay for. This means that many kamado cooking accessories do not come standard with other grills, including the Big Green Egg Kamado. This kamado grill and smoker also works well. In our Slow and Low BBQ Grill Test, we set the grills to 225 F (107 C) and let go of the controls to see what happens. In this test, the Kamado Joe Classic III demonstrated excellent temperature control.

The grill got a little hot for the first 30 minutes (315 F) but then calmed down after an hour. From there, that ceramic grill coasted the cruise control, parking the needle between 253 F and 219 F for almost 3 hours. Only the Big Green Egg ran through a tighter temperature curve, buzzing for hours in the sweet spot for smoking.

One feature that really sets the Classic III apart is something called the SloRoller. Billed as a “hyperbolic smoke chamber” by Kamado Joe, it’s an hourglass-shaped metal contraption that sits above the fire. The device functions as both a heat deflector and a convection aid. Essentially, it prevents the radiant heat generated by the coals from hitting the food sitting above (on the grill grate). This prevents the meat from drying out during long cooking times. According to Kamado Joe, it also promotes the circulation of air (smoke) in the cooking chamber.

In fact, there are a ton of extras that come with the Classic III right out of the box. This includes an extra set of ceramic heat deflectors (one for each half of the grill), a charcoal burner, and an aluminum charcoal basket. You also get two aluminum halved grates and an ash removal tool, plus a three-tier cooking rack that you can configure to suit your grilling needs.

In contrast, everything on the Big Green Egg, except for the stand, costs extra. Don’t forget that you can also save a little by choosing Kamado Joe’s Classic II. For $1,200, it’s almost identical to the Classic III, but lacks the SloRoller attachment and has a different mount.

The construction of the Classic III seems very solid; I particularly like the sturdy side shelves, ideal for grilling and smoking, also standard. All of this makes it one of the best kamado grills, if you can afford it.

How we test kamado grills

Testing kamado grills is an intense experience for a grill. It requires playing with fire (literally) and high temperatures, but in a controlled and responsible way. The most critical element to kamado performance is heat, specifically temperature control and a grill’s ability to hold a temperature. For smoking meat slow and slow, that magic number is 225 F. Good smokers, kamados or otherwise, will stick to that temperature for as long as 12, 15, or 20 hours. This means that the temperature gauge is essential, as is the ability to control airflow through vents or registers.

A computer and a nest of wires used to monitor temperatures during testing.

We monitor the internal temperature of the kamado grills as we go.

Brian Bennett/CNET

To capture temperature data, we put a thermocouple on each kamado grill. Essentially a sensitive temperature sensor consisting of a probe and a connected wire, the thermocouple hangs just 1 inch above the grill grate. It is connected to a data logger and ultimately to a computer which records changes in heat levels over time.

Then it’s time to light each grill.

Tyler Lizenby/CNET

We try to perform temperature tests on all grills simultaneously. We also use the same weight and brand of lump charcoal (4.4 pounds or 2 kg), often in the same bag. This is also true for the fire starters (one per grill).

A stable heat level is the key to good performance for a kamado smoker.

Brian Bennett/CNET

After that, we turn them on, according to the instructions in their manuals if available. Usually this means letting the coals catch for 15 minutes, with the lid open, then closing the grill. At this point, the vents remain wide open until the grill is within 50 degrees of the target temperature.

We carefully fiddle with the vents to get there. Finally, we let go of the controls and observe.

We follow the same procedure for our high temperature test with a target of 350 F. The idea here is to simulate the thermal performance required to roast chicken and other poultry.

Preparing a rack of ribs for smoking.

We smoke ribs with other foods for anecdotal testing.

Chris Monroe/CNET

And speaking of food, we also do a lot of “anecdotal testing”. We smoke a rack of ribs (225 F) in each grill. We butterfly (aka spatchcock) chickens and roast them too. Sourced from the local Costco, they weigh about 5 pounds each. Finally, we grill a set of four 8-ounce burger patties over high heat (600 F).

A batch of test burgers

Burgers, anyone?

Brian Bennett/CNET

Want more options? Here are the other two kamado grill models I evaluated for this test group. Although not in my picks, you might want to take a look for comparison:

grill-test-10

Look at this: Testing Gas Grills at CNET Smart Home

More Grill Recommendations

 
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