Best Kamado Grills (2026)

The Classic Joe II is a ceramic egg with a rolling cast iron cart and side shelves. Its Divide and Conquer system turns the grate into two half-moons that can sit at different heights, so you can sear on one side and cook gently on the other. The Kontrol Tower top vent holds its setting while you open and close the dome.

Ceramic is the reason this class cooks the way it does. Thick walls absorb heat and release it slowly, which means a small load of charcoal can hold 225 F for a long cook with very little fuel. Against the Big Joe I it is lighter and cheaper, and against the AKORN it is far heavier but holds heat better.

Ownership is about care of the gasket and the ceramic. Never slam the lid, and let the cooker cool before closing the vents fully, because thermal shock cracks ceramic. Replace the felt gasket every few years. Buy it if you want one cooker to smoke and sear for a decade. A bag of lump charcoal and a basic probe thermometer are the only accessories you really need to start.

The Big Joe I is the Classic Joe's larger sibling at 24 inches wide. The extra diameter gives room for a whole packer brisket laid flat or several racks of ribs on two tiers. The same Divide and Conquer layout and a cast iron top vent are part of the package.

The cost of size is mass and fuel. A bigger ceramic body takes longer to heat and burns more charcoal to fill, and you carry the weight if you ever move it. Compared with the Classic Joe II, it adds capacity, not capability. If you rarely cook for more than six, the 18-inch size is easier to live with.

Treat the gasket and hinge the same way as the smaller model, and plan a permanent spot for it. It is the right size for entertaining and a poor choice for a tight patio. Buy it if you cook large cuts regularly. Light a smaller fire for small cooks, because a half-filled firebox in a big dome wastes nothing but wastes patience.

The Kong offers ceramic construction with stainless hardware and two levels of grate totaling over 600 sq in. It reaches up to 700 F and is meant for smoking over smoldering charcoal for hours, the classic use of the style. An adjustable vent and a wheel system for rolling it complete the design.

Its selling point is capacity at a mid-size footprint. Two grate levels let you stack ribs or load up on chicken, and the 600 sq in figure is higher than the Classic Joe II's single-grate area, though two-level totals count differently. The AKORN at 445 sq in is smaller. Against the Kamado Joe models, the Kong gives less brand support and fewer accessories.

Care is the same as any ceramic cooker: avoid thermal shock, replace the gasket when it hardens, and keep vents clear of ash. It is a reasonable buy if you want ceramic and a lot of area without Kamado Joe pricing.

This 15-inch ceramic cooker has walls about an inch thick and a dome shaped to improve airflow. The listing gives a working range of 180 to 750 F, from smoking to hot searing, and says the glass fiber gasket outlasts ordinary felt.

The small size suits a couple or a small family. Fifteen inches fits a chicken, a few steaks or a rack of ribs cut in half, but not a full brisket. Next to the Classic Joe II, it has a smaller grate and lacks the divided system, but it costs much less and is easier to place. Against the Char-Griller AKORN Jr., it is ceramic and holds heat better, but is far heavier to move.

Ownership is the same ceramic care: no slamming, no sudden cooling, and a periodic gasket check. It is a good first ceramic cooker for a small household. Buy it if you want to try the style without a big commitment. Learn its vent response on a few cheap cuts like chicken thighs before committing a pork shoulder to it.

The AKORN is a kamado-style cooker built from triple-wall insulated steel instead of ceramic. The listing says the insulated body retains heat and limits airflow for fuel efficiency, with a 200 to 700 F range and 445 sq in under the lid. Thick cast iron grates and a removable stainless warming rack are included.

Steel is the big difference from the ceramic models. It is far lighter and will not crack from a sudden temperature drop, but it stores less heat than a thick ceramic body, so it reacts faster to the vents and holds temperature less patiently. That makes it easier to move and cheaper, with a lower ceiling for fuel economy than Kamado Joe.

Rust is the long-term enemy of steel, so keep it covered and wipe down the body. Check vents for ash buildup, and seal the lid gasket gaps. It is the best entry for anyone who wants kamado cooking without the weight. Expect to adjust vents a little more often than on ceramic, since the lighter body reacts faster in a breeze.

The AKORN Jr. is the only portable in this group, a compact frame measuring 20 by 20 by 26 inches and weighing 33 pounds, with side handles for carrying. It shares the AKORN's triple-wall insulated steel body and its 200 to 700 F range.

That low weight is something no ceramic can match, which makes it useful for tailgates, camping and small patios. The tradeoff is capacity, since it feeds two to four people, not a crowd. Against the 20-inch AKORN it has less grate; against the London Sunshine 15-inch, it weighs a fraction as much but holds heat less patiently.

Treat the steel body kindly: cover it, let it cool before storing, and clean the ash. It makes a fine second cooker or a first one for a balcony where rules allow charcoal. Choose it if mobility matters. Let the coals burn out completely and the body cool before lifting it into a trunk.