Twenty-five sizes across six ceramic series, curated to sit alongside the pod — or build into it. Grill at 400°C, smoke for eighteen hours, bake a pizza in ninety seconds. One vessel, every cook.
A kamado is a thick-walled ceramic pot with a cast-iron top vent and a stainless bottom vent. Light one basket of lump charcoal, close the lid, and the ceramic body holds temperature like a Le Creuset holds heat — with almost no fuel.
Open both vents wide: 400°C sear. Close them down: 100°C smoke for eighteen hours. Add the ceramic heat deflector: bake bread or pizza. One vessel, every cooking mode outdoors.
Steak. Reverse-sear a ribeye in 90 seconds a side.
Whole chicken, spatchcock lamb, weeknight veg.
Neapolitan pizza in 90 seconds with the deflector.
18-hour brisket. Add a chunk of oak, close the vent, sleep.
The everyday ceramic. Grill, sear, smoke, roast, bake on a single basket of lump charcoal — up to 400°C or down to 100°C for eighteen hours. Rolls up next to the pod on a locking-caster stand.
A diamond-cut glaze that catches the light like a stone facet. Same 21″-class performance, statement-piece finish.
A rugged, stone-textured glaze. Looks like something pulled out of the ground. Same 21″ performance, industrial feel.
A hand-laid, woven texture that softens the profile of the pot. Feels like fabric, cooks like fire.
Order the pod with a Built-in 23″ and we machine the cut-out at the factory. The kamado drops flush into your worktop next to the gas grill — one continuous cook line, ceramic on one side, gas on the other.
A dedicated ceramic pizza oven. Front-loading, cordierite stone floor, dome-vaulted lid. A 12-inch Neapolitan in 90 seconds at 400°C. Three chamber depths — Standard for pizza, Tall for calzone and deep-pan, Pro for 14″ and volume cooking.
A long, low ceramic hibachi. Yakitori, satay, kebabs, sardines. Fits on the pod worktop or takes with you.
Deep black glaze. The default.
Cool grey. Reads architectural.
Signature Posh ember red.
Muted garden green.
Warm off-white.
Add a kamado at the configure step.
Pick your pod, pick your kamado, and we ship them together. Freestanding kamados arrive on their own pallet; the Built-in 23″ ships inside the pod with its cut-out already made. No decisions on the day.
For most gardens: the 18″ Classic (4–6 people) or 21″ Signature (6–10). If you host bigger gatherings step up to the 23″ Grand or 27″ XL. Balconies: the 13″ Compact.
Yes — every freestanding model can sit beside your pod, or choose the Built-in 23″ and we machine the pod worktop for a flush drop-in. Add it on the Configure page.
Different jobs. The pod's gas grill is fast, clean and daily. The kamado is the weekend cook — brisket, pizza, real smoke. Owning both gives you every mode outdoors.
Because kamados are sealed and thick-walled, one 4 kg basket of lump charcoal is enough for an 18-hour brisket. For a hot sear session, expect roughly one basket per 3–4 cook sessions.
Yes. The ceramic body is glazed, the vents seal shut, and the cover is designed for wind and rain. Owners have cooked in snow — ceramic holds temperature better than any metal grill.
Freestanding kamados ship on a palletised courier — kerbside within 5 working days across mainland UK. Built-in inserts ship inside your pod on the pod's 35+ day timeline (45+ for custom orders).
Pick a kamado. Get a quote.