Kamado BBQ Smokers

Shop our range of kamado BBQ smokers in Australia — thick-walled ceramic cookers built to hold heat, lock in moisture and do the work of four barbecues in one. Smoke a brisket low and slow, sear a tomahawk, roast a leg of lamb, then fire up a pizza. Same kamado grill, same load of charcoal.

Why a kamado BBQ smoker wins

That heavy ceramic shell is the whole trick. It soaks up heat and radiates it back evenly, so your temps sit rock steady — 110°C for a 12-hour brisket, or well past 300°C for a blistered pizza base.

Set-and-forget temps - dial in the airflow and it'll hold for hours
Juicier results - ceramic traps moisture instead of drying your cook out
Fuel efficient - one load of lump charcoal goes a long way
Built to last - ceramic doesn't rust, so it shrugs off a cold Melbourne winter

Kamado Joe — the benchmark

The Kamado Joe range is where most blokes land. The Divide & Conquer system gives you two levels and two heat zones at once, the SlōRoller rolls smoke right over your meat, and the Kontrol Tower vent holds airflow steady every time you lift the lid. Pick the Joe Jr (34cm) for camping, the Classic Joe for the family, or the Big Joe (61cm) when the whole street's coming over.

SNS Grills ceramic BBQ

A crowd favourite, the SNS Grills ceramic BBQ stands out for its superior build design and world-renowned accessories — a serious ceramic smoker at a sharp price.

Common questions

Can you cook pizza in a kamado BBQ? Absolutely. Add a heat deflector and pizza stone and you'll hit 350°C+.

Can you use briquettes? You can, but don't. Lump charcoal burns cleaner and won't choke your airflow mid-cook.

Not sure which one's right for you? Give us a bell on 1300 002 771 and we'll sort you out.