Kamado vs. Gas: Which Outdoor Cooker Suits You?

Kamado vs. gas - it's one of the most common questions we hear at Kitchen in the Garden, and it's a genuinely good one. Both styles of outdoor cooker are capable of producing exceptional food. Both reward the cook who takes them seriously. But they suit different people, different kitchens, and different ways of cooking. As the South's largest outdoor kitchen showroom, located within Cedar Nursery in Cobham, Surrey, we've helped hundreds of cooks work through exactly this decision. Here's what we've learnt.

What Is a Kamado Cooker?

A kamado is a ceramic, egg-shaped cooker that runs on lumpwood charcoal. The design has roots in Japanese cooking traditions going back centuries - the word itself means "stove" or "cooking range" in Japanese. What makes the modern kamado so compelling is the engineering behind that thick ceramic shell.

The walls retain heat with remarkable efficiency. Adjustable vents at the top and bottom control airflow, which in turn controls temperature with surprising precision. That means you can hold a steady 110°C for a long, slow brisket smoke - or open everything up and hit over 300°C for searing steaks or baking a wood-fired pizza.

Brands like Kamado Joe have refined this format to a high level. One cooker genuinely does grill, smoke, bake, and roast - and does all of them well.

What Is a Gas Outdoor Cooker?

A gas outdoor cooker - whether a freestanding grill or a built-in unit - runs on LPG or natural gas. Turn the knob, press the ignition, and you're cooking within minutes. There's no charcoal to light, no ash to manage, and no waiting for temperatures to stabilise.

What gas does brilliantly is consistency. Multiple burners let you run different heat zones simultaneously - high heat for searing on one side, gentle indirect heat for resting or slower cooking on the other. That kind of control is invaluable when you're cooking for a crowd and managing several things at once.

Gas also integrates beautifully into built-in outdoor kitchen designs. Brands such as Napoleon and Bull are engineered specifically for this kind of installation - clean lines, consistent performance, and a finish that sits naturally alongside outdoor cabinetry and worktops.

Kamado vs. Gas - The Key Differences at a Glance

• Fuel: Lumpwood charcoal (kamado) vs. LPG or natural gas (gas)
• Heat-up time: 15-20 minutes (kamado) vs. 5-10 minutes (gas)
• Temperature range: Very wide - low smoke to high sear (kamado) vs. wide, consistent and controllable (gas)
• Flavour: Distinctive smoky, charcoal character (kamado) vs. clean and neutral - lets ingredients lead (gas)
• Versatility: Grill, smoke, bake, roast (kamado) vs. grill, sear, side burners, rotisserie (gas)
• Maintenance: Minimal - ash removal only (kamado) vs. easy - clean burners and grates (gas)
• Outdoor kitchen integration: Possible with bespoke planning (kamado) vs. ideal for built-in designs (gas)
• Learning curve: Moderate - vent management takes practice (kamado) vs. low - familiar to most cooks (gas)
• Longevity: Exceptional - ceramic lasts decades (kamado) vs. very good with quality brands (gas)

Which Cooker Suits Which Cook?

This is the question that really matters. Both styles are excellent - but they reward different cooking instincts. Here's an honest guide to help you decide.

Choose a Kamado If...

• You love the ritual of charcoal cooking and don't mind spending a little time getting the fire right.
• Flavour is your priority. That deep, smoky character that charcoal gives to food - especially over a long cook - is genuinely different to anything gas produces.
• You enjoy experimenting. Low-and-slow pulled pork one weekend, wood-fired pizza the next, reverse-seared ribeye the weekend after. A kamado handles all of it.
• You're happy to learn vent management. It takes a few cooks to get a feel for it, but once you do, the temperature control is impressive.
• You want a cooker that becomes a centrepiece - something that looks as good as it performs and will still be in your garden twenty years from now.
• You cook for smaller gatherings where depth of flavour matters more than speed or volume.

Choose Gas If...

• You want to be cooking within minutes. Gas is the weeknight-friendly option - no prep, no waiting, no faff.
• You're planning or designing a built-in outdoor kitchen. Gas integrates cleanly into modular kitchen and island kitchen configurations in a way that's hard to match.
• You regularly cook for larger groups. Multiple burner zones give you the flexibility to manage several dishes simultaneously.
• You prefer a cleaner cooking experience. No ash, no charcoal handling - just cook and clean.
• You want professional-looking results without a steep learning curve. Gas is intuitive from the first cook.
• You cook a wide variety of dishes and want consistent, controllable heat across every session.

Can You Have Both?

Many serious outdoor cooks do - and it's a combination that genuinely makes sense. A gas grill handles Tuesday evening's chicken thighs efficiently and without fuss. The kamado earns its place on Saturday afternoon, when you've got time to tend the fire and cook something that rewards patience.

At Kitchen in the Garden, our bespoke outdoor kitchen design service can incorporate both into a single, cohesive cooking space. It's not about excess - it's about having the right tool for each occasion. If you're curious about what that could look like for your garden, our design team would be glad to talk it through with you.

Frequently Asked Questions

Is a kamado better than a gas BBQ?

Neither is objectively better - it depends entirely on your cooking style and priorities. Kamados excel at flavour complexity and versatility across a very wide temperature range. Gas BBQs win on convenience, speed, and ease of use. The best outdoor cooker is the one that suits how you actually cook, not how someone else does.

Is a kamado worth the investment?

For cooks who love charcoal cooking, a kamado represents outstanding long-term value. The ceramic construction is exceptionally durable - well-maintained kamados last for decades. The versatility is equally compelling: from smoking at 110°C to searing above 300°C, you're unlikely to outgrow what a quality kamado can do.

Can you use a kamado in a built-in outdoor kitchen?

Yes, though gas grills are more commonly specified for built-in designs due to straightforward installation and fuel supply. Kamados can absolutely be incorporated into bespoke outdoor kitchen layouts with the right planning. Our design team at Kitchen in the Garden can advise on the best approach for your specific space and cooking ambitions.

What fuel does a kamado use?

Kamados use lumpwood charcoal rather than briquettes. Lumpwood burns cleaner, reaches higher temperatures, and produces significantly less ash than compressed briquettes. It's the fuel that gets the most out of the kamado format, and it's available at Kitchen in the Garden alongside our full range of kamado ceramic ovens and cooking accessories.

Find Your Outdoor Cooker at Kitchen in the Garden

Kitchen in the Garden is home to the South's largest outdoor kitchen showroom, situated within Cedar Nursery in Cobham, Surrey - less than five miles from RHS Wisley and easily reached from junctions 9 and 10 of the M25. We stock a carefully chosen range of kamado cookers and freestanding gas grills, alongside a full bespoke design service for outdoor kitchens of every scale.

You can see everything working in context, talk through your cooking habits with our team, and leave with a clear sense of what's right for your garden - not just what's in stock. Visit us in the showroom, explore the full range at kitcheninthegarden.co.uk, or get in touch to book a consultation with our design team. We're here to help you make a decision you'll be genuinely happy with for years to come.