Kamado Joe vs Big Green Egg in Australia: The Truth After You’ve Cooked on Both

Introduction You’ve done the gassie. You’ve done the kettle. Maybe you’ve even owned a pellet smoker. And then one day you taste that food — the kind that’s smoky, juicy but still crusty, with a bark that crackles when you slice it. And you think: “Alright. It’s time. I’m getting a kamado.” In Australia, that usually leads to the same two names being thrown around Big Green Egg (the original icon) Kamado Joe (the modern disruptor) Both are legit. Both will absolutely level-up your cooking. But they’re not the same experience — and if you buy the wrong one for how you cook, you’ll feel it every weekend. So let’s talk about the real differences. First: What a Kamado Actually Does Better (and why people get obsessed) A ceramic kamado is basically a high-precision charcoal oven with a lid. Because it’s ceramic and mostly airtight, it does three things insanely well: Holds temperature like a vault (even when it’s windy, cold, or you open the lid) Keeps food juicy (ceramic radiates heat gently and retains moisture) Runs ridiculously efficiently (less charcoal, longer cooks) That’s why people go from “I like BBQ” to “I talk about charcoal brands at mates parties.” The Aussie reality check: Heat, salt air, and the “true cost” of ownership Here’s what US reviews often miss: Our summers are brutal on seals and fittings Coastal air eats cheap metal Charcoal costs more here And we often pay a premium for the cooker and the accessories So “which kamado is best” in Australia isn’t just about the cooker. It’s about what you get out of the box, and what you’ll have to buy later to do the cooking you actually want. "So which kamado is best in Australia isn’t just about the cooker." The Big Difference: Big Green Egg is tradition. Kamado Joe is engineered. This is the heart of it. Big Green Egg Feels like a classic Holden ute: proven, iconic, loyal community. Kamado Joe Feels like a LandCruiser 70 Series, same capability, but with clever designs that make life easier. Neither is “wrong”. But one is built for people who love a pure traditional setup, and the other is built for people who want maximum versatility without mucking around The “Weekend Cook” Test: What are you cooking most often? Let’s run a few very Australian scenarios. Scenario 1: Steak night + sausages + veggies (the classic) You want: fast start proper sear enough space no drama Both brands nail this. But Kamado Joe tends to feel easier because the cooking system is designed for multi-zone cooking without extra purchases. Scenario 2: Brisket / pork shoulder / ribs (the long cook) You want: stable temps for 8–16 hours clean smoke minimal babysitting Both can do it. But Kamado Joe’s included accessories (especially in higher models) often make it simpler to set up for indirect smoking. Scenario 3: Pizza night (400–450°C) You want: high heat controlled airflow durable gasket (because pizza cooks punish seals) This is where Aussie conditions matter. Kamado Joe’s more durable gasket design tends to cope better if you’re doing frequent high-temp cooks. Out of the box: what you actually get (and why that matters in Australia) This is where Kamado Joe wins hearts, because it’s not just a cooker — it’s a system. Kamado Joe usually includes: A proper cart/stand Heat deflectors for indirect cooking Multi-level cooking setup Better ash management Often a charcoal basket Big Green Egg often requires extra purchases for: A stand/cart Indirect setup Multi-level flexibility So even if the sticker price looks similar, the ready-to-cook price can swing in Kamado Joe’s favour in Australia. Cooking flexibility: the feature that changes how you BBQ If you’ve never cooked on Kamado Joe’s Divide & Conquer system, here’s the simple explanation: Instead of one grate, it lets you run: direct heat on one side indirect heat on the other and at different heights So on a single cook you can: sear steaks over the coals roast chicken or veggies away from direct heat toast buns up high That’s “feed the whole crew” cooking — and it feels made for Australian weekends. Big Green Egg can get you there too, but you’ll usually build that setup by adding pieces over time. Durability: the bits that matter after the honeymoon period The ceramic shell is only half the story. In Australia, the parts that usually cop it are: gaskets top vents metal fittings carts in coastal areas Kamado Joe tends to spec more stainless and heavy-duty components in key areas (especially top vents and gaskets), which can matter if you’re near the beach or you cook hard year-round. See Product See Product See Product See Product So… which one should you buy? Here’s the cleanest way to decide. Buy Big Green Egg if: You love the classic, traditional kamado experience You’re happy to customise accessories over time You want the “iconic” brand and community You like simple and pure Buy Kamado Joe if: You want the most capability straight away You cook for groups often You want multi-zone cooking without fiddling You want engineered upgrades (hinge, gasket, ash system) You want strong value when comparing total setup cost in Australia Our take If you’re buying your first serious ceramic cooker and you want to do everything — steak, ribs, pizza, rotisserie, roasts — with the least mucking around… Kamado Joe is usually the smarter buy in Australia. Big Green Egg is still a world-class cooker. No question. But Kamado Joe tends to give you more of the “full setup” experience from day one. If you’re ready to step up, start with the size that matches how you actually cook: Jnr size: perfect for smaller outdoor areas, apartment balconies or small gatherings Classic size: perfect for most Aussie households and entertaining Big size: for bigger families, bigger parties, bigger briskets The Author : Josh Reid Josh Reid is an Australian BBQ specialist and outdoor cook with over a decade of experience mastering charcoal, smoke, and flame. A lifelong enthusiast of woodfire cooking, Josh has spent years experimenting with kamado grills, offset smokers, and traditional BBQ setups to find what truly works in real-world Aussie conditions — from backyard patios in Melbourne to beachside cookouts on the Queensland coast. He combines technical precision with a relaxed passion for good food, helping everyday grillers turn weekend cooks into unforgettable feasts. When he’s not firing up a kamado, you’ll find him hunting for the perfect cut of grass-fed beef or sharing recipes with the growing Australian BBQ community. FEATURED IN THIS BLOG See Product See Product See Product See Product See Product See Product Frequently Asked Questions Are Kamado Joe and Big Green Egg made in the same place? No. Big Green Egg grills are manufactured in Mexico, while Kamado Joe grills are produced in Yixing, China — a region known for ceramic manufacturing. Both brands use high-grade ceramic and strict quality control. Manufacturing origin does not equate to quality difference in this case. Is the ceramic thickness different between the two brands? Not significantly. Both use thick, high-density ceramic designed for extreme temperature retention and thermal stability. In real-world cooking performance, there is no meaningful difference in heat retention between equivalent sizes. Which one holds temperature better for long low-and-slow cooks? Both can hold 110–130°C for 12–18 hours once stabilised. Temperature stability depends more on charcoal quality, airflow control, and proper setup than brand choice. Kamado Joe’s included charcoal basket can make airflow slightly more consistent. Do I need to buy extra accessories to smoke on a Big Green Egg? Usually yes. To cook indirect (for brisket, ribs, lamb shoulder), you’ll need a heat deflector/plate setter. Many Big Green Egg packages do not include this as standard, whereas Kamado Joe includes heat deflectors in most models. Can both grills reach steak-searing temperatures? Yes. Both can easily exceed 400°C and are capable of steakhouse-level searing. In fact, kamados often sear better than gas BBQs due to intense radiant ceramic heat combined with charcoal. Which one is better for pizza? Both perform exceptionally well for pizza (400–450°C). However, if you frequently cook at high temperatures, Kamado Joe’s wire mesh fibreglass gasket tends to last longer than standard felt gaskets in extreme heat. Do kamados use less charcoal than kettle BBQs? Yes — significantly less. Because they are highly insulated and nearly airtight, kamados burn charcoal more efficiently. A properly set-up cook can reuse partially burned charcoal for future sessions. Is Australian lump charcoal suitable for kamado cooking? Absolutely. High-quality Australian hardwood lump charcoal works very well. Avoid briquettes with fillers or accelerants — kamados perform best with clean-burning natural lump charcoal. Are these grills suitable for coastal Australian environments? Yes, but metal components matter. Stainless steel top vents and heavy-duty carts (like those included with Kamado Joe) can resist corrosion better in salt-air environments compared to cheaper plated components. Do kamados crack easily? Ceramic can crack if dropped or severely abused, but under normal cooking use they are extremely durable. Modern multi-panel firebox designs (like Kamado Joe’s AMP system) help reduce cracking from expansion stress. How long does a kamado last? With proper care, decades. The ceramic body is extremely durable. Gaskets and metal parts may need replacement over time, but the core structure can easily last 15–20+ years. Is assembly difficult? Most models arrive mostly assembled. You’ll typically attach the cart, shelves, and hinge system. Due to weight (often 70–120kg+), lifting assistance is strongly recommended. Are kamados good for beginners? Yes — but there is a learning curve with airflow control. Once mastered, they are extremely consistent. Many users find them easier to manage than offset smokers. Can I cook multiple types of food at once? Yes. Multi-level cooking systems (like Kamado Joe’s Divide & Conquer) allow direct and indirect zones simultaneously. Big Green Egg can achieve this too with added accessories. Do they work in winter? Yes. Ceramic insulation makes kamados perform exceptionally well in cold weather. Unlike thin steel BBQs, outside temperature has minimal impact on internal heat stability. Is a kamado better than a pellet smoker? They are different tools. Pellet smokers offer push-button convenience and lighter smoke flavour. Kamados offer higher maximum heat, more fuel efficiency, and deeper charcoal flavour. Many serious BBQ enthusiasts prefer kamados for versatility. How heavy are they? They are very heavy. A large kamado typically weighs between 70kg and 120kg depending on model. The ceramic mass is part of what makes them so thermally stable. Do I need electricity? No — unless you buy a model with digital connectivity (such as Kamado Joe Konnected). Traditional kamados operate entirely via charcoal and airflow. Which size should I buy for an average Australian household? For most households cooking for 2–6 people, an 18-inch (Classic/Large size) is ideal. If you regularly entertain large groups or cook multiple racks of ribs or large briskets, stepping up to a 24-inch model provides more flexibility. It’s a lot of money — is a kamado really worth it? If you cook once or twice a year, probably not. But if you BBQ most weekends, a kamado replaces: Your kettle Your smoker Your pizza oven And often your oven for roasts Because of fuel efficiency and durability, many owners keep their kamado 10–20 years. When you divide the cost across that lifespan, it often works out cheaper than replacing mid-range BBQs every few years. For serious BBQ households, it’s not a luxury — it’s an upgrade in cooking consistency. Is it hard to learn temperature control? There’s a small learning curve — usually 2–3 cooks. Kamados work on airflow control: Bottom vent = intake Top vent = exhaust Small adjustments = big changes Once you understand that less airflow = lower temp, and more airflow = higher temp, it becomes second nature. Most owners say it’s easier than managing offsets or cheap smokers. Will I regret not buying the bigger size? This is the classic BBQ regret question. If you: Cook for 2–6 most weekends → 18” size is perfect Regularly host 8–15+ people → 24” size gives breathing room The larger size also makes indirect setups easier when cooking brisket + sides at the same time. Rule of thumb:If you’re on the fence and you entertain often, size up. Is ceramic fragile? What if it cracks? Ceramic is strong but not indestructible. It handles heat exceptionally well — even 450°C pizza cooks.What it doesn’t like is impact (dropping it). Both brands offer strong ceramic warranties when purchased through authorised Australian retailers. In normal use, cracking is rare. Can I still cook simple Aussie BBQ like sausages and burgers? Absolutely. In fact, kamados excel at: Snags Lamb cutlets Reverse-seared ribeye Chicken thighs Whole roast chook They don’t make cooking harder — they just give you more control when you want it. You can still light it, throw food on, and enjoy a beer. DISCOVER KAMADO JOE

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Kamado Joe vs Big Green Egg in Australia: The Truth After You’ve Cooked on Both

Posted on February 13, 2026

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