Say Hello to the Fully Loaded Ceramic Kamado Smoker - the fire-powered command centre that looks like a backyard showpiece.
An essential step to prep your grill for cooking and ensure the best performance from day one
Nick walks you through exactly what you get when your 22” Ceramic Kamado Grill arrives. No fluff — just a full breakdown of what’s inside the box, how it’s packaged, how to set up from start to finish.
Expert pitmaster Deniz Altintas from Smokey McBBQ and Nick Proctor walks you through the different ways to light your Kamado grill
It’s not just a grill - it’s a precision-built fire machine. Think searing heat, bold smoke, and the kind of cook-ups that make people ask where you bought it. And honestly? We reckon it’s the best-looking Kamado on the planet.
Whether you’re smoking low & slow, searing steaks, cooking pizzas, or firing up a wok — this video breaks down exactly how to set up your Kamado for each style.
From long low & slow sessions to high-heat searing, the fuel you choose directly impacts your heat control, flavour, and overall results.
Not sure which smoking wood to use on your Kamado? This is the video for you! From wood chips vs chunks, choosing the appropriate flavour profile makes a bigg difference for your cooks
From vent settings, to mastering airflow and controlling your temperature, you'll be a Kamado Pitmaster in no time!
First time BBQ user? Here are the best type of cooks you need to try to get the feel of your Kamado!
Kamados are powerful cooking machines that can reach serious temperatures, so understanding how to handle heat, where to position it safely in your backyard without putting yourself (or your gear) at risk.
Big cut, high heat, simple seasoning… let the Kamado do its thing. An Aussie take on an Italian fine dining classsic.
Dual zones. Open flame. Crust locked in. Fat rendered. Charred meat off the bone might be the best “dessert” in the world.
Steak cooked over charcoal, sliced thin, laid over a hot pizza and finished with fresh criolla. Ridiculously good.
Smoked Beef Ribs - low and slow over pecan and apple wood on the FYR Republic Kamado 🔥