About Brooklyn

Our Wood/Charcoal Fired Kamado Pizza Oven


Top and bottom vents make it easy to add air to increase heat, or limit air to reduce heat.


To impart flavour with just charcoal or with charcoal and wood kindling or chunks.


Control precise distance from fire, it also allows various combinations for multi-level cooking.

About Brooklyn
unparalleled craftsmanship, innovative accessories and a range of flexible cooking surfaces.

Bar-Be-Quick Grill Team

As used by Michelin-starred restaurants...

The kamado is a thick-walled cooker that imparts rich, smoky flavor to meats, fish and vegetables.

Use the raised pizza stone (included) to ensure your pizza toppings are properly cooked and the base is crispy.
Using the grill with cast iron skillets and pans with easy access via the large oven door .


Safer to use

Extremely safe to use because the ceramic surface doesn’t get as hot as a metal grill, and the heat source is protected within a ceramic fire box inside the base.


More than just a barbecue

With multiple cooking modes, so Summer or Winter you have endless options for searing steaks, roasting chickens, baking pizzas, slow cooking stews or smoking fish.


Easy to light

Simply light and leave the lid open for 10 minutes. Five more minutes with the dome lid closed and you’re ready to cook.

Our Service

Includes in the box Heat Deflector Plate, Raised Pizza Stone Stand, Pizza Stone, Grill Lifting Clamp, Ash Rake Tool & Waterproof Weather Cover

Premium 21”/53cm Kamado Grill

Charcoal Black

Our Service
Our Work

How the Bar-Be-Kamado works.

Great kamado cooking begins with a solid foundation. Learn how to master fundamental elements of fire, smoke, distance and surfaces to dial in control of your grill—and control of incredible flavor.

Convection - in the dome

Convection moves heat around the food. The design of the Bar-Be-Kamado means that air currents develop from underneath the Firebox moving the air through the grid and up and around the domed lid. Circulating hot air then forces cooler air down towards the charcoals where it is heated and then rises again – and so it continues. The ingredients cook by the heated juices circulating throughout the food.

Air Circulation - in the dome

Conduction is the basic way that heat moves from the fire, through the grill grate and into the food you are cooking. Metal is a particularly good heat conductor and the metal grids you grill on should be thoroughly heated before you begin to cook so the meats gets a blast of energy at the onset of cooking. The amount of heat coming from the charcoals has little effect on how fast the heat transfers through the meat – hotter charcoals simply mean a crustier finish to your food.

Radiant Heat - in the dome

Using Radiant heat is completely different from other forms of cooking. Radiant heat is a form of electromagnetic energy that is directed at the food you cook. Anything that is heated to a high temperature radiates heat so hot coals in a charcoal grill give off some radiant energy (charcoal cooking is about 25% radiant cooking). This is infrared energy – just like the heat you feel from the sun.

Our Work

Only light using our Natural Firelighters.

For lighting our kamado charcoal grills.

Get Bar-Be-Egg 'ing.

With its easy-to-use design, high-spec ceramics, with multiple cooking modes. From pizza to paella, or steak to seafood, will enable you to cook better than ever before, whatever the weather.