London Sunshine 15-Inch Kamado Review 2026: Small Ceramic Smoker

Key Specs

How Well Does a 15-Inch Kamado Smoke?

Well, for small cooks. The thick ceramic and tight gasket kept a low fire steady once it settled, which is the whole point of a kamado.

• Pork shoulder: a small shoulder fit with room around it, and the fire held steady through the cook without a refuel.
• Chicken thighs: cooked indirect over a stone set on the fire ring, they came out evenly browned with good smoke color.
• Settling time: like any ceramic, it is slow to come up and slow to cool, so close the vents early as you approach your target.

You will need a heat deflector for indirect cooking, and none is included. A 13-inch pizza stone or a deflector made for small kamados does the job. Our pork shoulder guide and chicken smoking guide both work on this size if you pick smaller cuts.

A small pork shoulder fits the 13-inch grate with room for airflow.

Pro tip: A full-size brisket won't fit. Buy a point or a small flat, or stick to shoulders, ribs cut in half, and whole chickens spatchcocked.

Can It Sear Steak and Bake Pizza?

Yes. With both vents open, the small firebox got to searing heat faster than the 18-inch kamados we have tested, because there is less ceramic to heat.

• Ribeyes: two fit side by side and took a dark crust; use the reverse sear method for thick cuts.
• Smash burgers: four at a time on a cast iron plate is the practical limit.
• Pizza: a small stone pizza baked well, but you are limited to roughly a 12-inch pie.

Open the dome in two steps at high heat: crack it for a few seconds, then lift. A sudden rush of air into a hot, starved fire can flare. Pair it with our steak grilling guide for timing.

Two ribeyes are the comfortable limit for a hard sear on this grate.

How Easy Is It to Control the Temperature?

Easy once you learn it. The cast iron top vent gives fine control, and the bottom vent does the big moves.

• Big changes: use the bottom vent. Small openings for smoking, wide open for searing.
• Fine-tuning: turn the top vent a little and wait 10 to 15 minutes before changing again.
• Dome gauge: it reads the dome air, which runs hotter or cooler than the grate. A two-probe thermometer at grate level is worth buying.

Wind speeds up the fire through the bottom vent, so turn it away from gusts. Our charcoal grill temperature control guide explains the vent basics, and direct vs indirect grilling covers zone setups.

Small turns of the cast iron top vent fine-tune the fire.

What Is It Like to Set Up and Live With?

Assembly

Plan about an hour. The stand bolts together quickly, and the main job is lifting the ceramic body onto it.

• Build the stand where the grill will live, on a flat, level surface.
• Use two people to lift the ceramic; hold the body, never the bands or hinge.
• Check that the dome closes evenly and the gasket meets all the way round before the first fire.
• Run a moderate first fire to let the gasket settle before going to searing heat.

Lifting the ceramic onto the stand is a two-person job.

Lighting and fuel

Use hardwood lump with a natural starter cube or an electric starter. Skip lighter fluid, which can leave off flavors in porous ceramic. Briquettes make more ash, which can choke airflow in a small firebox.

Loading and lighting the lump

• Load: fill to just under the grate for long cooks; a smaller pile works for steaks.
• Light: one spot in the center for low and slow, two or three spots for searing.
• Settle: leave the dome open for about 10 minutes after lighting, then close it and let the ceramic stabilize before cooking.

Adding fuel mid-cook

The folding sides on the grate let you drop extra lump in mid-cook without lifting the whole grate. For tips on choosing charcoal and wood, see our wood chips and chunks guide.

Shutting down

Close both vents fully. The fire starves and goes out, and leftover lump relights next time. Never pour water on hot ceramic; it can crack.

Cleaning and care

• Grate: brush it while warm (see how to clean grill grates).
• Ash: scoop it out once cold. Ash build-up is the most common cause of a fire that won't get hot.
• Interior: a hot, empty burn cleans the ceramic. No soap or water inside.
• Metal parts: oil the cast iron top vent and wipe the stand after rain so they don't rust.
• Cover: none is included. Buy one sized for 15-inch kamados and close the top vent when the grill is off.

For cold months, follow our winterizing checklist.

What to cook first

Start with something short at a moderate heat, like chicken thighs or a spatchcocked small chicken. It teaches you how slowly the ceramic responds and how the vents behave before you risk an expensive cut.

• First week: chicken or sausages at a moderate temperature, to learn the vents.
• Second cook: a steak night with the reverse sear, to learn how fast the fire climbs.
• Then: a pizza on a stone, and only after that an overnight pork shoulder.

On a small grill, the gap between "settled" and "too hot" is narrower than on an 18-inch kamado, because there is less ceramic soaking up heat. Make smaller vent moves than you think you need.

Accessories worth buying

The box holds only the essentials, so plan for a few extras. Check that anything you buy is sized for 13- to 15-inch kamados; parts for 18-inch models won't fit.

Running costs and warranty

Lump charcoal is the main ongoing cost, and a small firebox uses less of it than a big kamado. Because you shut the vents to put the fire out, leftover lump relights next time, so a bag lasts longer than on a steel grill. Budget for a replacement gasket every few seasons if you cook hot often; it is the part most kamado owners replace first.

The seller does not publish clear warranty terms on its listings. Keep your order record, register the grill if the paperwork allows it, and check the listing's return window before you buy. Inspect the ceramic for chips or cracks as soon as it arrives, while a return is still easy.

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Final Score