Assembly
Plan about an hour and a half. The cart and shelves take longer than the stand-only model, and the main job is still lifting the ceramic in.
- Build the cart on a flat surface near where the grill will live.
- Lock all locking casters before lifting the ceramic onto the cart.
- Use two people to lift the ceramic; hold the body, never the bands or hinge.
- Fit the shelves last and check they fold and lock smoothly.
- Check that the dome closes evenly and the gasket meets all the way round, then run a moderate first fire.
The shelves go on last, once the ceramic is seated in the cart.
Rolling and parking the cart
The casters make a small kamado much easier to live with on a balcony or patio. Roll it out to cook, lock it, then roll it back against a wall when it has cooled.
- Move it cold: never roll the grill while it is lit or hot.
- Smooth ground only: the casters suit pavers, decking and concrete, not grass or gravel.
- Shelves down to store: folding them saves space and keeps rain from pooling on them.
- Clearance: keep it away from walls, railings and overhangs while cooking.
Lighting and fuel
Use hardwood lump with a natural starter cube or an electric starter. Skip lighter fluid, which leaves 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 about 10 minutes after lighting, then close it and let the ceramic stabilize.
Adding fuel mid-cook
The folding sides on the grate let you drop extra lump in without lifting the whole grate. For smoke wood, bury a couple of chunks in the lump; our wood chips and chunks guide covers which wood suits which meat.
Shutting down and cleaning
Close both vents fully to put the fire out; leftover lump relights next time. Never pour water on hot ceramic.
- Grate: brush it while warm (see how to clean grill grates).
- Ash: scoop it out once cold; ash build-up is the usual reason a kamado won't get hot.
- Interior: a hot, empty burn cleans the ceramic. No soap or water inside.
- Cart and shelves: wipe them dry after rain and check the bolts each season.
For cold months, follow our winterizing checklist.
What to cook first
Start with something short at a moderate heat, like chicken thighs or wings. 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 a small pork shoulder overnight.
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, and use the shelf to keep a notebook of vent settings that worked.
Accessories worth buying
| Accessory | Why it helps |
|---|
| Heat deflector or 13-inch pizza stone | Needed for indirect smoking, roasting and pizza |
| Fitted cover for a small kamado with shelves | Protects the gasket, vent, cart and shelves |
| Two-probe thermometer | Reads the grate and the food, not the dome air |
| Small ash tool and grate lifter | Clears ash and lets you add fuel safely |
Running costs and warranty
Lump charcoal is the main ongoing cost, and a small firebox uses little of it. Because you shut the vents to put the fire out, leftover lump relights next time. Budget for a replacement gasket every few seasons if you cook hot often.
The seller doesn't publish clear warranty terms. Keep your order record, inspect the ceramic and cart for damage as soon as it arrives, and check the return window while a return is still easy.
The 15-inch London Sunshine kamado on its rolling cart with both shelves up.
