Boards & trays

Kamado boards and trays cover what happens before and after the fire: cutting and serving boards, baking trays, paella pans and cedar planks you grill fish on. A good board should be hardwood and big enough for a whole cut; a tray has to take kamado heat without warping.

For carving grilled meat, size and wood matter most: a 58 × 36 cm Naturehome walnut board has room for a whole brisket, and a Creative Home oak butcher block stands up to heavy knife work. To bring the meat to the table, the 55 cm Boska Friends oak board doubles as a serving board. Inside the kamado, material is what counts: the 40 × 30 cm Ballarini iron tray and the Lacor carbon steel paella pan handle the fire, and Weber cedar planks are soaked first and perfume salmon as it cooks.

On our Big Green Egg Large in Torrevieja the big board works as hard as the grate, because meat rests and gets sliced away from the kamado, and that's where juice is kept or lost. We don't take money for reviews and affiliate links are marked. To know which cut to ask your butcher for and how to slice it, see our guide to meat cuts for the kamado.