What Size Kamado to Buy: Inches, cm and Guests

A kamado is measured by the diameter of its main grill, almost always given in inches. When a maker says "18 inches", they mean the diameter of the cooking circle, not the height of the egg or the outer width. That figure is what you compare across brands, because each names its models differently: one brand's "Classic" is another's "Medium".

What truly matters is not the linear diameter but the usable surface, and here lies a geometric trap. Surface grows with the square of the radius, so going from 15" to 18" does not add 20 % of space —it adds nearly 45 %. We measured on our terrace that an 18" gives around 1,660 cm², against 1,140 cm² for a 15". Three inches on paper translate into half a dozen more burgers.

That is why comparing inches alone misleads. When torn between two sizes, think in square centimetres and in real items —how many chickens, how many steaks— not the round catalogue number.

This is the table we wished existed when we started: the real sizes sold in Spain, cross-referenced with guests, approximate surface and concrete cuts. Surface figures are indicative (they vary a few cm² between brands) and guest counts assume a generous host portion, not a restaurant one.

Our read: the 18" is the pivot size. Below it you cook for your daily table; from the 21" up you start cooking for parties. If your real use lands right on the border between two rows, size up: charcoal you can regulate, steel does not stretch.

The most common trap we see: buying a 13" or 15" "to start and see if I like it". It sounds prudent, but it ignores how a kamado is really used. Ceramic hooks you fast, and the moment you discover it makes a stunning pizza or a smoked chicken, you want to share it. Then you invite four friends and realise a 15" holds neither two chickens nor a decent rack of ribs.

The cost of getting it wrong is not just money: it is the frustration of cooking in batches, pulling one round off while the next waits cold. We have watched more than one owner resell their 13" within six months to move up to the 18", losing a good chunk in the deal. Buying twice costs more than buying right once.

The only legitimate exception for "small" is genuine portable use: if you want it for the beach, camping or a tiny balcony, the 13" makes complete sense. But "starting out" is not a reason: start with the size you will want a year from now.

Before you fall for a 24", grab the tape measure. The mistake we made early on was measuring only the egg's diameter and forgetting the cart and side shelves, which is where it really takes up room. An 18" on its iron cart runs about 120-130 cm wide with both folding tables open; a 21" climbs to 140-150 cm. Folding the shelves reclaims 40-50 cm on each side.

Three measurements matter, not one. The total width with tables open (to know if it clears your terrace door), the depth (the egg plus the lid swinging up and back, which wants about 50 cm of air) and the free height above: never place a kamado under a fabric awning or a low ceiling, because the open lid throws heat and the ceramic radiates.

Our rule for Mediterranean terraces: leave at least 30 cm of clearance on each side to a wall or flammable material, and check the floor can take it. A 24" with cart and charcoal tops 90 kg.

The myth we hear most: "a big kamado burns far more charcoal". False, and worth grasping before buying small to save. In a kamado you load the charcoal the cook needs, not what fits the chamber. For two burgers and a couple of peppers you fill a third of the basket in a 15" just as in an 18": you spend almost the same.

What does change consumption is the target temperature and duration, not the size. A sear at 350 °C burns faster than a smoke at 110 °C, whatever the size. We measured on our 18": a chicken at 180 °C for 75 minutes eats about 700-900 g of charcoal; an 8-hour brisket at 110 °C, around 2 kg. The big one only burns more when you genuinely fill it to feed twelve.

The kamado's efficiency is its trump card: the ceramic insulates so well that, once stabilised, the coals ask for very little air and last hours. Buying big does not penalise your day-to-day charcoal bill.

We distil the whole guide into three clear profiles, which is how the purchase actually gets decided. If you are a couple with no kids cooking midweek for two, the 13"-15" (33-38 cm) is enough and takes little room; step up to 15" if you host another couple now and then. It is the balcony and small-terrace size.

Family of four or five with weekend meals: the 18" Classic (46 cm) rules here, no debate. It covers daily use and handles a birthday for eight without stress, which is exactly where a 15" falls short. It is the buy we recommend by default and the one fewest people resell in regret.

Big-table host, regular parties or anyone smoking whole cuts: 21"/24" (55-61 cm), or the 2XL if you run genuine events. Here grill space is the priority above price or terrace footprint.

These profiles are the gateway to our dedicated buyer guides —kamado for a couple, for a family, for a host and first kamado— where we drill down to the specific model and budget.