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Cookmaster 13" Ceramic Kamado Grill $185 + Delivery (was $349) @ Kogan

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From succulent suckling pig to fall-off-the-bone ribs, this premium Kamado Grill is your all-in-one BBQing solution for mouth-watering meals that blow your guests away.

3-in-1 – griller, smoker and ovenAir-tight ceramic cooking chamber for ultimate heat retention, moisture and flavourExperiment with wood chips to enhance the flavour of mealsMove the top and bottom vents to easily adjust the temperaturePerfect for BBQing, woodfired pizzas and even desserts!

If you’re serious about BBQing and looking to take your creations to tasty new levels, the Cookmaster 13” Ceramic Kamado Grill is your ultimate weapon of choice.

Alternatively, if you’re new to BBQing and looking for a versatile, all-in-one cooker, this premium Kamado Grill is the unit you’ve been waiting for.

3-in-1 functions

Grill – your go-to for traditional BBQing. The oval design of the chamber paired with an air-tight seal enables optimal heat and moisture retention for perfectly juicy meats. Ideal for searing succulent steaks, seafood and veggies.

Smoke – this is where things get interesting! Experiment with different types of smoker wood chips, like oak, hickory, mesquite and apple, to add unique flavour to your meals. It’s a simple and fun way to take ribs, brisket, poultry, vegetables and seafood to tantalising new places.

Oven – by reaching temperatures of up to 400 degrees celsius, the Cookmaster 13” Ceramic Kamado Grill easily out-ovens most ovens. Quickly and evenly cook your family roast, make fluffy yet crispy pizzas and even bake cakes and other dessert.

Eye-catching, easy-to-use design

The 13” Ceramic Kamado Grill makes a statement in any backyard with a unique design and glossy glazed finish that’s sure to be a conversation starter.

A strong hinge system allows you to easily open, close and leave the lid ajar, while the temperature can quickly be adjusted by managing air flow via the vents.

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closed Comments

  • Aww how cute

    • Yeah tasty looking pig

  • +1

    13" dwarf much?

    • I wouldn't mind 13"

      • You wouldn't be able to take it all.

    • +1

      27 cm cooking grate less thickness of fire box = limited cooking surface. I'd reckon 22-23 cm max. Perfect for 3 snags.

  • +2

    From succulent suckling dwarf pig

    fixed…

  • On first viewing I thought this said cockmaster.

    • +2

      13 inches puts it into the Monsters of Cook category.

  • Any way to get free shipping?

  • Is there any difference between the cookmaster version and the standard kamado joe junior?

    • Joe jr has a more usable 13.5" cooking surface and it's stainless steel. But it costs much more.

    • It'll be down to build quality and finishings. Functionally, likely identical.

      Mine is 21" and I wish I got the 24" - it can't quite do whole length brisket and only a 4 racks of ribs at a time.

      However, combined with my Anova, I am experiencing better food than any steakhouse/bbq restaurant I've had in Australia. They are an unstoppable and unbeatable combo.

      • Can u please elaborate how you use both in conjunction? I’ve been fairly disappointed with anova

        • +1

          You must not be doing it right then. Try this for steaks. Get a charcoal chimney, load it up with briquettes past the tiny holes on the side. Light 2 or 3 fire-starters at the bottom and go get yourself a beer. Should be ready to go in 30 mins or so.

          Pat your steaks dry after sous vide. Place a grate over the charcoal chimney and chuck your steaks on. Takes probably 2 mins on each side. When the chimney is glowing red inside, I measured it at about 450-500°C so it only takes a short while to sear your steaks.

          If you do this right I'm certain it will be the best steaks ever. Oh and I usually buy a block and cut it into 1.5" thick pieces.

  • this premium Kamado Grill is your all-in-one BBQing solution for mouth-watering meals that blow your guests away.

    Because they’ll only get a mouthful then you’ll have to wait another three hours to get another mouthful.

    See the picture with one sausage, about 5 slices of mushroom and some small ribs on their side. This thing is tiny!

    It must be the kids play set. Come back with the adult version.

    • For grilling steaks, this will be fine - six minutes at 500f is all you need. This would be terrible for long smokes though, you could probably only do one whole chook or a small-med corned beef.

      • +2

        500f

        ? Why are you using filthy freedom units.

        500 Fahrenheit is 260 degrees Celsius

        • -7

          Because it's more accurate if you want to get serious, you've shown you don't

        • @Leviathan13:what? Obviously had your head in the smoker too long.

          1) Celcius is just as accurate as Fahrenheit.
          2) Accuracy when cooking in charcoal is +/-10°C not 1°F

        • @supabrudda:

          1) but of course, i was so wrong, i see that now :D

        • @Leviathan13: well if you can see, then you're smoker has gone out ;-)

      • One steak at a time.

        • +2

          Might as well just buy a Charcoal Chimney starter for $30 and grill steaks on top of it

        • @Philthy Phill:

          this is a surprisingly good way to cook steak

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