Kamado Bono Grande Limited

One grill, several names

Amazon lists the “Kamado Bono Grande Limited BBQ Grill Ø 64 cm, Black” under B08P5V6DWV. On kamadobono.de the same unit is called “Limited”, and both pages give the model number TQ0025. You need to tell it apart from the plain “Grande”: that is a different, smaller model with a 59 cm body. The manufacturer’s shop asks €1,099 for it (as of 14 October 2026), and the Limited costs €100 more there.

The Grande Limited is built as a kamado: a charcoal grill whose body and lid are made of ceramic and whose heat you control through vents. The manufacturer calls it a 3-in-1 of outdoor grill, oven and smoker and lists garden, terrace, holiday home or professional use in catering as places of use. Kamado Bono comes from Lithuania, started in 2016 as a family business with two people and, by its own account, is now present in over 30 countries and at more than 400 points of sale.

In our price box the Grande Limited is shown at approx. €1,199 (as of October 2026). On 14 October 2026 the same amount appeared in the manufacturer’s shop, for black as well as for red, and in the Amazon listing.

Is a 54.5 cm grate enough for 15 people?

There is no evidence for it. 15 or more people appears only in the brand’s Amazon listing, and kamadobono.de gives no number of people. The grate measures 54.5 cm, the body 64 cm. For 15 guests we would plan in batches.

The manufacturer’s shop lists the 64 cm under “grill diameter”, meaning the grill body. The grate on which the food lies is 54.5 cm according to the manufacturer’s shop. The brand’s A+ table on Amazon says 56 cm, and an Amazon bullet point gives 63.5 cm for the “grill”. We stick to the 54.5 cm; the 56 cm remains as a discrepancy, because the two manufacturer sources contradict each other by 1.5 cm.

Kamado Bono does not state a grilling area in square centimetres. By calculation, a round grate of 54.5 cm gives about 2,330 cm², and one of 56 cm about 2,460 cm². That is our calculation, not a manufacturer figure. Big Green Egg puts the grate of its XLarge, Ø 61 cm, at 2,919 cm²; the Bono grate would therefore be 16 to 20 per cent smaller by calculation. In its manufacturer blog, Big Green Egg counts on 16 burgers or 9 rib-eye steaks at once for 61 cm, grilled directly and without the convEGGtor.

Then there is the rebuilding: in the Split set-up (more on that below) only one of the two deflector plates remains under the grate, and the area divides into an indirect and a direct side. If you want to feed 15 people at the same time, our assessment is that you should look at a 61 cm grate instead.

Weight, delivery and scope of delivery

The Grande Limited weighs 128 kg according to the manufacturer’s shop, counted with packaging. The word “portable” in the Amazon listing does not support that: the grill is mobile on wheels, and the stand proves nothing more. In the product photo, the black ceramic body with a domed lid sits in a black frame on wheels, joined at the bottom by an X-shaped brace; the side shelves hang on the left and right, and the thermometer and vent sit on top.

It is delivered by freight carrier to the house or building door. According to the manufacturer’s shop, transport into the flat or to the desired set-up spot is expressly not included, and someone must be there to accept the delivery. With this weight we would plan on helpers or a suitable sack truck.

According to the manufacturer’s shop, the base set contains: the ceramic grill with stand, side shelves with hooks, a fibreglass gasket, improved ceramic inner elements with expansion joints, the two-zone system (two heat deflectors, pot/kazan holder and stainless steel grill grate), a ceramic chicken holder, an ash remover, a grill cover, an ash catcher system and a BBQ recipe book in English. Amazon lists the same parts under its own names: the grill cover as “rain cover”, the side shelves as “side tables”.

Charcoal, firelighters, pizza stone, meat thermometer and grill gloves are not included. In the manufacturer’s shop the pizza stone for the Limited costs approx. €48 and a 10 kg sack of charcoal approx. €25 (as of 14 October 2026). For the Limited the shop lists 16 spare parts, including fire box, fire ring, glass fibre gasket, lid thermometer, stainless steel grill grates, upper grill vent and wheels with locking brake.

These details are missing on kamadobono.de and on Amazon:

• Set-up dimensions of the assembled grill with stand and side shelves; the Amazon page shows two versions that contradict each other
• the weight without packaging
• heat-up time and the time needed to heat through
• burn time, charcoal quantity per fill and fire box capacity in kilograms
• measuring range and accuracy of the lid thermometer
• materials of the stand, wheels, side shelves and ash grate, as well as the stainless steel grade of the grate
• ceramic wall thickness, glaze, frost resistance and leaving it outdoors over winter
• minimum distances to walls, roofs and combustible materials, permitted surface, load-bearing capacity and suitability for a balcony or covered area
• a complete operating and assembly manual for the Limited; we found only the one-page infographic “Dual-Zone Cooking System”, and the second manual on the tips page (“GrillMax”) belongs to the EVO range
• assembly time, number of people needed and tools
• a fan connection for automatic temperature control
• the country of manufacture: kamadobono.de only mentions “production partners”, while the Amazon catalogue says China
• a test mark or a standard for charcoal grills, such as EN 1860-1
• a commitment on spare part availability in years
• whether the “cross bar for the two-zone grilling system” from the spare parts shop and the “accessory holder” from the manual are the same part
• which six items the Amazon title means by “incl. 6 additional grill accessories”

In detail: how the two-zone system distributes the heat

Grilling directly means the food lies over the embers and gets heat from below, which creates the crust on steaks. Indirectly, it lies behind a heat shield, the deflector, and cooks in the hot air under the closed lid, much like in an oven. With a kamado there is also the ceramic: it stores heat and releases it with a delay. That makes temperatures sluggish, for better and for worse. How to distribute meat across both zones is explained in our guide to direct and indirect heat.

On the Grande Limited the firebox is not permanently divided. The zones are created by inserting or leaving out deflector plates (the tips page calls them deflector stones), holders and grate at different levels. The manufacturer’s “Dual-Zone Cooking System” infographic describes six set-ups:

• Dual Zone BBQ: deflector plates at the very bottom, the grill grate at the top or in the middle. For smoking and for indirect cooking at low temperatures, 0 to 150 °C. As dishes the manufacturer names ribs, pulled pork, pork knuckle, brisket, ham and duck.
• Dual Zone Indirect: deflector plates on the accessory holder in the middle position, grill grate at the top. Indirect cooking at high temperatures, 150 to 400 °C, for whole chicken, turkey, cuts of meat, whole fish, porchetta and meat roulades.
• Dual Zone Pizza: grill grate at the top, the deflector plates on it, the accessory holder on those, and finally the flat pizza stone. Oven-style cooking at 230 to 400 °C, suitable for pizza.
• Dual Zone Grill: remove the deflector plates, grill grate in the upper or middle position. Direct grilling over the charcoal at 150 to 300 °C with cooking times under 20 minutes; named are beef or pork steaks, prawns, shashlik, sausages, pilaf and soups.
• Dual Zone Oven: deflector plates set up as for Indirect, the grill grate stays at the top, with the flat baking stone on it. Oven-style cooking at 150 to 400 °C for potato gratin, lasagne, tarts, cakes, biscuits and bread.
• Dual Zone Split: remove only one of the deflector plates, the grate sits at the top or in the middle. Indirect and direct at the same time, when dishes are to be prepared at different temperatures.

Two temperatures at once are therefore only available in the Split set-up; for everything else you rebuild. That is flexible, but it means handling a hot grill; we would keep the heat-resistant grill gloves that the manufacturer recommends as basic equipment ready for this.

Lighting, rules, smoking

Only natural charcoal is permitted, and the manufacturer recommends good-quality hardwood charcoal. Firewood, charcoal briquettes and other fuels are unsuitable for kamado grills. It is lit with solid or electric firelighters; liquid accelerants are forbidden.

Before first use, the grill runs for at least one hour at 150 °C. After that you fill the fire box, according to the tips page ideally to about 80 per cent, more for long cooking times or very high temperatures, less for short ones. Its opening must always face the lower vent. Both vents are initially fully open; as soon as the charcoal is burning well, you close the lid and watch the temperature rise. More on the procedure is in the guide using a kamado properly.

Control is through the vents, and the lower one has the greater effect. 10 to 20 °C before the target temperature you partly close the lower one, and on reaching it the upper one too; for more heat you open both wider. Kamado Bono describes the grill as much more sluggish than a hob and advises against changing the setting too quickly. Cold food first pushes the temperature down, and it rises again once the food warms up.

For high temperatures above 300 °C, such as for pizza, you clear out old charcoal and ash, fill coarse charcoal up to the fire ring and leave both vents open. At about 250 °C on the thermometer, the dual-zone system with the pizza stone goes in. The other end of the scale, 80 to 100 °C, calls for little charcoal, preferably already used, that does not cover the air openings of the fire box, deflector stones in the lower position and vents almost closed from about 60 °C on the display. You then open the lid as rarely as possible.

For hot smoking, pieces of smoking wood lie on the embers, the cooking chamber is at 70 to 120 °C depending on the dish, and you stop heating up 10 to 20 °C below the target value. The manufacturer recommends a core temperature thermometer for this. To add more, you briefly take out the whole dual-zone system. Which wood suits which food is covered in the guide smoking on the grill.

According to the manufacturer, the lid thermometer usually shows less than a probe at grate height, because it sits further from the heat and cools immediately when opened; with the lid closed the values converge. It is never judged on a cold grill. To check it, hold the probe in boiling water; if it does not show 100 °C, you replace it. The replacement thermometer has Ø 7.5 cm, shows °C and °F and, according to the shop, fits all Kamado Bono models (thread Ø 1 cm, length 3 cm).

To extinguish, you close both vents, and the embers die out. The remaining charcoal does not need to be removed and can be used again the next time you grill.

Warranty: lifetime, but only on the ceramic

Kamado Bono gives a “lifetime warranty for private individuals” on ceramic parts, provided they use the grill exclusively for non-commercial purposes. According to the footnote on the warranty page, ceramic parts are the grill body, fire box, fire ring and deflector stones. For companies and commercial use, 2 years apply. Everything else, for example the grate, gasket and stand, has only the statutory warranty of 2 years. The manufacturer’s page therefore contradicts the Amazon bullet point that links the charcoal grate, upper vent and stainless steel parts with lifetime use: Kamado Bono does not give a lifetime warranty on metal parts. The lid does not appear on the page; whether it counts as part of the “grill body” is open. We would ask about that before buying.

The warranty applies from the date of purchase, to the first buyer only and only for intended use in line with the manufacturer’s instructions, the two-zone grilling guide and Kamado Bono’s recommendations. The fuel is one of the conditions: only high-quality charcoal is permitted, lit with dry firelighters or an electric grill starter. Firewood, briquettes and flammable liquids are prohibited, and a breach voids the warranty.

The warranty covers manufacturing defects only. According to the warranty page, the following are excluded:

• improper assembly or improper repairs
• modifications to the product
• lack of maintenance
• improper use or use other than intended
• unsuitable storage
• normal wear and tear
• rust or oxidation on metal parts, as long as stability is not affected

Cosmetic flaws are also not warranty cases as long as they do not impair function: spider cracks that arise during manufacture and are harmless, small unevenness in the ceramic, minimal glaze damage and glaze flaking that does not spread. According to the page, such spots can be touched up with glaze paint.

For Amazon buyers, the route of purchase is the delicate point. The warranty applies only to grills bought directly from Kamado Bono or from authorised dealers and distribution partners listed on kamadobono.de. The Amazon offer comes from a marketplace seller called “Kamado bono”, which ships itself (as of 14 October 2026). On the 16 grill product pages of kamadobono.de that we searched there is no link to Amazon, we found no dealer list there, and the “About Kamado Bono” page names Amazon only generally as a distribution partner. No source shows whether the seller is the manufacturer itself or an authorised dealer. Ask the manufacturer before ordering.

According to the manufacturer, the “Bono Care” protection programme (theft, total loss) applies only to purchases in Lithuania and only there, not in Germany and not on Amazon.

Cleaning, care and safety

According to the manufacturer, you never clean the interior with water or cleaning agents. The same applies to the ceramic fire box and fire ring: they need protection from knocks and moisture and are cleaned when needed with a dry sponge or wire brush; the dirt normally burns off the next time you grill.

A thorough clean is not needed before every grilling session, but with heavy grease build-up on the fire ring, deflector stones or fire box and with heavy sooting. According to the tips page, you then proceed as follows:

1. Remove old charcoal and ash completely, including the leftovers behind the fire box.
2. Clean the interior with a wire brush and remove loose dirt.
3. Put the fire box, ash grate and fire ring back in.
4. Fill with fresh charcoal, light it and heat up to 200 °C.
5. Insert the dual-zone system, with the dirty side of the deflector stones facing down towards the embers.
6. Raise to no more than 280 to 300 °C and hold for about 20 minutes.
7. Close the lower vent.
8. After a further 15 to 20 minutes, close the upper vent too.
9. After it has cooled completely, remove remaining dirt with the wire brush.

After grilling at very high temperatures, you tighten the screws regularly, because metal and ceramic expand and contract again. After complete cooling, the horizontal screws of the clamping bands are next. The spare parts page for the upper grill vent warns of the opposite: screws tightened too firmly can lead to cracks in the lid.

When replacing the gasket (listed in the shop as a glass fibre gasket), you work at room temperature, preheat the grill to 150 °C after sticking it on and leave it for an hour; the gasket must not be exposed to direct heat. You put the grill cover on only when the grill is not in operation and has cooled completely. It is machine washable.

There is no safety manual specifically for the Limited on kamadobono.de; the notes are on the charcoal product pages. The pages for the 2 kg charcoal and the 4 kg Žalgiris charcoal say:

• The grill must stand on a level surface.
• Use outdoors only, because of the risk of carbon monoxide poisoning; never indoors or in enclosed areas.
• Do not use or burn charcoal in vehicles, tents, houses or other enclosed spaces.
• Burning produces odourless carbon monoxide, which is life-threatening indoors.

The charcoal briquettes page is intended for open grills and the briquettes are not recommended for kamado grills. It gives nine general grilling notes:

• do not use indoors, only in well-ventilated areas
• place the grill on a level, horizontal, heat-resistant surface, well away from trees and combustible materials
• never use alcohol, fuels, solvents, lighter gas or petrol to light or relight
• keep children and pets away from the grill, even after the fire has gone out
• never leave the grill unattended
• never move the grill while the embers are still burning
• do not pour flammable liquids onto glowing charcoal
• use outdoors only
• have an adult supervise a burning grill at all times

What else is worth considering?

All three alternatives cost considerably more; two of them have a larger grate, one a smaller one.

The prices are the guide values from the respective reviews, with different recording dates, and are not current to the day. The Big Joe III is shown in the table with the Santos Grills price, the other three with the Amazon price. The rating is our editorial assessment; nobody measured it. The grate dimensions of the alternatives come from the manufacturer details we evaluated for their reviews. You can find more ceramic grills in the kamado overview.

When the Grande Limited suits you and when it does not

The location decides first. Kamado Bono describes the grill for garden, terrace and holiday home. The manufacturer gives no details on distances, ground, load-bearing capacity, balcony and covered areas (see the list in the section on the scope of delivery), so you have to work out for yourself what is possible where you live. If you rent, ask your landlord or property management before buying. On a balcony, the weight of the grill comes on top before you set up charcoal and accessories.

Then the number of guests. A 54.5 cm grate is larger than on the Grande, which Kamado Bono lists with a 49 cm grate diameter and 112 kg (with packaging), but smaller than on the two 61 cm alternatives. Because the price gap to the Grande is small, what speaks for small groups is less the price than the space. Work out what you really need, for example with the grill simulator.

From the manufacturer itself, the EVO Grande also comes into question: likewise a 64 cm body, but only a 52 cm grate, 182 kg with packaging (54 kg more than the Limited) and €1,499 in the manufacturer’s shop, so €300 more. In return it has the three-tier GrillMax system, a tall rolling cart and a calibratable lid thermometer. You do not get more grate area for the money. Our assessment is that the €300 is worth it only if you want exactly this equipment.

If a fan is to hold the temperature over many hours, the Monolith from the table is the better basis: €650 more expensive, with a grate diameter 10.5 cm smaller, but with an adapter for the fan; for the Bono, a fan connection appears in no manufacturer information. With the Bono you control by hand, and because of the sluggishness described in the section on lighting, you plan in lead time. With a pizza stone and a 10 kg sack of charcoal from the manufacturer’s shop, you come to approx. €1,272.

The Grande Limited is wrong for anyone who mostly grills for two or four, or who has no route for a grill of this weight to the set-up spot. It is also wrong for commercial operators: the manufacturer does name catering as a use, but the ceramic warranty then applies only for the shorter period from the warranty section. If you want the warranty to be certain, our assessment is that you should buy directly from Kamado Bono; the manufacturer’s shop charges the same grill price for the Limited as Amazon, and we did not compare shipping costs.