Your BSTRD. Journey
BSTRD.
BSTRD. Explained.
BSTRD. is a beautiful and class leading Kamado.
The principle is simple. The incredibly insulating ceramic body holds heat better than any other kamado in its class.
Evolved from traditional Japanese clay cookers brought to the West in the mid-20th century, over time, Kamado's became the ceramic charcoal grills used by serious fire cooks today.
BSTRD. when closed, holds heat incredibly efficiently, and the design of the internal ceramics allow air to circulate and perform at a whatever temperature is needed. The vast array of cooks on the BSTRD. is only limited by your imagination.
One grill. Endless ways to cook.
Advantages of a BSTRD.
Heat that stays where it should.
The ceramic body of a BSTRD. holds heat properly. Once it’s up to temperature, it stays there. Steady, predictable, and easy to control.
That stability is what makes this style of cooking so powerful. Sear hard, cook low and slow for hours, bake, roast, or smoke all with the same fire.
The charcoal smoke will add a subtle smokey flavour that licks around the food as it cooks. By adding smoking chunks, the smoke profile can be dialled up with ease.
It’s efficient, durable, and built to last.
BSTRD. doesn’t just cook food. It holds the whole process together.
How does a BSTRD. work?
Fire, air, control.
The internal multi-piece fire box, ash pan and charcoal basket allows air fed from the bottom vent, to move freely around.
BSTRD. when combined with the lit charcoal in the basket, draws air and generates heat that circulates like a convection oven throughout the chamber.
The top vent allows air and smoke to escape in a controlled manner, thus regulating the temperature of the oven. More air means more heat. Less air brings it down.
Once the ceramic is hot, it holds steady giving precise control without constantly chasing the temperature. No tricks. Just fire and airflow working the way they should. Patience and confidence is key – let the air and fire do its work!
Why Is Charcoal Important?
Using sustainable British charcoal in a BSTRD. isn’t optional, it’s essential.
BSTRD. are built for clean, controlled burns, and poor-quality charcoal often contains chemicals and undercooked wood that release heavy smoke and residues.
Those impurities don’t just affect your food they can taint the ceramic itself, lingering in the walls and impacting every cook that follows. British lumpwood is natural, high in carbon and burns clean, giving you stable temperatures, precise control and flavour that stays true. Better fuel protects both your food and your oven.
How do you choose the right BSTRD.?
Choose the one you’ll actually use.
Picking the right BSTRD. comes down to three things: space, features, and how serious you are about cooking on it.
Think about how many people you’ll cook for, the food you want to cook, what kind of setups you want to run, and how much flexibility you need.
Oh... and there is the all important colour!
One thing worth getting right from the start? The materials.
Exceptional ceramics and highly engineered construction make all the difference once the fire’s going.
10 Way's to Cook
Sear, Grill, Roast, Low & Slow, Rotisserie, Pan Cook, Bake, Smoke, Dirty Cook and Pizza
Like You Mean It.
BSTRD holds serious heat. Open the vents, let it breathe, and it climbs fast. Steaks hit the grate and crust immediately. Fat renders. Edges darken. The centre stays exactly where you want it. No timid sizzle. No grey meat. Just ceramic, charcoal, and the kind of heat that earns its place.
With Intent.
BSTRD gives you steady, even heat across the grate. No flare-ups stealing control. No weak spots killing momentum. Burgers with a proper crust. Chops with clean grill marks and real flavour. Chicken that cooks through without drying out. Simple food. Done properly.
Properly.
BSTRD holds a steady, even heat so you can cook without rushing. Succulent roast chicken with skin that actually crackles. Pork belly with real snap and tender meat beneath it. Vegetables that caramelise instead of steam. Whole fish that cooks through without drying out. No shortcuts. Just control, patience.