A kamado is a very good pizza oven if you set it up right. The thick ceramic (or insulated steel, on an Akorn) holds heat the way a brick oven does, and a dome that climbs past 600°F is normal. The catch is that the coals sit directly under the grid. Put a stone straight over that fire and the bottom of the crust burns long before the cheese melts. A kamado needs two things a gas grill does not: a heat deflector between the coals and the stone, and a stone that is round and sized to the grid.
This guide is the kamado chapter of our broader guide to the best pizza stone grill setups. That page covers gas grills, kettles and pellet grills; here we stick to Kamado Joe, Big Green Egg, Char-Griller Akorn and other round charcoal cookers, and we have chosen different products so the two pages do not repeat each other.
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Quick verdict: which kamado pizza stone to buy
For an 18-inch kamado such as a Large Big Green Egg or a Kamado Joe Classic, the best pizza stone for kamado grill cooking is the VEVOR 15-inch Round Cordierite Pizza Stone with Peel: VEVOR rates it to 1450°F, it is 0.67 inch thick, and at 15 inches it leaves the gap around the edge that VEVOR asks for. Put it over a deflector such as the Hongso 18-inch Ceramic Plate Setter if your Egg or Akorn did not come with one. If you own an Akorn, the grill maker’s own 15-inch stone, the Char-Griller 6202, is the simple match. Want a stone made in the USA? Look at the KettlePizza 15-inch Cordierite Stone.
Below are the five most useful picks side by side, then all seven in detail, followed by how to size a stone to your grid and how to set up a kamado for pizza.
Five kamado pizza picks side by side
Five picks for five kinds of kamado owner, with each maker’s or listing’s own figures. All seven products are reviewed in full below.
| Product | Best for | Material & size | Fit (per listing) | Buy on Amazon |
|---|---|---|---|---|
| 18-inch kamados | Cordierite, 15 in, 0.67 in thick | Ovens and grills; 0.8–2 in clearance | View on Amazon | |
KettlePizza 15-inch Cordierite StoneBest made in the USA
|
Buyers who want a US-made stone | Cordierite, 15 in | Made for KettlePizza; suits other grills | View on Amazon |
Char-Griller AKORN 15-inch Pizza StoneBest for Akorn
|
Char-Griller Akorn owners | Cordierite, 15 in, 1 in thick | AKORN kamado grills | View on Amazon |
FibraMent 17-inch Round Pizza Stone with Flame DiverterBest with a flame diverter
|
The largest surface here | FibraMent, 16 in stone, 17 in diverter | Big Green Egg L, Kamado Joe Classic | View on Amazon |
Hongso 18-inch Ceramic Plate SetterBest heat deflector
|
Eggs and Akorns with no deflector | Ceramic, 18 in, 3/4 in thick | Large Big Green Egg, 18-inch kamados, Akorn | View on Amazon |
Product images from Amazon. Fit, thickness and heat limits are as each maker or listing states them; measure your grid and your original deflector before you order.
Our picks for the best pizza stone for kamado grill cooks
The seven below cover the kamado pizza setup: stones sized for 15-inch and 18-inch grids, the stone Char-Griller makes for its Akorn, one glazed stone whose maker says it is free of lead, and a deflector to sit underneath. Every stone here is cordierite or FibraMent’s porous stone, as its maker or listing states, or carries that lead statement. None is sized for a 24-inch grid; the largest here is 16 inches. Each section says which grill it suits and gives one honest reason to skip it.
1. VEVOR 15-inch Round Cordierite Pizza Stone with Peel – Thick Slab, Stated Clearance
VEVOR is a large tool and equipment brand, and this is the round version of its thick cordierite stone. The listing gives it as 15 inches across and 0.67 inch thick, and says the cordierite withstands up to 1450°F without warping or cracking. That figure is far above anything a kamado dome reaches, which is the point: you want headroom, not a stone working at its limit.
Size is why it leads a kamado list. VEVOR tells buyers to measure the grill and leave 0.8 to 2 inches of clearance on every side. On an 18-inch grid, the size of a Large Big Green Egg or a Kamado Joe Classic, a 15-inch stone leaves about 1.5 inches all round, inside VEVOR’s own range. That gap is what lets hot air rise past the stone and over the top of the pizza, so the cheese cooks while the crust bakes. A thicker slab also holds more heat when a cold pizza lands on it, which matters in a kamado where you want to open the lid as little as possible.
The box includes an aluminum peel (12 by 25.2 inches with a wooden handle, per the listing) and a plastic scraper. Care is simple, per the listing: let it cool, wash it with warm water, wipe it and dry it. VEVOR also asks you to heat it gradually the first time, which on a kamado means putting it in before the fire is roaring.
Why we like it
- Rated to 1450°F by VEVOR
- 0.67-inch thickness for heat storage
- 15-inch round leaves the clearance VEVOR asks for on an 18-inch grid
- Peel and scraper included
Key specifications
| Model | VV38015P |
|---|---|
| Type | Pizza stone with peel and scraper |
| Material | Cordierite |
| Size | 15-inch round |
| Thickness | 0.67 in |
| Fits (per listing) | Ovens, charcoal grills and barbecues; leave 0.8–2 in clearance |
| Max temp (stated) | 1450°F |
| Care | Cool, wash with warm water, dry; heat gradually on first use |
Why we recommend it
It suits the most common kamado size, the 18-inch grid, with a stated heat rating well above kamado temperatures and a peel in the box.
Skip it if you own a Medium Egg, a Joe Jr or an Akorn Jr; a 15-inch stone is too wide for those grids, and the 12-inch stone below fits better.
Pros and cons
Pros
- High stated heat limit
- Thick, heat-holding slab
- Clear clearance guidance from the maker
Cons
- No handles or frame for lifting
- Weight not stated
- Listing names charcoal grills, not kamados by name
2. KettlePizza 15-inch Cordierite Stone – Handmade in the USA
KettlePizza is the American company behind the pizza oven kit for kettle grills, and this is its replacement stone. The listing says it is cordierite, handmade by artisans in the United States, and made for the high temperatures of outdoor grills. It rates the stone to 1000°F, which leaves plenty of headroom over a kamado dome.
It is designed for KettlePizza’s own kit, and the listing says it works well on other grills, but it names no kamado. Listing photos show a plain round stone. At 15 inches it sits on an 18-inch grid with about 1.5 inches open all round, the same gap as our top pick, so it suits a Large Egg or a Classic Joe. On a Classic Joe, use the half-moon deflectors under it, as you would with any stone.
The listing is short. It gives no thickness, weight or care instructions, and the warranty is 90 days, the shortest stated here. The listing mentions no peel or scraper. It does not use the word unglazed, but it names cordierite and shows a bare stone, and nothing we read mentions a glaze.
Why we like it
- Handmade in the United States (listing)
- Cordierite, rated to 1000°F (listing)
- 15-inch round leaves about 1.5 inches on an 18-inch grid
Key specifications
| Model | KPS-15 |
|---|---|
| Type | Pizza stone |
| Material | Cordierite |
| Size | 15-inch round |
| Thickness | Not stated |
| Fits (per listing) | KettlePizza kits; other grills, none named |
| Max temp (stated) | 1000°F |
| Care | Not stated |
Why we recommend it
It suits an 18-inch kamado owner who wants a US-made cordierite stone and has a deflector already.
Skip it if you want a peel in the box or a stated thickness; the VEVOR above gives you both.
Pros and cons
Pros
- Made in the USA
- Stated heat limit
- Simple, single-purpose stone
Cons
- Listing names no kamado
- Thickness not stated
- 90-day warranty
3. Char-Griller AKORN 15-inch Pizza Stone – Made for the Steel Kamado
The Char-Griller Akorn is the kamado shape built in insulated steel instead of ceramic, and this is Char-Griller’s own stone for it. The listing says it is designed for AKORN kamado grills, and part 6202 is the number to look for. If you own a different kamado, this is not the stone to choose first; the VEVOR is the same size and is not tied to one grill.
It is 15 inches across and 1 inch thick, and the listing gives the material as cordierite, rated to 1200°F. The listing gives the size as 15 by 15 inches, but its photos show a round stone sitting on an Akorn grate. That is well above normal kamado pizza temperatures. The micro-pores in the stone absorb moisture from the dough, according to Char-Griller. To use it, the listing says to set the stone on top of your AKORN grill grates.
The listing says nothing about a deflector, but the coals sit just as close on an Akorn as on a ceramic kamado, so keep one under the grate, as we explain below. Char-Griller sells its own Smokin’ Stone for this job, and the Hongso plate setter further down lists the Akorn too. The listing gives no care instructions or weight, and it does not name the smaller Akorn Jr, so measure your grate if you own one.
Why we like it
- Char-Griller’s own stone for the AKORN
- Cordierite, rated to 1200°F (listing)
- 1 inch thick, the thickest stated here
- Sits on the AKORN’s grates (listing)
Key specifications
| Model | 6202 |
|---|---|
| Type | Pizza stone |
| Material | Cordierite |
| Size | 15-inch round (listing photos) |
| Thickness | 1 in |
| Fits (per listing) | Char-Griller AKORN kamado grills |
| Max temp (stated) | 1200°F |
| Care | Not stated |
Why we recommend it
It suits Akorn owners who want the stone made for their grill, with a stated material and heat limit.
Skip it if you do not own an Akorn; the listing names no other grill. You will also need a deflector if your Akorn did not come with one.
Pros and cons
Pros
- Made for the AKORN
- Stated 1200°F rating
- Thick slab for heat storage
Cons
- Listed for AKORN grills only
- Deflector not included
- No care instructions on the listing
4. FibraMent 17-inch Round Pizza Stone with Flame Diverter – A Stone With Its Own Shield
Read the size carefully. The listing calls this a 17-inch stone, but its own size field gives a 16-inch stone, 3/4 inch thick, on a 17-inch flame diverter. It is still the largest surface on our list, and the listing names the Big Green Egg Large, the Kamado Joe Classic and Weber kettles. On an 18-inch grid, the stone leaves about an inch all round and the diverter about half an inch, so it is a snug fit with less room for heat to rise past it.
FibraMent is a family-owned American stone maker; the listing says this one is handcrafted in the USA and NSF certified for direct food contact, and rates it to 1000°F. The material is FibraMent’s own, which the maker describes as porous, and it is not cordierite. The metal diverter is not an extra: FibraMent’s instructions say grill stones must stay in their metal pan, because direct flame will crack the stone. The listing does not say whether you still need your kamado’s own deflector with it, so measure the fit and ask the maker if yours sits close to the coals.
This stone asks for more care than the others. FibraMent wants it pre-dried once in a home oven before first use, stepping up from 175°F to 550°F over about three hours. Clean it with a light brush and a dry rag only; the maker says not to wash it or use cleaning fluids.
Why we like it
- 16-inch stone, the largest here (listing)
- Includes a flame diverter (listing)
- Made in USA, NSF certified (listing)
- Rated to 1000°F (listing)
Key specifications
| Model | HGBS-RND-17 |
|---|---|
| Type | Pizza stone with metal flame diverter |
| Material | FibraMent stone (not cordierite) |
| Size | 16-inch stone; 17-inch diverter |
| Thickness | 3/4 in |
| Fits (per listing) | Big Green Egg L, Kamado Joe Classic, Weber kettles |
| Max temp (stated) | 1000°F |
| Care | Pre-dry in an oven; brush and dry rag; no water or cleaning fluids |
Why we recommend it
It suits an 18-inch kamado owner who wants the most baking surface here and a US-made stone, and who will follow the first-use drying steps.
Skip it if you want a stone you can rinse, or if your grid is under 18 inches; the diverter alone is 17 inches across.
Pros and cons
Pros
- Largest surface here
- Maker-supplied flame protection
- Made in the USA
Cons
- Named 17-inch, but the stone is 16 inches
- Tight clearance on an 18-inch grid
- Needs oven pre-drying; no washing
5. Hongso 18-inch Ceramic Plate Setter – The Missing Deflector
The stone is only half of a kamado pizza setup. Underneath it you need something that blocks the direct heat of the coals, which Big Green Egg calls a convEGGtor and others call a plate setter. Big Green Egg’s own pizza guidance builds the setup in layers: the convEGGtor, then the grid, then the baking stone. Many Eggs and Akorns are sold without one, and the branded Big Green Egg convEGGtors we checked on Amazon were either down to their last few units or for the Mini only.
Hongso makes replacement grill parts, and this is its ceramic version for 18-inch cookers. The listing gives an 18-inch outer diameter, a height of 2 1/4 inches on its three legs and a 3/4-inch thickness, and says it fits the Large Big Green Egg, 18-inch kamados and the Char-Griller Akorn. It also says the design pushes heat around the edge of the grill and keeps direct flame off the food, which is exactly what a pizza needs, and that the part passed SGS testing to meet related standards.
Hongso asks buyers to measure the original part before ordering, and that is good advice: the legs have to sit on the fire ring or firebox ledge of your grill. The same plate setter does double duty for low-and-slow cooking, so it is not a pizza-only purchase. It sits under the grid and the stone, so food does not rest on it.
Why we like it
- Fits Large Big Green Egg and Akorn, per the listing
- Three legs leave a gap for heat to travel around the edge
- 3/4-inch ceramic, with dimensions published
- Also serves as the deflector for smoking
Key specifications
| Model | CR-18-1N (listing also shows CBCR-15-18) |
|---|---|
| Type | Heat deflector (plate setter) with 3 legs |
| Material | Ceramic |
| Size | 18 in outer diameter, 2 1/4 in high |
| Thickness | 3/4 in |
| Fits (per listing) | Large Big Green Egg, 18-inch kamados, Char-Griller Akorn |
| Max temp (stated) | Not stated |
| Care | Not stated beyond “easy to use and clean” |
Why we recommend it
If your Egg or Akorn has no deflector, this is the part that makes a stone usable, and it doubles as your indirect-cooking setup.
Skip it if you own a Kamado Joe Classic; that grill uses a pair of half-moon deflectors that work with its Divide and Conquer racks, and this round plate setter is not listed for it.
Pros and cons
Pros
- Solves the scorched-bottom problem
- Useful for smoking too
- Published dimensions
Cons
- Parts brand, not the grill maker
- No heat limit published
- Must match your firebox ledge
6. Emile Henry Flame Top 14.5-inch Pizza Stone – The Glazed Option
This is the one glazed stone on our list, and it is here because the maker addresses the question most glazed stones leave open. Emile Henry says there is no lead, cadmium or nickel in its products. Most other glazed or unmarked ceramic stones we looked at offered no such statement. Our pizza stone and oven pizza pan guides list this same stone in charcoal; we include it here in burgundy, because no other pick gives you an easy-clean surface.
It is made in France, and the listing says it is safe on gas, charcoal and natural wood grills up to 900°F, lower than the cordierite stones here but above the 600°F or so a kamado pizza needs. Emile Henry says you can cut directly on the micro-crazed glaze, and unlike the bare stones, it is dishwasher safe and can be cleaned with soap and water.
Molded handles make it easier to lift out of a deep dome. At 14.5 inches it leaves a little under two inches of grid open on every side of an 18-inch cooker, though the listing does not say whether that figure includes the handles, so measure first. Thickness and weight are not stated. Emile Henry gives a 10-year guarantee against manufacturing defects in household use.
Why we like it
- Emile Henry says its products have no lead or cadmium
- Rated for charcoal and wood grills to 900°F (listing)
- Handles for lifting
- Dishwasher safe (listing)
Key specifications
| Model | 347514 |
|---|---|
| Type | Glazed ceramic pizza stone |
| Material | Glazed ceramic (Flame) |
| Size | 14.5-inch round, with handles |
| Thickness | Not stated |
| Fits (per listing) | Ovens; gas, charcoal and wood grills |
| Max temp (stated) | 900°F |
| Care | Dishwasher safe; soap and water |
Why we recommend it
It suits a cook who wants handles, an easy clean and a glaze with a clear maker statement behind it.
Skip it if you want the highest heat limit or the moisture-pulling surface of bare cordierite.
Pros and cons
Pros
- Maker’s lead and cadmium statement
- Handles and easy cleanup
- 10-year guarantee
Cons
- Lowest stated heat limit here
- Same stone as other guides, in a different color
- Listing names no kamado
7. Unicook 12-inch Round Cordierite Stone – For Medium Eggs
Most pizza stones are sized for 18-inch grids, which leaves owners of a Medium Egg with few choices. Unicook, the barbecue accessory and kitchenware brand of Homepro Industrial, makes this 12-inch round in cordierite. One retailer lists the Medium Egg’s grid at 15 inches across, so a 12-inch stone leaves about 1.5 inches of clearance on every side.
The listing rates it to 1450°F, matching our top pick, and says the porous stone draws moisture out of the dough. At 0.4 inch it is the thinnest stone here, so it holds less heat for a second pizza; give it time to recover between bakes. A Joe Jr’s 13.5-inch grid leaves only about three-quarters of an inch around it, which is tighter than we would like.
Unicook’s directions are simple: put the cold stone in a cold grill and let it heat for 15 to 25 minutes with the lid closed. Use the included plastic scraper once it has cooled, and never use soap or detergent, or season it with oil or grease. Stains are normal, the listing says. It names no kamado, and it gives no weight or warranty. A deflector still goes underneath.
Why we like it
- Sized for a 15-inch grid
- Cordierite, rated to 1450°F (listing)
- Porous surface draws moisture from dough (listing)
- Scraper included
Key specifications
| Model | CP12001 |
|---|---|
| Type | Pizza stone with scraper |
| Material | Cordierite |
| Size | 12-inch round |
| Thickness | 0.4 in |
| Fits (per listing) | Ovens and grills; no kamado named |
| Max temp (stated) | 1450°F |
| Care | No soap or oil; scrape when cool |
Why we recommend it
Medium Egg owners are poorly served by most pizza stones, and this one fits their grid with a stated material and heat limit.
Skip it if you own a Large Egg or a Kamado Joe Classic; 12 inches leaves a lot of grid unused there, and the VEVOR above is a better fit.
Pros and cons
Pros
- Right size for the Medium Egg
- High stated heat limit
- Scraper included
Cons
- Thinnest stone here
- Limits you to small pizzas
- Listing names no kamado
How to choose a pizza stone for a kamado
A restaurant line cook judges any baking surface by whether it holds heat when cold dough lands on it, whether it can be moved safely, and whether it survives the shift. In a kamado, three more questions come first: does it fit the grid, what sits under it, and how will you get it out.
1. Measure the grid, then subtract
Kamados come in a handful of sizes. A Kamado Joe Classic and a Large Big Green Egg have 18-inch grids, a Big Joe 24 inches, a Joe Jr 13.5 inches, and a Medium Egg about 15 inches. Leave at least an inch of open grid around the stone on every side (VEVOR asks for 0.8 to 2 inches), so heat can rise past the stone and over the pizza. That works out to roughly a 15-inch stone for an 18-inch grid and about 12 inches for a Medium Egg, with less room to spare on a Joe Jr.
2. Round only
A square or rectangular stone or steel that looks small is often far too wide corner to corner. A 16-inch square is nearly 23 inches on the diagonal. The parent guide’s rectangular picks are excellent on gas grills; for a kamado, stay round.
3. The deflector matters as much as the stone
Without a deflector, a stone sits right over glowing coals. Big Green Egg’s pizza guidance stacks the convEGGtor, then the grid, then the stone. Kamado Joe’s Classic uses two half-moon ceramic deflectors that work with its Divide and Conquer system, and Char-Griller’s Akorn uses the Smokin’ Stone. Check whether yours came with the grill before you buy a stone.
4. Thickness and stated heat limit
A thicker stone stores more heat for the second pizza, which matters in a cooker you do not want to keep opening. Only trust a heat rating the maker publishes: VEVOR and Unicook state 1450°F, Char-Griller 1200°F, KettlePizza and FibraMent 1000°F, and Emile Henry 900°F. One stone we left out, a well-known brand’s round stone, is rated by its maker only to 500°F in a home oven, which is below normal kamado pizza temperatures.
5. How you will lift it
A kamado’s grid sits deep in the dome. Handles, like those on the Emile Henry, make removal safer. Without them, leave the stone in the grill until it is completely cool, which is the safest habit anyway.
How we chose these seven kamado picks
We started with what a kitchen needs from a baking surface and added the kamado questions: is it round, is it sized to a real kamado grid, and what goes under it. We kept only products sold on Amazon in the United States and in stock when we checked, and read each listing in full. Where the maker named a grill, we quote it; where it did not, we say so. We left out the Big Green Egg stone and convEGGtors, which were down to their last few units. We also wanted to know what the food sits on. Each stone here is described as cordierite or porous stone, or, in the Emile Henry’s case, has a glaze whose maker says it contains no lead or cadmium. That ruled out stones whose makers and listings do not say whether the surface is glazed. Some of those may well be bare; we just could not confirm it, so this says nothing about any particular brand. We skipped half-moon deflectors and large stones from sellers with no identifiable maker, square steels that do not fit a round grid, and products already recommended on our related guides. We have not baked on these stones for this guide; descriptions of materials and fit come from the makers and listings, and we did not consult outside testing publications for this page.
Setting up a kamado for pizza
- Build the stack cold. Fill the firebox with lump charcoal, light it, then add the deflector, the grid and the stone while the fire is still small, so everything heats together. VEVOR asks you to heat its stone gradually on first use, and Unicook says to start with a cold stone in a cold grill.
- Bring the dome up slowly. Big Green Egg’s pizza guidance suggests aiming for about 600°F. Let the dome settle there and give the stone time to catch up; the stone lags behind the dome thermometer.
- Launch and close. Slide the pizza on from a floured peel, close the lid and keep it closed for the first few minutes. Every opening dumps heat and feeds the fire air.
- Turn once. The back of most kamados runs hotter. Turn the pizza halfway through.
- Shut down and leave it. Close the vents and let the stone cool in the grill before you scrape it.
The same setup bakes flatbreads and warms tortillas well. For more ways to use a kamado, see our guide to the best Kamado Joe accessories.
Kamado pizza stone questions, answered
What size pizza stone fits a Large Big Green Egg or a Kamado Joe Classic?
Both have 18-inch grids, so a 14- to 15-inch round stone leaves the inch or more of clearance that lets heat circulate. Our top pick, the VEVOR 15-inch, fits that range.
Do I need a heat deflector under a pizza stone in a kamado?
Yes. Without one the stone sits directly over the coals and the crust burns before the top cooks. Big Green Egg’s own pizza setup puts the convEGGtor below the grid and stone.
Can I use a square pizza steel in a kamado?
Usually not. A square that looks small is wide on the diagonal; a 16-inch square measures almost 23 inches corner to corner, more than an 18-inch grid. Choose a round stone. Our best pizza steel guide covers steels for ovens and gas grills.
Why do pizza stones crack in a kamado?
Thermal shock: a sudden temperature change across the stone. Putting a cold stone into a hot dome, a frozen pizza onto a hot stone, or water onto a hot surface can all do it. Heat the stone with the fire and let it cool in the grill.
Can I use an oven pizza stone in a kamado?
Only if the maker rates it for the heat. Some oven stones are rated to 500°F, which a kamado passes easily. Check for a stated grill or high-heat rating. For oven-only stones, see the best pizza stone.
Our pick for kamado pizza night
For an 18-inch kamado, buy the VEVOR 15-inch stone and, if your grill did not come with one, the Hongso plate setter to go under it. Choose the KettlePizza stone if you want it made in the USA, the Char-Griller stone for an Akorn, the FibraMent for the largest surface here, the Emile Henry for handles and a glazed surface, and the Unicook for a Medium Egg.
If you are still choosing the cooker itself, compare models in our best kamado grill guide, and for gas grills and kettles go back to the best pizza stone grill picks. And if you would rather someone else cooked tonight, see the menu or call to order.