The World's Most Advanced Ceramic Kamado Grill & Charcoal Smoker
The ceramic kamado grill engineered for total temperature mastery — from low-and-slow 200°F charcoal smoking to blazing 750°F sears. Patented Stack & Rack™ multi-level cooking. Lifetime ceramics.
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Call Now · (678) 924-0545Whether you're firing up your first real grill or you've been chasing the perfect cook for decades — the Infinity X2 was built for you. Smoke low and slow. BBQ all day. Sear, bake, roast, cold-smoke. The X2 does it all, and does it better.
The Stack & Rack™ system and tall dome give you more cooking levels, more capacity, and more versatility than any kamado on the market. More accessories that actually matter — included in the box. Better built so it lasts longer. 304 marine-grade stainless steel means you can take the X2 places other grills can't go — yes, even the beach.
Be the host your friends talk about. Let the X2 be your ultimate sidekick at every backyard BBQ, tailgate, and family cookout from here on out.
Shop the X2Six engineering decisions that separate the Grill Dome Infinity X2 from every other kamado on the market.
Our ~1.25" ceramic walls are thicker than any competitor — retaining heat longer, stabilising temperature better, and outlasting thinner-walled grills by decades.
Up to 3 cooking levels included in the box. No other kamado ships with a true multi-level rack system that expands your cooking capacity by 3×.
Every bolt, hinge, and grate is 304 marine-grade stainless steel. Resists coastal salt air, grease, and years of extreme heat without rust or corrosion.
The X2's taller dome isn't an aesthetic choice — it's structural. The interior height accommodates the Stack & Rack third-level extension and whole animal roasting.
Red, Blue, White, or Black. Your kamado should match your outdoor space. The X2 is the only premium ceramic kamado that ships in four distinct glazed finishes.
Cart, 304 SS side shelves, Stack & Rack multi-level system, and RapidLite — all included. No add-on fees for things that should ship with every kamado.
| What You're Cooking | 13" Small | 18" Large | 22" XL |
|---|---|---|---|
| Main Grate | 133 sq in | 260 sq in | 400 sq in |
| Stack & Rack Total | ~200 sq in (2-tier) | ~750 sq in (3-tier) | ~1,200 sq in (3-tier) |
| Ribeye Steaks | 2 steaks | 4–6 steaks | 6–8 steaks |
| Burgers | 4 burgers | 8–10 burgers | 12–14 burgers |
| Whole Chicken | 1 bird | 2 birds | 3 birds |
| Turkey (whole) | Up to 12 lbs | Up to 18 lbs | Up to 24 lbs |
| Pizza Size | Up to 10" | Up to 14" | Up to 18" |
| Pork Butt / Brisket | 1 small cut | 2 butts / 1 full brisket | 2–3 butts / 2 briskets |
| Ribs (racks) | 1 rack | 2–3 racks | 4–5 racks |
| Specification | 13" Small | 18" Large | 22" XL |
|---|---|---|---|
| Grill Type | Ceramic Kamado Grill / Charcoal Smoker | ||
| Primary Cooking Surface | 13" diameter | 18" diameter | 22" diameter |
| Cooking Levels | Up to 2 | Up to 3 | Up to 3 |
| Ceramic Wall Thickness | ~1.25" — thicker than any competitor | ||
| Temperature Range | 200°F – 750°F+ | ||
| Airflow System | Dial-It-In™ dual damper (numbered bottom vent + DialTop™ exhaust control) | ||
| Stack & Rack™ | Patented multi-level cooking system (included) | ||
| Gasket | 1000°F-rated fiberglass airtight seal | ||
| Hardware | 304 Stainless Steel throughout | ||
| Side Shelves | 304 SS Side Shelves (included) | ||
| Hinge | Featherlite counterbalance hinge | ||
| Fuel | Lump charcoal (recommended) / Briquettes | ||
| Colors | Red · Blue · White · Black | ||
| Warranty | Lifetime ceramics warranty | ||
Available in 3 sizes. Choose your color. Ships complete with cart, 304 SS side shelves, and the patented Stack & Rack™ multi-level cooking system.
Shop NowA ceramic kamado grill is the most versatile outdoor cooker ever invented. Unlike gas grills or thin steel charcoal kettle grills, a true ceramic kamado works as a smoker, a grill, a convection oven, and a pizza oven — all in one unit.
The thick ceramic walls create a sealed cooking environment that retains heat with extraordinary efficiency. A fully loaded kamado can hold 225°F for 12–16 hours on a single load of lump charcoal without any active management. The same cooker, opened wider, reaches 750°F+ for searing steaks with a crust that's impossible to replicate on gas.
Grill Dome has been engineering ceramic kamado grills in Atlanta, Georgia since 1989. Founder Tarsem Kohli refined the original design over decades of hands-on cooking and feedback from competition BBQ teams across the country.
A kamado is a thick-walled ceramic cooking vessel that functions as a charcoal grill, smoker, convection oven, and pizza oven. The word comes from the Japanese word for "cooking stove." Modern ceramic kamados are sealed cooking chambers that give you complete control over temperature through airflow management.
On a low-and-slow smoke at 225°F, a fully loaded Grill Dome X2 will run 12–16 hours on one load of quality lump charcoal. At higher temperatures (500°F+), you'll get 4–6 hours. The thick ceramic walls are extremely efficient — much less charcoal needed than a thin steel grill.
No — but it is different from a gas grill. The learning curve is typically 2–3 cooks. Once you understand how the Dial-It-In™ vent system controls temperature, you'll find a kamado is actually easier to manage than any other type of charcoal cooker. Most users can hold within ±10°F of their target.
The Grill Dome X2 ships with a cart, 304 SS side shelves, and the Stack & Rack multi-level system included. The Big Green Egg requires purchasing all of these separately, at significant added cost. The X2 also features thicker ceramic walls (~1.25"), a lifetime fiberglass gasket, and 4 color options vs. the Egg's signature green.
Yes — and it's one of the best aspects of kamado cooking. Place dry hardwood chunks directly on the lit charcoal before closing the dome. The low-oxygen environment of a sealed kamado produces clean, thin blue smoke — exactly what competition BBQ teams prize for smoke ring and flavour penetration.
Temperature in a ceramic kamado is governed by one thing: oxygen. And the key to controlling oxygen is sealing the cooking vessel — then metering airflow precisely through calibrated vents.
The Grill Dome X2 achieves this with a 1000°F-rated fiberglass gasket that wraps the entire lid-to-base joint. This tight seal means zero uncontrolled air leaks — every molecule of oxygen entering the cooking chamber goes through either the bottom or top damper.
The bottom draft vent is numbered 0–5, giving you a repeatable, dialed setting you can log and return to for any cook.
The 1000°F-rated gasket creates an airtight seal between dome and base — zero leaks, total control over every degree.
Dial the numbered bottom draft door to your target setting. Logged setting = repeatable cooks every time.
The DialTop™ exhaust cap fine-tunes airflow at the top vent. Better seals, better controls, better performance — set your position and walk away.
From competition-style smoked brisket to wood-fired Neapolitan pizza to smoked beef jerky — the Grill Dome X2 handles every outdoor cooking technique at professional level.
The thick ceramic walls hold 225°F for 12+ hours on a single lump charcoal load — delivering competition-worthy brisket, pork shoulder, and beef ribs with bark and smoke ring that gas and pellet grills can't touch.
200–275°F · 8–16 hrs · Hickory/Oak
Crank to 700°F+ for steakhouse-quality crusts on ribeyes, tomahawks, and burgers. The dome radiates heat from above and below simultaneously — the perfect environment for a Maillard crust impossible on gas.
600–750°F · 2–4 min/side · Cast Iron Grate
Your kamado at 500°F rivals a Neapolitan wood-fired kiln — 3-minute pies with blistered crusts and perfectly charred spots. Bake sourdough bread and desserts that outperform your kitchen oven.
450–550°F · Pizza Stone · 3-min Neapolitan
The half-moon divider creates simultaneous direct and indirect zones. Roast whole chickens, turkeys, and prime rib with even all-around heat. No flare-ups. Juicier results than any convection oven — finished with real smoke.
325–425°F · Indirect Setup · Any Whole Bird
Use the Smoke Bomb System at ultra-low temperatures to cold-smoke beef jerky, salmon, cheese, and charcuterie with rich hardwood flavour. No kamado competitor includes a built-in cold-smoke system.
Below 200°F · Smoke Bomb System · Jerky/CheeseThe Stack & Rack™ System ships complete with 2 half racks, 1 half stone, 1 drip pan, and 1 stack extension — over $300 worth of cooking hardware included with every X2. Configure 8 distinct heat modes out of the box, and stack up to three tiers to multiply your cooking space.
Full single grate over direct coals. High-heat grilling, searing, and burgers. The simplest and hottest setup — maximum fire contact.
Stack two grates for double the cooking capacity over direct fire. Run sausages on level one and buns on level two — everything done at once.
Single grate raised on the stack post. Creates more distance from the fire for gentle direct cooking — ideal for fish, delicate proteins, and finishing.
Drip pan sits below catching all drippings — zero flare-ups, pure convective roasting heat. Perfect for whole birds, prime rib, and pork roasts.
Half stone on the left creates an indirect baking zone. Grate on the right stays direct. Sear a steak on one side while baking bread on the other — simultaneously.
Mirrored split — stone on the right, grate on the left. Flip the zone orientation to match your access angle or wind direction for smarter heat management.
Large stone section dominates. Wood-fired pizza territory — the stone absorbs and radiates heat from below for a blistered crust in 3 minutes at 500°F+.
Stone raised on the stack extension above the drip pan. Triple-layer setup: deflect heat at the bottom, stone absorbs in the middle, food cooks on top. Ultimate low-and-slow indirect.
The X2 is not just a grill. Swap surfaces to turn it into a flat-top griddle, a searing machine, a salt-block oven, or a hibachi station — in minutes.
Perfect flat-top surface for breakfast cooks — smash burgers, crispy bacon, eggs, hash browns, and pancakes over live fire. The cast iron holds heat evenly with no hot spots. Season it once and it becomes the most versatile surface you own.
The go-to surface for serious searing. Cast iron conducts heat aggressively and holds it — creating deep, defined grill marks and a crust that defines competition-quality steak. At 700°F+ on the X2, this becomes a true high-performance searing tool.
Heat the salt block to 500°F and cook directly on the stone. The salt sears in and imparts a gentle mineral seasoning naturally. Exceptional for caramelizing vegetables, searing thin proteins, burgers, and fish — beautiful results with zero added salt needed.
The VersaGrate features a tighter grid pattern designed for smaller items that fall through a standard grate — shrimp, scallops, sliced vegetables, asparagus, and delicate fish. Set it up hibachi style for high-heat, fast cooking over live charcoal fire with smoke flavor gas hibachi cannot match.
All surfaces are designed to work interchangeably with the Stack & Rack system.
Browse All Surfaces →Gas grills are convenient. Kamado grills are transformative. Here is why serious cooks make the switch — and never look back.
Gas burns clean — too clean. There is nothing for food to absorb. The Grill Dome burns real lump charcoal, generating hardwood combustion compounds that penetrate your food from the first minute of cooking. That smoke ring, that bark, that char — gas grills simply cannot produce it. One cook on the X2 and you will taste the difference immediately.
Gas grills cook from burners below in straight lines — resulting in hot spots directly over the flame and cold zones everywhere else. The X2's round ceramic vessel radiates heat from all directions simultaneously: walls, dome, floor. Food cooks evenly in a consistent thermal envelope. No flipping every two minutes. No burnt edges with a raw center.
Gas grills are mechanical systems — burners corrode, igniters fail, flavorizer bars rust through, venturi tubes clog. Every 2–3 years you are replacing parts or replacing the whole grill. The X2 has no burners, no electronics, no moving metal parts that degrade. One piece of ceramic. One lifetime warranty. Zero replacement parts to budget for.
Think a round kamado means less room? The patented Stack & Rack system adds a second and third cooking level inside the dome — letting you run 520+ sq inches of total cooking surface across multiple tiers simultaneously. Ribs on level one, vegetables on level two, bread on level three. Try that on a gas grill.
Want a two-zone fire? Use the cast iron divider to create a direct and indirect zone simultaneously — searing a steak on one side while resting it over indirect heat on the other. The Dial-It-In™ vent system gives you precise control from 200°F cold-smoke to 750°F+ searing inferno. Gas valves give you a rough guess. The X2 gives you a repeatable number.
Drop a single RapidLite Xtreme fire starter into the charcoal bed, light it, and close the dome. In 10 minutes the X2 is at 400°F and climbing. No waiting for a propane tank to be refilled. No gas line installation. No turning a knob and hoping the igniter sparks. Just light, dial, and cook. Works at the beach, a campsite, a tailgate — anywhere you carry it.
The X2 costs less than most premium gas grills — and it will outlast every one of them.
Shop the X2 Kamado →Ceramic kamado cooking outperforms gas, charcoal, and pellet alternatives on every dimension that matters — flavour, efficiency, versatility, and build quality.
The Grill Dome Infinity X2 combines the flavour authenticity of charcoal, the versatility of a professional outdoor oven, and precision temperature control you can't get from gas, steel, or electronics.
Get the X2 Kamado →How does the Grill Dome Infinity X2 stack up against the other top ceramic kamados? Here's the full picture.
| Feature | 🔥 Grill Dome Infinity X2 (18") |
Big Green Egg Large |
Kamado Joe Classic III |
Kamado Joe Classic II |
Primo Oval XL |
|---|---|---|---|---|---|
| Est. Price | See Site | $1,299 (unassembled) $1,799 with cart |
$2,199.95 | $1,499.95 | $2,299 |
| Ceramic Wall Thickness | ~1.25" (thickest) | ~0.75" | ~0.8" | ~0.8" | ~1" |
| Main Cooking Grate | 520 sq in | 262 sq in | 510 sq in | 262 sq in | ~380 sq in (oval) |
| Patented Cook System | Stack & Rack™ (incl.) | Not included | Divide & Conquer (incl.) | Divide & Conquer (incl.) | Not included |
| Multi-Level Cooking | Up to 3 levels (incl.) | 1 level (add-ons extra) | 2 levels (incl.) | 2 levels (incl.) | 1 level |
| Max Temperature | 750°F+ | 700°F+ | 750°F+ | 750°F+ | 600°F |
| Hardware Material | 304 Stainless Steel | Powder-coated steel | 304 SS (partial) | 304 SS (partial) | Powder-coated steel |
| Side Shelves Included | Yes — 304 SS | No (sold separately) | Yes — resin | Yes — resin | No |
| Cart / Stand Included | Yes (Domemobile) | No (sold separately) | Yes | Yes | No |
| Hinge System | Featherlite counterbalance | Standard hinge | Air-Lift™ hinge | Air-Lift™ hinge | Standard hinge |
| Gasket Type | 1000°F fiberglass | Felt (degrades) | Fiberglass | Fiberglass | Felt (degrades) |
| Color Options | 4 colors | Green only | Red only | Red only | Black only |
| Cold Smoke System | Smoke Bomb (incl.) | Not included | Not included | Not included | Not included |
| Ceramics Warranty | Lifetime | Lifetime | Limited Lifetime | Limited Lifetime | Lifetime |
"Here is my new Grill Dome. The round shape provides even heat distribution while the thick ceramic walls hold in the heat. Plus, you can have it custom colored — of course, I chose the color closest to my signature Bedford Gray."
— Martha Stewart, The Martha Blog, 2018
Martha hosted a live grilling event alongside legendary butcher Pat LaFrieda, cooking premium steaks, ribs, burgers, and corn — all on her Grill Dome. She praised the Dial-It-In airflow system for effortless temperature control and the speed at which the grill reaches cooking temperature.
When she wanted a grill worthy of her Bedford, New York estate, Martha didn't settle for off-the-shelf. She worked with Grill Dome to color-match her X2 to her signature Bedford Grey — the same custom color program available to every GrillDome customer today.
Every Grill Dome accessory is engineered to unlock a new dimension of kamado cooking. From premium cooking surfaces to fast-start tools — built for the X2.
304 SS basket that organises your lump charcoal for maximum airflow, easy ash shake-out, and the built-in divider lets you run direct and indirect heat simultaneously.
Shop Charcoal Basket →
Heavy-duty weatherproof cover custom-fitted for the Grill Dome on its mobile cart. Protects your investment year-round from rain, UV, dust, and debris.
Shop Cover →
304 SS smoke diffusers that deliver slow, even hardwood smoke throughout the cooking chamber. Works with hickory, oak, cherry, apple, mesquite, or Jack Daniel's chips.
Shop Smoke Bomb →
800W electric charcoal igniter that lights your full charcoal bed in under 10 minutes. No lighter fluid, no chemicals, no wait.
Shop RapidLite →Ceramic kamado walls retain heat so efficiently you use 30–40% less charcoal per cook. Factor in zero replacement costs and a lifetime warranty — and the math tells the real story.
Click ⚙ next to any competitor above to edit its assumptions.
The thick ceramic walls of the X2 act like a thermal battery — absorbing heat and radiating it back evenly for hours. A sealed kamado running at 225°F uses a fraction of the charcoal a steel grill would burn to hold the same temperature. Gas grills rust from the inside out, burners fail, igniters corrode. The X2's ceramic shell doesn't rust, warp, or degrade. One grill. For the rest of your life.
Lifetime ceramic warranty · Ships complete · Free shipping
You've unboxed the X2. Here's exactly what to do next. Seven steps from cold ceramic to smoke-kissed perfection.
Nestle a single RapidLite Xtreme fire starter cube into the center of your lump charcoal bed. Light it and leave the lid open. No lighter fluid, no chimney starter — the RapidLite's compressed hardwood formula catches in seconds and ignites surrounding lump charcoal naturally.
Once your charcoal is catching, close the dome and set the Dial-It-In™ bottom vent to your target position. The numbered 0–5 scale gives you repeatable, logged settings — no more guessing. The bottom vent is your main temperature throttle; the top daisy wheel is your fine-tuner.
The dome thermometer is your command center. As the ceramic mass heats up, you'll see the needle climb toward your target zone. Don't rush it — ceramic takes 15–20 minutes to fully saturate with heat, and that thermal mass is exactly what gives you 12-hour stable cooks.
Overshoot your target? Simply close the vents slightly. The sealed ceramic vessel responds quickly. This is the Dial-It-In™ system at work.
The Stack & Rack system lets you run up to three cooking levels simultaneously — an innovation unique to Grill Dome. Use the cast iron divider for indirect cooking on one level with direct searing on another, or run three racks of ribs end-to-end without cutting them.
For a low-and-slow cook, place your wood chunks or chips directly on the lit charcoal. For cold-smoking or adding a final smoke burst at any temperature, the Smoke Bomb System is your secret weapon — it generates dense hardwood smoke independently of the charcoal fire.
The Featherlite counterbalance hinge makes lowering 40+ lbs of ceramic dome feel weightless — one finger, perfectly balanced. Close it gently and let the 1000°F fiberglass gasket form an airtight seal around the entire joint. Now the X2 does its thing.
The ceramic walls begin radiating heat from all directions simultaneously. The sealed chamber traps every molecule of smoke. Temperature won't fluctuate more than 5–10°F for the next several hours.
After hours of hands-off cooking, you lift the dome to a wall of fragrant hardwood smoke and the sight of meat that's developed a deep mahogany bark, genuine smoke ring, and a texture that pulls apart effortlessly. This is what ceramic kamado cooking delivers that nothing else can.
And the best part? You'll replicate it exactly next time — because you wrote down your vent setting. The Dial-It-In™ system is a recipe. Repeatable. Refinable. Yours.
From 12-hour brisket smokes to 700°F sears — see what the Infinity X2 is capable of.
"I've had a BGE for 10 years and switched to the Grill Dome. The thick ceramic walls hold temperature better, and the Featherlite hinge is a game changer. I can actually lift the dome with one finger mid-cook."
"The Dial-It-In system is legitimately the best airflow control I've used. Set it to 2.5 for brisket and walk away. 13 hours later — smoke ring, bark, everything. My competition BBQ results improved immediately."
"Three levels of cooking at once. I ran ribs on the top level, chicken thighs indirect on middle, and sausages direct on the bottom — all on one cook. This is the only kamado that ships with this feature included."
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