Parrilla kamado TUNABONE TunaBone Classic 23 pulgadas (talla L) parrilla de carbón cerámica, 23 pulgadas de diámetro de parrilla, gris oscuro

The TUNABONE TunaBone Classic 23 inch kamado is a ceramic-style charcoal grill designed for grilling, smoking and roasting. With a 23" cooking diameter (Size L) and a dark grey finish, this kamado offers a balance between compact footprint and generous cooking area for medium to large outdoor gatherings. The ceramic-style construction helps retain temperature and distribute heat evenly for consistent results across the cooking surface. Built for versatile outdoor cooking, the TunaBone Classic supports direct grilling, indirect roasting and low-and-slow smoking with charcoal fuel.

Advantages

The kamado-style body provides improved heat retention and stable temperature control compared with many metal-only grills, enabling long cooks and efficient charcoal use. The 23" cooking diameter gives enough space for multiple items while keeping the unit manageable for backyard use. Ceramic-style walls help even heat distribution and reduce hot spots, supporting consistent searing and slow-cook performance. The dark grey finish offers a neutral appearance that fits a range of outdoor kitchen styles.

Suitable for

• Grilling steaks, burgers and vegetables over high direct heat
• Smoking ribs, brisket or poultry using low-and-slow methods
• Roasting whole chickens or larger cuts with indirect heat
• Entertaining medium to large groups in a backyard or patio setting

Key specifications

• Type: Ceramic-style kamado charcoal grill
• Cooking diameter: 23 inches (Size L)
• Primary fuel: Charcoal
• Finish color: Dark grey
• Supported cooking methods: Direct grilling, indirect roasting, smoking

How to use

Start by placing a suitable amount of charcoal in the firebox and light according to the charcoal manufacturer's instructions. Allow the kamado to reach the desired temperature before placing food on the cooking grate; the ceramic-style construction will retain heat and stabilize temperature once established. For high-heat grilling open the vents to increase airflow; for low-and-slow smoking reduce airflow and use a smaller charcoal bed. Use indirect cooking techniques by positioning coals to one side or using a heat deflector when roasting larger cuts. Monitor internal temperatures of food with a probe thermometer to ensure proper doneness.

Recommendations

Use high-quality lump charcoal or briquettes and place the kamado on a stable, heat-resistant surface. Preheat the grill thoroughly for even results, and clean ash from the firebox regularly to maintain airflow. When smoking for extended periods, add charcoal and wood chips as needed and adjust vents to hold target temperatures. Follow local safety guidelines for outdoor open-flame cooking.