Kamado Barbecue Checklist

A Kamado barbecue needs more planning than a quick grill because the charcoal, temperature and food preparation all take time. Use this checklist to organise your guest numbers, dietary requirements, shopping and chilled storage before the day. Prepare salads, marinades and vegetable skewers ahead of time, then leave enough time to set up the tables, drinks and Kamado safely. The checklist also helps prevent late essentials such as a meat thermometer, heat-resistant gloves and enough cold storage from being overlooked.

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The plan, step by step

Every task with its own sub-checklist, in the order you'll actually need them.

Preparations

Compile the guest list
Send invitations
Process registrations
Collect dietary requirements
Confirm final numbers
Check the weather forecast
Check the shopping list
Do the shopping
2 people
Set up non-perishable supplies
Store meat refrigerated
Check dishes and glassware
Check the Kamado and tools
Wash vegetables
2 people
Prepare salads
2 people
Make marinades
Marinate the meat
2 people
Make vegetable skewers
2 people
Set out dessert chilled
Chill drinks
2 people
Set up tables and chairs
3 people
Set the tables
2 people
Set up the buffet and drinks table
2 people
Hang decorations
2 people
Hang lighting
2 people
Set up Kamado safely
2 people
Set out charcoal and smoking wood
Display snacks and salads
2 people
Put drinks on ice
2 people
Set up the handwashing station
Light the Kamado
Set grill temperature

Event

Welcome guests
2 people
Serve aperitifs and snacks
2 people
Refill drinks
Prepare barbecue
2 people
Serve vegetables and side dishes
2 people
Grill meat and fish
2 people
Check doneness and food safety
Serve barbecue dishes
3 people
Collect used dishes
2 people
Serve dessert
2 people
Serve coffee and tea
2 people
Store leftovers chilled
2 people
Serve last-round drinks

Aftercare

Let the Kamado burn out
Sort and remove waste
2 people
Wash dishes
2 people
Clear tables and chairs
3 people
Clean the venue
2 people
Empty and clean coolers
Clean barbecue tools
2 people
Check and store the materials
2 people

What to bring

Grouped the way you'd shop for it, with quantities.

Furniture

Tablesqty 6
Chairsqty 32
Buffet tablesqty 2
Drinks table
Parasolsqty 2

Tableware

Platesqty 40
Dessert platesqty 40
Cutlery setsqty 40
Drinking glassesqty 40
Coffee cupsqty 30
Serving spoonsqty 8
Serving plattersqty 8

Equipment

Kamado
Meat thermometerqty 2
Electric kettle
Coffee maker
Extension cordqty 2
Lighter

Kitchen

Coolersqty 3
Cutting boardsqty 4
Chef's knivesqty 3
Mixing bowlsqty 5
Grill tongsqty 4
Grill spatulasqty 2
Grill brushesqty 2
Meat plattersqty 4
Aluminum grill traysqty 6
Storage binsqty 8
Ice containersqty 3

Safety

Heat-resistant glovesqty 2
Fire extinguisher
Fire blanket

Decorations

Tableclothsqty 6
Buntingqty 4

Lighting

String lightsqty 3
LED lanternsqty 4

Cleaning

Waste binsqty 4
Dishpanqty 2
Broom
Dustpan and brush

Catering

Groceries

Tips

Confirm final guest numbers and dietary requirements at least 3 days before shopping. This gives you time to adjust meat quantities, prepare vegetarian skewers and avoid making last-minute substitutions.
Do the main shopping 1–2 days before the barbecue, but keep meat refrigerated until preparation. Buy ice and chill drinks on the day so the coolers and ice containers are still effective when guests arrive.
Prepare salads, marinades and vegetable skewers several hours ahead, then marinate the meat according to the recipe. Keep prepared food covered and chilled rather than leaving it on the worktop while you set up.
Set up the Kamado, tools and heat-resistant gloves before guests arrive, and check the weather forecast the day before. Place the grill away from tables, decorations and lighting, with a clear area around it for safe handling.
Allow at least 60 minutes for tables, chairs, buffet and drinks setup before serving. Put serving platters, tongs, spatulas and a meat thermometer beside the Kamado so cooked food can be checked and moved without searching for equipment.

Frequently asked questions

How early should I start preparing a Kamado barbecue?: Start planning 3–7 days ahead by collecting guest numbers and dietary requirements. Do the shopping 1–2 days before, prepare cold dishes and marinades earlier on the day, and allow at least 60 minutes for the final setup.
How much time does a Kamado barbecue take to set up?: Allow around 60 minutes for tables, chairs, drinks, serving equipment and decorations. Give yourself extra time for the Kamado if you need to light it, stabilise the temperature and check that all tools are ready.
When should I marinate meat for a Kamado barbecue?: Prepare the marinade and marinate the meat several hours before cooking, following the recipe for the specific cut. Keep the meat refrigerated until it goes onto the Kamado, rather than leaving it at room temperature.
What equipment do I need for a Kamado barbecue?: Plan for a Kamado, lighter, grill tongs, spatulas, a grill brush, a meat thermometer and heat-resistant gloves. You also need coolers or ice containers, cutting boards, knives, serving platters and aluminum grill trays for preparation and serving.

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