The high-end grill with history:
The word kamado literally means "place of the cauldron". Originally it is a traditional, permanently installed stove that is fired with wood or coal. The term used in this country is derived from the mushikamado, a round stove with a lid common in southern Japan, in which rice was traditionally cooked and which is very similar to today's kamados in terms of its functional principle.
The exotic brother of the Römertopf:
Similar to a Roman pot or a tandoori oven, the Kamado uses the large heat storage capacity of ceramics and thus protects the meat from drying out. Even slow-cooked pieces of meat remain juicy with little air circulation. Many American manufacturers are now using composite ceramics, which is often touted as a high-tech material developed by NASA but is actually just a euphemism for another type of concrete. We rely on proven materials: Robust ceramics and stable cast iron.
Incredible Heat:
As soon as the grill is switched on, with a little practice the air supply can be used to control the oven with amazing precision. The temperature range is from 70 to 400 degrees Celsius. Sliding doors on the bottom and top control the effect of the chimney, which ensures that the coals burn quickly or slowly and the heat generated accordingly. With three kilograms of coal, the grill can run all day without any problems, even at low temperatures. The entire pork neck stews together into pulled pork overnight. In the high temperature range and with an additional pizza stone, a perfect stone oven pizza can be made - only without a stone oven. The Kamado operates with little or no smoke when closed.
It could hardly be more efficient:
Kamados are traditionally fired with charcoal because the commonly used briquettes contain many additives that have a negative effect on the taste. The charcoal is ignited with a Bunsen burner instead of methyl alcohol or other synthetic fire accelerants that may damage the ceramic. We recommend the sustainable option with pressed, wax-impregnated grill lighters. The charcoal consumption is 50% less than a traditional grill and the unburned charcoal can be reused as the embers will go out immediately if the gas supply is cut off after use.