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Kamado Grills

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Origin of Kamado Stoves

‘Kamado’ is a generic word for earthen vessels serving as stoves or ovens. It translates from Japanese as ‘cooking furnace’ (竈 in kanji) and derives from the Korean ‘gama’ (가마) meaning ‘hearth’. A portable kamado consisting of a clay pot of the round shape and a domed lid was called ‘mushikamado’ and originated from Southern Japan where it was an apparatus for cooking at ceremony venues.

Remnants of ancient clay pots for cooking, with the oldest of them dating back 3,000 years, were discovered by archaeologists in almost every corner of the world and are believed to be ancestors of present-day barbecue grills in kamado style.

This dishware has been around for millennia, undergoing some evolution. Indians transformed them into tandoors—cylindrical clay or metal ovens, sort of transitional form between an earth oven and a horizontal masonry oven, while Japanese made them look like eggs—round clay pots with dome-shaped lids—and replaced wood fuel with charcoal.

Kamado-Style Cooking   

These time-tested, thick-walled cookstoves allow cooking plenty of dishes in a number of ways. Not only rice but also meat, fish, and vegetables can be made ready to eat using this centuries-long technology. Cooking in kamado style imparts to a dish a rich smoky flavour produced by chunk charcoal, while nutrients are preserved in foods cooked this way thanks to hot air circulating through the kamado’s ceramic body and going out of vent holes in its domelike lid.

Ceramic Grills Reinvented

World War II introduced Westerners to the cooking benefits of kamado stoves and began to manufacture their own product lines under different brand names. Drawing on the classical Asian tradition, contemporary manufacturers modernized these grills with innovative accessories and setups providing different levels and a range of space-age surfaces for preparing food.

Ceramic grills are considered optimal kamado-style cooking appliances due to the following features:

  • Fuel efficiency. The round shape and solid construction with significantly thicker walls allow these grills to retain heat much longer than other grills. After preheating, they can cook at a stable low or high temperature, requiring very little charcoal and oxygen, which makes them perfect for cold autumns and winters.
  • Durability. Cracking, an inherent drawback of original kamados, also existent in subsequent barbecue grills made of Portland cement, was overcome by using contemporary heat-resistant materials and ceramic compounds. Today’s kamado grills are crafted to perform better and last longer—undoubtedly, a wise investment for years to come.
  • Versatility. Clay pots have been known since long ago for their ability to prevent food from losing too much moisture when cooked, while grids placed over an open fire served as frying surfaces. A kamado can be converted from a grill into a cooker, and even in an oven or smoker, with accessories like a heat deflector, for example. An opening in the bottom of the kamado body creates a draught supplying air to the fuel, and a vent hole in the top of the dome-shaped lid regulates evaporation from the cooker. Such a construction makes it possible not only to steam rice or vegetables but also to grill and smoke meat or fish. The so-called pizza stone—a flat tray made of stone or ceramic—enables you to cook flatbread and pizzas as well. Some advanced kamado models offer rotisserie cradles to brown evenly and crisp the skin of a chicken and game birds.

A kamado grill is designed for you to get more out of grilling because it can also roast, steam, smoke, saute, sear, bake, etc. Choose the one that would create exceptional cooking experiences for you!

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