Kamado Barbecues

Archaeologists discovered large pots of clay about 4,000 years ago, which were believed to be early incarnations of the Kamado ceramic hob. Since then, cooking on ceramics has developed enormously: a removable lid, lockable air supply holes for better control of the heat, opening to remove ash and the transition from wood to charcoal as the primary fuel. In Japan, the Mushikamado was a round clay pot with an interchangeable domed lid designed for steaming rice. The name 'Kamado' is in fact the Japanese word for 'stove' or 'hob'. This name was adopted by the Americans and has now become a generic term for this style of ceramic cooking. KamadoBBQs are very versatile. Not only can they be used for grilling or smoking, but also pizzas, bread, cakes and cookies can be baked effortlessly. Because of their excellent heat retention properties, high temperatures can be achieved and retained by precise control of the air flow through the openings at the top and bottom. High temperatures are ideal for fast cooking hamburgers and sausages, while low temperatures can cook larger weights over a longer period of time. Try also to add wood chips to the charcoal to make the meat even more flavorful.