- Ceramic shell
- Fire ring
- Stainless steel cooking grill
- Cast Iron adjustable top damper and crate
WHAT IS A KAMADO?
Kamado is a word of Japanese origin, meaning a system of cooking in which a clay or ceramic cooker is used. In the past, they were made from mud, clay and later cement, and used natural resources as fuel, such as stones, wood or coal. Modern Kamado grills are charcoal fuelled ceramic grills which allow for efficient heating and minimal flavour contamination. In 1970, American serviceman and entrepreneur, Ed Fisher (later to be founder of The Big Green Egg Company) decided to import Kamado grills to the west, after recalling his experience with them in Japan in the 1950s as a lieutenant in the Navy.
Ceramic Kamado Grills are constructed from ceramics with an outer surface glaze that is extremely resistant to weathering. Durability is second to none; they do not rust and they will not crack. All metal work is rust resistant stainless steel.
TYPES OF COOKING
Ceramic Kamado Grills will let you prepare your food with precise temperature control giving exceptional results with cooking temperatures from 80°C up to 350°C – slow cooking, grilling, baking or smoking. Achieve perfect results by combining the advantages of a classic grill with those of a stone oven. Designed with a low air circulation which prevents meat from drying out and losing flavour. Wood chippings can be added which allows for a delicious, smoky BBQ taste for meat cooked on the grill.
THE KAMADO ADVANTAGE
- heatproof ceramic shell with high heat retention
- the ceramic shells can endure more than 1000°C temperature without cracking
- egg design offering even steady heat
- outstanding high gloss finish
- locking wheels to keep the grill in a secure position
- foldable side shelves for preparing and serving