Kamado Grill

The historial and popular ceramic Kamado grill

Cooking in ceramics, world-wide and from the beginning of time has provided the premier material for all types of foods. Here we explain why the latest Kamado® design, is by far the very finest ceramic vessel in which to smoke, bake or grill any type of food whether it be meat, fish, vegetable, or rice. The Kamado is artistically tiled with the finest imported high gloss ceramic tile and our own larger hand made custom tile. The expensive material and dedicated labor costs are rewarded by a "work of art" which will make a beautiful addition to your home or patio. You now have the opportunity to select a color to match your decor and will have a piece of functional yard art.

More information on the ceramic Kamado grill

1. What fuel or charcoal do you use?
   
   The Kamado grill is designed to use any customary barbecue fuel. All forms of hard wood charcoal are excellent. Mesquite, for example. All hard woods (not necessarily wood "charcoal") are exceptionally good for matching the unique characteristic of the particular wood to the particular flavor desired in the food being prepared. I.g. oak, cherry, peach, maple, hickory and many other.
   
   
2. How do you start the Kamado grill?
   
   Lighting is quick and easy regardless of weather or wind conditions. Just use a few pieces of newspaper and twigs if available. The design of the heavy ceramic combustion chamber and the rapid air flow ignites the coals like nothing before.
   
   Thereafter, the heat is kept inside because of the thick ceramic walls. An electric starter is convenient. We avoid lighter fluid because of the residual petroleum taste. Our guarantee is that you can reach "500 degrees in 5 minutes".
   
   
3. How do you control the temperature?
   
   Simply by adjusting the damper top and draft door you can regulate the temperature to within a few degrees. The effect of closing or opening the drafts is to restrict or increase the airflow to the charcoal in the combustion chamber. The more of an opening, the more air and thus a hotter temperature.
   
   To reduce the heat or extinguish the coals, simply reduce or shut the airflow to the combustion chamber by adjusting the damper top by turning it down and/or adjusting the draft door by pushing in or closing it.
   
   These settings will remain stable for hours without further adjustment since the thick ceramic walls provide excellent heat retention, insulation and radiation. Remember, the temperature is controlled by how much air is allowed to the coals and not how much charcoal is used.
   
   
4. Can you Smoke with a Kamado grill?
   
   Yes. Kamado's reputation for smoking is unsurpassed. Historically, as today, the only proper "Smoking" vessel must have thick heavy ceramic walls to maintain long, low and stable heat. Smoking temperatures are considerably lower temperatures (in the 150 to 200 degrees range).
   
   These temperatures can be easily controlled by adjusting the damper to approximately ½ inch (one spin ) and the draft door "cracked". The Kamado grill will retain this heat for over 12 hours without adjustment or adding fuel. You can have a hint of smoke or you can "smoke to the bone" . Just try it. You will agree that the Kamado is the best smoker in the world.
   
   
5. Can you bake?
   
   Yes. "Oven" or baking temperatures (in the 300 degree range) are obtained and controlled by setting the damper top to approximately one inch and the draft door one half of an inch. Little or no adjustment will be required for the time that it would take to bake a 20 pound turkey, for instance. Cooking time is approximately 1/3 less because of the Kamado's design and characteristics of ceramics.
   
   No rotisserie is ever needed for two reasons: one, the Kamado has the proper form or shape that allows excellent convection or heat circulation i.e. the engineering principle that "round is better than square" and two there retained heat radiated from the thick heavy walls does the cooking equally from above as well as below. The whole magic of cooking in ceramics becomes apparent on your very first turkey or roast. There is just nothing like it! Guaranteed!
   
   
6. Can you broil?
   
   Yes. It is imperative for proper broiling that the cooking vessel obtain high temperatures (400 degrees and up). The emphasis is the heat in the cooking vessel, not flames. No barbecue in the world will get as hot inside as our Kamado and in many respects it is a "kiln".
   
   You can experience searing meat from heat and not flames. Broiling temperatures can be set much higher than ordinary barbecues because excessive heat is in the ceramic walls and still no flames because there is insufficient air to create flames or flare- up.
   
   The method suggested is: (1) Fully open the damper and draft door. (2) When inside temperature reaches and stabilizes at approximately 700 degrees (3) Place the steaks or meat on the grill, (4) Adjust the damper top between 1 to 2 inches and the draft door 2 inches. (5) Further adjust the damper to control the temperature as desired and prevent any flames or flare-up, (6) Broiling will require the meat to be turned. (Probably 3 to 4 minutes on one side and 2 to 4 minutes on the other side.) A little experience in temperature control (the drafts) will enable you to perfect the desired result.
   
   We suggest our external temperature gauge be considered as help in perfecting temperature control. Cooking time is much less (1/2 to 1/3) than any other appliance. For the first few times broiling it is a good idea to watch carefully to see that the temperatures are not excessive. Flames shooting out the top, for instance. If this occurs, simply spin the damper down.
   
   There will be tremendous heat remaining inside but no flames. This would be a perfect setting for unbelievable char-broiled steaks. "Char" from heat not charred by grease flames. A remarkable culinary feat that can only be obtained by broiling in a Kamado. You will never believe it till you taste it!
   
   
7. What do you do if there is a "flare up"?
   
   Flare up is generally caused by grease dripping on the hot coals. This is simply controlled by turning the damper top down to a distance that prevents sufficient air flow to the firebox. In this case there is a tremendous amount of heat (retained in the walls) but not sufficient air for flames or combustion.
   
   
   

A brief history of the Kamado

Ancient Cooking in Ceramics

From the beginning of time humans used clay vessels to cook their food.  Archeologists have found clay cooking pots in every part of the world, and you should note that some of these cooking pots are similar in shape to our Kamado.  There was, and still is, magic associated with cooking in ceramics.

The American made Kamado grill

In the latter part of 1960’s, Richard manufactured ceramic Kamados in the United States.   These Kamados were made of high fire ceramics and had a high gloss ceramic glaze.  The formula used was similar to "Corning Ware."  The U.S. made Kamado corrected two major problems with the Japanese made Kamado.  One, it did not crack with heat and weather and two, it was glazed to retain color instead of being painted. 

A major component of the U.S. made Kamado was a ceramic mineral that contracted with heat, allowing for a zero coefficient of expansion.  The mineral came from Rhodesia; however, in the early 1970’s the U.S. put an embargo on all imports from Rhodesia.  Efforts to find a substitute formula failed, and production of the Kamado was discontinued.

Today’s Kamado

In October of 1996, the Kamado Company introduced an entirely new ceramic tiled Kamado.  The original Kamado patent holder, Richard Johnson, performed research and development for this new product in California.  Today’s Kamado incorporates all of the outstanding features of ceramic cooking found in earlier Kamados, along with many new engineering and aesthetic improvements.  We hope that you agree today’s Kamado is a beautiful, lifetime-functional product that will make a very special addition to your home.