The origin of Kamado barbecue can be traced back to China. About 3000 years ago, the Chinese invented ceramic cookware. In the Qin Dynasty, a device called Yan steaming was effective in cooking rice. The developer specially designed this kind of equipment to cook rice. The Chinese introduced the concept of Kamado cookware to Japan about 1,700 years ago, between 300 and 500 A.D. Over time, the Japanese improved Kamado cookware to suit their diet (with rice as the main food), so they developed the “mushikamado” or “rice cooker”, which uses the pot in the cooker to hold rice and water. Later, the Japanese named the ceramic cookware Kamado, which means “stove” or “cooking range”.
It is unknown exactly when it was completed, but the cooking grate used for grilling meat, was finally converted into the existing mushikamado and became the predecessor of the modern Kamado grill.
After World War II, Westerners discovered Kamado’s cooking abilities and began to transport them back to the United States by cargo plane. Soon after, American companies took advantage of Kamados’ growing popularity and opened stores to produce and sell their own Kamado grill series.
How does it work?
Kamado is a large oval sphere-like an egg.
Kamado is not heavy steel, but ceramic walls that help retain heat and create a super hot oven. You still use coal, but not the charcoal blocks that must be arranged precisely or the gas burners that must be adjusted. The lower hemisphere of the Kamado charcoal grill is filled with lump hardwood charcoal.
For a typical charcoal grill, you can arrange briquettes to control the heat, while for a gas grill, you can control the amount of gas on the flame. With the Kamado charcoal grill, you can open and close the damper to precisely control the temperature when the cast iron is heated, just like an oven.
Since the kamado style ceramic grill is made of strong ceramics, it is especially easy to clean and wipe after use. As long as you pair it with the correct Kick Ash basket and ash bucket made for your grill, you will have a long-lasting clean grill that is easy to maintain.
What makes Kamado so good?
A typical grill will dry out the food and will absorb all the moisture in the food when it is cooked from the bottom up. Kamado helps food stay hydrated. Please remember that the original design existed as a rice cooker, unless there is moisture in it, the rice cannot be cooked.
Barbecue kings and queens can use the best Kamado grills to make anything they use traditional grills. When they use flat ceramic or stone trays, they can cook flat bread pizza. They can cook meat and vegetables without the typical tough and dry texture.
The wood-burning oven is the closest thing to the Kamado grill. You can bake and grill with them. Some even have a barbecue grill, which can be used to make perfectly juicy chicken or poultry.
The best Kamado grills can maintain temperatures as low as 250 degrees and as high as 750 degrees.