A Grilling Method Rooted in History Gains Immense Popularity
Historically Kamado Grills have been used by people to cook food for thousands of years. Archaeologists found the earliest dated Kamado grills to be over 3000 years originating from China. The mushikamado, a round clay pot with a removable domed clay lid, was typically found in Southern Japan. This mushikamado model included a damper and a draft door for optimized heat control and could be fueled by charcoal. The mushikamado was first introduced to the US after WWII. In fact, “Kamado” is the Japanese word for “stove” or “cooking range” and with our country’s obsession with adopting the latest and greatest cooking trends it’s no surprise that this time tested grilling method is picking up momentum in the states.
Today’s Kamado style cookers are made from a variety of materials including high fire ceramics, refractory materials, traditional terra cotta and occasionally even lava rock. Contrary to the traditional Japanese design, the use of these new materials solves the common fault of cracking in the grill. Lump wood charcoal is the preferred choice of fuel for Kamado grills as it creates little ash and can be manufactured using the environmentally sustainable method of coppicing, an ancient form of woodland management, that allows wood to be cut from the same stump, near to ground level, with new shoots regrowing from that main stump.
Versatile with Many Control Options
Kamado style ceramic grills are extremely versatile and can be used for grilling and smoking, also as a pizza stone, or for baking fresh bread. Due to the heat retention properties of the ceramic shell the Kamado cooker can reach temperatures of up to 750º F. The vent system offers precise control over airflow in the cooker similar to that of a wood-fired oven. There’s also a ceramic or sometimes stainless steel bowl located inside the cooking unit to hold the charcoal and a draft opening in the lower side of the unit to aerate the charcoal. The Kamado design also includes a controllable vent on the top dome lid allowing air to exit the cooker; adjusting these two vents controls the temperature of the cooker. Over the charcoal area hang one or more grids to be used as cooking surfaces for the food. Another awesome feature is that there is a whole drilled into the lid so that the grill master may insert the stem of a dial thermometer to monitor the cooking temperature while grilling.
Kamado grills are the perfect outdoor ovens, superb for smoking and roasting. These ovens are also ideal for paella and tandoori cooking. One of the key benefits of these cookers is their unparalleled insulation that retains heat inside the unit during all seasons; also the unique airflow inside the cooker allows meat to remain juicer than being cooked in any other type of smoker etc.
Primo’s Patented Design Adds New Benefits
If you’re looking to upgrade your Kamado grill, consider switching to the Primo Kamado grill which is characterized by its split, multi-level cooking grates for the most versatile Kamado cooking system. Primo’s unique patented oval shape creates two different cooking zones, one with charcoal one without cooking your food with direct and indirect heat. The benefits of the two-zone Primo Kamado design allows you to cook your meats on one side and grill veggies on the other without the risk of charring your vegetables at too high of a temperature.
Top Kamado grill brands include Primo, Kamado Joe, Grill Dome, Coyote, Gourmet Guru, and Big Green Egg so when purchasing your Kamado grill try sticking to one of these well-known brands to ensure the highest quality cooker. See for yourself why Kamado grilling is the fastest growing cooking method in America, happy grilling!