History of Kamado

Evolution of the prototype

Kamado originated 3000 years ago as a traditional Japanese clay stove (竃, kamado), initially as a stationary clay cooker, and as craftsmanship progressed, this clay structure was gradually modified into a movable ceramic cooking device.

Modern Transformation

After the Second World War, Japanese potters borrowed Western oven design concepts, incorporating ventilation and precise temperature control into the traditional structure, thus laying the technological foundation for the modern kamado oven.

Globalization

In the mid to late 20th century, the Kamado design concept was introduced to the European and American markets. By targeting the high-end outdoor cooking scene, the Kamado gradually encroached on the traditional oven market and developed a unique culture.

Functional characteristics of Kamado

Material Performance

Kamado is made of natural clay fired at high temperatures, and its excellent thermal insulation (temperature resistance of more than 1000°C) can meet the extreme temperature difference between low-temperature slow-roasting (e.g., 12-hour smoked beef brisket) and high-temperature searing (500°C steak charring layer formation) at the same time.

Expandability

With the modular system of accessories ( divided and conquer, rotisserie, Pizza stone, etc.), Kamado is capable of grilling, braising, baking, steaming, etc., covering more than 95 percent of all culinary needs.

Energy efficiency and sustainability

Based on the superb heat storage capacity of ceramic material, Kamado's thermal efficiency can be up to 3 times that of a normal grill, charcoal consumption is reduced by 67%, and the incompletely burnt charcoal can be recycled, which not only reduces the cost of a single use (saving about 40% of the fuel cost), but also reduces the carbon emission, which is in line with the concept of environmental protection.