History
Preparing food on a kamado is an ancient cooking method. Around 3,000 years ago, people in China started cooking in large ceramic pots. However, kamado BBQs as we know them today do not resemble the pots of that era at all. The kamado that is closer to what we use today was developed in Japan. This tasty and carefree way of preparing food was taken by Americans to their own country after World War II, where its popularity grew rapidly. Since 2007, the kamado BBQ has been available in Europe.
A unique BBQ
What sets a kamado apart from a normal BBQ is its versatility. Good ceramic insulation and very precise temperature control make it possible to use a kamado for a very wide selection of cooking techniques. With the Grill Guru kamado and accessories, you can slow-cook, hot-smoke and cold-smoke, stew, bake pizzas and set up a rotisserie in addition to normal BBQ. Dishes become tastier on a kamado as the charcoal imparts a delicious smoky flavour to the product.
