A kamado is a traditional Japanese wood or charcoal fired earthen vessel used as a stove or oven. Modern versions of the cooker are produced and sold internationally. They are often marketed as barbecues for outdoor use.
In addition to the outer ceramic shell there is a ceramic or stainless steel bowl inside the unit to hold the charcoal.
There is a draft opening in the lower side of the unit to provide air to the charcoal, as well as a controllable vent in the top of the dome lid for air to exit the cooker.
Temperature is controlled by adjusting these two vents. One or more grids are suspended over the fire to provide the cooking surface(s) for the food.
Finally, most Kamado-style cookers have a hole drilled in the lid to allow the insertion of the stem of a dial-type thermometer for monitoring the cooking temperature of the cooker.
The high end Kamados have multiple layers of actual insulation which create low airflow cooking conditions and are self-opening. Digital temperature control devises can be installed to regulate temps using a small blower to regulate airflow
Post time: Nov-10-2020