The Kamado is a functional piece of yard art!

For over 39  years we have demonstrated, and 100,000 owners agree, that the Kamado is the "best barbecue in the world."  That cooking in our ceramic Kamado is different and better."

Now we are pleased to present the "most beautiful barbecue in the world!

Here are many of the advantages of Cooking in Ceramics:

Throughout the world…. "food cooked in ceramics look and taste different and better". Every country and people in the world prepare their favorite foods in ceramic. There is unexplainable magic in the result of food cooked in "Dutch ovens," "Crock pots," "Bean pots," "Mushikamado," (rice), Hawaiian luau "pits," "Pizza ovens," and the Southwestern Indian Beehive oven. Each country and people seem to have their own reason for this "magic." Everything from religious beliefs to secret ceramic teachings. For what ever explanation, all agree that there is something very special in the way food cooked in ceramics tastes. We started the original manufacturing plant (in Japan), imported and sold the very first Kamado in United States. In addition, we have cooked in and researched this phenomenon since 1960. The result of this somewhat vast experience and effort, is that we can not offer the slightest scientific reason for the magic of cooking in ceramics. There are, however, some definite observations that we all agree on. They are:

• Moisture Retention. Foods do not dry out as in metal, gas or electric grills.
  
  
• Juicier. Meats, fish and foods are juicy even after long periods of time. Overnight, for example.
  
  
• Little or no shrinkage.  
  
  
• Natural flavor. There is no metal, petroleum or gas "flavor". There is a "brick-oven" flavor, as the Italians call it. Try a pizza or bread and see for yourself!                                                                                             
  
  
• Heat by convection. Proper heat circulation for uniform cooking requires the shape of the Kamado®. In engineering dictum, "round is better than square" and "form follows function"                                                                        
  
  
• Heat by Radiation. The retained heat in the heavy ceramic walls does the cooking. Thin walled metal barbecues can not cook by retained heat because there is none. When the fire goes out, cooking ends!
  
  
• Ceramic Insulation characteristics. The thick ceramic walls isolate as well as retain the heat. The exterior tile is safe to touch. These exceptional characteristics are found in ancient ceramic cooking vessels to the ceramic tile on the space shuttle.
  

Some of the Additional Advantages of the New Kamado^®:

• Durability. You can expect a lifetime(s) of continued use. There is nothing to burn out. Our modern technology and new ceramic formulas have enabled us to make a product that is unaffected by heat. Further, the Kamado will withstand all weather conditions, including wind forces up to 70 mph. (Now you can cook your turkey while driving the freeway to mother’s Thanksgiving!)
  
  
• Aesthetics. The Kamado is artistically tiled with the finest imported high gloss ceramic tile and our own larger hand made custom tile. The expensive material and dedicated labor costs are rewarded by a "work of art" which will make a beautiful addition to your home or patio. You now have the opportunity to select a color to match your decor and will have a piece of functional yard art.
  
  
• Larger. The heart wrenching problem of not enough room to stuff your Thanksgiving turkey in your Kamado has been solved. All Kamado users know there is absolutely only one way to cook turkeys. Now you are able to bake any size turkey or roast. The grill of the #7 Kamado is 57% larger than the Japanese #5 and our #5. That is, there are 398 square inches in the Kamado #7 (22 ½ inch grill), while only 254 square inches in the #5 (18 inch grill). In addition, there is no "fire ring" inside that further reduces size and air circulation. The grill is now supported by a ledge in the ceramic wall. Note, the fire ring was used in Japan only to hold the large rice pot and not to support a barbecue grill.                                            
  
• Spring Prop. Earlier Kamados have no mechanical or other device to assist in raising and lowering the heavy lid. The new Kamado is much larger and even heavier . The compression springs inside the prop assist in the raising and lowering of the lid. Now the lid is a ladies fingertip operation.  
  
  
• Damper Top. The damper top does not fall off and break. It now screws up and down, allowing precise temperature control through restricting the airflow.  
  
  
• Draft Door. Slides in and out easily on runners which are protected from ashes.

DESCRIPTION OF THE NEW KAMADO’S COMPONENTS AND FUNCTION:

In General: The unique exterior shape of the Kamado® is a perfect example of the engineering dictum that "form follows function". That is, the design and shape must follow the functional requirement of proper heat circulation (convection) and heat radiated from the walls. Stability requires the Kamado’s base diameter. Cooking area requires a large diameter and flue temperatures require a smaller diameter. All efficient combustion chambers are round. Consider car engine cylinders, aircraft engines, and kilns. High temperature ceramics, without question, is the only proper material for heat retention, insulation and heat radiation. The best example is a kiln or high temperature furnaces. Temperature control is minutely and accurately controlled by manipulating the damper top and draft door. The result is the airflow to the combustion chamber (charcoal firebox) allows only sufficient combustion air to maintain the desired temperature cooking range. This heat range can be set to within a few degrees and maintained for many hours due to the extraordinary heat retention qualities of ceramics. The general rule in temperature control is that it is not how much fuel (charcoal, wood or other) to put in the firebox, it is how much air you allow to the fuel. The more air, the more temperature.

The following is a description of the components and their function:

Damper Top: The damper is the top or "hat" that screws (spins) up and down the chimney or,, neck of the lid. This allows the top to raise approximately 4 inches above the top of the lid for maximum air flow. The function of the damper is to control the amount of exhausting airflow, thereby precisely controlling the temperature inside the Kamado. The Damper Top is used in conjunction with the Draft Door to close off all air and thus extinguish the charcoal. These drafts allow the three basic temperature cooking ranges: (1). To smoke, you would just "crack" the opening and close the draft door to obtain a smoking temperature of approximately 150 degrees. (2) To bake, adjust the openings approximately one inch to give 300 degree ranges and (3) To broil, the drafts would be set to two inches for ranges of 450 and more.

Draft Door: A new designed "non jam" heavy steel (or glazed ceramic) draft door slides in and out on ash protected "runners". The draft door opening is in the lower part of the base and below the Firebox holding the fuel. The Draft Door works in conjunction with the Damper Top to accurately control the temperature within a few degrees. The thick ceramic walls stabilize the temperature inside which enables the unique feature of constant baking, broiling or smoking heat settings with little or no changing of draft settings.

Lid: The 1 ½ inch thick Lid is hinged and connected to the Base by heavy metal bands. The heavy Lid s assisted in raising and lowering by compression springs in the prop tubes and thereby allows fingertip operation. The lid is round and "domed". In heat and combustibles, remember your physics, "round is better than square." The lid has a heavy frame in the chimney that holds a 3/4 inch threaded rod for the adjustable damper top.

Base: The Base has thick ceramic walls and has ledges holding the metal grill and firebox (charcoal holder). There is a 3 inch by 4 inch opening below the firebox where air is drawn into the charcoal (or other fuel). This airflow is controlled by the draft door which has "runners" to allow for sliding in or out for temperature control, including shutting off all air to save the coals for reuse. This opening also allows removal of the ashes that accumulate (after many months of use) inside the base, below the firebox. The ash deposit area is very large and well below the draft door opening. You will never have ashes blowing around your patio again!

Grill: Heavy steel bar grill rests on a ledge in the base. The distance of the grill from the firebox is engineered to allow uniform heat circulation and radiation from the ceramic walls. The result is there is no need whatever for a rotisserie. This is true for baking a small chicken or a 35 pound turkey. There is never a need to raise or lower the grill. A portion of the grill is hinged to allow for the addition of fuel, if ever necessary, or your favorite wood chips.

Firebox: The firebox holds the fuel used to heat the ceramic walls. It rests on a ledge in the base at the engineered and proper location below the grill. This allows uniform temperatures above as well as below large roasts or turkeys. There is as much heat generated by retained and radiated heat from the lid’s thick ceramic walls as there is below from heat from the firebox. Only by cooking in a ceramic Kamado® is this magic possible. There are holes in the firebox that allow air to be drawn through the draft door to the coals. The ceramic firebox maintains tremendous temperatures and as a result the Kamado is an effortless and true self cleaning oven. Also this high temperature results in clean burning with few ashes. The ashes fall through the holes and are safely and cleanly held inside the base for removal every 3 or 4 months.. The firebox will not rust or "burn out". Unlike metal, you can expect lifetime(s) of use without concern type of fuel, woods or charcoal. Durability of our refractory ceramics is unequaled.

Spring Prop: The compression springs in the prop assist in raising and lowering the lid. They are adjusted at the factory to provide fingertip effort in raising what would otherwise take considerable effort to lift. The lid can be held firmly open by a screw clamp on the side of the prop tube.

Hinge & Bands: Are made of heavy metal. They are heavily coated with rust-resistant material. They can be chrome or brass plated at an additional cost.

Feet: The feet are three or four individual ceramic "blocks" that are placed under the base to raise the Kamado approximately two inches to allow ambient air circulate below and prevent any possibility of scoring or burning a combustible material below, such as varnish on a wood deck.

Cart:   We have designed our new cart to retain the aesthetics of the Kamado. The cart is engineered for stability and to withstand over three times the Kamado’s weight (unlike our earlier Japanese "wagon".) Although the Kamado is normally left in the location where it is most attractive and convenient for frequent use, this cart does allow safe and easy moving. The number 1 and 3 have stainless steel carts and the number 5, 7 and 9 have mosaic tile over heavy ceramic base. 

Tile: The high gloss glazed tile is of the highest quality. There are over 3000 beautiful mosaic tiles on our #7 Kamados or 49 of our own hand made custom tiles permanently affixed. They are unaffected by heat, sun or weather conditions. The tiles’ main purpose is durability and aesthetics. Your extra effort in selecting the perfect tile color and grout to match your patio will reward you every time you look at your Kamado. Especially when gracefully accepting complements.

Gas Kamado: Now you can cook with Gas without gas taste! Our new Gas Kamado® has achieved the convenience of gas and still retains the magic of cooking in ceramics. The ceramic gas burner heats the ceramic walls of the Kamado and again, it is the retained heat in the ceramic walls that does the cooking. The Gas Kamado has a similar "firebox" found in our Kamados and this allows the addition of charcoal or wood for your favorite flavor. Or you still have the option of cooking only with charcoal. Even though the Kamado is the easiest barbecue to start charcoal, its not as easy as pushing the Gas Kamado’s igniter button. Consider using gas solely as a method to start the charcoal, it is certainly convenient.

SPECIFICATIONS:

Height. The overall height is 52 inches for the Kamado #7 and 42 inches for the #5 The height of the grill is now a convenient table top height and no longer requires bending over. The base is suspended above the floor by the feet or cart allowing sufficient airflow below to prevent any scorching.

Width. The overall width of the base and lid for the Kamado #7 is 27 inches and 23 inches for the #5.

Grill width: 22 ½ inches for the #7 and 18 inches for the #5.

Weight: Approximately 345 pounds and 225 pounds.

Wall thickness: Over 1 ½ inches.

Glaze Colors: We stock many of the more popular tile colors. There are a "rainbow" of other colors in mosaic tile that are available. We suggest you visit your favorite tile store to match the decor of your patio. We will custom tile your Kamado with your selection. Our expert ceramists can match most ceramic glaze colors to our own hand made custom tile.

Grout: Grout color selection is very important when selecting your tile. The aesthetic appearance can , to a great extent, be changed or accented by grout color.

Gas Kamado Element. Our patent pending burner is ceramic and will not burn out. Fuel is either propane or natural gas. A standard push button igniter is used. Temperature is controlled and regulated by fuel valve.

Operation of the Kamado Is Clean, Simple, Fast & Safe.

What fuel or charcoal do you use? The Kamado is designed to use any customary barbecue fuel. All forms of hard wood charcoal are excellent. Mesquite, for example. All hard woods (not necessarily wood "charcoal") are exceptionally good for matching the unique characteristic of the particular wood to the particular flavor desired in the food being prepared. I.g. oak, cherry, peach, maple, hickory and many other.

How do you start the Kamado? Lighting is quick and easy regardless of weather or wind conditions. Just use a few pieces of newspaper and twigs if available. The design of the heavy ceramic combustion chamber and the rapid air flow ignites the coals like nothing before. Thereafter, the heat is kept inside because of the thick ceramic walls. An electric starter is convenient. We avoid lighter fluid because of the residual petroleum taste. Our guarantee is that you can reach "500 degrees in 5 minutes".

How do you control the temperature? Simply by adjusting the damper top and draft door you can regulate the temperature to within a few degrees. The effect of closing or opening the drafts is to restrict or increase the airflow to the charcoal in the combustion chamber. The more of an opening, the more air and thus a hotter temperature. To reduce the heat or extinguish the coals, simply reduce or shut the airflow to the combustion chamber by adjusting the damper top by turning it down and/or adjusting the draft door by pushing in or closing it. These settings will remain stable for hours without further adjustment since the thick ceramic walls provide excellent heat retention, insulation and radiation. Remember, the temperature is controlled by how much air is allowed to the coals and not how much charcoal is used.

Can you Smoke? Yes. Kamado’s reputation for smoking is unsurpassed. Historically, as today, the only proper "Smoking" vessel must have thick heavy ceramic walls to maintain long, low and stable heat. Smoking temperatures are considerably lower temperatures (in the 150 to 200 degrees range). These temperatures can be easily controlled by adjusting the damper to approximately ½ inch (one spin ) and the draft door "cracked". The Kamado will retain this heat for over 12 hours without adjustment or adding fuel. You can have a hint of smoke or you can "smoke to the bone" . Just try it. You will agree that the Kamado is the best smoker in the world.

Can you bake? Yes. "Oven" or baking temperatures (in the 300 degree range) are obtained and controlled by setting the damper top to approximately one inch and the draft door one half of an inch. Little or no adjustment will be required for the time that it would take to bake a 20 pound turkey, for instance. Cooking time is approximately 1/3 less because of the Kamado’s design and characteristics of ceramics. No rotisserie is ever needed for two reasons: one, the Kamado has the proper form or shape that allows excellent convection or heat circulation i.e. the engineering principle that "round is better than square" and two there retained heat radiated from the thick heavy walls does the cooking equally from above as well as below. The whole magic of cooking in ceramics becomes apparent on your very first turkey or roast. There is just nothing like it! Guaranteed!

Can you broil? Yes. It is imperative for proper broiling that the cooking vessel obtain high temperatures (400 degrees and up). The emphasis is the heat in the cooking vessel, not flames. No barbecue in the world will get as hot inside as our Kamado and in many respects it is a "kiln". You can experience searing meat from heat and not flames. Broiling temperatures can be set much higher than ordinary barbecues because excessive heat is in the ceramic walls and still no flames because there is insufficient air to create flames or flare- up. The method suggested is: (1) Fully open the damper and draft door. (2) When inside temperature reaches and stabilizes at approximately 700 degrees (3) Place the steaks or meat on the grill, (4) Adjust the damper top between 1 to 2 inches and the draft door 2 inches. (5) Further adjust the damper to control the temperature as desired and prevent any flames or flare-up, (6) Broiling will require the meat to be turned. (Probably 3 to 4 minutes on one side and 2 to 4 minutes on the other side.) A little experience in temperature control (the drafts) will enable you to perfect the desired result. We suggest our external temperature gauge be considered as help in perfecting temperature control. Cooking time is much less (1/2 to 1/3) than any other appliance. For the first few times broiling it is a good idea to watch carefully to see that the temperatures are not excessive. Flames shooting out the top, for instance. If this occurs, simply spin the damper down. There will be tremendous heat remaining inside but no flames. This would be a perfect setting for unbelievable char-broiled steaks. "Char" from heat not charred by grease flames. A remarkable culinary feat that can only be obtained by broiling in a Kamado. You will never believe it till you taste it!

What do you do if there is a "flare up"? Flare up is generally caused by grease dripping on the hot coals. This is simply controlled by turning the damper top down to a distance that prevents sufficient air flow to the firebox. In this case there is a tremendous amount of heat (retained in the walls) but not sufficient air for flames or combustion.

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