HOW IS IT DIFFERENT TO A NORMAL BBQ?
Kamados use charcoal like many normal BBQs, but when cooking on a kamado you keep the lid closed, to retain the heat and moisture. The vents on a kamado also mean you can easily adjust the temperature to suit what you are cooking, from low and slow to roasting hot. Because you can cook with the lid closed, they retain the heat longer than a normal BBQ and use charcoal a lot more efficiently. Larger kamados can also have different cooking zones, where each zone can be a different temperature.
WHAT FUEL DO THEY USE?
Kamados grills use charcoal. We recommend lump charcoal as its free from additives that can give food a nasty flavour. It also burns efficiently and produces far less ash. Lump charcoal burns hotter than briquettes and is made from natural hardwoods, so it produces better flavours
CAN I USE LIGHTER FLUID TO LIGHT IT?
You should not use lighter fluid or lighter cubes in a kamado. Since they are made of ceramic, they have porous walls which will absorb the chemical flavour and make your food taste off. Once these chemicals are absorbed, they are here to stay. Instead, we recommend using newspaper in the bottom of your kamado to start it going.
WHAT CAN YOU COOK ON THEM?
Kamado grills are extremely versatile, due to their easily adjustable temperature. You can cook pretty much anything from slow cooked joints of meat, through to pizzas and everything in between. Some kamados have optional accessories too, like pizza stones, rotisseries and accessories for smoking.
HOW DO YOU CONTROL THE TEMPERATURE?
Kamado grills have two air vents, one on the top and one on the bottom. These are used to control the temperature of the grill. As a general rule of thumb, the more the vents are open, the hotter the kamado will get. Each kamado will include a guide on how to adjust the vents.
CAN THEY BE LEFT OUTSIDE?
Yes, kamados can be left outside. If you are planning to leave it outside year long it is recommended to purchase a cover to protect it from the elements.
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