The Kamado's Got History : We Just Took It Next Level

The modern kamado grill is based on ancient cooking methods. The earliest versions were clay pots used in China over 3,000 years ago. In Japan, a similar design called the mushikamado became popular. It had a dome lid, a draft door, and used charcoal instead of wood. After the Second World War, American soldiers brought the idea back home, and the name was shortened to kamado, meaning “stove” or “cooking range” in Japanese.

Today, most kamado grills are made from ceramic. Ceramic holds heat well and keeps temperatures stable for long periods, which makes it ideal for low and slow smoking, high-temp searing, or even baking. A good kamado can run as low as 225°F for hours or hit over 750°F when wide open. With the right vent setup, you get full control over the heat and airflow, similar to a wood-fired oven.

Modern ceramic kamados are also far more durable than the early clay designs, which were prone to cracking. Now they’re a serious bit of kit in back gardens and outdoor kitchens all over the world.