Kamado style Grills are based on ancient technology dated to be over 3,000 years old! The earliest of the round, clay cooking vessels were found in China. It is thought that the Chinese introduced these cookers to their Japanese neighbor, which evolved to the Kamado Grills that we love today.
The Japanese “Mushikamado” or “rice cooker” included a removable dome lid, a damper and draft door, and was fueled by wood or charcoal. Later a cooking grate was retrofitted for roasting meats. Introduced to Americans after the Second World War, the mushikamado eventually became known as a “Kamado”, which means “cooking range” or “stove”.
Crafted in the iconic dome shape, Kamado Grills generally still use wood or charcoal. Using direct and indirect heat to cook, Kamado cookers are mainly used to grill or smoke pork, beef, and chicken (YUM!). However, Kamado Grills are extremely versatile due to the high heat that can be held and can work as an oven for baking of pizza, bread, and pies.
Modern day Kamado Grills are mostly made with sturdy ceramic material. Temperature is controlled by two vents that are at the top and bottom of the dome (like the ancient Mushikamados). These vents allow the air to enter at the bottom of the dome, heating the coals and allowing the smoke to escape at the top, giving food that delicious smoky flavor.
There are a wide array of Kamado Grills in the market, but Big Green Egg is the Ultimate Cooking Experience. With state-of-Art ceramics, a patented draft door and vent cap, and a durable stainless steel cooking grid cooking has never been easier and meals have never tasted better. As Ed Fisher, founder of the Big Green Egg, likes to say, “ A Big Green Egg may be a kamado style cooker, but every kamado cooker is certainly nothing close to a Big Green Egg!”