A traditional Japanese way of cooking, the kamado became popular in the US after WWII. American soldiers soon realised how tasty the dishes from this characteristic clay pot were, and brought it back from Japan. There are several brands of ceramic barbecues in the US. The kamado was introduced in Europe in 2007.
The kamado differs from an ordinary barbecue in its versatility. The good insulation allows for very precise temperature control and allows you to smoke, slow cook, stew and even bake pizzas on the ceramic BBQ in addition to just barbecuing. The kamado is fired on charcoal, imparting a real wood and fire flavour to the product.
