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What Is a Kamado grill?

While they have gained popularity in recent years, Kamado grills are far from new. In fact, they are probably around 3000 years old.

The original concept of the Kamado hails from China or Japan. A similar idea can be seen in the the Indian tandoor oven.

It was around the end of the second world war that Americans noticed these grills. After some were shipped over to the US, the concept started to take off.

“We were selling something called a kamado from a place named after a pachinko,” recalled Mr. Fisher, who first saw the charcoal-fueled cookers in the 1950s as a Navy lieutenant in Japan. “That didn’t sound American, and that wasn’t easy. But once I got people to try one, once they tasted the chicken we cooked on them, they were hooked.”

Kamados are made from refractory materials, such as ceramics, terracotta, cement or lava rock. As such they have amazing insulative properties.

For that reason, these grills really perform when used as ovens or smokers. Their inherent insulative properties mean that the cooking temperature inside them is kept constant and even.

Meathead Goldwyn of Amazingribs.com has plenty of praise to heap on these grills:

“These are fine smokers and superb roasters. They are fine pizza and bread ovens because the sides and domes absorb heat and radiate it back like a professional brick oven so the pizza and bread can cook properly from above. They are also great for paella and tandoori cooking.”

Because of their reputation, you may also hear people referring to this type of grill as a Kamado smoker or a ceramic smoker. But it means the same thing.

Let’s break it down further and have a look at the pros and cons specific to the kamado grill.