| Clay vessels have been used by humans to cook | | | | Kamado grills are lump wood charcoal burners |
| food for many thousands of years. Clay cooking pots | | | | however there are some modern examples of |
| have been found in every part of the world and | | | | electric and gas fired versions. Just as one of the |
| some of the earliest dated by Archaeologists to be | | | | claims of the ceramic construction is that there is no |
| over 3000 years old have been found in China. All | | | | flavour contamination such as a metallic taste to the |
| over the globe the elementary clay cooking vessel | | | | cooked food, lump wood charcoal is the preferred |
| has evolved in many different ways, the tandoor for | | | | choice for modern kamado because of the lack of |
| example in India and in Japan, the Mushikamado; a | | | | additives typical of briquettes. Interestingly lump |
| device designed to steam rice for ceremonial | | | | wood charcoal can be manufactured in an |
| occasions. It is believed that it is this circular clay | | | | environmentally sustainable manner using the |
| cooking vessel that is the origin of the modern | | | | technique of coppicing but be careful on this point, |
| Kamado with space age ceramic materials having | | | | not all charcoal is manufactured in this way. |
| taken over from clay. | | | | Manufacturers of the kamado style ceramic cookers |
| The Mushikamado was typical of southern Japan and | | | | claim that they are extremely versatile in that one |
| took the shape of a round clay pot with a removable | | | | can do a pizza (on a pizza stone) or even bake bread |
| domed clay lid. Further innovations for the basic clay | | | | as well as the usual grilling and smoking. This is by |
| pot included a damper and draft door for easy | | | | virtue of the excellent heat retention properties of |
| temperature control and it was charcoal fired as | | | | the ceramic shell that mean temperatures of up to |
| opposed to wood. Americans first started to take an | | | | 750°F can be achieved. |
| interest in it after the World War II but it wasn't until | | | | Manufacturers of kamado barbecues claim that they |
| the 1960's when Richard Johnson patented his | | | | are extremely versatile and forgiving; I have to say |
| improved ceramic design that the commercial | | | | that I've yet to try one but it's certainly sparked an |
| potential of the Mushikamado was fully exploited. The | | | | interest and I'm going to have to buy one. The |
| name Kamado name was also trade marked by | | | | manufacturers claim that smoking can be done in a |
| Johnson but the word has become a somewhat | | | | much shorter time frame without constant tending of |
| generic term for this style of ceramic barbecue. | | | | the fire and that's a plus for me but because of this |
| Modern Kamado style ceramic barbecues are made | | | | it may not be possible to use regular outdoor smoker |
| of high fire ceramics and some such as the Big Green | | | | recipes. From what I've found out so far most |
| Egg use space age ceramics for heat retention | | | | kamado's are supplied with an instruction booklet and |
| performance and resistance from cracking during | | | | a selection of free barbecue recipes. The only |
| exposure to the elements. In addition, the original | | | | drawback I have found so far is the price - they're |
| paint has now been replaced by a high gloss ceramic | | | | not cheap but if they're that good, maybe we don't |
| glaze. | | | | need to be too concerned? |