KAMADO GRILLS

A CHARCOAL BARBECUE FOR LIFE

Our kamado grills are of the highest quality and have all the necessary features for year-round use, even in the harshest winter weather. Our ambition is to spread the excellence of kamado grilling to more grilling masters by offering an authentic quality grill with a wide range of accessories, a lifetime warranty on the ceramic, and the best service on the market.

Kamado Sumo's ability to combine a charcoal grill with an insulated oven provides you with incredibly tender meat and delicious vegetables, all with the authentic flavor of a charcoal barbecue.

You get a fantastically versatile charcoal grill that can handle everything from low and slow cooking to reverse searing and delicious stone-baked pizzas. The components are tried and tested quality, promising years of true barbecue master enjoyment.

Kamado grilling has been practiced for thousands of years. The design originates from Japan, and the word "kamado" means "oven" in Japanese. Originally, it was a way to prepare food using a stone hearth and a chimney. Archaeologists have found clay pots and stoves used for cooking all over the world. One of the oldest clay pots, over 3000 years old, was found in China. Some had, just like a modern kamado, dampers and doors for better heat regulation.

Clay pots have been used in many different ways around the world. In Japan, kamado pots were used in festive ceremonies to steam rice. Fuel consisted of charcoal and dry branches, or straw and wood. These round clay pots are the predecessors of the modern kamado barbecue.

A portable kamado is called a 'mushikamado' in Japan and was discovered by Americans after World War II. After the war, they brought the 'mushikamados' home, and today they are widely used in the USA and the rest of the world as kamado or outdoor grills.

HEATING

Typically, a kamado barbecue is heated with charcoal (although experiments have been made with gas or electric models similar to kamado). One of the purposes of using a ceramic construction is to ensure that no substances contaminate the flavor of the cooked food; for the same reason, charcoal is the obvious choice for modern kamado cooking.

Charcoal leaves little ash and, unlike charcoal briquettes, contains no additives that could change or distort the food's flavor. Charcoal is produced in an environmentally sustainable way using root sprouts. Most importantly, food cooked over charcoal acquires a good aroma and natural flavor.

Our kamado grills are of the highest quality and have all the necessary features for year-round use, even in the harshest winter weather. Our ambition is to spread the excellence of kamado grilling to more grilling masters by offering an authentic quality grill with a wide range of accessories, a lifetime warranty on the ceramic, and the best service on the market.

Kamado Sumo's ability to combine a charcoal grill with an insulated oven provides you with incredibly tender meat and delicious vegetables, all with the authentic flavor of a charcoal barbecue.

You get a fantastically versatile charcoal grill that can handle everything from low and slow cooking to reverse searing and delicious stone-baked pizzas. The components are tried and tested quality, promising years of true barbecue master enjoyment.

A typical feature of kamado grills is that they are made of ceramic, which gives the grill optimal insulation and efficiency. The ability to maintain both very high and very low temperatures makes these grills perfect for cooking any type of food, whether smoked or grilled.

The insulating ceramic means you don't need a high airflow through the barbecue, allowing ingredients to retain their natural moisture, which enhances the flavor. Another advantage is the even heat distribution and the ability to maintain a low (from around 100 degrees) and stable temperature for a long time, even with a small amount of charcoal.

This type of barbecue can be used for many different ways of preparing food. With the right accessories, it's easy to grill indirectly or directly to get that great barbecue flavor. You can make everything from juicy cuts of meat to delicious breads.

A kamado grill can also be used year-round, even in the cold Scandinavian climate.

Kamado barbecuing has been practiced for thousands of years. The model originates from Japan, and the word 'kamado' has the same meaning as 'oven' in Japanese. Originally, it was a way to prepare food using a stone hearth and a chimney. Archaeologists have found clay cooking vessels and stoves used for cooking all over the world. One of the oldest clay pots, over 3000 years old, has been found in China. Some had, just like a kamado today, dampers and doors for better heat regulation.

Clay pots have been used in many different ways around the world. In Japan, kamado pots were used in festive ceremonies to steam rice. Fuel consisted of charcoal and dry branches, or straw and wood. These round clay pots are the predecessors of the modern kamado barbecue.

A portable kamado is called a 'mushikamado' in Japan and was discovered by Americans after World War II. After the war, they brought the 'mushikamados' home, and today they are widely used in the USA and the rest of the world as kamado or outdoor grills.

Modern kamado barbecues are made today from a variety of materials, such as heat-resistant ceramic and other refractory materials, traditional terracotta, and a mixture of Portland cement and crushed lava rock. The surface treatment of the kamado can also vary, from high-gloss ceramic glazes to paint or ceramic tiles.

Modern ceramic and fire-resistant materials protect the barbecue from cracks that used to be common. In addition to the ceramic outer casing, there is also a ceramic or stainless steel charcoal container inside the unit. There is an opening at the bottom of the kamado for air supply and an adjustable exhaust valve on top of the lid. The temperature is regulated by adjusting these two valves. One or more grates suspended over the fire are used as cooking surfaces for food.

HEATING

Typically, a kamado barbecue is heated with charcoal (although experiments have been made with gas or electric models similar to kamado). One of the purposes of using a ceramic construction is to ensure that no substances contaminate the flavor of the cooked food; for the same reason, charcoal is the obvious choice for modern kamado cooking.

Charcoal leaves little ash and, unlike charcoal briquettes, contains no additives that could change or distort the food's flavor. Charcoal is produced in an environmentally sustainable way using root sprouts. Most importantly, food cooked over charcoal acquires a good aroma and natural flavor.

USE

A kamado is incredibly versatile. They can be used for grilling, frying and smoking, for baking pizza and for baking bread and much more. It is due to the heat retaining properties of the ceramic that temperatures reaching up to 400°C can be obtained. With a kamado barbecue you can precisely adjust the airflow and temperature, very similar to a wood-fired oven and you can bake and roast food in the same way as in a normal cooking oven.

Meat becomes super tender and very juicy because the liquid stays in the meat when heated slowly and steadily, and ingredients like vegetables absorb that delightful barbecue flavor.