KAMADO GRILLS

A CHARCOAL GRILL FOR LIFE

Our kamados are of the highest quality and have all the features required for year-round use, even in the harshest winter climate. Our ambition is to spread the excellence of the kamado grill to more grill masters by offering a genuine quality grill with a wide range of accessories, a lifetime warranty on the ceramics and the best service on the market.

Kamado Sumo's ability to combine a charcoal grill with an insulated oven gives you amazingly tender meat and delicious vegetables that have the true charcoal grill flavor.

You get a fantastically versatile charcoal grill that does everything from low-and-slow to reverse sear and delicious stone-oven baked pizzas. The components are quality-tested and will offer the true grill master many years of enjoyment.

A BARBECUE WITH THOUSANDS OF YEARS OF TRADITION

Kamado grilling has been practiced for thousands of years. It originated in Japan and the word 'kamado' has the same meaning as oven in Japanese. It was originally a way of cooking food using a stone building and a fireplace. Archaeologists have found earthenware pots and stoves used for cooking in all parts of the world. One of the oldest - more than 3000 years old - clay pots has been found in China. Some, like a Kamado today, had dampers and doors for better heat regulation.

Clay stoves have been used in many different ways all over the world, in Japan kamados were used in festive ceremonies to steam rice. The fuel used was charcoal and dry twigs or straw and wood. These round clay pots are the forerunners of the modern kamado grill.

A portable kamado is called a "mushikamado" in Japan and was discovered by the Americans after World War II. After the war, they brought "mushikamados" home and now they are widely used in the United States and the rest of the world as a kamado- or outdoor grill.

HEATING

Usually a kamado grill is heated by charcoal (although there have been experiments with gas-fired or electric kamado-like models). One reason for using a ceramic construction is that there should be no substances that contaminate the taste of the cooked food; by the same reasoning, charcoal is the obvious choice for modern Kamado cooking.

Charcoal does not leave much ash and, unlike charcoal briquettes, it does not contain any additives that can alter or distort the taste of the food. Charcoal is produced in an environmentally sustainable way using root shoots. Most importantly, food cooked over charcoal has a naturally good aroma and taste.

A KAMADO FOR LIFE

Kamado Sumo are of the highest quality and have all the features required to be used all year round, even in the harshest winter climate. Our ambition is to spread the excellence of the camado grill to more grillers by offering a genuine quality camado with a wide range of accessories, a lifetime warranty on the ceramics and the best service on the market. Kamado Sumo's ability to combine charcoal grilling with an insulated oven gives you amazingly tender meat and delicious vegetables that have that true charcoal-grilled flavour.

You get a fantastically versatile charcoal grill that does everything from low-and-slow to reverse sear and delicious stone-oven baked pizzas. The components are quality-tested and will offer the true grill master many years of enjoyment.

WHY A KAMADO GRILL?

Typically, a kamado grill is 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 all types of food, whether you are smoking or grilling.

The insulating ceramic means you don't need to have a high airflow through the grill and it allows the ingredients to retain their natural moisture, enhancing the taste experience. Another advantage is the even heat distribution and the ability to maintain a low (from about 100 degrees) and stable temperature for a long time even with a small amount of charcoal.

This type of grill can be used for many different ways of cooking. The right accessories make it easy to grill indirectly but also directly to get that great barbecue taste. You can make everything from juicy pieces of meat to tasty bread dumplings.

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

THOUSANDS YEARS OF TRADITION

Kamado grilling has been practiced for thousands of years. The model comes from Japan and the word "kamado" in Japanese has the same meaning as oven. It was originally a way of cooking food using a stone building and a fireplace. Archaeologists have found clay pots and stoves used for cooking in all parts of the world. One of the oldest - more than 3000 years old - clay pots has been found in China. Some, like a Kamado today, had dampers and doors for better heat control.

Clay stoves have been used in many different ways all over the world, in Japan kamados was used in ceremonies to steam rice. Coal and dry twigs or straw and wood were used as fuel. These round clay pots are the forerunner of the modern kamado grill. A portable kamado is called a "mushikamado" in Japan and was discovered by the Americans after World War II. After the war, they brought "mushikamados" home and now they are widely used in the US and the rest of the world as an kamado- or outdoor grill.

TECHNOLOGY

Modern kamados is now made from a variety of materials such as heat-resistant ceramics and other refractory materials, traditional terracotta, and a mixture of Portland cement and crushed lava rock. Kamadon's finish can also vary from high-gloss ceramic glaze, paint, or ceramic tile.

Modern ceramics and fireproof materials protect the grill from cracking, which could be common in the past. In addition to the ceramic outer shell, there is also a ceramic or stainless steel charcoal container inside the unit. There is an opening in the lower part of the camadon for supply air, and an adjustable exhaust valve at the top of the lid. The temperature is regulated by adjusting these two valves. One or more grids suspended over the fire are used as cooking surfaces for the food.

HEATING

Usually a kamado grill is heated by charcoal (although there have been experiments with gas-fired or electric kamado-like models). One of the purposes of using a ceramic construction is that there should be no substances that contaminate the taste of the cooked food, by the same reasoning charcoal is the obvious choice for modern Kamado cooking.

Charcoal does not leave much ash and, unlike charcoal briquettes, it does not contain any additives that can alter or distort the taste of the food. Charcoal is produced in an environmentally sustainable way using root shoots. Most importantly, food cooked over charcoal has a naturally good aroma and taste.

USE

A kamado is incredibly versatile. They can be used for grilling, frying and smoking, for pizza baking and for baking bread and much more. It's because of the heat retaining properties of the ceramic that you can get temperatures that reach up to 400°C. With a kamado grill, you can precisely adjust the airflow and temperature, much like a wood-fired oven, and you can bake and roast food in the same way as in a conventional kitchen oven.

Meat becomes super-buttery and very juicy because the liquid stays in the meat as it heats up slowly and steadily, and ingredients like vegetables absorb the wonderful barbecue flavour.