What is a Kamado Grill?

A Kamado is a traditional Japanese wood or charcoal fired earthen vessel used as a stove or oven. Modern versions of the cooker are produced and sold internationally. They are often marketed as grills for outdoor use.

HISTORY
Clay vessels have been used by humans to cook food for many thousands of years. Clay cooking pots have been found in every part of the world and some of the earliest dated by Archaeologists to be over 3000 years old have been found in China and over 4000 years in Indus Valley Civilization, India. It is believed that in these circular clay cooking vessels are the origins of the modern kamado albeit the clay finally being superseded by ceramic materials. All over the globe this elementary cooking vessel has evolved in many different ways, a couple examples include: the tandoor in India and the mushikamado in Japan. The mushikamado is a round clay pot with a removable domed clay lid and was typically found in Southern Japan. Innovations at this time included a damper and draft door for better heat control and it was found to be fueled by charcoal rather than wood. The mushikamado first came to the attention of the Americans after World War II. The name "kamado" is, in fact, the Japanese word for “stove” or “cooking range”. The word has become a generic term for this style of ceramic cooker.

FUEL
Kamado grills are generally fueled by charcoal although some attempts have been made to fire them with gas, electricity, or pellets. One of the claims of the ceramic construction is that there is no flavor contamination (metallic taste) to the cooked food and for the same reasoning, lump wood charcoal is the preferred choice for modern kamado cooking. Not only does lump charcoal create little ash, the alternative charcoal briquettes contain many additives that can contaminate the flavor of the food. Lump wood charcoal can be manufactured in an environmentally sustainable manner using the technique of coppicing.

USES
Manufacturers of the kamado style ceramic cookers claim that they are extremely versatile. Not only can they be used for grilling and smoking, but pizza can be cooked on a pizza stone and bread can also be baked. This is by virtue of the excellent heat retention properties of the ceramic shell that mean temperatures of up to 750 °F can be achieved. Also, due to the precise control of airflow (and thus temperature) afforded by the vent system, kamado-style cookers are much like wood-fired ovens and can be used to roast and bake anything that can be roasted or baked in a traditional oven.

MODERN KAMADO
The modern kamado style cookers are made from a variety of materials including high fire ceramics, refractory materials, double wall insulated steel, traditional terra cotta, and a mix of Portland cement and crushed lava rock. Outer surfaces also vary from a high gloss ceramic glaze, paint, a textured stucco-like surface and ceramic tiles. Modern ceramic and refractory materials decrease cracking – a common fault in the original Japanese design. Portland cement is still associated with cracking problems. In addition to the outer ceramic shell there is a ceramic or stainless steel bowl inside the unit to hold the charcoal. There is a draft opening in the lower side of the unit to provide air to the charcoal, as well as a controllable vent in the top of the dome lid for air to exit the cooker. Temperature is controlled by adjusting these two vents. One or more grids are suspended over the fire to provide the cooking surface(s) for the food.

-Source: Wikipedia