Kamado is just anther name for grill, or range.
In fact, it's got a long history, but I'm guessing you might know it better as The Big Green Egg.
Kamado grills, regardless of brand, work on few basic principles:
* it's a wood burning vessel, no gasses here
* it's got crazy thick walls, perfect insulation for long cooks
* it's got vents on the top and bottom, for temp control
If that sounds like a regular grill, it;s because it mostly is. That middle item definitely gets some bonus points, but what I really like about a Kamado is the ability to smoke and grill on a single pit. And not just sorta smoke and grill, but superbly do both.
The key is air flow, and most kamado cookers control it with a big ceramic insert. It rests between the burning coals and the grill surface, pushing heat out around the edges, deflecting it away from your precious meaty cargo.
If you’d rather cook with direct heat, you can yank this insert out, creating an ideal setup for live-fire grilling.
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Mr. Steven Luo
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