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Kamado ceramic charcoal BBQ
Shop the best Kamado at VUUR LAB.
Choose the best Kamado: The Big Green Egg!
Want to buy a kamado BBQ and want more information in advance?
What is a Kamado and what can you do with it?
A Kamado is a very recognisable type of BBQ.
The kamado is a charcoal bbq made of ceramic. Because the kamado is well insulated, it can handle both high and low temperatures. This makes the Kamado BBQ very versatile.
The kamado is suitable for baking, grilling, smoking, Slow Cooking, roasting and steaming.
Delicious culinary cooking with the Kamado
Of course, the Kamado is not made just for frying burgers! In no time at all, you can take your Barbecue skills to the next level and thus smoke your own salmon on a cedar wooden smoking board. And make the crispiest pizzas with the Kamado.
Outside, everything tastes better!
Invite your best friends over and enjoy delicious food prepared outdoors together. Everything really does taste better outdoors. Especially with a special beer there.
What will you prepare with the Kamado BBQ?
With the Kamado BBQ, you can make lots of tasty grill dishes!
You can also stew, make pizza and roast with a cast-iron Skillet or grill pan.
There are now many cookbooks on the market by Jord Althuizen and others. In these books, you can find all kinds of delicious dishes you can prepare with the Kamado.
What is the history of the Kamado BBQ?
The history of the Kamado BBQ is incredibly long.
Specimens more than 3,000 years old have been found!
The first Kamados were developed in China and then introduced in Korea. From there, they made their way to Japan about 1,700 years ago.
The classic Kamado BBQ is a round, charcoal-fired clay pot, with a removable dome-shaped lid. The Japanese called this a ''Kamado', which literally means 'Fireplace' or 'oven'. In Japan, the Kamado was equipped with an inner pot for cooking rice, a 'mushi kamado'.
A grill was later added to this Mushi Kamado.
This evolved variant of the kamado is the forerunner of what eventually came to be known in the West as a kamado barbecue. American soldiers stationed in Japan after World War II came across the kamado there. On their return to the United States, they took a Kamado with them, so this method of cooking also gained popularity in the United States. Americans adapted Kamado barbecues to their own cooking habits. Modern Kamado barbecues have retained the age-old model, but have been greatly improved with the knowledge, materials and production methods of our time.
Lighting Kamado and keeping it at temperature?
How do you light the Kamado?
Lighting your Green Egg Kamado BBQ and then keeping it at the right temperature is actually not difficult at all.
Follow the steps below to light your kamado, whatever you are going to make, at whatever temperature, hot & fast or low & slow.
After the 'basic steps', you determine the further setup (direct or indirect) of the kamado and the final desired temperature.
Fully open the lower air slider and the lid.
Fill your kamado about halfway with charcoal.
Is there a basket for charcoal in your kamado?
Then fill the basket to the top.
Make a deep pit in the charcoal, you do this by placing the coarser pieces of charcoal on the sides.
Turn 2-3 wokkels apart and spread these wokkels in the pit
Then use the large pieces of charcoal to build an 'airy pyramid' over the pit. You can do this by using, for instance, 1 piece of charcoal as a support and then lay the charcoal over it. It is important to keep the kamado very 'airy', if you don't do this you will get a lot of smoke because the kindling wicks won't get enough oxygen.
Light the kindling woks, the idea is for the flame from the wick to go through the charcoal and ignite as much charcoal as possible. If you place lighter woks or other kindling on top of the charcoal, all that energy is lost, now use the energy to get as much charcoal lit as possible.-Let burn for about 7-8 minutes with the lid open until the lighter woks are burned up.
Next, close the lid of your kamado with the top air slider fully open. The heat you have created will suck in fresh oxygen through the bottom slider, causing the temperature to rise rapidly. About 8 minutes later, you should be at 200 gr., after which you determine the further set-up of your kamado
Right now, the air in the kamado is 200 degrees, but the ceramic is not yet 200 degrees!
Heating this up will take some time. So you can continue building the kamado to the setup you need for a BBQ dish
Have lots of outdoor cooking fun with your Kamado!
What are the advantages of the ceramic Kamado BBQ?
One of the advantages of the Kamado BBQ is, that even with the most extreme weather conditions, you can barbecue with the Kamado!
Weather does not affect the internal temperature of the Kamado
A ceramic Kamado BBQ excels at eliminating unwanted food influence. You can cook outdoors in all weathers.
365 days a year outdoor cooking
You can use the Kamado barbecue in all seasons.
Ceramic does not give off any flavour
It is also good to know that ceramics do not impart flavour to your dishes.
Little ash
The ceramic Kamado BBQ is charcoal-fired, which produces little ash.
The Kamado BBQ is durable in use
A ceramic Kamado BBQ is very durable! That goes for both the material and fuel consumption. Because the Kamado barbecue retains and reflects heat well, it needs little charcoal and oxygen. As a result, less ventilation is needed than with other barbecues.
Moisture evaporating from meat, for example, is therefore less likely to be lost. With more outflow of air, the meat dries out. Whereas meat loses 30 per cent or more of its weight in moisture on other barbecues, this is limited to less than 20 per cent on a ceramic Kamado BBQ.
Once your kamado is at the desired temperature, nothing stands in the way of a super fun BBQ evening.
Accessories for the Kamado BBQ
At the VUUR LAB., we have several accessories you can use with the Kamado BBQ.
The BBQ fan, a pizza stone. a coal starter, our smoking boards Or, for example, a handy BBQ accessory set.
How does a ceramic Kamado BBQ work?
Both the shape and the materials used of the Kamado BBQ, ensure optimal air circulation and reflection of heat towards the grill grid, allowing food to cook evenly.
With the ventilation door and flap, you can regulate the temperature to the degree, after which you can easily hold it for a long time.
Because you can control the temperature range well, you can use a lot of cooking methods with the Kamado BBQ!
Grilling, roasting, baking, stewing and smoking. Or even make pizza :-)
With the Kamado BBQ, you can basically make anything you want.
What will you prepare with the Kamado BBQ?
Discover our tastemakers
If you get started with the Kamado, then of course you need tasty spices and related items plus seasonings!
You can come to us for the tastiest Dry Rubs, sauces, special beers, Red Cedar smoking boards, Rivsalt and aioli.
