The Origin of the Kamado-Grill

Preparing food in clay pots or ovens around for centuries. During the Zhou-dynasty in China (1046 – 256 years BC) cooking in clay ovens was very common. Up to this day this cooking method is used in China.

Cooking in pots or clay ovens can be done in many ways. Like in a ‘Hot Pot’ (a clay pot built in the the table). Everyone can sit around the table and cook their own food inside this pot by putting a bowl of broth on top of sizzling hot charcoal. Cooking in a hot pot can be seen as the ancient style of fondue. Others used small clay pots to cook (and serve) food over hot charcoal briskets. The pots were served and everyone used chopsticks to eat directly out of the pots (which saved a lot of dishwashing after dinner).

After WW II the American soldiers brought these new cooking methods back home to the west. These clay ovens were the foundation for the Kamado-grill as we know it now. Although the Kamado-grills have developed over the years by the use of new materials, the design has always stayed the same. Experimenting with new ways of using the Kamado-grill and the growing popularity of barbecuing and interest in good conscious food have driven the evolution of the Kamado-grill.

Do’s and Don’ts of the Kamado-Grill

There are multiple well-known brands that offer kamado grills. The prices often show great variation without it being clear to the customer what exactly the quality difference is. It is generally the case that the quality difference is less than might be expected based on the price. Naturally, the quality and production method of the ceramic is crucial for a properly functioning kamado grill. However, nearly all kamado pots are produced in the same region in China. Even multiple brands, made with the same clay, originate from the same factory. Therefore, pricing is often a combination of market positioning and branding by the supplier. As eating in general—and barbecuing in particular—is hip and happening nowadays, this is a good strategy!