What is Kamado?

The original Kamado is ancient, cooking Japanese design. When it was first used, the "kitchen" was a structure separated from the main house and the most important feature in the building was a clay stove with wood fixed on site on a dirty floor. Large pots in the shape of a bowl have tightly nest in cut -out circles on the upper surface of the stove. The temperature of the stove and the heat of the heat source in the box was regulated by the adjustable openings system. Modern Kamados, even though they were made of modern materials and habits, have retained the functional design of the original.

in Japanese, Kama means "sweat or boiler" and to means "place or location". Early flower pots were made of clay from pens or cast iron. These pots, together with their lids, were not designed to condense steam and return the moisture back to the pot, unlike modern Dutch furnaces. Kamado was regularly used for steaming rice, Japanese primary stitch grain.

The design of the lid of the clay pot was finally improved to a shallow, inverted bowl to better trap and maintain moisture. Along with the Japanese word for "steam", the use of this type of pot was called Mushikamamado. Although it usually sits on top of gas burners, such clay pots continue to be used in modern Japanese cuisine. Most of the Japanese, when using the word kamado, do not know about traditional stoves and instead refers to this style of food cooked steam in ceramic pots.

There are several distinctive features of the original Kamado stove. The cover itself was made of strong, calendar clay. This was formed on firmly storage with cast iron hardware, namely its holes and upper surface cut -outs for pots. The result was an airtight box and stove that absorbed the audience well. When heating charcoal required very little daily fuel replenishment to keep the stove constantcooking temperature.

Kamado stoves are largely not produced and sold to modern Japanese houses. The outdoor stoves are impractical in a densely populated island nation. Modern stoves are, though unusual, popular elsewhere in the world. They are versatile kitchen appliances, efficient fuel and therefore cost effective.

Modern models are built with a range of technologically advanced materials, including light and thermal resistant ceramics. Some units are also based on modern conveniences such as automatic digital temperature controllers. In its extreme, its internal temperature could be raised to 750 ° F (400 ° C) as well as the pizza furnace. Nevertheless, it can also be precisely checked to maintain 250 ° F (120 ° C) for eight or more hours.