Kamado grill reviews

kamado grill reviewsWhat would the Kamado grill reviews be without a little history.
The word Kamado comes original from Japan and the word means stove or oven. It is mentioned that the Kamado is as old as 3000 year, and has always made of a Clay, Ceramic material, and is always used with charcoal.

Reason for the charcoal is that is creates just a little ashes compared to using briquettes.
The claim is that if you cook and grill on a Kamado, the flavor is great because there is no flavor of other materials mixed in. For the whole story you can go to https://en.wikipedia.org/wiki/Kamado

Since the original Kamado had the problem of cracking the more modern versions are made a little more durable.
The use of materials like ceramics that can withstand high temperatures and other modern material that can be mixed with cement improved the overall quality and durability.

Kamado grill reviews that are ready

You can find the Broil King Keg 4000 review here. Click to read the whole review

The next one is the Char Griller Akorn review here. Click to read the whole review

Here you can read the Bayou Classic review

Still working on more reviews. if you can not wait.

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Why use a Kamado Grill

The people that use a Kamado claim that the taste of the meat or other things you cook on them is so much better than with any other grill.
Most Kamado grills have a very good air vent system and in combination with the fact that they retain heat very well, makes is possible to maintain a very steady temperature with a Kamado.

Technical aspects of a Kamado grill

The Kamado should have a air vent at the lower part to control the air to the charcoal and a air vent in the top part to let the hot air out.
Both vents are used to control the temperature.
As always you can make it as fancy as you wish.
Digital temperature control with a small blower at the bottom to control the air and thus temperature is one of the options you have.

Kamado grill video and what I would do different

Nice video about a Kamado grill, but I would have used a Charcoal starter instead of starter block. I do not like to use these chemical things.
It also seems he used the same cutting board for his raw and cooked meat and that is a big no no.

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