• Q. Why use a ceramic cooker instead of a steel bbq or cooker?  
  

Flavour! Moisture! Ease of use! Reliability! Enjoyability!
Ceramic does not rust away. Ceramic materials, stones, tiles and clays have natural insulation properties and for thousands of years they have always been used in making the very best Kilns, Tandoori, Pizza, Bread ovens etc.
Natural ceramics help seal in the moisture and flavour of your food, creating a taste comparison that steel BBQ's and ovens can't compare with.

• Are they like a webber or similar style cooker kettle?

A little, it's where people have issues with traditional kettle style cookers that Kamado style cookers really improve on because of their superior design. 

They are easier to light using natural charcoal, quick 'prime time' 15 -20 min v's 40min+ using heat beads or other manufactured bbq fuel. 

They hold consistent long cooking times, we are talking 'all day cooking' unattended with one one  load of charcoal, no temperature fluctuations, no need to check the cooker regularly or 'refuel' just to cook a long roast. 

They are safe to touch the outside when cooking, it will get hot but you won't get burnt by touching the outside. A steel kettle or gas bbq would certainly burn you if touched during a long hot cook.

They seal in moisture and improve food quality and tastes, due to the natural insulation and flavours of the kamado's ceramics. Steel cookers tend to dry food out and do not contribute to the flavour or moisture retention of the food. 

Kamado's don't rust away. 

• Q. How big are they? Are they Heavy?

Yes they are! The Approx size is around 850mm high and around 580mm in diameter, they weigh around 85kg! They are a two-three strong person lift, but are easy to move with a hand trolley.

• Q. Are they faster or slower to cook with?

Both! Once the charcoal is glowing and the lid down the heat really cranks up fast, and because you are cooking in a dome you cook all sides at once so cooking is quicker and more efficient, you only need to turn food once. On the other hand with a small amount of charcoal and plenty of time you get the unit to cook ultra slowly at very low temps which is great for slow roasts and smoking.

• Q. What about charcoal, isn't it hard to use? Isn't gas quicker?

Yes it takes a little more skill to use a charcoal cooker, but with a couple of cooks you will have it worked out. A few firelighter cubes and good quality natural charcoal and your'e away. The trick is to leave the lid open for about 10 minutes, give it lots of airflow then put the lid down and adjust the vents to suit. As long as the unit's air holes in the firebox below are not blocked up with ash and charcoal it is easy to light, you need to remove the ash after a few cooks.

• Q. Who are these best cookers suited to?

These cookers are for people who appreciate good cooking and flavorsome food, once mastered these cookers will repace your old gas bbq and kitchen oven. 

• Q. What about cleaning?

A soft wet cloth to wipe dust from the exterior once every now and then, a nylon or straw brush on the grids when hot. There is nothing to clean on the inside of the oven as it burns off naturally at high temp, no fat or grease trays.

After a few sessions of cooking remove the ash with the supplied tool, (add the ash to your organic compost !) Cleaning the ash out will ensure the airflow which means easier better burning with more precise temperature control.

If you really wanted to be kind to your Kamado Grill Dome you could put a good stainless oil on the stainless compents a few times a year depending on the conditions of where its is...eg. near the beach more often.  A good car polish on the outer to ensure its gleam and shine is protected.

Thats all there is to it!

Kamado Cooker Grill Domes,  Lifestlye Cooking!

'for further information, click on link below'

kamadocookers@bigpond.com