Kamado Cookers Australia is based on the Sunshine Coast Queensland and our business model is 'online' to reduce overheads, this helps to ensure a value for money product.
We promote and demonstrate the cookers at selected expos and events, check the 'news' page for upcoming events.
Kamado Cookers Australia also have a select group of retailers throughout Australia, check the 'available from' page.
We pride ourselves on personal service and ongoing support and advice for our customers. 

As the the business progresses so will the product range, and this website and our new 'AU' website  www.kamadocookers.com.au so be sure to check back from time to time.

for more information please 'click' link below
kamadocookers@bigpond.com

Kamado Cooking Info 
The history of the Kamado dates back to ancient Japan, where a wealthy family would have one in their home, often used for cooking rice.

In modern history they were first exported to the USA by an ex serviceman after the war where they were seen as popular BBQ Smoker.
The original design was never meant to be transported, mass produced or used at higher temperatures and as popularity grew issues arose with durability, build quality and sourcing consistent reliable supply. There is some 'intersting' history on some of the exploits and characters of the early commercial pioneering years of 'kamado' cookers that can be found on the internet. 

The current versions from most manufactures have addressed these issues.
The Grill Dome adds a twist to the story by fusing the original design with the Indian Tandoori oven, which is designed for higher temps and has been built for thousands of years, the secret is in the blend of the natural ceramics.

Each Grill Dome Kamado is hand built by master craftsman in India, the build quality and attention to detail with items such as the extremely thick stainless steel bands and springs is amazing.

These are not a cheap mass produced consumable item, the value and craftsmanship offered in the product is rarely seen in todays 'consumable' world.

Owners of Kamado's regardless of brand/make will also testify to the quality, durability and reliability of cooking and the amazing flavours and meals produced.

There are many owners of 25-30year old Kamado's in Australia, these old model Kamado's whilst being fantastic were not built to the quality specification of the Grill Dome Kamado's and its only now that their 'old cookers' are starting to wear out!

Grill Dome have been making their model Kamado's for 20+ years and they are also a small independant business that has firm control over product quality and design.

Charcoal Cooking Information
For thousands of years millions of people have cooked using natural charcoal as their heat source.
Basically charcoal is timber that has been cooked/burnt, during this process the naturally occuring chemicals that are in the timber are burnt off along with a lot of the smoke.

Natural charocal is simple burnt timber, there are no added chemicals, starches, fillings, accelerators etc, it is certainly NOT what is comonly sold as BBQ Fuel or Beads, these are man made in factorys and in our opinion definitely have a chemical odour and certainly leave a chemical 'taste' on your palate.

Natural Charcoal has pleasant clean fresh timber odour and subtle fresh smoke flavour on your pallet, depending on the method of cooking (no fat) there may be no charcoal/smoke flavour at all.

Charcoal is used in many filtration and purifying applications, easy examples are water filters and in certain applications it is used in medical practice.
In simple terms it's a pretty good natural product!!

Natural 'lump' charcoal (this is the timber cuts, not compressed types) is extremely clean burning with little or no smoke, incredibly consistent in tempreture and burning times, heat and flame produced.

It is cheap to buy and when used in a cooker such as a Kamado the efficiency of the burning is amazing, resulting in little of the charcoal being fully used at all.
Charcoal is much more cost efficient for 'long' cooking than gas.

Different timbers produce different charcoals, each with its own characteristics, some burn fast with lots of flame and heat but not as long in time, others may burn longer but offer less heat and flame.
Some have strong odours and flavours others are very subtle, almost 'sweet' smelling, some produce more ash than others.

The ideal blend is something between both the above with a low smoke, low ash, mild flavour and  odour.

Charcoal needs a bit of heat and air to get it to light and burn on its own, it also likes to be warmed up or pre heated before it gets into its best cooking zone.

It always needs to be kept dry, and often the rule that 'fresh is best' applies.

The ash produced and any old or wet charcoal is great in garden compost, so there are no wastes and its good for the envioronment.

Charcoal that is not burnt in the current cook can be reused the next time either on its own or with fresh charcoal added, again no waste.

Our  Australian Charcoal is made from 'fallen timber' that is dead scrub trees in thick woodlands, no trees are felled to produce our branded charcoal. 

There are some information that suggests that the act of cleaning up this timber to produce charocal has a far smaller enviornmental foot print, and results in less green house emissions than comparsions of gas production and emmisions etc.

Many cultures in the past and today's society prefer to cook on 'coals' or charcoal, South Africans, South Americans, Asians and even a large amount of North Americans all have and continue to enjoy the benefits.

Australians in the large have for some reason have resigned to the fact that we are happy to eat flavourless food off a gas steel hotplate and call it a BBQ, it's actually called grilling!
Real Barbequeing is cooking over coals with smoke and often very slowly. 
(This is how the American cowboy had to cook the cheap cuts of meat they were given to live off after the prime cuts were given to the land/cattle owners!! The slow barbequeing over coals breaks down the tough meat cuts into tender tasty dishes! ) 

There is most certainly a definite atmosphere and ambience created when cooking over a bed of glowing red coals, and the occasional prod and stir with an ash tool/stick whilst enjoying your favourite cold drink is very  therapeutic!