Some Customer Feedback
'Without a word of a lie, we cook on ours 4-5 nights a week.  From roasts, chicken, ribs, snags, steaks, you name it. The neighbours hate us, the smell drives them insane! '                        
Peter and Leesa Flower Cairns Queensland.

'The Kamado is simply the best device for cooking Paella '           
Neville Dean Birchers Bay (near Hobart) Tasmania

' I was looking at purchasing a wood fired pizza oven when I was pointed in the direction of the Kamado Cooker by people who had owned such a cooker in the 1970's.  I was aprehensive about purchasing the Kamado... however after my first cook I realised that a legitimate love affair had evolved.  I love food, I love cooking and I in particular love entertaining.  The Kamado provides a point of interest, a point of conversation and a certain amount of mystery as to what goodness awaits inside the dome.  The Kamado cooks so that every drop of moisture and taste will stay in side a given dish and then further highlights flavour with the smoky infusion of being cooked on coal.  Guests claim that they have never tasted lamb, beef, pork, vegies, dishes etc so moist and flavoursome and as a proud host thats pretty much what puts a smile on your face.  I couldnt be happier with purchasing the Kamado rather than the wood fired pizza oven and to be honest I have owned the Kamado for 3 months now and I am yet to cook a pizza.  Pretty simply I am yet to get around to it. I am presently enarmoured with cooking every kind and cut of meat and am constantly happy to be surprised at how much more moist and flavoursome said meet is compared to how I have previously had it prepared.  The Kamado is lot more expensive than a regular barbecue, a whole lot less expensive than the Wood Fired Pizza oven I was looking at, but the facts are I appreciate food and this is the best way that i have found to date to prepare it.  I would suggest that the cooker has now paid for itself in the mere fact that everyone wants to come over now and eat at my place rather than head out to a restaurant for dinner! '      
John Degotardi Maroochydore Queensland

'The heat retention of the cooker works wonderfully in Tassie and I can't believe how responsive it is to the slightest alteration of the airflow.'                                                                                  
Catherine Enriken Hobart Tasmania

' I have made the following breads, all cooked on the pizza stone without baking tins or trays. German Rye bread An aussie style damper White bread rolls Garlic Naan All the breads turned out really well and tasted great.I have done a Roast Chicken, seasoned only with fresh ground pepper and rocksalt, cooked on a small tray for 1 hour.
This chicken was one of the best Chooks I've ever eaten, it had a nice smokey flavour through the skin and the meat was REALLY juicy. I did baked Spuds: Leave the skin on, wash the spuds, sprinkle all over with salt while wet, place on grill, piece top with skewer, bake til done. Excellent! I have cooked a Morrocan dish, Lamb Shanks and Olives in a Tajine inside the Kamado. That was excellent too.All the food I've cooked on the Kamado so far has exceeded my expectations on flavour and it cooks chooks like no other.Considering that you can spend a lot more money on a gas BBQ, in my opinion this cooker IS value for money. I am going fishing this weekend and hopefully I'll bring home a fresh caught Barramundi to cook in the Kamado!'                                       
Shane Smith Darwin Northern Territory