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HOW TO LIGHT UP A BARBECUE GRILL

Historians state that people were already using wooden vessels for cooking in the ancient times, that’s why archaeologists discover remnants of this ancient dishware in every corner of the world. Some of the oldest clay pots, which are more than 3000 years old, were found in China. These round clay pots are believed to be ancestors of the modern KAMADO barbecue grill.

Throughout history people have developed these simple clay pots and used them to cook various dishes in many different ways. Indians began to use clay ovens called tandoor, while Japanese called them mushikamado, which is a stove to steam rice in Japanese families during special ceremonies. Mushikamado is a round clay pot with a domed lid and it was most common in Southern Japan. In ancient times Japanese developed it even further to regulate the evaporating temperature by perfecting the design of air dampers and they began to use charcoal instead of wood. Mushikamado came to the attention of Americans after World War II.

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Ceramic barbecue grill design allows keeping the heat and reaching temperature up to 400oC. As well, using KAMADO barbecue grills you can adjust air flow and temperature in a most precise manner; KAMADO grills, therefore, are very similar to wood-fired ovens and can be used to roast and bake food in the same manner as you would do in a regular oven. KAMADO barbecue grills are designed not only for meat grilling or smoking, they can be used to bake pizza, cookies, pies and bread.

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