History of Kamado Grills


The Kamado grill stands as an iconic and versatile cooking tool with a rich history spanning thousands of years. From its ancient origins to its modern adaptations, the Kamado grill represents a unique blend of cultural fusion, technological advancement, and a dedicated community of enthusiasts who appreciate its exceptional cooking capabilities. In this article, we’ll explore the Kamado grill's origins, evolution, and why it remains a favorite for today’s outdoor cooking aficionados.

Tracing the Ancient Roots of Kamado Grills

The Kamado grill’s history dates back over 3,000 years to ancient Asia. The term “Kamado” originates from the Japanese language, meaning “stove” or “cooking range.” However, its roots lie not in Japan but in China, where ancient cooks utilized clay vessels known as "Yan steamers" as primitive ovens.

This clay-cooking technique gradually traveled to Japan, evolving into the “mushikamado” during the Kofun period (300–538 AD). Primarily used for steaming rice, the mushikamado became an integral part of Japanese culinary tradition, fueled by wood or charcoal, which laid the foundation for today’s Kamado grilling methods.

Development of the Japanese Kamado: Refining the Craft

In Japan, the Kamado evolved significantly with the addition of domed lids and refined airflow controls, hallmarks of the modern Kamado grill. By the early 20th century, the Kamado had gained widespread popularity in Japan, serving as a go-to appliance for cooking rice and other staples.

The Kamado grill’s clay and ceramic composition enabled it to retain heat exceptionally well, creating an ideal environment for slow cooking that preserved moisture and flavor. This design facilitated a controlled and even cooking process, imbuing food with rich, smoky flavors while keeping it tender and juicy.

The Kamado Grill’s Introduction to the Western World

The Kamado grill gained recognition in the West post-World War II. During the 1940s, American servicemen stationed in Japan encountered the Kamado grill, quickly becoming enamored with its versatility and unique cooking style. Bringing these grills home as souvenirs, they ignited a wave of demand across the United States.

In 1954, Ed Fisher established Big Green Egg, one of the first U.S. companies to commercialize Kamado grills. Fisher’s brand adapted the traditional Japanese design, utilizing modern ceramic materials for improved durability and heat efficiency. Big Green Egg’s success paved the way for other companies, including Kamado Joe, Primo Grills, and Vision Grills, transforming the Kamado into a global grilling phenomenon.

Understanding the Science Behind Kamado Grills’ Cooking Prowess

The standout feature of Kamado grills lies in their remarkable heat retention. The thick ceramic or clay walls create a highly efficient cooking environment by trapping and radiating heat evenly. This enables Kamado grills to maintain steady temperatures for extended periods, making them ideal for both high-heat grilling and slow, low-temperature cooking.

Kamado grills typically feature dual air vents—one at the bottom and one at the top—allowing precise temperature control. When adjusted, these vents enable temperatures ranging from a low 200°F for smoking up to 700°F for searing. The egg-like shape of the grill promotes efficient air circulation, creating a convection effect that ensures food cooks uniformly, perfect for diverse cooking styles such as grilling, smoking, roasting, and even baking.

Modern Advancements in Kamado Grill Design

Although the core design of Kamado grills has remained largely the same for centuries, recent innovations have enhanced their functionality. Kamado Joe, for instance, introduced the “divide-and-conquer” system, allowing simultaneous cooking of multiple foods at different temperatures.

Additional advancements include heat deflector plates for indirect cooking, rotisserie attachments for more even cooking of larger cuts, and smart temperature controllers that maintain precise temperatures with minimal user intervention. Today’s Kamado grills are available in various sizes, from compact portable models to large family-sized grills, often with accessories like pizza stones, griddles, and wok attachments, boosting their versatility.

Why Kamado Grills Are a Top Choice for Modern Grillers

Kamado grills have surged in popularity, especially among barbecue enthusiasts and professional chefs, for several compelling reasons:

  • Versatility: Capable of grilling, smoking, baking, and roasting, Kamado grills support both high-heat and slow-cooking methods, making them a go-to choice for a variety of cooking techniques.
  • Durability: Made from sturdy ceramic, many modern Kamado grills, such as Big Green Egg and Kamado Joe, can withstand the elements, making them ideal for year-round use.
  • Enhanced Flavor: The combination of charcoal and ceramic provides a distinctive smoky flavor that gas and electric grills struggle to replicate.
  • Heat Efficiency: Kamado grills’ heat retention allows them to use less charcoal, offering both environmental and economic benefits.
  • Community Connection: Kamado grilling has fostered a strong community, with enthusiasts sharing recipes, tips, and techniques, and even participating in competitions, elevating Kamado cooking to a celebrated art form.

Conclusion: The Kamado Grill - A Lasting Legacy in Outdoor Cooking

The Kamado grill’s history reflects its lasting appeal, evolving from ancient Chinese clay vessels into one of today’s most beloved and versatile cooking tools. With unparalleled heat retention, precise temperature control, and the ability to infuse rich flavors, the Kamado grill is a timeless, reliable, and flavorful companion for any outdoor cooking enthusiast. Whether you’re a seasoned chef or a backyard beginner, the Kamado grill provides an enduring, rich, and satisfying culinary experience.