Kamado Grills are Steeped in History - Here's Why

"Kamado" is a Japanese word for "stove" or "cooking range" and over time it has evolved into a generic term for a particular style of ceramic cooker. Clay vessels have been used for cooking for thousands of years and according to archaeologists, some clay cooking pots were first introduced more than 3,000 years ago. Today, these kamado barbecue grills have come a long way.

What Does A Kamado-Style Grill Do?

Today's kamado grills better suit the lifestyles, needs and tastes of our ethnically diverse and busy population.

"People often tell me that once they've cooked on a Saffire kamado grill, that they really don't want to go back to their traditional gar or charcoal grill," says Stephen Benson, president, Saffire Grill Co.

Manufacturers of these ceramic grills and smokers report that they are extremely versatile. They resemble wood-fed ovens and can be used for grilling, smoking, roasting, baking and searing - just about anything that can be roasted or baked in a traditional oven, can be done in one of these.

Kamado Sales Continue to Soar

What used to be an unknown product that many people did not understand, has grown into a leading grilling category. In fact, a recent article in Hearth and Home magazine revealed that retailers and manufacturers across the board reported an interest in smokers and kamados as being at an all-time high. In many cases, sales in this category are rapidly on the rise.

So, why the big interest? Well, first, the lump charcoal used in these kamado grills is not only economical, but also eco-friendly. Lump charcoal contains no chemicals, produces minimal ash and is environmentally sustainable. Since it hasn't been ground up and condensed into briquettes it lights much easier.

Designed to provide the ultimate grilling and smoking experience, kamado barbecue grills provide easy start-up, precision grilling and an authentic smoked flavor that is incomparable to any other type of traditional charcoal grill out there. They come in an array of styles and price ranges.

This Kamado-Style Grill and Smoker Does It All

After several years of tweaking and test marketing, one of the most versatile kamado grills on the market is the Saffire Grill Kamado-Style Charcoal Grill and Smoker - it does it all. It's made of ceramic and provides intense heat for searing, even temperatures for low and slow smoking, and excellent heat retention to mimic that of an oven.

"This fine product is the result of modifications and improvements based on years of kamado cooking," says Benson. "It also provides people with some advantages that other kamados do not. For instance, it comes preassembled and only the base and side shelves need to be attached. All other hardware is affixed to the product. Additionally, a patent-pending stainless steel chip feeder is a feature that allows wood chips to be added during the cooking process without lifting the lid or removing the grid."

Some of the most important features and benefits include, but are not limited to: high temperature glazed ceramics; highly efficient heat and moisture retention; precise temperature control for a very controlled cooking environment; minimal maintenance; eliminated flare-ups; quick start-up time (10 to 12 minutes); and minimal charcoal usage (40 to 60 percent less than traditional charcoal grills and smokers).

"Saffire's kamado-style grill provides long burn times - up to 10 to 12 hours," adds Benson. "This is just one of the features that make it so great for smoking."

So, why not explore all that the kamado grill has to offer? You may be surprised by how much less time you'll be spending in the kitchen, and more time in the great outdoors.

For more information please visit:
http://saffiregrills.com

About the Author

Bryan Sullivan is the Executive Vice President of Write Away, Inc. - Editorial and content firm based in Weaverville, NC. He is Editor of Grilled Magazine. He also often writes for regional & national publications about local history, farming, culture and food. He graduated with a degree in communications from Alfred University in New York State and then went on to attend culinary school in NYC where he graduated in the top percent of his class. He proceeded to work in high-end restaurants in New York City, Martha's Vineyard, MA and Naples, FL. Bryan currently lives in Asheville, NC with Liisa his wife and their Black Lab, Annie.
For more information please visit:
http://saffiregrills.com

Author (bsullivan). Submitted on Thu, 17 Mar 2011 Time: 9:07 AM

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