13inch 2
13inch 313inch 213inch.13inch temperature13inch+kamado+handle13inch+kamado+hinge13inch+kamado+top+vent13inch+kamado+side+plate

Kamado Egg Grills BLACK

From: £299.99


L 33cm x W 33cm x D 74cm
Operational Height 55cm
Cooking Grill 26cm
Bamboo Handle, Bamboo Side Plates
Temperature Gauge
Weight 19kg
Stainless Steel Top Cap, Cooking Grill & Feet
Cast Iron Grate


L 39cm x  W 39cm x  D 82cm
Operational Height  60cm
Cooking Grill  32cm
Bamboo Handle, Bamboo Side Plates
Temperature Gauge
Weight  24kg
Stainless Steel Top Cap, Cooking Grill & Feet
Cast Iron Grate

The concept of the Kamado grill goes back thousands of years. Throughout history archaeologist have found ceramics and clay pots all over the world within many different cultures. Some were used for storage and others for cooking food. 

They’re very versatile, being able to grill, smoke, roast and even bake pizzas as good as traditional wood fired pizza ovens.  It is generally accepted that lump charcoal is superior to briquettes for Kamados You’ll get less ash, they’re generally hotter burning and they’re lighter and easier to stir around for better airflow.

Don’t use any form of lighter fluid when starting a Kamado as the chemicals inside the fluid can get into the ceramic and can emit toxic fumes.  Kamados generally have little trouble keeping a regular temperature over long periods of time because ceramic is such a great insulator and the air intakes are enough to get it to the right temperature which can be minitored on the built in thermostat.  

  • The Higoshi Kamado grill has a much thicker wall and retain heat more efficiently and effectively than other grills or BBQ’s.
  • Air enters the Higoshi Kamado grill through an area on the bottom of the grill, passes by the charcoal fuel source, and leaves out the top – similar to a wood stove.
  • Temperature is regulated and controlled by the amount of air you allow in and out of the Higoshi Kamado grill.
  • Once heated, Higoshi Kamado grills are very stable and can cook at low or high temperatures for as long as the grill has charcoal and oxygen.
  •  When Opening a Hot Grill, it’s best to open the lid slightly for 10 seconds or more to let some oxygen in then slowly open the lid the rest of the way.
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