In the universe of culinary arts, barbequing holds a special place for its enticing allure of smoky aromas, juicy meat, and the sheer joy it brings to a gathering. Barbeque, often referred to as BBQ, is a cooking technique that involves grilling, smoking, braising, or roasting food—usually meat—over a source of direct heat, traditionally wood or charcoal. The charm of a barbeque extends beyond the rich and succulent flavors it bestows upon our palates, transforming meals into memorable experiences.
While barbeque signifies different culinary practices worldwide, it is universally relished for its tantalizing play on smoke, spice, and sweetness. From the Texas-style slow-cooked pork, slathered in a sweet-tangy sauce, to the Korean version with thin slices of marinated beef cooked over a table-top grill, every region brings its unique spin to barbeque, making it a true global phenomenon.
The history of barbeque dates back centuries as ancestors employed this straightforward yet effective way to prepare food. It is believed to have originated from the indigenous tribes of the Caribbean, where ‘barbacoa’ meant a framework of sticks set upon posts. This rudimentary cooking device led to the evolution of various types of grills and smokers we see today, each bringing unique flavors and textures to the meat. Different cultures adopted and adapted this cooking style, leading to a vast and versatile range of barbeque techniques and recipes.
One such tantalizing incarnation is the ‘kamado barbeques‘.
Kamado, a term originally meaning ‘stove’ in Japanese, represents a traditional cooking system that has been used in Japan for over 3,000 years. A Kamado grill is essentially a high-quality, ceramic, oval-shaped cooker with a dome lid—resembling a giant egg—and is loved for its excellent heat retention. These barbeques are versatile culinary tools that can sear, grill, smoke, and bake—all with a distinctive flavor profile.
Many barbeque enthusiasts believe that kamado barbeques are superlative to other grilling options due to their outstanding insulation, leading to higher fuel efficiency and precision temperature control. The thick ceramic walls trap heat and moisture inside the grill, minimizing air circulation and thus resulting in juicy, flavorful food. Their wide temperature range—almost 200 to 700 degrees Fahrenheit—makes them suitable for both low and slow cooking as well as high-heat searing.
Over time, brands like Big Green Egg, Kamado Joe, and Primo have sprouted, each providing a unique spin on the traditional kamado barbeques. Yet, they all maintain the essential characteristics of a kamado—a ceramic body with exemplary heat retention, a significant advantage over the metal bodies of standard grills.
The popularity of kamado barbeques is not just limited to their operational superiority, but also their aesthetics. They add an element of charm to any backyard or outdoor space, making them a popular choice for those attentive to design as well as functionality.
Across the globe, from Coney Island hot dogs to Turkish shish kebabs, from Hawaiian huli-huli chicken to Australian lamb leg roast, the influence of barbeque is far-reaching and profound. Yet, amidst this extensive array of practices and methods, kamado barbeques stand as an epitome of excellent heat control and versatility, bridging the gap between modern convenience and ancient techniques.