Why kamado B10

Advantages of a real kamado


To manufacture the KB10 we start from a clay designed by us with a secret technique first developed in Argentina and improved with German technology.
This mixture ensures a unique flavour and high heat retention, product of a material that balances porosity and strength. This material has the ability to “breathe” thus creating an environment with controlled humidity where an ecosystem of aromas is created where nothing is lost.

Chinese imitations are made of porcelain such as that used in the manufacture of plates, made in an industrial way. This results in an extremely solid material, with up to five times greater heat loss than a kamado B10. As it does not have porosity, it does not cure, like a pipe or a KB10, with the impossibility of transmitting flavour like all clay ovens. To understand the concept, we cannot call a clay oven a gas or an electric oven, square and metallic that we have in our kitchen.
They are just different ovens with different results!

According to the Japanese, traditional Hibachi kamado ovens, known as Hibachi Pot; Kamado Pot or Imperial Kamado must be made of clay, with a manual technique that cannot be replicated by any machine. Those previously mentioned, as the real Kamado B10, use clay and this process for their construction. Once the oven is turned (in a potter’s wheel), it becomes a natural drying process in several stages and days, then it is cooked in a ceramic oven at medium temperatures, achieving a balance between porosity and rigidity of the material. This has two great big advantages. The first is the low thermal conductivity 0.41 (W/(m.K). The second is the porosity that gradually breathes in the smoke from coal, wood, aromatics, fat, aromas and juices. All this means that every time it is used the kamado B10, less heat is lost and returns more flavour and appearance to the food cooked in it. Something like the curing of a pipe or a mate. Finally, the secret of the Japanese and ours is the unique flavour that transmits the material.

Beyond the brands, as we said, the difference is the material with which it is built. There are the Chinese kamado-style barbecues, which are made by pouring slip (a mixture of clay and water) into moulds with the same technology used to make toilets in a 100% industrialised way. Then, they are left to dry and are cooked at high temperatures and enamelled with a second layer of glass-ceramic paint, having a finish similar to that of a plate. This material is extremely compact and impervious to fumes, juices and grease.

They have three major disadvantages: First, high thermal conductivity, 0.81 (W/(m-k), double that of the new kamado B10, because when our kamado cures conductivity decreases. Second, the material does not have pores and does not cure. It’s like smoking a glass pipe.
Third, there is no transmission of flavour or the appearance of meat cooked in kamado B10.
 All ceramic barbecues also have a pyrometer, which the originals do not need, since the copies, given the large amount of coal they use and the great loss of heat, each time they open it, oxygen enters that fuels the fire and requires permanent control of your control vents. Something that does not happen with the Japanese originals or with the kamado B10.


The imitations have vitro-ceramic paints, these due to their density accelerate heat loss and having a different expansion coefficient than the base where it is applied, over time it will present cracks without the possibility of restoring. In the KB10, as in the Japanese, the paint, being flexible, accompanies expansion without cracking and each layer improves heat retention by being thermal insulator. After 20 or 30 years you can repaint it, leaving it like new.

The KB10 stainless steel and wood finishes are the best on the market to ensure proper aeging. In addition, all the fittings are riveted, getting rid of all maintenance while maintaining a simple aesthetic. Instead, the imitations use blind nuts, that is why inside the Kit there are tools to adjust them periodically due to the permanent expansion and contraction of the material after each use, which causes misalignment. They can’t use rivets because it would break them.


The real kamado B10 is painted with an Epoxy paint base and then finished with polyurethane paint. These have the particularity of being flexible and accompanying the dilatation of each use over time. They have a useful life of up to 20 years and then their shine will fade, and they can be painted again and have the splendor of a new one. But the most surprising thing about these is that each layer of paint is another insulation so that the heat stays inside and is not lost. The Japanese painted it with synthetic enamel, having a much lower useful life.

Ceramic BBQs, on the other hand, have a glass-ceramic paint that is very economical in cost and application. With an extremely hard and compact matrix, it accelerates heat loss. Another side effect is “cracking”. What is this? Micro cracks in its enamel due to the fact that the base material and the paint have different degrees of expansion. The paint floats on the ceramic, which, being of a hard matrix, ends up fracturing and manifesting itself in small cracks, something undesirable. Moisture enters through these cracks, which causes them to crack indefinitely, without being able to repair them anymore.

Flavour, color, texture

The kamado B10 provides, through its material, unique qualities in flavour, color and texture to all the foods that we cook in it. When cooked in our “aroma ecosystem” and with its “breathable” material, the food in our KB10 has a moisture loss of between 5% and 10%, thus managing to retain almost all of its juices, vitamins and flavor.

Art of cooking

Imitations are designed for flame cooking. They cannot cook below 110 degrees because they turn off. The KB10 or those originating from Japan can roast in a range of 70 and 270 degrees. In the Kamados the distance between the embers and the grill is very important.
In the imitations, the distance is less, and diffuser plates must be used to prevent the food from burning, they cannot cook at low temperatures, like the traditional Argentine barbecue, because they turn off.
The result will be meats burnt on the outside and overcooked on the inside.
In the KB10 you can cook for more than 18 hours at a minimum temperature without having to control it to turn off.

Smoke and smell

By retaining almost all of the juices, the food loses much less moisture and therefore does not drip onto the coals, thus producing less smoke and odor.
In addition, since the kamado B10 system is so thermal, the combustion of the charcoal is complete after the ignition phase, thus also producing much less smoke than any other bbq.

Coal Consumption

The kamado B10 is designed based on Japanese wisdom and experience with all its parts made by hand and the same refractory material. Thus, when the internal parts of the KB10 heat up and reach their operating temperature, they retain heat and help the carbon in its combustion.
As a result we have a coal consumption that is 4 times less than a ceramic barbecue.
The autonomy of these Chinese Low Cost is about 4 hours, since their compact material and glass-ceramic paint accelerates the heat to the outside. After 20′ of ignition, a temperature of 170°C will be registered in the lid and 120°C in its base, against 70°C and 32° respectively of a kamado B10.

In the kamado B10 the fire starts inside the oven. Three elements are needed for combustion to occur: fuel, oxygen, and heat. The originals deliver on this, to the point that our customers tell us they are amazed at how quickly and easily they start their kamado B10. But in ceramic BBQs this does not happen. Due to the fact that its material constantly loses a lot of heat, it is necessary to insufflate oxygen through a brazier or a hair dryer. Let’s agree that it is another sale for the merchant and another procedure for the client, at the time of turning it on!!

Tradition / Originality

For the Japanese a kamado can be called “kamado” when it is made by hand and made of clay. thus we continue this ancient tradition offering a product of the highest quality.
We honor the Japanese tradition and values with many details in our KB10 and with the simplicity in its ancient design that we have tried to continue,

The kamado B10 can be painted in the color of the customer’s choice (following the RAL color palette codes).
We can paint logos and company names, we have our Art Series where specialized artists paint our kamado with already established designs (KB10 Art Nippon, KB10 Art Mu, KB10 Art MoMA)
And from our Signature Collection Series, where renowned artists paint our kamados at the request of our customers.

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Stay tuned for awesome recipes and new accessories coming soon.

Cheers! The KB10 Team.

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