No, because when you close the lid, the heat envelops the food from all sides. This creates a crust on the surface of the food, which prevents the meat juice and aroma from escaping. The meat gets a very appealing color and becomes tastier, tender and healthier. Vegetables, fish or, for example, a simple pizza also get the unique taste of the kamado B10.

There is a fundamental difference in the design. A conventional grill consists of refractory materials on the underside, the side parts and the back. However, there are no parts on the front and upwards that hold the heat. Therefore there is a strong heat loss of approx. 60%. In addition, due to the design, the heat can only reach the food from below.

The kamado B10, on the other hand, has a double wall made of clay towards the fire and a clay wall in the form of a vault (lid) upwards. As a result, the heat envelops the food from all sides. In addition, clay has an insulating effect, which is reinforced by the air chamber in the double wall. The KB10 can hold about 90% of the heat, which reduces the consumption of charcoal and can save you time and money.

There are also differences in taste. In conventional grills, the food to be grilled loses moisture and juices on its top, which drip into the embers and lead to smoke and odor. The loss of meat juice can be up to 30-35%. In the KB10, the grilled food only loses approx. 3-5% of meat juice, which makes it much more aromatic and tender and gives it an attractive color.

Actually, the KB10 is the oldest and most modern clay kiln in the world in terms of its operating principle. The traditional clay oven is very rudimentary compared to the Kamado B10, although both lead to similar results. In order to work successfully with a traditional clay oven, you first need a suitable specialist who can find the appropriate clay mixture for the construction of the oven. Lighting the fire is another problem; In the traditional clay oven, at least 20 kg of firewood are burned within a period of approx. 2 hours, depending on the size of the oven. Then the embers are removed so that you can cook. Just like in the KB10, the heat that envelops the grilled food ensures that a crust forms on the surface of the meat and thus “seals” it to the outside. The meat juice remains in the meat and ensures that the meat remains tender and does not dry out. With the Kamado B10, however, you benefit from a much quicker and more resource-saving preparation than in a traditional clay oven. It only takes about 15 minutes to start cooking and you only need about 1.5 kg of charcoal or only about 350 g of charcoal for the KB 10 Nano.

The best known barbecue is that of the Americans, which is now also widely used in the rest of the western world. As you often see in American films, the meat is grilled directly on an open flame. However, it is not at all suitable for preparing meat at low temperatures, especially not if relatively fatty meat is used.

In the American barbecue, the grill is made entirely of metal and bowl-shaped. Due to its shape, the fire is concentrated, which enables quick grilling with a direct flame. This is ideal for preparing steaks and hamburgers. Roasting a fillet will be difficult, however, as meat juice will drip from the fillet into the grill in the first 15 minutes and the fire may even go out. Inside, the fillet will remain raw and burn on the outside. This is because metal does not store any heat and the grill quickly loses heat and the embers go out. Since barbecue grills are not designed to add new charcoal while grilling, it is very difficult to reignite the fire. It is therefore almost impossible to prepare a whole piglet, lamb or fillet with a barbecue grill.

In addition to the barbecue grills that work with charcoal, there are also those that run on gas. In both variants, the distance between the fire and the food to be grilled is very small. This is because they are only designed for grilling with a direct flame. Their durability is fundamentally limited due to corrosion of the metal parts.

Due to the boom that the Kamado triggered worldwide, the industry had to adapt accordingly. In order to meet the high demand, companies have emerged that have ceramic grills produced in large series and at low manufacturing costs. Although these ceramic grills are similar to the KB10, they differ significantly in their heat loss and the transfer of taste to the food. This difference can be explained quite simply by the different materials that are used in the construction of the grills. The ceramic grill, as its name suggests, is made of ceramic, a material that is cast in molds, fired at high temperatures and then has an extremely smooth surface. The Kamado B10, on the other hand, is made from a clay mixture that is molded by hand, fired at low temperatures and still has a porous surface after the firing process. This enables a more efficient storage of the heat and above all the aroma due to past grilling processes.

The KB10 is a smokehouse and is therefore suitable as a smoker. You can use the Kamado B10 as a smoker by throwing wood shavings, chips, chunks or aromatic herbs into the charcoal and closing the upper valve. This is how meat and fish are prepared in a smoked atmosphere. We recommend that you use woods that do not contain tannin (stains the wood dark) or resin, i.e. light types of wood. The wood from fruit trees, e.g. Apple, cherry, orange or lemon and other types of wood such as poplar, eucalyptus and acacia. All woods can no longer be green, but must be completely “dry”. However, they can be moistened with water, cognac or other alcoholic beverages of your choice. In this way, the wooden chip burns slowly and emits more smoke. Woods such as red quebracho and cedar contain tannin and are therefore carcinogenic. Pine, Douglas fir, fir, larch and birch contain resin and are also carcinogenic. If you are traveling to the USA, it is best to buy wooden chips for smoking in supermarkets or gourmet markets, because these are widely available and very popular there.

Herbs are also very good for smoking. For pizza, lamb or fish you can e.g. Use fresh or dried rosemary. Fish can be smoked very well with dried laurel. Mint, oregano or garlic are also popular herbs to smoke. Or you can use other herbs as you wish.

If you compare the Kamado B10 to a traditional grill, it probably looks relatively small. However, with the traditional grill there is always only a limited grill area available, since the heat can only reach the food from below and charcoal has to be refilled again and again. With the KB10 you benefit from a significantly larger grill area, as it is not necessary to refill charcoal during the grill process. In addition, the KB10 envelops the food to be grilled with heat from all sides, so that you can also take advantage of the additional space offered by the domed lid. So you can easily prepare a whole chicken, turkey or ham and even put a pot in the KB10 to e.g. to prepare a stew.

For poultry we offer a special chicken roaster, on which you can put the whole poultry and which collects the leaking meat juice and fat so that nothing can drip into the embers.

For the preparation of stews, soups or paella, we recommend our specially developed pot insert.

We recommend the Kamado B10 Nano for 4 people. Depending on what you want to prepare, its capacity is also sufficient for up to 7 people. It depends on whether you lay the food flat on the grill or use the shape of the domed lid and arrange the food more vertically (e.g. a piece of meat that is still on the bone). With this arrangement, you can prepare food for a larger group of people. For more than 7 people we recommend the large version of the KB10.

Most assume that you can only grill with the KB10. You will be surprised how many different ways and what you can prepare with the Kamado B10. You can use the KB10 as a grill, as an oven, as a smoker and as a stove, and it is even extremely efficient.

Here are some examples of dishes that you can prepare in addition to fish and meat in the KB10: all types of vegetables, pizza, paella, stews, soups, potato pancakes and bread.

Japanese and Chinese have been discussing the origin of the Kamado for around 3000 years. It is therefore a very traditional device for preparing food. Around 60 years ago, a Japanese family finally started to manufacture and export the Kamado under the company name Kinuura Yaki (Tokyo). In the meantime, different types of Kamado are manufactured in China, Indonesia and Mexico and mostly also sold at low prices.

Why is the Kamado B10 so expensive? The reason for this lies in its manufacturing method and the high-quality materials used for its construction. In contrast to most of the products on the market, the KB10 is not manufactured industrially, but by hand. Its size and construction require extreme craftsmanship.

It took a few years of intensive research and development before the first Kamado B10 was sold, until the optimal clay mixture and all high-quality components for the production were found.

Each KB10 is made by hand, has its own serial number, and is therefore, unique.