FAQ

Domande frequenti

Porque kamado B10?

No, perché quando chiudi il coperchio, il calore avvolge il cibo da tutti i lati. Questo crea una crosta sulla superficie del cibo, che impedisce la fuoriuscita dei succhi e dell'aroma della carne. La carne assume un colore molto attraente e diventa più gustosa, tenera e sana. Anche le verdure, il pesce o, ad esempio, una semplice pizza hanno il gusto unico di 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.

Il kamado B10, invece, ha una doppia parete in argilla rivolta verso il fuoco e una parete in argilla (coperchio) a forma di cupola rivolta verso l'alto. Con conseguente calore avvolgente e uniforme. Inoltre, l'argilla ha un effetto isolante rinforzato dalla camera d'aria nella doppia parete. Il KB10 può contenere circa il 90% del calore, riducendo il consumo di carbonio e risparmiando tempo e denaro.

Ci sono anche differenze di gusto. Nelle griglie convenzionali, il cibo da grigliare perde umidità e succhi nella sua parte superiore, che gocciolano sulla brace e provocano fumo e odore. La perdita di succo di carne può arrivare fino al 30-35%. Nel KB10, il cibo grigliato perde solo circa il 3-5% di succo di carne, il che lo rende molto più aromatico, tenero e gli conferisce un colore attraente.

In realtà il Kamado B10 è in linea di principio il forno di argilla più antico e sofisticato al mondo. Il forno di argilla locale è molto rudimentale rispetto al Kamado B10, anche se i due hanno risultati simili. In un forno di argilla "tradizionale" per avere successo il primo passo sarà trovare un costruttore adatto, che utilizzi l'argilla giusta. L'accensione è un'altra questione; nella tradizione argentina si devono bruciare circa 20 kg di legna da ardere (a seconda delle dimensioni) per un tempo di almeno 2 ore. Quindi dovrai rimuovere la brace risultante, per poter cucinare. Come il kamado B10, raggiungerà il calore avvolgente, la tenuta uniforme e i benefici delle carni cotte su tutto il succo. Nel Kamado B10 Grande il fuoco sarà pronto in 20 minuti, con solo 1,5 kg di carbonella e nel Nano con soli 350 gr. tra 15 minuti

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.

General

The Kamado B10 weighs approx. 100 kg. It is delivered with a trolley so that it is possible to move it. The KB10 Nano weighs approx. 45 kg and can be carried by one person.

The KB10 is made by hand from a special clay mixture. The manufacturing technology developed by us is based on the approximately 3000 year old Japanese tradition of Kamado manufacturing. Just like manufacturing, the composition of the material is one of our greatest secrets. It took many years of research and development to find a clay mixture that meets our high demands in terms of processing, longevity and storage of the aroma.

When used properly, the KB10 should not break or be damaged. If this should be the case, please contact us. We can repair the Kamado B10 or replace the damaged part.

With the KB10 we have developed an extremely durable product. If used properly, it should last a lifetime. That is our quality standard.

Yes, you can break the KB10 quickly with hammer blows because it is made of clay. When used properly, breaking is very unlikely.

However, it is extremely important that you do not exceed the recommended amount of charcoal. Because if you use as much charcoal as is necessary with conventional grills, this could lead to cracking in the clay, which is caused by excessive heat in the fire basket.

Salute e sicurezza

When used correctly, the KB10 will only produce a little smoke, but this is not comparable to the strong smoke development of a conventional charcoal grill. Why is that?

In a conventional charcoal grill, the meat only gets heat from below, which means that it is grilled only on the underside and burns easily. At the top, it loses meat juice that drips down onto the embers. White smoke develops that smells of “roasted” (burned) blood. In the Kamado B10, the heat envelops the meat and browns and grills it evenly. In this way, very little meat juice that can drip into the fire escapes. This reduces smoke and odor to a minimum. You can therefore safely operate the KB10 on the balcony, because it will not disturb your neighbors.

Smoke is not only created by leaking meat juice, which then burns in the embers. Another cause of smoke development can be the use of damp or inferior charcoal. You can tell by the fact that your Kamado B10 generates white smoke shortly after the fire has started. It is steam. So always buy dry charcoal and store it indoors. Inferior coal is shown by the fact that it is difficult to ignite and also produces a lot of smoke, ashes and sparks, which are also deposited in the lid and can be deposited there.

High humidity: On very wet days, you will notice that when the fire is lit in high humidity, more smoke will escape. It is just water vapor.

Fat meat when grilling: We recommend that you use meat that is not too high in fat or to remove the high-fat parts before grilling. The high-fat portions are often used for grilling because they season the meat. However, when grilling, the fats drip onto the embers, burn there and lead to the characteristic development of smoke. As with the traditional grill, this smoke is carcinogenic. With the Kamado B10, the grilled food gets a special flavor anyway, which is why it is not necessary to “season” the meat with high-fat portions.

The food prepared with charcoal is not harmful to health or there is at least no scientific evidence to support this. In Japan and India, the opinion is that meals that are prepared in a kamado or tandoor oven are much richer and healthier, but also easier to digest. You can feel this effect immediately if you prepare the same dish in a conventional way and for comparison in the Kamado B10. With traditional grilling, the meat is often heavy in the stomach. When grilling with the KB10, the meat juice remains in the meat and therefore makes it much easier to digest.

Durch die spezielle Funktionsweise und Konstruktion des Kamado B10 wird das Spritzen von Fett und Fleischsaft während der Zubereitung verhindert. Die Holzkohle und somit die heiße Glut befindet sich im Feuerkorb, also im Bauch des Kamado B10. Dadurch sind Sie vor der gefährlichen heißen Glut geschützt.

Bei der Verwendung des KB10 sammelt sich nur Asche an, die Sie mit Hilfe des Ascheschiebers nach jedem Gebrauch, spätestens aber nach 3-4- Grilldurchgänge, entfernen sollten.

If the KB10 is used properly, you do not have to worry about dirt on the floor, ceiling or walls. Due to the low smoke development, no discolouration should occur even on white ceilings and walls.

The KB10 was originally designed for indoor use. The fire and the hot embers are in the fire basket and thus protected in the belly of the Kamado B10. When used correctly, it cannot happen that someone comes into contact with the hot embers and can injure them.

Since the surface of the KB10 only reaches a maximum of 80 ° C, even a child who touches the KB10 cannot burn it.

Uso e manutenzione

Si consiglia di utilizzare carbone organico della migliore qualità. Per il KB 10 Grande sono necessari circa 1,5 kg di carbone di legna, per il KB 10 Nano solo circa 500 g. controllare il colore della cenere dopo averlo utilizzato. Se è più brunastro, è carbone di bassa qualità che è stato prodotto a basso costo. Se la cenere è bianca, il carbone è di buona qualità.

You can also tell from the sound of the charcoal whether it is a high-quality product. If the charcoal sounds glassy, it has a high carbon content and is therefore of very good quality.

A helpful seal of quality when buying charcoal for grilling is also the DIN EN 1860-2 standard and the DIN CERTCO certificate.

Yes, you could also use firewood, but we advise against it for practical reasons. Firewood takes a long time to ignite and become embers. The fire ignites at first only on a small part of the firewood and spreads very slowly. We recommend that you use charcoal to create an even fire. If you want the taste of wood when grilling, you can add wood chips to the coal. With this you achieve the same effect.

Ignite the fire directly in the belly of your Kamado B10 by placing lighter cubes made of natural materials directly on the charcoal and lighting it. After approx. 15-20 minutes, your KB10 has reached its operating temperature and you can start preparing the food.


To safely extinguish the embers at the end of the grilling process, it is sufficient to cut off the oxygen supply in the KB10. To do this, close both valves completely so that the embers go out. You can leave the remaining charcoal in place and use it for the next barbecue.

As soon as the embers are kindled in the KB10, the charcoal is usually sufficient for the complete grilling process. It is therefore not necessary to add coal during the preparation of the food.

Raising or lowering the grill surface towards the embers causes a change in the temperature of the grill surface. The grill temperature can thus be controlled. The height of the grill surface is specified in the Kamado B10. However, it is possible to control the grill temperature by opening and closing the valves on the lid and bottom of the KB10.

The embers may go out after more than 8 hours. In this case, you can add one or two pieces of charcoal. The smoke that is formed by adding the pieces of coal is not harmful since the food to be grilled has already got a crust on its surface at this point. This seals the food to be grilled and prevents the ingress of harmful pollutants.

Ideally, place the Kamado B10 in a covered outdoor area, e.g. on the balcony, the terrace or a gallery. It is convenient to have the KB10 close to your kitchen or the table where you will be eating. If you have a very good extractor hood, the KB 10 Nano can also be placed directly in the kitchen. However, this must be individually checked in advance by a chimney sweep to exclude the risk of carbon monoxide poisoning.

Yes, of course it is possible. The Kamado B10 Large is delivered with a trolley. The small KB10 Nano can even be carried by one person.

We recommend not to move the Kamado B10 when it is in operation or still warm to avoid damage to the product.

If the KB10 is used properly, you do not have to worry about dirt on the floor, ceiling or walls. Due to the low smoke development, no discolouration should occur even on white ceilings and walls.

Cleaning the KB10 is very easy. After using the Kamado B10, (latest but after 3-4 grill passes) you should remove the ashes at the bottom valve with the help of the ash pusher as soon as it is cold. You can also remove the ashes with a commercially available ash vacuum.

The KB10 is a self-cleaning grill and should therefore, like a pipe, not be cleaned from the inside. However, you can wipe it from the outside if it e.g. is dusty. A damp cloth is sufficient for this. Please do not use any cleaning agents as these could attack the surface of the KB10.

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.

It is very easy to learn to use the KB10 correctly. In the supplied starter folder you will find instructions for use and some recipes explaining the correct use. When working with the Kamado B10 there are actually only two variables – the amount of charcoal and the air supply. The amount of coal should always remain the same and depends on the size of the Kamado. We recommend a quantity of approx. 1.5 kg charcoal for the KB10 and approx. 500 g for the KB10 Nano. You can regulate the air supply individually using the valves on the lid and on the bottom. In our recipes you will find information on the correct setting of the valves.

You can find even more delicious recipes and helpful tips on our website. If you have any further questions about using the Kamado B10, please contact us by phone or email.

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