Our old barbeque (a gas one a few year old) is already showing lots of rust and signs of falling apart – so earlier this year we started looking around for something slightly more robust.
And we came across a “new” breed of barbeques – the “kamados” – named (apparently) after Japanese indoor fireplaces.
And as these are hard to get in the UK we settled at the only one we could find – a “Kamado Joe”. These are made of thick ceramic, and looks strangely like a world war 2 mine – less the explosives.
(Click for larger image)
These are supposed to do quite a bit more than a traditional barbeque, as they can smoke food, and also be used to bake food. All this due to the rather interesting way of being able to control the heat inside the dome by controlling airflow through the 2 airvents.
The one at the top looks like this :
The theory being that by controlling the amount of oxygen that the coals can get hold of you can control the temperature.
And today I’m trying out this on chicken breasts – where the temperature should be kept around the 120 C – something I’ve not quite managed to master so far, even using the extra “heat deflector” sitting under the grilling surface.
But practice (should) make perfect – so if the weather stays like this i should be a expert when summer arrives.