Kamado Cooking Tradition
The History of Kamados
Going back all the way to 3,000 years ago, the Kamado was invented by the Chinese. It is an ancient tradition of cooking food in cooking vessels. Now, cooking on the Big Green Egg is just a modern day method of cooking in vessels.
The Kamado has come a long way, before it had it's name it was introduced to the Japanese by the Chinese. 1,700 years ago is when they shared their idea with the Japanese, and from there the cooking vessel had a name, the Kamado. Kamado translates to "stove" or "cooking range" in Japanese! This cooking method became very popular and the Kamado began to be known around the world.
After World War II this technique has made it's way to the Americans. From this, American companies used the popularity of Kamados to their benefit and began to sell their own brands of Kamado grills.
What is the Kamado?
Kamado is the Japanese term for a "ceramic cooking vessel", being used for almost anything! The Kamado is popular for the use of grilling and smoking but can also be for pizza making and baking bread!
The Kamado is known for precise cooking, you can adjust the air flow and temperature just like a wood-fired oven. It is made out of ceramic material, with this material it provides optimal insulation and efficiency. The Kamado can take very high temperatures and very low temperatures which makes these grills perfect to either grill or smoke in. Since the Kamado is good in all temperatures it is also good to use all year round, to either cooking juicy pieces of meat or tasty bread loafs.
Kamado Grill Brands
Since the Kamado has been introduced to America there has been many different brands of Kamados. The popular brands are Big Green Egg, Kamado Joe & Coyote. There are much more, but it seems that most people go with the Big Green Egg.
The Egg is a great unit and can produce high temperatures because of it's well built ceramic shell. Not only can it hold high temperatures, but low as well making it a fantastic smoker. The Big Green Egg has thick walls that gives it the ability to store more heat than regular charcoal grills, allowing the heat to radiate around the grill.
The best part about The Big Green Egg is the versatility! With the added uniform heat distribution which means you can even bake breads and desserts. The Egg also comes in many different sizes, to cooking for a single person or a large gathering!
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Hop’s Hawaiian BBQ Chicken Pizza
By: Big Green Egg
1 lb pizza dough
4 oz chopped chicken
2 oz chopped ham
4 oz chopped pineapple
Your favorite BBQ sauce
1/4 cup shredded cheddar
1/2 cup shredded mozzarella
1. Starting up the grill!
First step is to get your Kamado grill ready to go and get her hot!
Your grill should get to 500-600°F
2. Add the pizza stone
Make sure you heat the stone first before putting your pizza in your Kamado grill.
It is always good to throw some corn meal on the hot stone then place the dough onto it.
Close the lid and cook the dough for about 2 minutes per side. This will make a crispier crust and will make it easier to handle with the ingredients on it.
3. Adding the ingredients
Remove the dough from your Kamado grill and spread on the BBQ sauce.
Now you’re ready for the ham, chicken, pineapple and cheese. Get creative! Design your pizza however you'd like, you can even add more cheese or chicken!
Put the pizza back into the Kamado and cook it covered for 12-15 minutes or until properly browned.