The name ‘Kamado’ is, in fact, the Japanese word for ’stove’ or ‘cooking range’. This name was adopted by the Americans and has now become a generic term for this style of ceramic cooker.

Kamado cookers are extremely versatile. Not only can they be used for grilling or smoking, but also pizzas, bread, pies and cookies can be baked effortlessly inside them. Due to their excellent heat retention properties, high temperatures can be achieved and maintained by precise control of airflow via the top and bottom vents. High temperatures are ideal for quickly cooking burgers and sausages, while low heats can cook larger joints over a longer period of time. Try adding some wood chips to the charcoal, or try combining different flavor wood chips to make your meats even more flavorful.

Whether you are a Gourmet Chef, or a Backyard Barbecue Genius, you will love the great features kamado Grills have to offer.

27 inch kamado fit for big family , restaurant .

This product is intended FOR OUTDOOR USE ONLY. DO NOT useindoors. NEVER leave a burning fire unattended. ALWAYS keep children and pets at a safe distance from the oven when in use.

SLOW COOK/ SMOKE (180°F -225°F)

Beef brisket ............................................................ 2 Hours per lb

Pulled pork.............................................................. 2 Hours per lb

Whole chicken ............................................................... 3-4 Hours

Ribs ................................................................................ 3-5 Hours

Roasts ............................................................................. 9+ Hours 

GRILL/ ROAST/ BAKE (325°F -375°F)

Seafood (crab, lobster, shrimp)......................…. Until opaque & firm

Seafood (clams, oysters) ..….......…...................... Until shells open

Fish......................................................................... 15-20 Minutes

Pork tenderIom .....................................................15-30 Minutes

Chicken pieces ...................................................... 30-45 Minutes

Whole chicken ............................................................ 1-1.5 Hours

Leg of Iamb..................................................................... 3-4 Hours

Turkey............................................................................. 2-4 Hours

Ham................................................................................ 2-5 Hours 

SEAR (500℉-625℉)

Scallops ......................................................... Until opaque & firm

Steak .......................................................................... 5-8 Minutes

Pork chops ............................................................... 6-10 Minutes

Burgers .................................................................... 6-10 Minutes

Sausages ................................................................. 6-10 Minutes

More Details see the instruction manual