The Kamado is a traditional Japanese way of cooking and became popular in the US after WWII when American soldiers brought kamados from Japan, after the soldiers realized how flavorful the dishes were from this distinctive clay pot. There are several brands of ceramic barbecues in the US. From 2007, the kamado was introduced in Europe.
The kamado distinguishes itself from a regular barbecue in its versatility. Because of the good insulation, a very accurate temperature control is possible and you can use the ceramic bbq besides just barbecuing, also smoking, slow cooking, stewing and even baking pizzas. The kamado is fired by charcoal, giving a real wood and fire flavor to the product.