A traditional Japanese way of cooking, the kamado became popular in the US after WWII when US soldiers brought kamados back from Japan, after the soldiers realised how tasty dishes were from this distinctive clay pot. There are several brands of ceramic barbecues in the US. The kamado was introduced in Europe in 2007.  

The kamado differs from an ordinary barbecue in its versatility. The good insulation allows for very precise temperature control and allows you to smoke, slow cook, stew and even bake pizzas on the ceramic BBQ in addition to just barbecuing. The kamado is fired on charcoal, imparting a real wood and fire flavour to the product.