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Kamado is the Japanese word for ‘stove’ or ‘oven”. Archaeologists have discovered that the first found remains of today’s Kamado models are about 4,000 years old, and since then this barbecue has evolved into a culinary all-rounder in many Michelin-star restaurants. Because of the excellent heat-insulating properties of the ceramic shell (resistant up to around 1,000 degrees Celsius), meat juices are retained like with no other charcoal barbecue, and thanks to the precise control of the airflow, in addition to grilling and smoking you can also consider baking pizzas and bread! Features: • 13” version; diameter grilling surface 28 cm. • Includes heat deflector • High-quality glazed industrial ceramic, resistant up to temperatures of around 1,000 degrees Celsius. Please note: there will always be visible hairline cracks in the glaze. You may then think the lid is broken. • Thanks to the ceramic shell, the meat becomes juicier and more tender than in any other steel barbecue! • Due to the ventilation grate on the underside in combination with the so-called daisy wheel on the top, the temperature can be controlled and adjusted extremely well. • 13” tabletop model, standard supplied with sturdy stand. • The temperature gauge on the lid makes it easy to monitor the temperature