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Kamado is the Japanese word for ‘stove’ or ‘oven’. Archaeologists have discovered that the earliest 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. Due to 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 think of baking pizzas and bread! Features: • 13” version; grill surface diameter 28 cm. • Includes heat deflector • High-quality glazed industrial ceramic, which is resistant to temperatures of around 1,000 degrees Celsius. Note: hairline cracks will always be visible in the glaze. You might then think the lid is broken. • Thanks to the ceramic shell, the meat becomes juicier and more tender than in any other steel barbecue! • Thanks to the ventilation grate at the bottom in combination with the so-called daisy wheel at the top, the temperature is extremely easy to control and adjust. • 13” tabletop model, standard supplied with a sturdy stand. • The temperature can be monitored well via the thermometer on the lid