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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-starred restaurants. Because of the excellent heat-insulating properties of the ceramic shell (resistant up to about 1,000 degrees Celsius), meat juices are retained like with no other charcoal barbecue, and thanks to precise airflow control, besides grilling and smoking you can also bake pizzas and bread! Features: • Version 13”; grill surface diameter 28 cm. • Includes heat deflector • High-quality glazed industrial ceramic, resistant to temperatures of about 1,000 degrees Celsius. Note: there will always be visible hairline cracks in the glaze. This may make it seem as if the lid is broken. • Thanks to the ceramic shell, meat becomes juicier and more tender than in any other steel barbecue! • Due to the ventilation grate at the bottom in combination with the so-called daisy wheel at the top, the temperature can be controlled and adjusted extremely well. • 13” table model, standard supplied with a sturdy stand. • The temperature can be monitored well using the temperature gauge on the lid