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Kamado is the Japanese word for ‘stove’ or ‘oven’. Archaeologists have discovered that the earliest remains found 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. Due to 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 the precise control of the airflow, in addition to grilling and smoking you can also think of baking pizzas and bread! Features: • 13” version; diameter of grilling surface 28 cm. • Includes heat deflector • High-quality glazed industrial ceramic, resistant to temperatures of about 1,000 degrees Celsius. Please note! Small cracks will always be visible in the glaze. You might then think that the lid is broken. • Thanks to the ceramic shell, the meat becomes juicier and more tender than on any other steel barbecue! • Due to the ventilation grille 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 temperature gauge on the lid