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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-star 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 precise control of the airflow, besides grilling and smoking you can also bake pizzas and bread! Features: • Version 13”; diameter of grilling surface 28 cm. • Including heat deflector • High-quality glazed industrial ceramic, which is resistant to temperatures of about 1,000 degrees Celsius. Note: There will always be small cracks visible 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 side, the temperature is extremely easy to control and adjust. • 13” table model standard supplied with sturdy stand. • The temperature can be monitored well by means of the temperature gauge on the lid