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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. 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, 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 up to about 1,000 degrees Celsius. Note! Cracks will always be 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 at the bottom in combination with the so-called daisy wheel at the top, the temperature can be controlled and adjusted extremely well. • 13” tabletop model, standard supplied with a sturdy stand. • The temperature can be monitored well via the temperature gauge on the lid