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Kamado is the Japanese word for ‘stove’ or ‘range’. Archaeologists have discovered that the first 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, besides grilling and smoking you can also think of baking pizzas and bread! Features: • Version 13"; diameter of grilling surface 28 cm. • Includes heat deflector • High-quality glazed industrial ceramic, resistant up to temperatures of about 1,000 degrees Celsius. Please note! There will always be visible hairline cracks in the glaze. You may then think 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 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" table model, standard supplied with a sturdy stand. • Using the temperature gauge on the lid, the temperature can be monitored well