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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 around 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 the precise control of airflow, in addition to 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, which is resistant up to temperatures of about 1,000 degrees Celsius. Note: cracks will always be visible in the glaze. You may then think that 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, the temperature can be controlled and adjusted extremely well. • 13” table model supplied as standard with a sturdy base. • The temperature can be monitored well by means of the temperature gauge on the lid