2013 Updated Frequently Asked Questions

Do we take credit cards for Kamado products? Yes, since June 15th, 2013 we do take all major credit cards

Frequently Asked Questions
IN GENERAL. We have had the pleasure of demonstrating Kamados in many major department stores in most major cities in the United States and some foreign cities since 1960. These demonstrations have enabled us to compile a rather extensive list of questions from a wide range of interested people. The answers include, for the most part, responses from individual owners who have been delighted with the unique and outstanding qualities of "cooking in ceramics." We hope our answers to these questions will be informative enough to answer any question you may have. While we are to believe that there are only so many questions that one can ask about a product, experience has shown that this is certainly not true. Therefore, we consider it a big help if you can provide us with any additional questions or answers. We will include them and will do our best to pass them on. Cooking in ceramics, world-wide and from the beginning of time has provided the premier material for all types of foods. In this FAQ we hope to explain why our latest Kamado® design, is by far the very finest ceramic vessel in which to smoke, bake or grill any type of food whether it be meat, fish, vegetable, or rice.

USING THE "SEARCH" FUNCTION.  You might consider using the "Search" function found on the Forum for any specific question you might have.  It can be found by the following link:  http://www.kamado.com/cgi-bin/discus/search.cgi.  Our Kamado Forum has participants from all over the world sharing their interest, knowledge and cooking experiences (good and bad) with each other.   We encourage you to join this helpful and friendly discussion group as either an experienced Kamado owners or  those who are interested in learning more about this unique product and all it's benefits.

  1.    What is the History of the Kamado and Cooking in Ceramics?
  2.    What are the Advantages of Cooking in Ceramics?
  3.    What are the Additional Advantages of the New Kamado®?
  4.    Description Of The New Kamado's Components And Function Specs
  5.    How Do You Operate the Kamado? (Charcoal or other Hard Fuel)
  6.    What are some Cooking Tips?
  7.    What are some Favorite Meals?
  8.    What Accessories are Available?
  9.    What are the Safety Considerations?
  10.    What Accessories are Available?
  11.    Are Replacement Parts Available For Japanese Kamados?
  12.    What Other Ceramic Products Has Richard Johnson Designed and Patented?
  13.    Is There a Guarantee of Satisfaction?
  14.    Is There a Lifetime Guarantee?
  16.    How Do We Order a Kamado?
  17.    What is the Price and How are the Kamados shipped?
  18.    Contact Info
I. What is the History of the Kamado and Cooking in Ceramics?
  1. What is Ancient Cooking in Ceramics? From the beginning of time, even before the discovery of fire, humans used clay vessels in the sun to cook their food. Archeologists have found clay cooking pots and vessels from every part of the world. Many date back to the earliest time of man. For reasons discussed below, they are all ceramic and round. You might note that some are familiar in shape to our Kamado. Centuries later ceramic "crucibles" were used to melt iron which was used in many applications, but not cooking. There was and is magic in cooking in ceramics.                      
  2. What does the word "Mushikamado" mean ? As cultures and people throughout the world cook and prepare their staple food (and favorite dishes) in ceramics, so do the Japanese. The Mushikamado is and always was a steam rice cooker. It was and is made entirely of clay found in Southern Japan. The shape or form is, like many cooking vessels around the world, very similar to today's "Kamado". That is, it is round and domed with chimney, damper, draft door and lid that lifts off the base. Inside there is a rice pot with a wooden lid suspended over the "firebox" by a "fire ring." The fuel is wood charcoal. This remarkable device cooks rice that "looks and tastes different and better". It is used in its original form, even today, for very ceremonial family functions. Note: The Japanese never used the Mushikamado for barbecuing meat, fish or anything else. It was used only as a steam rice cooker.
  3. What is the definition of the word "Kamado"? Where and by whom did it originate? The name "Kamado" was trade marked in the United States by Richard Johnson. It had no "stand alone" or "descriptive" meaning in Japan. That is, the name kamado had no "generic" meaning in Japan or in the United States in 1960 or before. The name kamado is found in Mushikamado , a steam rice cooker, and was used by Richard Johnson to arbitrarily name the barbecue rather than to use this name to describe some function or characteristic of the product. Over the years the name "Kamado" has become (and in some cases used without authority) synonymous with a ceramic barbecue. A noun, rather than a adjective. We use the word "Kamado" to mean our Trade Name and to take advantage of the "good will" and reputation of earlier efforts in designing, manufacturing and importing the original Japanese "Kamado."
  4. What is the history of the Japanese made Kamado? Richard Johnson designed the Mushikamado into a ceramic barbecue called Kamado in 1960 while he was an Airline pilot flying to Japan. Richard opened a factory in Southern Japan where the MushiKamado, now named Kamado® was made with a grill, hinged bands, prop, sliding draft door and other minor but important improvements. Thousands of the earlier Kamados were sold (sold?? for $12.00 or less) to U.S. Air Force crew members who brought them back in empty military transport planes. Initially, crates were not capable of shipping the fragile Kamado. After the crate problem was solved and the advent of container shipping we made and imported thousands of Japanese Kamados. We sold, delivered and demonstrated Kamados in every major department store in the United States. Including, for example, Rich's in Atlanta, Bullocks, Macy's, Neiman Marcus, J.W.Robinson's, and Breuners in Sacramento. They were featured in Sunset, Playboy, Esquire magazines and endless press releases. Most of these early purchasers are still using their Kamados. All love the way they cook. Many have abused, cracked, been patched, painted and look somewhat awful. These Kamados are, however, dearly loved and have lived up to Richard Johnson's original promise i.e. "It's the best barbecue in the world."
  5. What is the background of the American made Kamado? In the latter part of 1960's a U.S. made Kamado was manufactured under patent and other ceramic formula rights of Richard Johnson. This Kamado was made of high fire ceramics and high gloss ceramic glaze. The formula was similar to "Corning Ware" except it had beautiful colors. The U.S. made Kamado® corrected two major problems with the Japanese made Kamado. One, it did not crack with heat and weather and two, it was glazed instead of being painted. A major component of the U.S. manufactured Kamado formula was a ceramic mineral that contracts with heat, allowing for zero coefficient of expansion. This mineral came from Rhodesia and in early 1970's the U.S. put an embargo on all imports from Rhodesia. All efforts to find a substitute formula failed and production of this beautiful product was discontinued.
  6. What is today's Kamado®? In October of 1996 the entirely new ceramic tiled Kamado was introduced by The Kamado Company. The research and development was done in California by the original Kamado patent holder, Richard Johnson, and he has incorporated all the outstanding features of ceramic cooking found in earlier Kamados along with many new engineering and aesthetic improvements. We hope that you agree that the result is a beautiful, lifetime functional product that will make a very special addition to your home. As discussed below, some of the major improvements and features of the New Kamado® are durability, beauty, a new much larger size (57% larger cooking area than the Japanese #5), much thicker, stronger and heavier walls, spring prop to assist in easily raising the lid, made in the USA and many other minor and major improvements.


II. What are the Advantages of Cooking in Ceramics?

    The answer is the same throughout the world…. "food cooked in ceramics look and taste different and better". Every country and people in the world prepare their favorite foods in ceramic. There is unexplainable magic in the result of food cooked in "Dutch ovens," "Crock pots," "Bean pots," "Mushikamado," (rice), Hawaiian luau "pits," "Pizza ovens," and the Southwestern Indian Beehive oven. Each country and people seem to have their own reason for this "magic." Everything from religious beliefs to secret ceramic teachings. For what ever explanation, all agree that there is something very special in the way food cooked in ceramics tastes. We started the original manufacturing plant (in Japan), imported and sold the very first Kamado in United States. In addition, we have cooked in and researched this phenomenon since 1960. The result of this somewhat vast experience and effort, is that we can not offer the slightest scientific reason for the magic of cooking in ceramics. There are, however, some definite observations that we all agree on. They are:

  1. Moisture Retention. Foods do not dry out as in metal, gas or electric grills.
  2. Juicier. Meats, fish and foods are juicy even after long periods of time. Overnight, for example.
  3. Little or no shrinkage.
  4. Natural flavor. There is no metal, petroleum or gas "flavor". There is a "brick-oven" flavor, as the Italians call it. Try a pizza or bread and see for yourself!
  5. Heat by convection. Proper heat circulation for uniform cooking requires the shape of the Kamado®. In engineering dictum, "round is better than square" and "form follows function"
  6. Heat by Radiation. The retained heat in the heavy ceramic walls does the cooking. Thin walled metal barbecues can not cook by retained heat because there is none. When the fire goes out, cooking ends!
  7. Ceramic Insulation characteristics. The thick ceramic walls isolate as well as retain the heat. The exterior tile is safe to touch. These exceptional characteristics are found in ancient ceramic cooking vessels to the ceramic tile on the space shuttle.


III. What are the Additional Advantages of the New Kamado®?

  1. Durability. You can expect a lifetime(s) of continued use. There is nothing to burn out. Our modern technology and new ceramic formulas have enabled us to make a product that is unaffected by heat. Further, the Kamado will withstand all weather conditions, including wind forces up to 70 mph. (Now you can cook your turkey while driving the freeway to mother's Thanksgiving!)
  2. Aesthetics. The Kamado is artistically tiled with the finest imported high gloss ceramic tile and our own larger hand made custom tile. The expensive material and dedicated labor costs are rewarded by a "work of art" which will make a beautiful addition to your home or patio. You now have the opportunity to select a color to match your decor and will have a piece of functional yard art.
  3. Larger. The heart wrenching problem of not enough room to stuff your Thanksgiving turkey in your Kamado has been solved. All Kamado users know there is absolutely only one way to cook turkeys. Now you are able to bake any size turkey or roast. The grill of the #7 Kamado is 57% larger than the Japanese #5 and our #5. That is, there are 398 square inches in the Kamado #7 (22 ½ inch grill), while only 254 square inches in the #5 (18 inch grill). In addition, there is no "fire ring" inside that further reduces size and air circulation. The grill is now supported by a ledge in the ceramic wall. Note, the fire ring was used in Japan only to hold the large rice pot and not to support a barbecue grill.
  4. Spring Prop. Earlier Kamados have no mechanical or other device to assist in raising and lowering the heavy lid. The new Kamado is much larger and even heavier . The compression springs inside the prop assist in the raising and lowering of the lid. Now the lid is a ladies fingertip operation.
  5. Damper Top. The damper top does not fall off and break. It now screws up and down, allowing precise temperature control through restricting the airflow.
  6. Draft Door. Slides in and out easily on runners which are protected from ashes.
  7. Made in America. While made in the USA does not make the Kamado cook better it does, to some degree, make you feel better.


IV. Description Of The New Kamado's Components And Function

    In General: The unique exterior shape of the Kamado® is a perfect example of the engineering dictum that "form follows function". That is, the design and shape must follow the functional requirement of proper heat circulation (convection) and heat radiated from the walls. Stability requires the Kamado's base diameter. Cooking area requires a large diameter and flue temperatures require a smaller diameter. All efficient combustion chambers are round. Consider car engine cylinders, aircraft engines, and kilns. High temperature ceramics, without question, is the only proper material for heat retention, insulation and heat radiation. The best example is a kiln or high temperature furnaces. Temperature control is minutely and accurately controlled by manipulating the damper top and draft door. The result is the airflow to the combustion chamber (charcoal firebox) allows only sufficient combustion air to maintain the desired temperature cooking range. This heat range can be set to within a few degrees and maintained for many hours due to the extraordinary heat retention qualities of ceramics. The general rule in temperature control is that it is not how much fuel (charcoal, wood or other) to put in the firebox, it is how much air you allow to the fuel. The more air, the more temperature.

    The following is a description of the components and their function:

    Damper Top. The damper is the top or "hat" that screws (spins) up and down the chimney or neck of the lid. This allows the top to raise approximately 4 inches above the top of the lid for maximum air flow. The function of the damper is to control the amount of exhausting airflow, thereby precisely controlling the temperature inside the Kamado. The Damper Top is used in conjunction with the Draft Door to close off all air and thus extinguish the charcoal. These drafts allow the three basic temperature cooking ranges: (1). To smoke, you would just "crack" the opening and close the draft door to obtain a smoking temperature of approximately 150 degrees. (2) To bake, adjust the openings approximately one inch to give 300 degree ranges and (3) To broil, the drafts would be set to two inches for ranges of 450 and more.

    Draft Door. A new designed "non jam" heavy steel (or glazed ceramic) draft door slides in and out on ash protected "runners". The draft door opening is in the lower part of the base and below the Firebox holding the fuel. The Draft Door works in conjunction with the Damper Top to accurately control the temperature within a few degrees. The thick ceramic walls stabilize the temperature inside which enables the unique feature of constant baking, broiling or smoking heat settings with little or no changing of draft settings.

    Lid. The 1 ½ inch thick Lid is hinged and connected to the Base by heavy metal bands. The heavy Lid is assisted in raising and lowering by compression springs in the prop tubes and thereby allows fingertip operation. The lid is round and "domed". In heat and combustibles, remember your physics, "round is better than square." The lid has a heavy frame in the chimney that holds a 3/4 inch threaded rod for the adjustable damper top.

    Base: The Base has thick ceramic walls and has ledges holding the metal grill and firebox (charcoal holder). There is a 3 inch by 4 inch opening below the firebox where air is drawn into the charcoal (or other fuel). This airflow is controlled by the draft door which has "runners" to allow for sliding in or out for temperature control, including shutting off all air to save the coals for reuse. This opening also allows removal of the ashes that accumulate (after many months of use) inside the base, below the firebox. The ash deposit area is very large and well below the draft door opening. You will never have ashes blowing around your patio again!

    Grill: Heavy steel bar grill rests on a ledge in the base. The distance of the grill from the firebox is engineered to allow uniform heat circulation and radiation from the ceramic walls. The result is there is no need whatever for a rotisserie. This is true for baking a small chicken or a 35 pound turkey. There is never a need to raise or lower the grill. A portion of the grill is hinged to allow for the addition of fuel, if ever necessary, or your favorite wood chips.

    Firebox: The firebox holds the fuel used to heat the ceramic walls. It rests on a ledge in the base at the engineered and proper location below the grill. This allows uniform temperatures above as well as below large roasts or turkeys. There is as much heat generated by retained and radiated heat from the lid's thick ceramic walls as there is below from heat from the firebox. Only by cooking in a ceramic Kamado® is this magic possible. There are holes in the firebox that allow air to be drawn through the draft door to the coals. The ceramic firebox maintains tremendous temperatures and as a result the Kamado is an effortless and true self cleaning oven. Also this high temperature results in clean burning with few ashes. The ashes fall through the holes and are safely and cleanly held inside the base for removal every 3 or 4 months.. The firebox will not rust or "burn out". Unlike metal, you can expect lifetime(s) of use without concern type of fuel, woods or charcoal. Durability of our refractory ceramics is unequaled.

    Spring Prop: The compression springs in the prop assist in raising and lowering the lid. They are adjusted at the factory to provide fingertip effort in raising what would otherwise take considerable effort to lift. The lid can be held firmly open by a screw clamp on the side of the prop tube.

    Hinge & Bands: Are made of heavy metal. They are heavily coated with rust-resistant material. They can be chrome or brass plated at an additional cost.

    Feet: The feet are three or four individual ceramic "blocks" that are placed under the base to raise the Kamado approximately two inches to allow ambient air circulate below and prevent any possibility of scoring or burning a combustible material below, such as varnish on a wood deck.

    Cart: We have designed our new cart to retain the aesthetics of the Kamado. The cart and its unique wheels are custom made by The Kamado Company. It is engineered for stability and to withstand over three times the Kamado's weight (unlike our earlier Japanese "wagon".) Although the Kamado is normally left in the location where it is most attractive and convenient for frequent use, this cart does allow safe and easy moving.

    Tile: The high gloss glazed tile is of the highest quality. There are over 2000 beautiful mosaic tiles or 49 of our own hand made custom tiles permanently affixed. They are unaffected by heat, sun or weather conditions. The tiles' main purpose is durability and aesthetics. Your extra effort in selecting the perfect tile color and grout to match your patio will reward you every time you look at your Kamado. Especially when gracefully accepting complements.

    Gas Kamado : Now you can cook with Gas without gas taste! Our new Gas Kamado® has achieved the convenience of gas and still retains the magic of cooking in ceramics. The gas burner heats the ceramic walls of the Kamado and again, it is the retained heat in the ceramic walls that does the cooking. The Gas Kamado has a similar "firebox" found in our Kamados and this allows the addition of charcoal or wood for your favorite flavor. Or you still have the option of cooking only with charcoal. Even though the Kamado is the easiest barbecue to start charcoal, its not as easy as turning  the Gas Kamado's igniter knob. Consider using gas solely as a method to start the charcoal, it is certainly convenient.

V. Specifications:


    Height. The overall height is 52 inches for the Kamado #7 and 42 inches for the #5 The height of the grill is now a convenient table top height and no longer requires bending over. The base is suspended above the floor by the feet or cart allowing sufficient airflow below to prevent any scorching.

    Width. The overall width of the base and lid for the Kamado #7 is 27 inches and 23 inches for the #5.

    Grill width: 22 ½ inches for the #7 and 18 inches for the #5.

    Weight: Approximately 275 pounds and 185 pounds.

    Wall thickness: Over 1 ½ inches.

    Grout color selection is very important when selecting your tile. The aesthetic appearance can , to a great extent, be changed or accented by grout color. Grout color selection is very important when selecting your tile. The aesthetic appearance can, to a great extent, be changed or accented by grout color.

    Fuel is either propane or natural gas. A standard combination rotary valve and igniter is used. Temperature is controlled and regulated by the fuel valve.


VI. How Do You Operate the Kamado? (Charcoal or other Hard Fuel)

  1. What fuel or charcoal do you use? The Kamado is designed to use any customary barbecue fuel. All forms of hard wood charcoal are excellent. Mesquite, for example. All hard woods (not necessarily wood "charcoal") are exceptionally good for matching the unique characteristic of the particular wood to the particular flavor desired in the food being prepared. I.g. oak, cherry, peach, maple, hickory and many other.
  2. How do you start the Kamado? Lighting is quick and easy regardless of weather or wind conditions. Just use a few pieces of newspaper and twigs if available. The design of the heavy ceramic combustion chamber and the rapid air flow ignites the coals like nothing before. Thereafter, the heat is kept inside because of the thick ceramic walls. An electric starter is convenient. We avoid lighter fluid because of the residual petroleum taste. Our guarantee is that you can reach "500 degrees in 5 minutes".
  3. How do you control the temperature? Simply by adjusting the damper top and draft door you can regulate the temperature to within a few degrees. The effect of closing or opening the drafts is to restrict or increase the airflow to the charcoal in the combustion chamber. The more of an opening, the more air and thus a hotter temperature. To reduce the heat or extinguish the coals, simply reduce or shut the airflow to the combustion chamber by adjusting the damper top by turning it down and/or adjusting the draft door by pushing in or closing it. These settings will remain stable for hours without further adjustment since the thick ceramic walls provide excellent heat retention, insulation and radiation. Remember, the temperature is controlled by how much air is allowed to the coals and not how much charcoal is used.
  4. Can you Smoke? Yes. Kamado's reputation for smoking is unsurpassed. Historically, as today, the only proper "Smoking" vessel must have thick heavy ceramic walls to maintain long, low and stable heat. Smoking temperatures are considerably lower temperatures (in the 150 to 200 degrees range). These temperatures can be easily controlled by adjusting the damper to approximately ½ inch (one spin ) and the draft door "cracked". The Kamado will retain this heat for over 12 hours without adjustment or adding fuel. You can have a hint of smoke or you can "smoke to the bone" . Just try it. You will agree that the Kamado is the best smoker in the world.
  5. Can you bake? Yes. "Oven" or baking temperatures (in the 300 degree range) are obtained and controlled by setting the damper top to approximately one inch and the draft door one half of an inch. Little or no adjustment will be required for the time that it would take to bake a 20 pound turkey, for instance. Cooking time is approximately 1/3 less because of the Kamado's design and characteristics of ceramics. No rotisserie is ever needed for two reasons: one, the Kamado has the proper form or shape that allows excellent convection or heat circulation i.e. the engineering principle that "round is better than square" and two there retained heat radiated from the thick heavy walls does the cooking equally from above as well as below. The whole magic of cooking in ceramics becomes apparent on your very first turkey or roast. There is just nothing like it! Guaranteed!
  6. Can you broil? Yes. It is imperative for proper broiling that the cooking vessel obtain high temperatures (400 degrees and up). The emphasis is the heat in the cooking vessel, not flames. No barbecue in the world will get as hot inside as our Kamado and in many respects it is a "kiln". You can experience searing meat from heat and not flames. Broiling temperatures can be set much higher than ordinary barbecues because excessive heat is in the ceramic walls and still no flames because there is insufficient air to create flames or flare- up. The method suggested is: (1) Fully open the damper and draft door. (2) When inside temperature reaches and stabilizes at approximately 700 degrees (3) Place the steaks or meat on the grill, (4) Adjust the damper top between 1 to 2 inches and the draft door 2 inches. (5) Further adjust the damper to control the temperature as desired and prevent any flames or flare-up, (6) Broiling will require the meat to be turned. (Probably 3 to 4 minutes on one side and 2 to 4 minutes on the other side.) A little experience in temperature control (the drafts) will enable you to perfect the desired result. We suggest our external temperature gauge be considered as help in perfecting temperature control. Cooking time is much less (1/2 to 1/3) than any other appliance. For the first few times broiling it is a good idea to watch carefully to see that the temperatures are not excessive. Flames shooting out the top, for instance. If this occurs, simply spin the damper down. There will be tremendous heat remaining inside but no flames. This would be a perfect setting for unbelievable char-broiled steaks. "Char" from heat not charred by grease flames. A remarkable culinary feat that can only be obtained by broiling in a Kamado. You will never believe it till you taste it!
  7. What do you do if there is a "flare up"? Flare up is generally caused by grease dripping on the hot coals. This is simply controlled by turning the damper top down to a distance that prevents sufficient air flow to the firebox. In this case there is a tremendous amount of heat (retained in the walls) but not sufficient air for flames or combustion.


VII. What are some Cooking Tips?

  1. Always cook with the lid down.
  2. Place an exterior temperature gauge. This probe extends through a small hole drilled through the lid. By charting the actual temperatures you will be amazed at the accuracy and control you can obtain and maintain in your Kamado. There is just nothing like a Kamado®!
  3. Use a meat thermometer.
  4. Place an oven temperature gauge on the grill while first experiment with setting heat ranges.
  5. Use hard wood instead of charcoal, or in addition. Cut your favorite wood into small pieces . For example, approximately 2 inch diameter by 2 inch long.
  6. After your barbecue party, while your Kamado is still very hot, put a 15 or 20 pound turkey or roast on. Crack the damper top and draft door and go to bed. Do not add charcoal. The next morning you will have one of your best turkeys or roasts ever. (Note, tests have proven "slow cooking" retains over 60% more moisture.) The retained heat in the ceramic walls will do this magic.
  7. Cook year-around. In all climates, rain or snow, nothing will hurt your Kamado. Your char-broiled steaks will never taste better than on a cold rainy night. Your attention is rarely required, just start it, toss it in and come back for your masterpiece. In extreme cold, where thin walled metal barbecues dissipate all the heat and are useless, you and your guests will continue to enjoy your Christmas turkey like never before.
  8. For little or no "charcoal" or wood flavor, just let the walls get nice and hot. Let the fuel burn down or out and let the ceramic "walls" do the cooking. This is called the "Brick Oven" taste. Try this for baking bread or pizza.
  9. For smoke flavor add a few moist aromatic wood chips to the charcoal.
  10. Place the turkey or roast on a drip pan to catch the drippings for basting and gravy.
  11. Baste without concern of "flare-ups" or drippings. Remember, this is a true self cleaning oven.
  12. Just "throw it in". Do not be concerned with centering the food on the grill. The temperature is the same touching the walls or dead center. Our record, so far, is 21 whole chickens.
  13. While cooking your turkey or large roast, try cooking some hors d'oeuvres at the same time.


VIII. What are some Favorite Meals?

  1. Char-broiled Steaks. There is absolutely nothing that can sear steaks, without burning, like a Kamado. The key is that the high retained heat in the ceramic walls do the searing and not flames . The temperature can be well above (through 800 degrees) the normal broiling temperature of 450 degrees. Still there are no flames because the damper and draft door are adjusted to restrict air to the coals and thereby preventing flames from reaching the meat.
  2. Vegetarian Dishes.
  3. Turkeys The bigger the better as they remain moist as you have never experienced. Include all vegetables and bread towards the end of the cooking time and you have a dinner without pans.
  4. Roasts. For a large number of guests, there is nothing easier than a 20 to 25 pound rolled roast.
  5. Complete Meal.It is often convenient as well as flavorful to do all vegetables, bread and other items while cooking the main course.


IX. What Care and Maintenance is Necessary?

  1. How do you remove the ashes? How often? The ashes are removed through the draft door opening. They are safely retained inside the base of the Kamado, below the firebox. You do not remove the firebox. The temperature is extremely hot inside the ceramic firebox resulting in very few ashes remaining. The few that remain are removed every 3 to 4 months when used often.
  2. How do you Clean the grill? The inside walls? They are "self cleaning". The temperatures inside the Kamado are much higher than in ordinary metal barbecues. You never have to clean the walls of grease or any basting you might have done. Although the Kamado cooks great from the start, you will find it actually cooks better the more and longer you use it.
  3. Will the firebox burn out? Other parts? No. The firebox is made of refractory ceramics that are unaffected by heat, nor will it ever rust or burn out as metal material. The holes in the firebox do not plug up. The tremendous temperature keeps it clean open.
  4. Do you need to cover the Kamado? No. The Kamado is unaffected by weather. We hope our "work of art" will not be covered up. The coating on the metal should last for many years and then might require recoating with Rustoleum or similar. The tile will look the same "for ever".
  5. Can you re-grout to later change the aesthetic appearance? Yes. Grouting is a simple and effective way to alter or match a particular color scheme. We can help, or your favorite tile store carries excellent grout samples from which to select.
  6. Metal bands? The metal bands should be checked for tightness immediately after purchase. They should be tightened to a point where the bolts start to bend and/or the 90 degree bend on the band starts to bend. It is impossible to over tighten the bands. After a few years the bands should be checked to see that they are somewhat centered on the lip between the tile and the opening.
  7. Can you replace tile if ever chipped or broken? Yes. Although replacement tile is seldom ever necessary, it is easily repaired. A tile "kit" is available, along with simple instructions in the removal and placement.
X. What are the Safety Considerations?


    In General. The Kamado is by far the safest barbecue in the world. It is very safe and easy to operate. There are no major safety considerations, except keep in mind the following:

  1. Is the Kamado safe to touch when in operation Is the Kamado safe to touch when in operation? Yes. You can not leave your hand on the exterior but it is safe to touch. The thick ceramic walls keep the tremendous heat inside while losing a moderate amount of heat through radiation and conduction.
  2. Can you place the Kamado directly on wood decks? No. It should have one or two inches of air space beneath the base. Feet are included with the Kamado that provide this air clearance.
  3. Will ashes cause a fire or any danger? No. All ashes drop through the firebox air holes into a large area inside the base.
  4. Will the lid "slam down"? Will the lid "slam down"? No. There are compression springs in the prop tubes that prevent the "slam". A reasonable amount of care, however, should be taken to prevent fast closing of the lid.
  5. Is a "flashback" possible? Is a "flashback" possible? Yes. A flashback occurs when the dampers have been left open much longer than necessary and there is a tremendous amount of flames and to cool down the Kamado, the dampers are closed. For the first few minutes or longer, depending on how hot, the inside combustion chamber is starving for more air. You can see that if one were to open the lid rapidly, this sudden rush of air to the charcoal will cause the heated gases to ignite and flames can "shoot" back or cause a "flashback". Flashbacks are not unique to Kamados. Weber barbecues are somewhat famous for this. To prevent flashbacks, two simple things should be remembered: (1) There is never a need to allow your Kamado to attain extremely hot temperatures (by allowing the damper top and the draft door to remain open too long) and (2) If you have to close both the dampers to reduce the inside temperatures, simply open the dampers for a few seconds before opening the lid. This air circulation will prevent any ''flashback" .

XI. What Accessories are Available? Please see the latest accessories by clicking on this link:  The Kamado Company Accessory Page

  1. Cart  A very heavily constructed metal cart is available. The casters capable of holding 450 pounds (each). The design retains the aesthetics of the Kamado. This is an excellent replacement for the flimsy and dangerous earlier "Wagon."
  2. Gas Element  You can convert your wood/charcoal Kamado to convenient propane gas with this kit and still retain many of the benefits of "cooking in ceramics."
  3. Kamado Table  A matching ceramic table. The hinged top is mosaic tiled to match your Kamado. Inside provides space for charcoal, utensils and propane tank (if applicable).
  4. Side Table  A metal framed folding leaf table attached to the bands. The table top is in matching glazed tile.
  5. Electric Starter This lighter is curved to conform to the shape of the "firebox" or charcoal holder. It is 600 watts and UL approved.
  6. Temperature Gauges Both external and internal gauges allows you to determine with precision the temperature inside your Kamado.
  7. Stainless Steel, Chromed or Brass Plated Metal The metal parts can all be plated to further match your decor.
  8. Stainless Steel Grill. This is the only truly permanent grill material.
  9. Logo or Family Crest. Your own logo or family crest can be copied and specially made. They are carefully painted and glazed over high fired tile. We can permanently affix where desired on your Kamado.
    . Your own logo or family crest can be copied and specially made. They are carefully painted and glazed over high fired tile. We can permanently affix where desired on your Kamado.

  10. Kamado Cookbook. More than just a cookbook. It gives history, cooking experiences, recommendations, actual pictures, diagrams, and authentic recipes and food preparation from around the world. Most are compiled from long time users of the Kamado and our own experiences. For the international information we thank the US Air Force Crew members and my Airline for worldwide free passes to allow me to visit.

XII. Are Replacement Parts Available For Japanese Kamados?

    There are replacement parts for most components including damper tops, metal bands, firebox, charcoal grates, grills and carts.

XIII. What Other Ceramic Products Has Richard Johnson Designed and Patented?

    There are two smaller sizes of Kamados; There are many other Kamado glazes; The Meridian Tiled Stove; The Meridian Fireplace Insert; A Marble Zero Clearance Fireplace., Brass foundry patterns and designs to accentuate the beauty of all his ceramic products. Some of the Patents have expired, some have been issued, others are pending. All these products are beautiful, unique and functional. If interested, for any reason, please call, fax or write.

XIV. Is There a Guarantee of Satisfaction?

    There is a guarantee that you will be 100% satisfied with your Kamado and if not, for any reason, you will receive a full refund and we will pick up your Kamado This is somewhat an empty promise since it has never happened.

XV. Is There a Lifetime Guarantee?

    Yes. We guarantee your Kamado will never "burn out" or become brittle with use as the clay Kamado's of old. Our modern ceramic formulas will withstand all degrees of heat that can be obtained with charcoal or barbecue fuels. Nor will your Kamado be affected by rain. You can truly expect a lifetime of enjoyment.

    Limited Residential Kamado BBQ Grill Warranties

    The Warranties described below are given to the original purchaser only AND ARE SUBJECT TO THE PROCEDURES, LIMITATIONS, DISCLAIMERS AND EXCLUSIONS SET FORTH HEREIN. The Warranties cover only approved product applications as recommended by Kamado Corporation. This warranty only covers residential usage of the product. Kamado BBQ Grills are manufactured in accordance with accepted industry standards. Any defects may be of a manufacturing or natural type. The conditions of this warranty shall only apply when proper break-in and maintenance procedures are followed.

    Purchaser Responsibility

    It is critical that all break-in procedures and maintenance are done in compliance with the procedures outlined in Kamado's installation and maintenance instructions. Failure to follow the break-in procedures in accordance with the instructions and to properly maintain the grill will void all warranties.

    Lifetime Residential Structural Integrity Warranty:

    Kamado warrants that the Kamado BBQ Grill's base and dome, in their original manufactured condition and when used with normal charcoal and barbecue fuels, to be free from defects in material and workmanship for as long as the original purchaser owns the Grill. Kamado BBQ Grills are individually hand made and crafted, and slight variations in material and workmanship will occur. These are not are not considered a defect, but add to the unique characteristics of the each Kamado BBQ Grill. A rich variety of natural tile characteristics such as mineral highlights, pin holes, distinctive differences in color, and tile configuration provides the truest tiled texture and detail that nature has to offer. These natural appearances are not construed as defects. Being a natural material, tile, tile grout and tile morter will react to humidity, temperature variations and freeze/thaw cycles. Over time tiles may fall off, and splits, cracks and chips may appear between, on and under the tiles. This phenomenon is normal and it is not covered by the warranty. Spalling, chips, fragments, cracks or flakes resulting from the expansion and contractions of the ceramic material, are a natural phenomenon and normal and are not covered by the warranty.

    Additional Warranty Disclaimers and Exclusions

    In addition to all the above stated warranty disclaimers and exclusions, this warranty shall not apply to all of the following:

    Damage caused by flooding, hurricanes, other natural disasters, and Acts of God; Damage caused by improper handling, shipping and storage; Improper alterations and maintenance of the original manufactured product; Failure to follow all the manufacturer's written break-in and maintenance instructions; and no warranties shall apply to any product or products designated and sold as clearance or non-standard items. Any product or products so designated are sold "as is".

    If in the unlikely event any portion of your Kamado Grill should fail with respect to the provisions of these warranties, Kamado will replace or repair (material only) such portion, at no cost to the original purchaser, with the same product or another product of equal value. To file a claim, first contact the authorized Kamado dealer where the original purchase was made. If the dealer is unable to satisfy the claim, please contact Kamado direct. Claims must also be filed within the warranty coverage period and receipt verifying date of purchase and the ownership of the products will be required. Kamado warranties are not transferable and the warranties are valid only if the owner can provide an original proof of purchase. Kamado reserves the right to have a designated Kamado representative inspect the Grills. No distributor, retailer, agent or employee of Kamado Corporation has the authority to alter the obligations or limitations of any Kamado warranty.


    Money Back Guarantee!

    We are so sure that you are going to be satisfied with your KAMADO, that we offer a money-back guarantee on your purchase of our ceramic barbecue cooker. If you are not completely satisfied with the KAMADO, contact your dealer to make arrangements for a complete refund including shipping costs! It's that simple!


    Contact your dealer within 30 days from the date of delivery. The original shipping crate must be used in order to return the KAMADO to the dealer. Once the KAMADO is properly crated, contact the dealer to arrange pick-up from a common carrier. KAMADO must be crated for shipping within the 30 days from date of delivery. All original packing material must be used to insure that the KAMADO is returned in original condition. Let's face it, this is one heavy cooker! Once the KAMADO is received by the dealer and inspected to verify that it arrived in good condition and that all original parts were returned, refunds including your original shipping charges, will be refunded and/or credited to your credit card within 7 days upon receipt of the KAMADO. GUARANTEED!

XVI. How Do We Order a Kamado?

    You may call, fax, e-mail or write to our factory office at one of the numbers below. We will be happy to provide you with our nearest dealer. If there are none in your area or you wish one of our tiler's (or artisans) to make an appointment to bring tile and grout samples, please give us a call. Tile and grout selection is often very important to match your decor and you might wish to view and match your selection in one of the many fine tile showrooms. We will custom tile your Kamado with your specific selection. You may wish to visit the home of one of our satisfied customers who will be happy to talk to you and show their Kamado.

XVII. What is the Price and How are the Kamado's shipped?

    Price varies depending upon the size of the Kamado, the tile selected and the many ceramic glazes. Our most popular Kamado is, for example, the #7 Mosaic Cobalt Blue Tile. The all Kamado's are crated and shipped by truck. We have shipped Kamado's, undamaged to all US States and many foreign countries. Please contact us for detailed price list or go to this page: Prices


The Kamado Company


Copyright 1998 Richard Johnson. All Rights Reserved


           Top of  Page