– KAMADO BBQ – 18 Inches Red Color.

Medium Red Kamado Grill – 18 Inches

This 18-inch medium-sized red Kamado grill (114 × 65 × H: 108 cm) combines durability, performance, and refined design.

The outer shell and stand are made of steel, finished with a high-temperature-resistant coating that ensures long-lasting protection even under extreme heat conditions.

The interior is crafted from a hybrid ceramic blended with cordierite, offering outstanding resistance to thermal shock and a very low thermal expansion coefficient. This advanced material composition guarantees excellent heat retention, structural stability, and long-term durability.

Ideal for grilling, smoking, roasting, baking, and slow cooking, this Kamado delivers precise temperature control and consistent results for both enthusiasts and professionals.

A Kamado-style barbecue differs significantly from traditional barbecues (open charcoal or gas grills) thanks to its ceramic-based construction and highly precise heat management.

Key Cooking Advantages

• Exceptional heat retention
  The ceramic body stores and radiates heat evenly, maintaining stable temperatures over long cooking sessions.

• Precise temperature control
  Adjustable top and bottom vents allow accurate airflow regulation, enabling both low-and-slow cooking and high-temperature searing.

• Versatile cooking methods
  One grill for multiple techniques: grilling, smoking, roasting, baking, and slow cooking.

• Fuel efficiency
  The insulated ceramic interior requires less charcoal while maintaining consistent heat.

• Moist and flavorful results
  The closed cooking environment locks in moisture, enhancing natural flavors and preventing food from drying out.

• 🔥 1️⃣ Temperature Control (Much More Precise)

  Kamado

  • Extremely fine adjustment thanks to dual air vents (bottom intake + top chimney)

  • Very stable temperature maintained for several hours

  • Wide temperature range:
    👉 80–120°C (low & slow cooking)
    👉 Up to 400–450°C (pizza baking, high-heat searing)

  Traditional Barbecue

  • More sensitive to wind and ambient air

  • Less stable temperature

  • Difficult to maintain long, slow cooking sessions

  ✅ Clear advantage for the Kamado

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  🧱 2️⃣ Ceramic Thermal Mass

  • The ceramic body stores heat efficiently

  • Minimal temperature loss when the lid is briefly opened

  • Even, uniform cooking with no hot spots

  ➡️ On a traditional grill:

  • Immediate heat loss

  • More frequent flare-ups

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  💧 3️⃣ Moisture Retention

  Kamado

  • Nearly airtight cooking environment

  • Food remains juicier

  • Less drying out, even during long cooking times

  Traditional Barbecue

  • Drier airflow

  • Meat dries out more easily

  👉 Especially noticeable with:

  • Ribs

  • Pulled pork

  • Whole chicken

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  🍖 4️⃣ Cooking Versatility

  With a Kamado, you can perform:

  • Direct grilling

  • Indirect cooking (using a heat deflector)

  • Smoking (wood chips at low temperature)

  • Roasting

  • Bread & pizza baking (wood-fired oven effect)

  ➡️ A traditional barbecue is mainly limited to direct grilling.

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  🪵 5️⃣ Charcoal Consumption

  Kamado

  • Extremely fuel-efficient

  • One charcoal load can last 10 to 20 hours

  • Charcoal can be reused by closing the air vents

  Traditional Barbecue

  • Higher charcoal consumption

  • Charcoal often burns completely

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  🌬️ 6️⃣ Fewer Flare-Ups

  • Limited oxygen = fewer large flames

  • Fats burn more gently

  • Cleaner flavor with less bitterness

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  ⏱️ 7️⃣ Slower Heat-Up Time

  ⚠️ Important characteristic:

  • A Kamado takes longer to heat up

  • Once overheated, it takes time to cool down

  👉 Golden rule: always increase temperature gradually

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  🔧 8️⃣ Learning Curve

  • A Kamado requires a short learning period

  • Airflow adjustments are very sensitive

  • Once mastered → consistent, repeatable results

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  🧼 9️⃣ Maintenance

  • Self-cleaning through high-temperature pyrolysis

  • Very few mechanical parts

  • Exceptionally long lifespan