Kamado Cookers
Australia is the leading distributor
of Kamado Cookers in Australia.
We are a small business owned and
operated by experienced food service
professionals who passionately
believe in the benefits of kamado
cooking.
We exclusively distribute the Grill
Dome Kamado made traditionally in
India.
Grill Dome was chosen through
extensive research that proved that
it was the most effective, reliable,
and best value Kamado available in
the world.
We put our own money and resources behind this product. You will receive personal service and on-going support when you purchase the world’s best Kamado Cooker from us.
Kamado Cookers Australia is based on the Sunshine Coast, Queensland and our business model is 'online' to reduce overheads. This helps ensure a value for money product for our customers. The best way to see our cookers in action is at selected expos and events where we will be demonstrating. Subscribe to our 'blog' kamadocookers.com for upcoming events .
Kamado Cookers Australia also have a select group of retailers throughout Australia, where you can view and purchase your Kamado. Please check the 'Retailer.
We pride ourselves on personal service and on-going support and advice for our customers. When you purchase your Kamado Cooker from us, you become part of a special community of Kamado owners. Throughout the year, we provide recipes and are always available for feedback and support, as well as questions on the cooking and operation of your Kamado. Please feel free to contact us.Contact |
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ABOUT US |
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About Kamado Type Cookers
The history of the Kamado dates back to
ancient Japan, where a wealthy family
would have one in their home, often used
for cooking rice.
In modern history they were first
exported to the USA by an ex serviceman
after the war where they were seen as
popular BBQ Smoker.
The original design was never meant to
be transported, mass produced or used at
higher temperatures and as popularity
grew issues arose with durability, build
quality and sourcing consistent reliable
supply. There is some 'intersting'
history on some of the exploits and
characters of the early commercial
pioneering years of 'kamado' cookers
that can be found on the internet.
In Australia during the 70's and 80's we
were lucky to recieve some great product
from the Imperial branded Kamado
Company, not as well specified on the
components that make up the cooker nor
shape and colour but still a great
cooker that in most cases has lasted
their owners 20+ years, try getting that
out of your current steel bbq!
The current versions from most
manufactures have addressed these
issues.
The Grill Dome adds a twist to the story
by fusing the original design with the
Indian Tandoori oven, which is designed
for higher temps and has been built for
thousands of years, the secret is in the
blend of the natural ceramics.
Each Grill Dome Kamado is hand built by
master craftsman in India, the build
quality and attention to detail with
items such as the extremely thick
stainless steel bands and springs is
amazing.
These are not a cheap mass produced
consumable item, the value and
craftsmanship offered in the product is
rarely seen in todays 'consumable'
world.
Owners of Kamado's regardless of
brand/make will also testify to the
quality, durability and reliability of
cooking and the amazing flavours and
meals produced.
Grill Dome have been making their
Kamado's for 20+ years and they are also
a small independent business that has
firm control over product quality and
design.
One of the joys of Kamado type cookers
is that they are a long term durable
product designed to last. Consider the
costs to the environment of having to
consistently reproduce cheaply built
poor quality steel bbq's that end up
covered in fat and grease, infested by
vermin and rusted and broken!
This junk takes up valuable earth space
end up at the local landfill tip!
How many BBQ's, gas bottles and leads
will the average family own in the next
25 years if they continue to purchase
cheaply built consumable bbq's destined
to be replaced regularly?
Charcoal Cooking Information
For thousands of years millions of
people have cooked using natural
charcoal as their heat source.
Basically charcoal is timber that has
been cooked/burnt, during this process
the naturally occuring chemicals that
are in the timber are burnt off along
with a lot of the smoke.
Natural charocal is simple burnt timber,
there are no added chemicals, starches,
fillings, accelerators etc, it is
certainly NOT what is comonly sold as
BBQ Fuel or Beads, these are man made in
factorys and in our opinion definitely
have a chemical odour and certainly
leave a chemical 'taste' on your palate.
Natural Charcoal has pleasant clean
fresh timber small and subtle fresh
smoke flavour on your pallet, depending
on the method of cooking (no fat) there
may be no charcoal/smoke flavour at all.
Charcoal is used in many filtration and
purifying applications, easy examples
are water filters and in certain
applications it is used in medical
practice.
In simple terms it's a pretty good
natural product!!
Natural 'lump' charcoal (this is the
timber cuts, not compressed types) is
extremely clean burning with little or
no smoke, incredibly consistent in
tempreture and burning times, heat and
flame produced.
It is cheap to buy and when used in a
cooker such as a Kamado the efficiency
of the burning is amazing, resulting in
little of the charcoal being fully used
at all.
Charcoal is much more cost efficient for
'long' cooking than gas.
Different timbers produce different
charcoals, each with its own
characteristics, some burn fast with
lots of flame and heat but not as long
in time, others may burn longer but
offer less heat and flame.
Some have strong odours and flavours
others are very subtle, almost 'sweet'
smelling, some produce more ash than
others.
The ideal blend is something between
both the above with a low smoke, low
ash, mild flavour and odour.
Charcoal needs a bit of heat and air to
get it to light and burn on its own, it
also likes to be warmed up or pre heated
before it gets into its best cooking
zone.
It always needs to be kept dry, and
often the rule that 'fresh is best'
applies.
The ash produced and any old or wet
charcoal is great in garden compost, so
there are no wastes and its good for the
envioronment.
Charcoal that is not burnt in the
current cook can be reused the next time
either on its own or with fresh charcoal
added, again no waste.
Our Australian Charcoal is made from
'fallen timber' that is dead scrub trees
in thick woodlands, strict enviornmental
procedures are inplace that govern the
harvesting of the timber. No trees are
felled to produce our branded charcoal.
Many cultures in the past and today's
society prefer to cook on 'coals' or
charcoal, South Africans, South
Americans, Asians and even a large
amount of North Americans all have and
continue to enjoy the benefits.
Australians in the large have for some
reason have resigned to the fact that we
are happy to eat flavourless food off a
gas steel hotplate and call it a BBQ!
Cooking on a steel plate is actually
called grilling!
Real Barbequeing is cooking over coals
with smoke and often very slowly.
By cooking slower we increase flavour
and mositure retention whilst breaking
down muscle fibre to allow a much more
tender cut of meat.
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