The Story Behind the Kamado BBQ: From Clay Pot to Kiwi Backyard
There's something satisfying about cooking over charcoal. You light the fire, settle the heat and give the food your attention. A kamado brings that hands-on experience into an enclosed cooker, which is why it has become a favourite for backyard cooks who enjoy the process as much as the meal.
Its story links some of the oldest ways of cooking with modern outdoor entertaining. But the appeal isn't just nostalgia. One well-set-up kamado can grill, roast, smoke and bake.
Ancient roots in clay cooking
People have cooked in clay vessels for thousands of years, with examples in China dating back more than 3,000 years. These weren't kamado BBQs as we know them, but they belong to the wider tradition of enclosed cooking that the kamado grew from.
That tradition took different shapes around the world: the tandoor in India, the mushikamado in Japan, and here in Aotearoa, the hāngī, which uses the same principle of trapping heat around food so it cooks slowly and evenly.
The Japanese mushikamado
The mushikamado was a round clay rice cooker with a removable domed lid, often used for special family occasions. It burned charcoal, and features such as a draft door and damper gave the cook control over the fire.
An enclosed vessel, a domed lid and adjustable airflow: that's the blueprint for the charcoal cookers we recognise today. The word kamado simply means stove or cooking range in Japanese.
From rice cooker to modern BBQ
Americans encountered the mushikamado after the Second World War, and over the following decades it evolved into the outdoor cooker we know now. Today's kamado isn't an ancient stove reproduced unchanged. It combines the original concept with grilling racks, stands, hinged lids, built-in thermometers and a range of accessories.
Details vary between brands and models, but the idea is the same: contain the fire, hold the heat and control the air that feeds it.
Why the shape and materials matter
A typical ceramic kamado has thick walls and a close-fitting lid. Once warm, those walls store heat and help the cooker hold a steady temperature. The rounded shape lets heat circulate around the food, especially when set up for indirect cooking.
That retained heat changes how you cook. Small adjustments and a bit of patience work better than lifting the lid often or making big vent changes. And if you overshoot your target temperature, a well-heated ceramic cooker can take a while to come back down.
Not every kamado is built the same way, so check the specifications of the model you're considering rather than assuming all egg-shaped cookers perform alike.
Airflow controls the fire
Charcoal needs air to burn. The lower and upper vents on a kamado let you manage that airflow, and with it, the heat.
Learning how your grill responds is part of the enjoyment. Start with the manufacturer's lighting and operating instructions, make small changes and give the temperature time to settle. Keep the vents and airflow paths clear by following the recommended cleaning routine.
Always use a charcoal cooker outdoors in a well-ventilated spot, never indoors, in a garage or under a fully enclosed cover. Open the lid carefully during hot cooks, as your model's instructions describe, and use proper heat-resistant gloves.
One cooker, several ways to cook
For direct grilling, food sits straight above the coals. That suits the Kiwi classics: steak, sausages, lamb chops, corn on the cob.
Add a compatible heat deflector and you have an indirect setup for roasts and longer cooks, like a Sunday lamb leg or a slow-cooked pork shoulder. With the right baking arrangement, pizza and bread are on the menu too.
The setup matters more than the recipe. Check which accessories your model needs and their temperature limits before trying something new. A pizza stone or deflector that fits another grill may not suit yours.
Charcoal cooking has its own rhythm
A gas BBQ is hard to beat for a quick weeknight dinner. A kamado suits cooks who enjoy tending a fire and getting to know how fuel, airflow and setup work together. Plenty of households happily own both.
On a relaxed summer weekend, lighting the charcoal and bringing the grill up to temperature becomes part of the occasion. Once you're cooking, a good food thermometer lets you judge doneness by what's happening inside the food rather than by the clock alone.
Use fuel approved for your cooker and follow the lighting guidance. If you're trying smoking wood, start with a small amount. Smoke should complement the meal, not take it over.
Making a kamado work in a Kiwi backyard
Plan its spot before you bring one home. Ceramic cookers are heavy, so choose a stable base or stand, and check the recommended clearances from walls, fences, railings and overhead structures. On a timber deck, pay particular attention to the manufacturer's guidance on heat protection underneath.
Think about shelter too. A position out of the strongest wind makes temperature control easier, which counts for a lot in exposed coastal sections.
Leave room for tools, platters and somewhere safe to set down hot accessories. A sturdy bench nearby saves plenty of trips back to the kitchen.
Follow the care guidance for your model, let it cool fully before covering, and avoid sudden temperature changes to ceramic parts. If you live near the coast, keep an eye on metal bands, hinges and fittings, as salt air can be hard on them over time.
A tradition you can make your own
A kamado pairs a simple fire with a versatile cooking system. You can keep it easy with a family grill-up or spend a long weekend working on a roast, a loaf of bread or a low-and-slow brisket.
There's no need to master everything at once. Start with a few meals you already know, learn how your grill behaves and add accessories when they have a clear purpose.
Thinking about kamado cooking this summer? Talk to the Hauland Lifestyle team about your outdoor space, the food you like to cook and the setup you have in mind. The best kamado is the one that suits how you actually want to cook.
