VESSILS KAMADO, Инструкция по эксплуатации

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VESSILS | 12 11 | VESSILS
CARE & SAFE
USE GUIDELINES
ABOUT YOUR KAMADO
Dating back 4000 years ago, archaeologists discovered large clay vessels,
which were thought to be early incarnations of the Kamado ceramic
cooker. Since then, it has evolved in many ways: removable lid, added
draft door for better heat control and the switch from wood to charcoal as
the primary fuel. In Japan, the Mushi kamado was a round clay pot with
a removable domed lid designed for steaming rice. The name ‘Kamado’
is, in fact, the Japanese word for ’stove’ or ‘cooking range’. This name was
adopted by the Americans and has now become a generic term for this
style of ceramic cooker.
Kamado cookers are extremely versatile. Not only can they be used for
grilling or smoking, but also pizzas, bread, pies and cookies can be baked
effortlessly inside them. Due to their excellent heat retention properties,
high temperatures can be achieved and maintained by precise control
of airflow via the top and bottom vents. High temperatures are ideal for
quickly cooking burgers and sausages, while low heats can cook larger
joints over a longer period of time. Try adding some wood chips to the
charcoal or try combining different flavor wood chips to make your meats
even more flavorful.
FEATURE HIGHLIGHTS
FIRE BOX
Made with premium white clay.
THERMOMETER
Upgraded accuracy.
HINGE
Heavy duty made with stainless
steel.
TOP CAP
Precise air control.