Welcome to kamado B10
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Must be clay with chamote Smoker Kitchen It is an ancient invention of Japanese origin which has approximately 2500 years Grill Salamander Clay oven

In the mid-50's, it was introduced in the USA, by US pilots who met him in the Japan and Vietnam War. My uncle, Héctor Cocito, a pilot in the Argentinian air force, is sent to train at Travis Air Force Base in San Francisco. His American colleagues invited him to eat barbecues in their Hibachis and him on his Argentinian grill. Until one day they brought one from Japan and told him: “Héctor, stop bothering us with your South American roasts”. Héctor brought his Hibachi Pot to Argentina in the 1960s, when I first encountered them and I started importing them in 1994 under the name of...

From 1994 to t2001 we imported the Imperial Kamado. It was a challenge to incorporate this product into our culture something totally unknown. Sell “an egg of Japanese origin, in the land of the gaucho and from the fires to the cross” was not an easy task. Also, we started catering services with the Kamados with a lot of success. Through tastings such as "Expo Cuisine et Vins", and "ExpoGourmandise”, the Imperial Kamado became known. In 1996 the Japanese factory moved to China, the quality began to deteriorate, and 2001, they stopped manufacturing. In the year 2001 the restyling of the...

In 2006 we made the first prototypes. In the year 2009 we arrived at KB10 as we know it today. We considerably improve the aesthetics and performance of the old Japanese kamados, maintaining and exalting their virtues.

Differences with a grill

• Hard cleaning • Easy cleaning • Large consumption of coal. 8 kg average to make a standard roast of 2hs. • Minimum consumption. 1.5 kgs in the Large (hard up to 5 p.m.); 500 grams in the nano (lasts between 9 and 14 hours). • Inability to control combustion. • Little autonomy. • Large smoke and odor emissions. • Zero surrounding heat. Drier meats. • Little moist heat. • Embers not contained. • Absolute control over combustion • Lots of autonomy • Low smoke and odor emission. • Maximum surrounding heat. Juicier foods. • Maximum moist heat • Fully contained embers without dispersion. The...

comparisons price Kamado Komodo Kamados In the world price

Differences with ceramic BBQ's

• Greater coal consumption. • Absolute control over fire. • We cannot cook at low temperature • Low temperature cooking is possible without leting the fire go out. • Little autonomy. • Large smoke emissions. • Low smoke and odor emission. • Null taste of the material. • Taste transmitted by the material. • Little moist heat. • Very humid heat. • Industrialized Product. • Greater distance from the fire to the grill. • Useful life – 6 years approx. • Minimum carbon consumption. • Little control over the fire. Differences with ceramic BBQ's

Differences with ceramic BBQ's The key lies in the physical-chemical properties of the material The Kamado B10 has a much lower thermal than that of a Ceramic BBQ. Not to mention a metal BBQ!. In addition, it has a higher porosity.

What impact do these variables have? Differences with ceramic BBQ's A low thermal conductivity allows us to: A high porosity gives us: • Consume less coal. • Transfer of the material's own flavor. • Cook at lower temperatures. • Curing the kamado.The more use it has, the better it cooks. • Greater cooking autonomy. • Light it easily. • Greater moist heat It is proven that cooking food below of 70°C enhances its proper

The fire triangle Removing any edge of the triangle, the fire is extinguished. Differences with ceramic BBQ's A high thermal conductivity weakens this edge. Losing heat is counteracted by more fuel (more smoke). Oxygen Low temperature cooking requires little oxygen.

The Kamado lights by natural convection thanks to the same air flow that is generated as in the chimneys. Differences with ceramic BBQ's When turning it on, as we have little heat, if on top of that we lose it, will take a lot more time and effort to start. Natural convection does not form. The BBQ has a hard time lighting. We must resort to electrical resistances, braziers external, hair dryers and torches.

To achieve low temperatures we must close the openings above and below to the minimum. Differences with ceramic BBQ's This means less oxygen. The lower edge is weakened. If on top of that we lose heat due to high thermal conductivity, the left edge is weakened. The BBQ turns off We went from a lot of fire to almost going out, nonstop. That's why you need a pyrometer

It is when we cook in an environment with high moisture content. Makes food retain more juices, since these do not pass into the atmosphere, because it contains already a lot of moisture.

Lots of liquid evaporation Very little evaporation In our case, clothes are our food, and humid environment is inside the kamado B10 pag. 21

4 key factors that provide moisture what generates the wet heat? Combustion reaction: Generates water in the vapor phase. Ambient humidity: Characteristic of each latitude. A roast in Madrid will have a different flavor than one made in Buenos Aires. The porosity of the material is key to retaining the ambient humidity. The pores behave like cells that retain moisture, helping it not escape. Food releases some of the juices. The smaller this contribution is, the juicier our food will be.

Cracking phenomenon All materials expand when heated. As they cool, they contract. Useful life The Eiffel Tower in summer measures 15 cm more than in winter. If the painting does not follow the speed of expansion / contraction of ceramics, the paint cracks and ends up peeling. Humidity enters through the fissures, behaving like a cancer that begins to spread throughout the ceramic. pag. 23

Cracking phenomenon Useful life