kamado (?) Is a traditional Japanese cooking stove or charcoal-fueled wood.
Video Kamado
Etymology and history
The kamado name is the Japanese word for "stove" or "cooking range". It means "place for cauldron". A mobile kamado called "mushikamado" became the attention of Americans after the Second World War. Now found in the US as Kamado-style stove or barbecue grill. The mushikamado is a round clay pot with a removable domed clay cap and is usually found in southern Japan.
Since Japan kamado is introduced from Korea, the word kamado itself is rooted in Korean word gama ( ?? ), which means buttumak (fireplace). Some kamados have a damper and door design for better heat control.
The kanji character for kamado is? The kanji character is probably the best name to use when looking for information about traditional kamados that can not move. In hiragana, kamado is written ???. In katakana, is it written ??? In Chinese, is it written ??? In romaji, written kamado. Elsewhere, the word kamado has become a generic term for ceramic stoves or unclear clay.
Maps Kamado
Mushikamado
Construction
Mushikamado is made of various materials including high fire ceramics, refractory materials, insulated double wall steel, traditional terra cotta, or a mixture of Portland cement and crushed lava.
The outer surface varies from high gloss ceramic gloss, paint, surface like cement or textured ceramics. Modern ceramic and fireproof materials reduce cracks - common mistakes in original design, and still a factor in Portland cement design. In addition to the outer ceramic shells, ceramic or stainless steel bowls inside the unit store the charcoal. One or more lattices are sustained over the fire to provide a cooking surface for food. The draft opening at the bottom of the unit provides air for fuel, as well as controllable ventilation at the top of the dome cap for air to exit the stove. Temperatures are controlled by arranging these two vents, which in most Kamado-style stoves can be monitored through holes in the lid. Digital temperature control devices can be installed using a small blower to regulate airflow. High-end Kamado has an insulating layer that creates cooking conditions with low airflow and exposure.
Fuel
Mushikamado grills are generally fueled by charcoal, but can burn twigs dry, straw or wood. However, attempts have been made to fire them with gas, electricity, or pellets. One claim for ceramic construction is that it does not affect taste (there is no metal taste) and, for the same reason, wood charcoal lumps produce less ash and are preferred. Charcoal briquettes contain many additives that can contaminate the taste. Light wood charcoal can be produced in an environmentally friendly way by using coppicing.
Usage
Mushikamado is designed to steam rice and is used by Japanese families for ceremonial occasions. It is versatile and can be used for toasting and smoking. Flat buns, like pizza, can be cooked on ceramic trays or flat rocks (stone pizza). It is based on the heat retention properties of the ceramic shell with temperatures up to 750 ° F (400 ° C). The proper airflow control (and thus the temperature) provided by the ventilation system means the Kamado-style stove is similar to a wood-fired oven and can be used for grilling and baking. Kamados may have a crème rotisserie for bird shell crackers and chocolate uniforms.
References
Source of the article : Wikipedia
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