Kamado

A kamado (竈, 竃 or 灶) is a traditional Japanese wood- or charcoal-fueled cook stove.

The precursor of the Kamado was introduced to Japan by Yayoi immigrants from the Korean peninsula during the Kofun period.

Mushikamado grills are generally fueled by charcoal but may burn dry twigs, straw or wood.

One of the claims for ceramic construction is it does not affect flavor (no metallic taste) and, for the same reasoning, lump wood charcoal produces little ash and is preferred.

Precise control of airflow (and thus temperature) afforded by the vent system means Kamado-style cookers are much like wood-fired ovens and can be used to roast and bake.