A kamado is a type of ceramic barbecue or oven originating in Japan. The term "kamado" literally means "oven" in Japanese. These appliances are designed to cook food at high temperatures, but they can also be used for slow cooking at low temperatures.

In summary, a kamado is a versatile and efficient cooking appliance, prized for its ability to produce tasty dishes thanks to precise temperature control.

The QUATRO kamado is an exceptional tool, offering a range of cooking options that go far beyond simple barbecuing. Its operation relies on precise control of the airflow through the ceramic body. The QUATRO kamado operates on a simple yet highly effective principle: airflow management.

Air enters through the lower vent and exits through the upper chimney. By adjusting these two openings, the airflow can be controlled, allowing for precise regulation of the kamado's internal temperature.

The QUATRO kamado barbecue allows for precise heat control, opening the door to creative and varied cooking. Thanks to its thick ceramic construction and controlled airflow system, the QUATRO offers you the possibility of cooking using different methods: cold smoking, hot smoking, slow cooking, pizza, wok cooking, grilling, rotisserie... the range of cooking options is incredible.

For a kamado, it is recommended to use high-quality charcoal, ideally natural charcoal. Here are some points to consider:

1. Charbon de bois naturel : Ce type de charbon est fabriqué à partir de bois dur et ne contient pas d'additifs chimiques. Il brûle plus proprement et produit moins de cendres, ce qui est idéal pour une cuisson à long terme.
2. Charbon de bois en morceaux : Les morceaux de charbon de bois sont souvent préférés car ils offrent une combustion plus uniforme et une meilleure rétention de la chaleur. Assurez-vous qu'ils sont de taille appropriée pour votre kamado.
3. Évitez le charbon de bois aggloméré : Ce type de charbon contient des liants et des produits chimiques qui peuvent altérer le goût des aliments et produire des fumées indésirables.
4. Charbon de bois de qualité : Recherchez des marques réputées qui garantissent un produit pur et sans additifs. Les charbons provenant de bois dur comme le chêne, le hickory ou le mesquite sont souvent de bons choix.
5. Utilisation de briquettes : Bien que certaines personnes utilisent des briquettes de charbon, elles peuvent contenir des additifs et ne sont pas toujours recommandées pour un kamado, car elles peuvent affecter le goût des aliments.

En résumé, optez pour du charbon de bois naturel de haute qualité pour tirer le meilleur parti de votre kamado et obtenir des résultats de cuisson optimaux.

Provided you maintain your kamado regularly, you can expect it to last for many years. The ceramic of the QUATRO kamado barbecue is guaranteed for life.

We named our kamado the QUATRO for 2 reasons.

• Because it's a fantastic 4-in-1 cooking utensil that allows you to: SMOKE, SIMMER, GRILL, SEAR (and more).
• Furthermore, we offer 4 innovations compared to other products on the market:
• • The shape is unique
  • The top vent / upper is our creation
  • The ceramic used is a new formula we created
  • The finish “Lemon peel” is unique

The QUATRO kamado is the only kamado in the world to have won 3 prestigious design awards: reddot award, iF design award and german design award.

The kamado is a type of ceramic barbecue that originated in Asia, specifically Japan. Here's an overview of its origins:​

The kamado, which means "stove" or "oven" in Japanese, dates back several centuries. The Japanese used clay ovens to cook rice, a staple food in their culture. These ovens were designed to retain heat and cook food evenly.

The ceramic construction of the kamado allows for excellent heat retention and even distribution, making it a very efficient cooking tool. Early models were often handmade using local materials.​

The kamado was introduced to the United States after World War II, when American soldiers stationed in Japan discovered these barbecues. In the 1970s, the kamado began to gain popularity in America.

Since its introduction to America, the kamado has evolved and become a symbol of outdoor cooking. It is prized for its versatility, allowing it to be used for grilling, smoking, roasting, and baking pizzas, among other things.

In summary, the kamado has deep roots in Japanese culture, but it has adapted and become popular worldwide, becoming a must-have for barbecue enthusiasts.

In 2024 COEO positioned the kamado in the world of design by being the only brand in the world to obtain 3 prestigious design awards: iF Design Award, Red Dot Award, German Design Award.

The QUATRO's unique conical shape plays a crucial role in the kamado's operation. Acting like an inverted chimney, it accelerates the circulation of hot air and enhances the natural draft. This allows for rapid temperature rise, improved thermal stability, and better cooking control. This precise temperature control enables three main heat-based cooking methods: convection, radiation, and conduction.

The three main heat cooking methods used in a kamado are: convection, radiation and conduction.

The kamado, a type of ceramic barbecue originating in Japan, offers several advantages for culinary professionals, particularly in restaurants, catering, and outdoor events. Here are some of these advantages:

1. Cooking versatility: The kamado allows you to bake, smoke, roast, and grill. Professionals can use it for a variety of dishes, from meats and vegetables to pizzas and breads.
2. Temperature control: Thanks to its ceramic insulation, the kamado maintains a constant temperature and allows for precise heat control. This is essential for long, slow cooking, as well as for high-temperature cooking.
3. Fuel economy: The kamado's design allows for efficient use of charcoal, reducing fuel costs for professionals. Once heated, it consumes less charcoal than other types of grills.
4. Enhanced flavor: Cooking in a kamado helps retain moisture and infuse food with unique aromas, which can improve the quality of dishes served to customers.​
5. Durability: kamados are made of high-quality ceramic, making them very durable and weather-resistant. This makes them a good investment for professionals looking to use reliable equipment in the long term.
6. Aesthetics: a kamado can also serve as a decorative element in a restaurant or at events, attracting the attention of customers and adding a touch of authenticity to the dining experience.
7. Cooking capacity: Kamados are available in different sizes, allowing professionals to choose a model suited to their needs, whether for small kitchens or large installations.

In summary, the kamado offers culinary professionals a combination of versatility, control, economy, and quality, making it a valuable tool in their culinary arsenal.

The French kamado is the COEO brand kamado: the QUATRO. Designed in France, it is appreciated by professionals and individuals alike for its design and performance. No kamado is manufactured in France.