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WE ARE UNIQUE

AND THAT'S WHY THEY CHOOSE US

 
 

We have been in business for 27 years, having imported Imperial Kamados from Japan in 1994. We introduced the word “Kamado” in Argentina and we are the first and only manufacturers in South America, and as far as we know the only ones in the world, with a technique similar to the Japanese one. We are pioneers in using the Kamado on the balcony.

UNIQUE FEATURES

COOKING ON THE BALCONY

80% of the Imperial Kamado and KB10s sold are installed on balconies, as their system generates very little smoke, with no risk of flying sparks, embers or ashes. This is why our customers choose the KB10, but the Kamado is all about taste!

 

LITTLE SMOKE AND ODOR

In the Kamado B10, the heat produced envelops the food from all sides. This seals the meat to the outside, retaining all of its juices, colors and flavors. When the meat is heated, the crust on the surface of the food, where the pigment accumulates, prevents the meat juice and aroma from escaping. The result is that this juice does not drip down onto the embers, hence there is little smoke and odor and, thus, the loss of the food’s own juice and its color is reduced to 3 or 5%.

THE WIND DOES NOT STOP IT

In the KB10, the meat is roasted in a controlled atmosphere, the wind will not affect the combustion at all, it can even be roasted in winter with extreme cold temperatures. Safety will be a fact and it will consume much less charcoal since it will not be in constant contact with the air.

EASY TO CLEAN

As it does not accumulate juices, the only thing you will have to do is to remove ashes, being similar to a pipe or a mate, the more you use it, the better the results will be. The work area is hidden from view, achieving order and visual cleanliness.

 
STILL UNSURE?

THE SECRETS OF KAMADO B10 ARE WAITING FOR YOU

 

WE ARE UNIQUE IN THE WORLD

WHAT MAKES US UNIQUE?

 

THE MATERIAL

KB10 is made from a secret clay recipe that ensures high porosity, giving the food a unique flavor, and low thermal conductivity, allowing efficient heat retention. Imitations are mass- produced and made of porcelain like the one used in the manufacture of toilets. This results in an extremely solid material, with up to five times the heat loss of a Kamado B10. Being non-porous it does not cure, like a pipe or a mate or a KB10, so it fails to transmit flavor.
To understand the concept, we cannot call the square, steel, gas or electric oven that we have our kitchen a “clay oven”. They are simply different types of ovens that produce different results!

SURFACE FINISH

The imitations have vitro-ceramic paints, which due to their density accelerate heat loss and because they have a different coefficient of expansion than the base where they are applied, over time they will eventually show cracks without the possibility of restoration.
In the KB10, as in the Japanese, the paint, being flexible, accompanies the expansions without cracking and each layer improves the heat retention being a thermal insulator. After 20 or 30 years, you can repaint it, leaving it as good as new.
The KB10 stainless steel and wood finishes are the best on the market to ensure proper aging. In addition, all the hardware is riveted, which makes it maintenance-free and keeps its aesthetics simple. On the other hand, the imitations use blind nuts, that is why inside the kit there are tools to adjust them periodically due to the permanent expansion and contraction of the material after each use, which causes the misadjustments. Rivets cannot be used because they would be scalped.

TYPE OF COOKING

Imitations are designed for flame cooking. If you want to cook below 110 degrees, they will turn off. Likewise, the distance between the embers and the grill is shorter to achieve the same goal, fast high-temperature cooking. So if you want to make a traditional roast, which requires cooking at low temperature, the meat will be seared on the outside and raw on the inside. The KB10 can roast at a temperature range of about 40˚ to 250˚c. Regarding the distance between the embers and the grill, this is greater to allow low-temperature cooking, such as traditional roasting. Roasts can be cooked for 18 hours at minimum temperature without the need to control that the grill has turned off.

 

IT IS NOT JUST OUR APPRAISAL

Read some of our customers’ experiences.

“The KB10 is unique, the original one and it seems to me a good sign that they are trying to copy it. The KB10 will continue to be the oven that all ovens want to be, keep trying to look like it guys!”

Ángeles Loyola

“Martín, how to summarize in words the experience of living the Kamado B10.It is not an easy task that you are asking me to do. I am going to try. First of all, I have to say that the person who is writing this review has had a Kamado (Chinese/Japanese) for 14 years on his balcony. That’s why, it is not easy to give a review...”

Alejandro Sandomingo

“The barbecue turned out delicious; it had a very special flavor. In addition, there was no smoke or odors, no ash flying everywhere, no dirt, everything was very neat; it is really a quantum leap in the way of making barbecues on a balcony. From now on, we just need to continue experimenting. I highly recommend it."

Horacio Garro
 
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