A heat shield, also known as a heat deflector or plate setter, is indispensable when you work with different heat zones and cooking styles. When using indirect heat, place a heat shield between the grill and the burning coals, which prevents direct radiant heat from the coals onto your ingredients. The heat shield also prevents oil or fat from catching fire.
With indirect grilling, your Kamado acts more like an oven than a grill, allowing you to apply the popular cooking method "low & slow grilling". Even though you cook in a closed Kamado, your dish still retains the characteristic BBQ taste. Indirect grilling is suitable for both high temperatures, such as pizza, and low temperatures, such as pulled pork.
This method is ideal for frying small or thin pieces of meat and slowly cooking larger pieces without the risk of burning. By creating different temperature zones, your BBQ acts like an oven, slowly cooking the meat or fish while retaining its juices. This is perfect for dishes that require precision. The ceramic heat shield will darken over time, which is normal. Do not use cleaning agents such as abrasives or dishwashing liquid, as this will penetrate the heat shield and can give an unpleasant taste to your food. The best way to clean the heat shield is to burn it clean.
YAKINIKU® was born from a deep-rooted passion for fire and grilling.
It all began in 2014, when we realized that the perfect Kamado simply didn’t exist on the market. Slowly but surely, YAKINIKU® came to life. Our quest for the true, original Kamado led us to Japan, where this grill first originated. We decided to create a product that perfectly meets the needs of the European market. Some choices were easy, while others proved to be quite a challenge.
The YAKINIKU, which means “grilled meat” in Japanese, is the ultimate Kamado grill designed in the traditional Japanese style.
Its oval shape allows hot air to circulate naturally. Thanks to the easy control of oxygen flow, you have full command over the temperature inside your Kamado. This lets you sear meat at high temperatures or cook it slowly at lower ones.
YAKINIKU® is proud to be the leading brand for Kamado BBQs.
Have you already found the Kamado that suits you best? Discover the best price-performance ratio in our shop today.
The Kamado
It all began during Japan’s Edo period (1603–1867) — the start of a remarkable culinary era. Samurai and wealthy merchants enjoyed lavish meals, leading restaurants to develop large cooking stoves. This was the birth of the Kamado.
The Kamado played a key role in the evolution of Japanese gastronomy. It wasn’t until after World War II that Kamados became known in the Western world, when the U.S. military noticed these cooking devices being used by the Japanese army.
Why choose a YAKINIKU® Kamado?
At YAKINIKU®, quality, precision, and elegance are at the heart of everything we do.
With YAKINIKU®’s ceramic barbecues, you choose a luxurious black finish and the finest materials.
The success of the YAKINIKU® Kamado lies in its ceramic body, made from 33 millimeters of thick ceramic combined with cordierite. This allows the grill to reach high temperatures quickly and retain heat exceptionally well.
As a result, charcoal consumption is 50–70% lower than with an open barbecue. The special construction, featuring thick glazed ceramic walls, protects the Kamado from all weather conditions — making it perfect for use even in winter.
Bring out the best in yourself, your seasonal dishes, and your BBQ adventures with our Kamado.
Get inspired by delicious recipes and practical Kamado tips.
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