Here's a chance to battle the GFC! Get your cooking costs DOWN!

Charcoal at Wholesale Rates!, only catch is you need to purchase in bulk.
Team up with some friends to share a load, if your stuck for takers in your area, drop me  aline and I will see If I can match you up with a keen buyer.

     

 Clean burn, easy light, low smoke/ash, medium chunk, medium to high burn/temp 

Wholesale Purchases Only Minimum Order 20 x 20kg, Max 40 x 20kg

General freight only (You must have forklift at other end)

Great to do a Co-Op buy with your friends and save over 50% of Retail prices, if kept dry charcoal will last for years.

$29 per 20kg Bag + FREIGHT Inc GST

Save over $30 per 20kg on normal retail Costs of charcoal!!

NEW !!!  

Now also available is 10kg Natural Tube Charcoal 100% Natural no chemicals or fillers very clean burn, (in a plastic lined cardboard box) much higher BTU’s than standard charcoal and much longer burning, cleaner less ash, just a bit harder to light, great when used in conjunction with natural lump (this is my secret demo charcoal recipe when I do all day cooks at events and demo’s !!)

$19 per 10kg Box + Freight Inc GST

You can mix an order of both products so long as it’s a minimum of 400kg in total, (eg 20 x 10kg + 10 x 20kg)

(Freight Prices Shown are per pallet, does not vary for smaller orders)  To Order Click Here –

http://stores.ebay.com.au/Kamado-Cookers-Australia

We  Also have available FIRE LOGS! $15 for 10kg
Made form compressed saw dust these are great in wood heaters, easy clean and covenient .
These products can be mixed and matched to from one bulk order.

Further questions email , kamadocookers@bigpond.com

Kamado Cookers Launch into Sydney at the Good Food and Wine Show July 2010

Finally we did it, brought our fantastic cookers to the people of Sydney!

A large stand in a great position with a ‘lifestyle’ scene and full working cooker demo kitchen, pumping out over 600 portions of Pizza, 20kg’s of Ribs, and hundreds of tasty BBQ chicken drumlets, lamb cutlets, all seasoned with amazing rubs from Screaming Seeds , http://www.screamingseeds.com.au some fillet steak was all tastily sampled (and exchanged for some great Red Wine!) by hundreds of excited and interested Sydney foodies.

Most people were extremely impressed by the cookers and excited to something new in the marketplace that provided a real alternative to the boring old steel gas grills that we call BBQ’s in Australia. Everyone soon learnt though that you need real fire and smoke to create a proper BBQ experience and were amazed at the incredible cooking properties of ceramic cookers.

         
       

It was great to meet some existing Kamado customers and create some new members to the ever increasing tribe of Kamado chefs around Australia.

Speaking of cooking heaps of Pizza, here is an image of my little Master Chef proving that its child’s play cooking Pizza’s on the Kamado, in fact in perplexes me why anyone would want to spend thousands of dollars more than the cost of our cooker just to cook a pizza! We can cook Pizza’s and a whole lot more a lot easier!

                                         

This Pizza is Olivia’s (age 8!)own creation, a combination of Pumpkin, marinated fetta with garlic and herbs, semi dried tomato, zucchini, salami, basil , pepper and mozzarella and kalamati olives!. See the pizza recipe on the website recipes for a really easy base recipe.  http://www.kamadocookers.com.au/images/recipes/bread/Pizza.pdf

Key Pizza Tips:

• Clean out cooker of excess ash first.
• Use new Charcoal.
• Extra firelighters, at least 4, buried under 1^st layer of charcoal
• Pre heat with lid open longer, 15-20min.
• Pre heat with bottom vent open wide and top vent 75% open a further 5-8 minutes.
• When temp reaches 250c shut bottom vent down to 75%
• When cooker hits 275 place double Decker grid in high position and place pizza stone on.
• Pre heat floured stone 5+ minutes (temp gauge will drop 20-40c) ignore this, the stone is blocking the heat getting to the thermostat properly.
• Place pizza directly onto the hot floured stone and bake on average 8-10 minutes depending on dough thickness and ingredients.
• Remember to get cooker temp down to around 150-160c before completely shutting down.
• Do this by closing bottom vent first, leaving top 75% open , until temp drops below 200c, leave the pizza stone in, then close top vent to 50+% closed, then close completely, this will take at least 15 minutes before you can shut it down.
• Better still drop the temp really low say 110c and cook something low and slow overnight!

Happy Cooking!
KamadoChef

 

                                

Good food and wine show Sydney July 16th-18th!, I'm getting nervous! All those people!
If your in Sydney and at the show make sure you come and say hi, will be doing live cooking demo's, Pizza's, Kasmari Lamb, Piri Piri Chicken, Smoked pork ribs in Tang Sichan and bush honey to name a few, and of course we will have a 'show ...special' on the cookers! more info ..http://www.goodfoodshow.com.au/


There are recipes on the website now to download free!

http://www.kamadocookers.com.au/recipes.php

Here is a photo of last months arrivals! Most have gone to new homes and with Sydney Good Food Show coming up I would advise not sitting on the fence if your considering purchasing, next delivery won't be until late spring.



Another , 'how to display your cooker Idea' from a very clever customer Melissa Ramsay, intersting point also that hubby Richard runs an oven cleaning business, email me if your wanting his contact (Brisbane), any way point is he loves his cooker because he basicaly never has to clean it! Classic!

  

They are finally here!

Finally our babies have arrived, all safe and well! With extra packaging and some improvements.

It’s a really busy time at the moment getting them out to all the patiently waiting new owners, thanks for hanging in, your support is much appreciated.

Seems that the product is starting to take off (hence delay in availability!) around the world as well as here, the cookers are now in Canada and Europe so I will have to be on my game to be the world’s biggest distributor outside of the USA!  In the states also it has grown some legs with some larger retailers picking it up and also getting some great reviews against its competitors, aka kicking their but!

Check out our updated www.kamadocookers.com.au site , especially the resources, some video links and a great book about woodfired cooking in general that is worth getting hold of.

Am posting a couple of more recipes out to you ‘Charlies Chocolate Soufflé’ and ‘Roasted Rabbit’ both really nice...then I said I would never do it.....BUT...I will be posting them on the website soon for all in sundry to use..and this is where they will get added to also in the future.

And another ‘said I’d never do’ .... have bowed to the pressures of the modern world, we now have a FACEBOOK SITE search Kamado Cookers Australia and add yourself to the like list. There is also a discussion board for you to exchange ideas, tips etc...maybe also link up with local owners nearby and get a bulk order of charcoal to save some $$$

On the Subject of Charcoal.... take note that BIG GREEN BAG of Charcoal that you can get at National giant BBQ chain is a BIG BAG of AIR! 19 POUNDS not KILO’s! Do your maths, it’s a great product and does burn a bit longer than many others but it’s not worth up to $60 a bag!

  

Dont forget there are really nice tables now available and can be flat packed all around Australia, just click on 'Tables' on the website.

             

March 2010.
At long last they're coming, NEW STOCK! Brand new Kamado Grill Domes fresh from production are in transit now.
Selling these things is one thing, getting them is another! There is a lot that goes on behind the scenes to getting a 'hand built' cooker from the northern region of India, packed safley into a container then by road to sea port. It then travels to Singapore before swapping ships and heading to Brisbane, then to our warehouse for unpacking then repacked and onto transport again to you!

Rest assured that these are not mass produced cookers in some giant factory, they are a labour of passion and that follows through to us selling them.

So thanks for waiting, cook up a storm when you get yours and don't forget to tell your friends!

******
WET WET WET
If you live in Qld this time of year can be down right depressing we get sooooo much rain! Has been a big wet this year and was also last year, but what does it mean for Kamado cooking?

1.You get wet cooking out doors if your cooker is not under cover!
2.Mould! Yep good ol' mould, it's wet and warm around here, and especially inside your cooker (they will let some moisture in through the seals and lid) combined with left over food particles and fat on the cooking grid and no cooking for a few days and nice grey smelly mould forms!

What to do? Take your grid out and scrub with hot soapy water, scrub out your cooker with a brush to remove mould, empty your used charcoal, it will be mouldy and damp also.
Leave lid open wide on a warm sunny day to 'air and dry out'.

Put new charcoal in, clean cooking grid and away you go.

Probably best to leave your cooker at least under some sort of roofing.

Charcoals ain't all the same!
Good news is according to some recent statistics I have seen and just judging by what I see in the shops charcoal cooking is on the rise! More brands are available now than a few years ago, some imported and some Australian, here are some indicators without being 'scientific'
These were all tested in 2009/10 summer.

1.   Argentinian sourced hardwood natural charcoal, was chunky, nice thick paper bag, 10kg bag clean product little dust or waste, bugger to light but once lit burned well and long, little flavour or odour slightly smoky , priced well, found this is that big monster hardware part of the business group that owns half of retail Australia!                                                                                                                                              6/10.

2.    Indonesian natural hard wood, small to med chunky, nice paper bag, 3 kg clean product little dust or waste, easy to light, medium burn time, little flavour or odour, no smoke, priced ok, possibly the most popular and easily available, in BBQ stores and hardwares.                 8/10

3.    American 'oak' from that 'green' kamado company!, nice paper bag, here's the catch though! it's 19 pounds in weight not kilos! Which makes it expensive, its a big bag of air really! great charcoal, medium to  large chuck, clean, little or dust, easy to light good burn characteristics, no real smell or odour a little smoke, available at the BBQ store chain that you see on TV, cost brings down the score.     6/10

4.    'Natural Coconut charcoal' well as natural as a perfectly formed pillow shape of charcoal can be, last time I checked coconuts were big brown hairy things....this stuff is CRAP avoid, stinks, extremely ashy, hard to light poor burn, full of god knows what fillers, same price as all the other stuff, actually leaves a horrid taste in the food also, found mine at that big giant hardware chain!    avoid.                 2/10

5.    'Natural compressed coconut hexagonal shaped  briquetes' better than above, low flame short to med burn time, little smoke or ash, no flavour harder to light, nothing special and kind of expensive for the amount in a box.                               5/10

6.    'Australian Red Gum' , comes in either a small bag 3kg or big 10 or 20kg bags the big bags have decent size chunks, the small bags do not much too small. I had high hopes for this seeing it's one of the more common and easy to get especially in the southern states. Very easy to light, very flamey burn med to high temp, little or no smoke flavour or odour but really short burn time is the killer, so best suited to grills, pizza etc not any long cooks. Is good value.                       6.5/10

7.     'Australian Gidgee' , still is the leader in Natural charcoal in Australia best light, burn characteristics by a mile, best flavour and odour and low smoke, downside can be ashy and comes in 10 or 20kg bags that are mostly 'single lined' which makes it a very messy product to store and handle, reduces the overall score, but is best allround product still, but not that easy to get, especially in the Qld wet season when the production facility can be flooded in for weeks!                   8/10

8.    'Compressed Natural logs' normally hexagonal tubes with a hollow centre, the 'match' company has their own brand in a 4kg paper bag and we access an Indonesion product in a 10kg plastic lined box.
Both product are very similar made from compressed saw dust and wood chips etc, compressed by a special machine to form the tubes, they claim 100% natural and no fillers etc are used.
No smell, no odour massive heat once they get going and longest burn time by far, very little ash, great value also. Downside? Really hard to light on its own. The best way to use it is mixed in with natural lump charcoal or as the base with the natural lump on top, once the natural is up and burning strong it will get the tube stuff fired up. Highly recomended I use this, but you must blend it with the easier to light lump charcoal to get it fired up otherwise it's a disaster.                          7/10

Yet to test as it's hard to get all over Australia is 'Mallee Root' it's from the Mallee regions of Vic and SA, from all reports amazing burn time, temp and flavour just real hard to get.

Remember we use 'natural charcoal' in our cookers not BBQ briquetes or unburnt timber, natural charcoal only.

Happy Cooking

Michael

Hi and I said I would never do it!
Guess you can't ignore technology for ever...must say now thoughthis is a one way conversation blog! Definatley no time in our lives to stuck on a computer all day chatting away!

This is the first Kamado Cookers Australia Blog, not a bad idea to keep our customers informed on whats happening.
We also have a lot of genuine interest in how our business is going from our customers which is really great, seems that everyone really likes their cookers and wants to see us enlighten the rest of the world to what they are missing out on!
Thanks for business and your many words of support and positive comments, they mean a lot as we start out to tackle the big giants of the BBQ industry marketplace with their million dollar + marketing budgets!.

Above I said  'world', we have been sending Pizza stones all over the world this week, NZ, USA and UK to name a few!
Also have had cooker sales inquiries from Thailand, USA, and UK!
So who knows, we have sent cookers to NZ, which is a really easy exercise and not too expensive on the freight, so your fsamily and friends overseas can enjoy Kamado Cooking also.

In short..2008 what a crazy busy year.
We set up a small band of loyal retail dealers from Cairns to Melbourne with some success. Did 3 major expos that exposed us top over 40,000 people and several BBQ store demos and some local food markets,mostly all in Qld.
We also gave away 3 cookers! In promos.
And had fleet of cookers feature in a local Surf Club Promo. 
Furtherest sales went to Kunnunarra WA and Hobart TAS!

We have had to endure a business big bump being the collapse of the AU$ against the US$ which was scary and resulted in price increases. 
In amongst all this is a full time job, family and sport so has been just tad busy you may say!

2009?
There will be changes to get things rolling, we will be ramping it all up a notch or three! So a busy year planned.
After all the cookers we have sold in the last 18 months we know that we have a superior product and much better way of cooking, the superior flavour, moisture of the food and no greasy fat trays to contend with, just to name a few advantages.
Not to mention an attractive conversation piece in your outdoor area, rather than a boring old dime a dozen gas steel cooker.

The Challenge is educating the general public without spending a kings ransom and also encouraging people to have  a go at cooking at home.
Most times unless you are dining in one of the very best Restaurants in Australia (and I am talking top 10% $250 Dinner for two you will be able to produce much better food at home! And you as sure as hell can make a much better pizza with nice fresh tasty healthy ingredients for the same cost or less at home than the big name franchise operations!
Sorry the only thing we can't help you with is the dishes! At least you don't have any dirty trays or pans when cooking with the Kamado cooker!

With the 'economic' stresses of the world currently their wouldn't be too many finance and or personal budget experts that would not be recommending to cook at home rather than going out for meals. Invest in a Kamado, sharpen up you cooking  skills, impress your friends and save money! What  a Sales Blurb!

Events to look out for us at will include, the Good Food Shows, ABC Home Garden Shows, Qld Home Garden, to name a few.
Video's on the website, AU website,You tube, Face Book to name a few media's more recipes and the start of a major project which will be our own Kamado Cookers Australia Cook Book (probably won't be ready until 2010).
Increasing our range of products on offer is also on the plans.
Thanks again for your support in 2008, look forward to seeing some of your recipes, set up photo's feedback and tips.
Don't forget the website, which also has direct email links to us on it also.
www.kamadocookersaustralia.com


Happy Taste Buds for 2009!
See you at a Demo soon, or maybe on the water!

Michael 
Kamado Cookers Australia
       
Kamado Cookers Australia does not recommend or suggest that small children should or could be cooked in the Kamado at any stage!! Personally once they are this stage and size they are a little bit tough!