• The Yakiniku is a kamado grill made of extra thick ceramics of the highest quality combined with very strong mineral cordierite and quartz. Even in winter, this kamado grill is ready to be used.

  • All the stainless steel used for the Yakiniku is type 304. 

  • The chimney of the Yakiniku is also made of 304 stainless steel and, unlike the cast iron versions often found, it will not rust at all.

  • The ash tray of the Yakiniku is wide, so you can store more ashes.

  • The felt edge supplied is made of non-flammable material to ensure that the Yakiniku is fully sealed.

  • The oxygen input of the Yakiniku is divided up into measuring units. And it has a grid to prevent the loss of charcoal.

  • The wood chipper is airtight and has dual insulation so that you can use this kamado without burning your fingers. 


Our different models 



The recipes on this site will give you a good idea of the many possibilities that the Yakiniku offers. However, this is merely the tip of the iceberg. We are happy to give you a few extra tips:

  1. Be sure to use good, coarse charcoal. This will enable the oxygen to circulate better.

  2. Light two or three natural firelighters (i.e. not the white ones) and open the valve at the bottom wide. Leave the lid open for 10 minutes and then shut it. Open the upper valve for another 10 minutes and then the Yakiniku is ready for use.

  3. By adjusting the size of the openings in the ventilation grids, you can determine the temperature. The bottom ventilation grid only needs to be open 2 or 3 centimetres, together with a small opening in the lid, for slow preparations. If you want a somewhat higher temperature, open the ventilation grid on the lid wider. Especially in combination with the heat reflector, you have full control over your preparations and you won’t promptly overcook or burn them.

  4. Lend your dishes an extra smoky flavour using the wood chipper to add wood chips.

  5. Want to bake bread or tarts? That’s possible, too. Open the bottom valve wider for this.

  6. You can see the temperature in the Yakiniku on the thermometer in the lid.

  7. Have you finished cooking? Close both ventilation grids. The Yakiniku goes out very quickly, so you can often use the coals again the next day.