A kamado that is shaped with the best industrial ceramics, baked in blast furnaces at 1200 degrees, combined with stainless steel parts. The stainless steel parts ensure a maintenance-free appliance, which is dishwasher safe. The Japanese grill technique combined with a western food culture has brought us to the development of the Woodchipper, which allows you to add herbs and smoke wood during preparation.
In addition to the kamado, a shichirin has also been developed under the wings of Yakiniku. The same techniques have also been applied to a completely different barbecue technique from Japan, which has resulted in a truly unique product worldwide. The shichirin, also called Konro, are traditionally made of Dolomite clay or river clay, which causes the barbecues to crack. YAKINIKU has opted for high-quality ceramics. The love that once arose for fire and food has grown into a professional company that supplies barbecues worldwide under the name YAKINIKU.
Everyone is a master griller with the YAKINIKU
The kamado from YAKINIKU offers the easiest way to barbecue and is the most all-round device that exists on charcoal. You can cold smoke from 30 degrees to bake pizzas at 300 degrees. With the YAKINIKU everyone is a master griller!
Easy to use, professional results
YAKINIKU means "grilled meat" in Japanese, but of course you can prepare all sorts of things on it. The YAKINIKU is based on the kamado cooking method, an ancient Japanese technique. The principle is a clay pot with a lid, which used to be earthenware and is now ceramic, with an oxygen hole at the top. This allows you to control the temperature precisely. You can also determine air speeds. For example, if you want to sear something very quickly, you need a high air speed. With slow cooking you want as little temperature circulation as possible, with a kamado from YAKINIKU this works perfectly. You can cold smoke from 30 degrees to bake pizzas at 300 degrees. The charcoal consumption is also 50 to 70 percent lower than with an open barbecue, where oxygen has free rein.
The shichirin on the other hand works on a completely opposite principle, we have a round and straight version. This device made of high-quality ceramic and finished with stainless steel can reach temperatures of up to 1000 degrees. The combination of ceramic and charcoal ensures a nice heat circulation, making this grill a real powerhouse. The Shichirin is always fired on charcoal, in Japan with Binchotan charcoal. The round Shichirin can also be used as a Teppanyaki grill and the rectangular version as a Yakitori grill. A number of additional accessories are available for this.
