Description: The design of this Classic Ceramic Charcoal Barbecue by Azuma is based on the kamado, a traditional egg-shaped cooking stove of Japanese origin. The small ceramic bbq is so versatile, easy to use and maintain. Grill, sear, smoke, roast or bake at high or low temperatures for mouth watering meals in your garden. With its precise temperature control and economic use of charcoal, the egg type ceramic bbq provides the perfect all round outdoor cooking experience. Features: • Grill, smoke, roast, sear or bake for versatile cooking• Easy and fast to light in just 15 minutes• Adjustable air vents provide precise temperature control• Double walled ceramic oven retains heat evenly• Oval shape allows air to circulate freely• Uses less charcoal than steel barbecues• Thermometer on lid to monitor inside temperature• Spring loaded hinged lid for a tight seal when closed• Bamboo handle and steel stand for safety and stability• For outdoor use only Specifications: • Overall size: W43 x H55 x D43cm including stand and handles• Colour: black• Ceramic oven size: W33 x H39 x D33cm• Grill rack size: W26.5 x D26.5cm• Grill rack material: stainless steel• Stand material: powder coated steel• Charcoal grate size: W16 x D16cm• Weight: 27kg• Home assembly required Additional Information: Few things are as appetising as the aroma from a summer barbecue. Experiment with different cooking techniques using the versatility of the Azuma Kamado Ceramic Barbecue. Sizzle, sear or cook pizza with high temperatures, or slow roast for succulent joints of meat. The adjustable vents and temperature control gauge ensure accurate control over your cooking. The superior heat retaining properties of the ceramic wall and fire bowl give you an even cook and use less charcoal than steel barbecues. How to use: Light the ceramic bbq quickly and easily by removing the stainless steel cooking grill, and place 3 or 4 pieces of scrunched up newspaper on the charcoal grate. You can add a couple of fire lighters if required. Arrange your charcoal around the newspapers, light the newspaper and let it burn for 60 seconds. Close the bbq lid and gently open the chimney and base vents. Once the bbq has reached the required temperature, use the vents to control the air flow to maintain an even heat. During cooking, air is drawn in through the lower vent, passes through the charcoal and exits through the chimney vent. The hot coals are constantly fueled by the air. The more air you allow in, the hotter the charcoal becomes.