Kandu introduces a new way of cooking, based on an ancient old tradition. A way of cooking where you no longer cook just one part of your food at a time, but one where your food gets cooked left, right, top, bottom and - uniquely - center at the same time. Let’s start with the basics. Kandu is a charcoal oven that is used for vertical cooking. Vertical cooking? Yes. Traditional barbecues, including the Kamado types, work through a principle we call ‘horizontal cooking’. Food is put on a grate and put over a fire. This means largely only one side of your food is being exposed to the heat at a time, which means longer cooking times and loss of moisture, nutrients, and taste. With Kandu, the heat (which can reach temperatures up to 750°F) will quickly sear your food from all sides and even from the inside out. Food is ready in no time. This means more succulent meat, crispy veggies, and juicy fish - while maintaining the delicious flavor, juiciness, and nutrients. Kandu uses 3 to 4 pounds of charcoal (depending on which type) for consistent temperatures for 3 to 4 hours.
