Kalamazoo Outdoor Gourmet™ Debuts New K900 Hybrid Grill

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The only grill to cook with wood, charcoal and gas sees big changes

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Our changes have just raised the bar even higher by making the only grill to cook with any combination of charcoal, wood and gas even better and easier to use and enjoy.

Kalamazoo Outdoor Gourmet™, the leading manufacturer of high-end outdoor kitchen equipment, announced today at the Architectural Digest Home Design Show a significant makeover of the benchmark K900 Hybrid Grill, featuring a new hybrid grilling drawer system, and a redesigned spring assisted hood that makes the 60-pound top easy to open with one hand.

“Our grills have always set the standard for performance and quality,” said Pantelis A. “Pete” Georgiadis, president of Kalamazoo Outdoor Gourmet. “Our changes have just raised the bar even higher by making the only grill to cook with any combination of charcoal, wood and gas even better and easier to use and enjoy.”

The hybrid grilling drawer system has always been at the heart of the K900. One drawer style was designed for use during gas-only cooking while another type handled grilling with wood and charcoal. Sitting above the grill’s burner and below the cooking surface, the drawers made switching fuel types easy and allowed quick starting for charcoal and wood fires.

The new drawer system, the result of significant research and development, features a single drawer engineered for use in every cooking session. Now, switching cooking fuels is easier than ever. The new drawers are designed for easier cleaning and better performance with smaller pieces of lump charcoal or wood chunks, split logs or small limbs. It also eliminates the service needs and the relatively short life expectancy of ceramic diffusers with a lifetime warranty for the drawer.

Kalamazoo is well-known for the strength and durability of its grills, but its construction has also required some extra strength from the cook. A new spring assist system now helps lift the grill’s famous 60- pound hood through an internally routed combination of springs and cables.

The grill’s hood changes to an arched shape from flat, similar to the new Artisan Fire Pizza Oven from Kalamazoo Outdoor Gourmet.

These fourth-generation grills continue to be built by hand in Kalamazoo, Mich., retain their 100,000 BTUs of primary cooking power and the custom-cut quarter-inch thick stainless steel cooking surfaces that are optimized for cooking meat, fish or vegetables.

Editors’ Note -- To learn more about the hybrid grills, request high resolution photographs or an interview with Russ Faulk about outdoor cooking trends, please contact Chris Mordi at 312.730.4764 or cmordi(at)kalamazoogourmet(dot)com.

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