Good to hear from you Darienne,
I'm not a pro in the kitchen either but always trying to learn. Your cooking categories sound very interesting - lots of spices I'll bet (which I like). Maybe you found out already but a Kamado is a (usually) ceramic outdoor cooker, the Big Green Egg being the most well known. They are fueled by charcoal and have air-tight vents at the bottom and top so that temperatures can be held for low and slow cooking (eg. 4-5 hrs at 225 F for pork ribs). Hard to do on a regular BBQ.
My wife and I have been in Ptbo for 8 years, having lived in Toronto 40 years. Don't miss TO at all!