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This volcano belongs to the stratovolcano type with explosive eruption characteristics. Like many other volcanoes on the island of Java, Mount Kelud was formed due to the subduction of the Indo-Australian continental plate against the Eurasian plate. Since around 1300 AD, this mountain has been recorded as actively erupting within a relatively short span of time (7-25 years), making it a volcano that is dangerous to humans. The uniqueness of this volcano is the existence of a crater lake, which in eruptive conditions can produce large amounts of eruptive lava flows, and endanger the surrounding population. The phreatic eruption in 2007 gave rise to a lava dome that grew bigger and clogged the surface of the lake, so that the crater lake almost disappeared, leaving a small puddle like a puddle. This lava dome was then destroyed in a major eruption in early 2014. The peaks that exist today are the remnants of past major eruptions that brought down the ancient peaks. The wall on the southwest side collapsed open so that the crater complex opened up towards it. Kelud Peak is the highest, positioned slightly northeast of the crater. The other peaks are Gajahmungkur Peak on the west side and Sumbing Peak on the south side.

Sate or satai is a food made from meat which is cut into small pieces and skewered in such a way with a bone stick from coconut or bamboo leaves, then grilled using charcoal coals. Satay is served with a variety of spices depending on the satay recipe variations.[9] Meat that is used as satay includes chicken, goat, lamb, beef, pork, rabbit, horse, and others. Sate is known to originate from Java, Indonesia, and can be found anywhere in Indonesia and has been considered one of Indonesia's national dishes.[10] Sate is also popular in other Southeast Asian countries such as Malaysia, Singapore, the Philippines and Thailand. Sate is also popular in the Netherlands because it is influenced by Indonesian cuisine, which used to be a colony. Sate is a very popular dish in Indonesia, with various ethnic groups and traditions of the art of cooking (see Indonesian cuisine) producing various types of satay. In Indonesia, satay can be obtained from traveling satay traders, street vendors at roadside stalls, to upscale restaurants, and is often served at formal and non-formal parties. Recipes and how to make satay vary depending on the variations and recipes for each region. Almost all kinds of meat can be made satay. As the country of origin of satay, Indonesia has many variations of satay recipes. Usually satay is given a sauce, which can be in the form of soy sauce, peanut sauce, or something else, usually accompanied by pickles made from sliced ​​shallots, cucumbers and bird's eye chilies. Satay is eaten with warm rice or it can also be served with lontong or rhombus or just satay.