Ceramic Grills: You Can’t Rush Perfection
So, What Kind of Grill is Better?
Oooohhh… tough question. You might as well and ask me, “Which child do I like better?” That would be easier. 😊 Still, it’s a good question. In today’s backyards, you’ll find a plethora of choices: gas grills, charcoal grills, ceramic grills, big steel (offset) smokers, and more recently pellet cookers. All have their advantages and their challenges; it’s simply a matter of which one best fits your lifestyle.
Today, let’s focus on the ceramic grills. (We’ll look at the others in a future blog.) And we’re covering it just in time too. Because, hint hint, we will have major discounts coming soon. Just in time for Thanksgiving. So, you may want to pay attention.
How a Ceramic Grill Works
The ceramic grill derives its heat from lump charcoal. Yet, many folks like to add additional flavoring by adding a few wood chunks of varying flavors to the charcoal, like hickory, oak, pecan, mesquite, apple, etc. It produces a luscious, rustic aroma while cooking, and the food will taste equally good.
The learning curve of the ceramic cooker is straightforward enough; your first cook on it will be pretty good, so have no fear. But it won’t be anything like your 20th cook and so on! However, it is unlike any other backyard cooking system. You will initially load what appears to be a lot of charcoal in the firebox, but here’s the key: you use only that amount of charcoal that is needed for cooking. Once done, you close the dampers, which starves the fire of needed oxygen, and thus you save the rest of the charcoal. I admit that it will seem odd at first, but you’ll get accustomed to it pretty quickly.
Pros and Cons to Keep in Mind
The big advantage with a ceramic grill is the all-around cooking, baking, slow roasting, and smoking aspect of it. Everything you cook will keep that rustic, smoky flavor. Basically, anything you can prepare in the oven you can cook in the ceramic.
The one big downside: it takes time. You will need to spend at least 30 minutes heating up not only the charcoal but the ceramic base and lid as well. Both are 1” thick, plus the inner pieces (the firebox and fire ring) are an addition 1” in thickness, and it just takes time for all that heat. Once done, though, you have an incredibly powerful cooker at your disposal.
A Little About the Big Green Egg
JBY is a Silver Recognized Dealer for the Big Green Egg® brand (or BGE as we call it), one of the pioneers of the ceramic cooking category in America. Why choose BGE? They use only the best materials and they stand behind their product with a lifetime warranty on the main ceramic components. For instance, the ceramic of the Egg is manufactured in Monterrey, Mexico, which is recognized as a world leader in ceramics. It is rated up to 1,012˚ F, which means you can get it plenty hot when you need to. (Now, there’s a caveat here: if you’re actually cooking at 1,000˚ for very long, you really should have your head examined!)
Plus, the ceramic insulates the food and keeps slow-roasted food delectably moist, which is a must in smoking meat. It’s an ancient way of cooking, dating back almost 2,000 years ago when the Japanese started using it. While it may be an ancient form of cooking, it remains still an exceptional way to prepare food.
Have we sold you on one of our most beloved ceramic grills? Have you already started to plan out your next big holiday meals and are dying to try slow roasting that turkey? Well, you’re in luck! We’ve already started our Big promotion for our Big Green Egg! Hurry while supplies last!