Ceramic Grills

I’m always asked what the buzz all about, why so many people drink are over the top excessively enthusiastic for ceramic grills, if they really produce better food than metal grills and why. Yes and no.. armed with enough skills people can produce amazing food on just about any grill. (but they don’t get much sleep) On the other hand, people who have never cooked can produce amazing Q on their first cook with a KK. It’s all about the airflow, metal grills actually radiate heat and loose heat like I sieve loses water. Huge volumes of charcoal must be burned to maintain your cooking temperature because a large percentage that he literally radiated from the body. Burning large volumes of charcoal requires large volumes of air to pass through the grill. This hot dry air of course causes more evaporation and shrinkage. Traditional ceramic grills use the mass of their dense glazed bodies to reduce heat loss. The result is they use less charcoal, have less airflow, therefore the meat retains more moisture. While much more efficient than the metal grill these ceramic grills actually have no insulation it’s only their additional mass that gives them the superior performance over metal grills. While there’s a great difference between and airflow in a metal grill and a glazed ceramic Kamado, the the difference between these traditional ceramic grills and Komodo Kamado is even more dramatic. In addition to the thick dense hot face, there are also multiple types of actual installation to keep the heat in and cold out. The performance is unheard of before this new class of grill was built. For example one basket / 16 lbs of charcoal burned at 235ºf ran for 85 hours. Not only is there less evaporation but the vapor released when the char burns has more time to condense on the meat and this is how the complex flavor profile of the charcoal is passed to the meat. Common sense shows that a 140lb grill just can’t hold heat like a 588 lb or 940 lb Komodo Kamado. When only the best will do..