How much upkeep a ceramic grill really needs, what you should never do, and how to get a kamado through winter. Cleaning a kamado mostly means leaving the right things alone. A ceramic grill needs less care than its reputation suggests, and most kamado damage isn’t caused by neglect — it’s caused by over-eager cleaning … Continued
Internal temperatures, cook times, and how to handle the stall — the fundamentals of long, slow cooking in a ceramic grill. Low and slow in a kamado runs at 110–120°C (230–250°F) over many hours: pulled pork takes around eight, a whole brisket twelve to sixteen. The ceramic holds the temperature on its own, which makes … Continued
How to hit and hold any temperature using two vents — and what to do when the grill has gotten too hot. Controlling kamado temperature comes down to this: dose the air, not the charcoal. The bottom vent handles the coarse adjustment, the top one the fine one, and you always approach your target temperature … Continued
Heat-up time, flavor, temperature range, running costs, and effort — an honest comparison between a kamado and a gas grill. Ceramic grill vs. gas grill — the short answer: gas wins on speed and convenience, ceramic wins on temperature range, flavor, and longevity. If you grill quickly on weeknights, go with gas; if you cook, … Continued
