The kamado style of grill has inspired a return to grilling and smoking meat with charcoal. There are three significant features within this style of grill which make it far superior to any charcoal grill or electric smoker constructed of metal.
The kamado style grills are made from a ceramic material which holds moisture in the meat during the cooking process. This allows for long cook times at a low temperature without drying out the meat. Traditional techniques of adding moisture to meat like marinading or injection, are not required with these grills. The most common way to flavorize the meat, using these grills, is through the use of dry rubs.
Kamado style grills use lump charcoal as a fuel source. A quality lump charcoal consists of approximately 90% hickory and 10% other hard woods. Smoking chips or chunks of actual wood can be used in combination with the charcoal without wetting the chips or utilizing a smoker box. This allows for the fullest smoke flavor in the meat.
The the temperature of the kamado style grill and the burn rate of the charcoal can be controlled through the air flow system built into the bottom and top of the grill. Adjusting the amount of air intake (bottom vent) and exhaust airflow (top vent), the ceramic will lock into a precise cooking temperature, even when the outside temperature is extremely hot or cold. A full load of charcoal will maintain a low cooking temperature between 8-12 hours.
A gallery of home cooked meals using the grills we trust.
Our Rockville Rd. showroom is stocked with Primo and Big Green Egg grill accessories. We have what you need to prepare for grilling season.