Ceramic grills

 

— a variety of barbecue grills (see the relevant paragraph), in which the body of the firebox is not made of metal, but of ceramics. The thickness of such walls is usually about 18 - 20 mm (this is one of the design differences between such models and tandoors).

Initially, such devices appeared as an upgraded version of Japanese kamado ovens (sometimes they are even called kamado grills); they all, by definition, use solid fuels. The standard operating surface in ceramic grills is the grate; however, both the cooking procedure and the result are markedly different from conventional BBQ grills. The fact is that ceramics perfectly retain heat and moisture; therefore, cooking most often takes place under a lid (also ceramic), and the resulting dishes have a unique aroma and taste that is unattainable in a traditional metal grill. In addition, this material significantly expands the possibilities for cooking: the number of dishes that can be cooked using kamado is in the hundreds. And the ceramic “egg”, which is a firebox, is usually made removable, so that it can be installed both on a regular stand and on another suitable structure (for example, a table slot in a specially dedicated barbecue area), and even (in some models) directly to the ground.

The main disadvantages of ceramic grills, in addition to the high cost, include significant weight and sensitivity to shock (although the impact must be quite strong to damage such a body).