Description
A ceramic grill that uses high thermal mass to hold steady high or low temperatures for searing and slow cooking.
Technical
The thick ceramic walls and low thermal conductivity retain heat, allowing temperatures of 200–260 °C for searing and 120–150 °C for low‑and‑slow cooking. Charcoal combustion supplies CO and CO₂, while the controlled airflow creates a humid environment that promotes Maillard browning at 140–165 °C and preserves moisture in proteins.
Science
Primary Reaction
Maillard reaction
Sensory Profile
Aroma ()
smokycharredumamiearthywoodycaramelizedtoasted
Origin & History
Civilization
Japanese
Era