Small-space barbecuing: is a compact ceramic grill right for you?
The Marova team
Not every garden has room for a full-size barbecue, and not every cook wants one. Compact ceramic grills — the small cousins of the kamado — have become a popular middle ground for balconies, patios and campsites. Here is what they do well, what they do not, and how to use one without ruining your first dinner.
How a ceramic grill works
The thick ceramic body holds heat and releases it slowly, so once the charcoal is up to temperature the grill stays stable with the vents almost closed. That makes it efficient: a 13-inch (33 cm) grill will cook a meal for two to four people on a single handful of lumpwood charcoal. The lid turns it into a small oven, which is why people use them for roasts and pizzas as well as steaks.
Where it fits
A compact grill is around 35 cm across and weighs 10 to 15 kg — heavy for its size, but movable. It suits a balcony (check your building rules on open flames), a small patio, a campervan or a picnic table. It does not suit a party of twelve: cooking area is the limit.
Using it well
- Light a small amount of charcoal with a chimney starter or natural firelighters; never use liquid accelerant in a ceramic grill.
- Let it heat with the lid closed and both vents open for 15 to 20 minutes.
- Adjust the bottom vent to set the temperature; small changes have big effects because the ceramic holds heat.
- Cook, then close both vents fully to starve the coals — leftover charcoal can be reused next time.
Looking after it
Keep it dry between uses (a cover or a shed), do not pour water on hot ceramic, and let it cool completely before moving it. Ceramic does not rust, but the metal band and vents benefit from an occasional wipe of cooking oil.
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