Grills & Ceramic Grills

Grilling is not just outdoor cooking. Grilling is the afternoon slowly fading into evening. The charcoal you light an hour beforehand so it's perfectly white-hot when the first guest arrives. The half-hour when no one does anything — except stand by the fire and talk. The meat that isn't just cooked, but immersed in smoke. And in the evening, the children who sit at the table and say: That was delicious.

Whether it's a ceramic grill, a charcoal grill, or an outdoor kettle — there isn't one right grill, but rather the one that suits your style of cooking.

Three Schools, Three Manufacturers

Big Green Egg from the USA brought the Japanese Kamado grill to Western kitchens. Thick ceramic walls maintain temperature so stably that you can smoke a brisket for 14 hours at a constant 110 °C — with a single charcoal fill, while you sleep. The same grill then makes a pizza at 400 °C in 90 seconds.

Thüros from Thuringia stands for uncompromising German stainless steel — charcoal grills built by a welder who knew the appliance should last twenty summers. Stable, repairable, without electronics, without fads. The purist among grills.

Moesta BBQ from the Ruhr area complements with mobile solutions — folding grills for the balcony, smoker inserts for kettle grills, clever extensions for existing appliances.

Which Grill for Whom

• Ceramic Grills (Kamado) — for the ambitious, who enjoys Low & Slow as much as crispy pizza.
• Charcoal Grills — for the traditionalist, for whom grilling over an open fire is important.
• Mobile Grills — for balconies, camping, spontaneous evenings at the sports field.

A tip from an experienced griller: The investment pays off twice if you consistently cook with the grill — not just grill. A Big Green Egg replaces the pizza oven, the smoker, the smokehouse, and the bread oven. After the first year, many use their indoor stove noticeably less — and ideas like "grilling season" become a year-round topic.

See also: Grill Accessories, Charcoal & Smoking, Outdoor Kitchen.