The Big Green Egg is one of the most desired objects for backyard cooks, with its ability to turn out delicious charcoal grilled foods year round. Now, take a trip inside the factory where they’re made, and see how their ceramic construction has more in common with making pottery than making conventional grills.
Instead of directly applying flames to meat, Northfire’s outdoor grilles use propane to fuel an infrared burner, producing a 1500ºF heat source that can perfectly sear a 1″ thick steak in just 1 min per side. The Inferno 2G is big enough for cooking larger portions or even a pizza.
A look inside the Illinois factory where Weber makes their iconic kettle grills. They take sheets of steel, and press them into the familiar spherical shape that barbeque fanatics know and love. Then see how another factory makes the charcoal briquettes that go inside of them.
Everdure’s 4K charcoal grill can cook anything you can cook in the kitchen, and then some. It gives you precise control over airflow and temperature. It has temperature probes for the air and for meat, a side hatch for charcoal and a touch interface. Available Spring 2019.
A compact and portable charcoal grill from Heston Blumenthal’s Everdure line of barbecue kits. The Cube is made from stainless steel with a porcelain firebox. Its chrome handles remain cool to the touch, even while cooking. It has a built-in prep board and storage tray.
Primus’ Kamoto is a foldable fire pit and grill – great for places where it’s difficult or prohibited to have fire on the ground. Its wood/charcoal pit is protected from wind on the sides but is vented underneath. It also has an ash tray to keep the ground clear.
We’d like to make the perfect steak at home, but sadly most ovens top out around 550ºF. To get that real steakhouse sear, you’ll need much more heat. Otto’s O.F.B. (over-fired broiler) uses infrared gas elements that can reach up to 1700ºF, resulting in beautifully seared meats.