Marco Greulich - BBQ World Champion

Marco came into contact with barbecuing at an early age. Growing up in the East Frisian countryside, barbecuing was part of everyday life: "My dad often stood at the barbecue or smoker while the family watched." However, his real passion was sparked in his own home: "In my early 20s, I had a large balcony and really wanted a kettle barbecue. I quickly realized how versatile such a barbecue is: Indirect grilling, smoke, the kitchen stays clean, it's relaxed and you can try out so much." His curiosity drove him to different grilling systems: Water smokers, offset smokers or self-built XXL trailer smokers. The ceramic grill, which he tried out for the first time in 2007/2008 when ceramic grills were booming in the USA, held a special place in his heart. "That was a completely different step, away from direct grilling and towards indirect grilling. The heat, the heat distribution, the humidity - it all makes a big difference. And the low charcoal consumption is simply a bonus."

Monolith came into play in 2015. "Monolith was simply convincing. The materials are well thought out, there are great accessories, everything looks like it was made by the barbecue for the barbecue. You can tell straight away that these are people who barbecue themselves and speak the language of barbecue enthusiasts." Marco is particularly taken with the Icon: "It's ready to use quickly, doesn't need much charcoal and is completely sufficient for my wife, my child and me. Whether it's a steak, a fish fillet, some vegetables or a quick burger - everything is done in no time at all. With accessories such as the fire plate or the small rotisserie, you can expand the possibilities even further."

For parties, he uses the Icon in the middle of the table so that several people can sizzle around it, creating a real communal atmosphere. The Icon is also flexible in everyday life: while another grill is cooking slowly, finger food, side dishes or desserts can be prepared at the same time on the Icon. Marco recommends a step-by-step approach for beginners: "Learning by burning - just try it out and gain experience. First you should get to know the barbecue itself, then test accessories such as the plancha or Dutch oven. The rotisserie is more for advanced users, but the plancha or small Dutch oven can deliver great results straight away."

"Roasting aromas develop from around 140 degrees due to the Maillard reaction, and they are decisive for the taste. Smoke is like a spice and should be used in precise doses. It is better to use less smoke over a longer period of time so that the flavor really comes through without overpowering the meat. Too much smoke can ruin the dish." For him, the interplay of heat, roasted aromas, smoke and spices is a kind of culinary witch's cauldron: "When everything fits together, the result is a well-rounded, flavorful dish in which each ingredient complements the others."

His favorite dishes are classic, but always with attention to detail: "A nice steak with grilled vegetables and freshly baked flatbread always works." New recipes are often created spontaneously - he sees an ingredient while shopping or barbecuing and thinks: that could work. Marco is open to all kinds of inspiration and combines different culinary influences.