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Stephan Stohl - Smoking in the ceramic grill

How did the idea for Smoke Set come about?

The idea was basically there from day one. The ceramic grill physically has everything you need for smoking: it stores heat extremely efficiently and releases it evenly. This results in a very constant temperature - the basis for good barbecue.
It was clear from the start that if we used these properties, we could perfectly implement classic American barbecue, i.e. hot smoking. That's why we integrated the front flap with a smoking rail. This allows pellets to be placed directly into the embers and smoke to be generated in a controlled manner.
The next step was logical: how can we also manage cold smoking? In other words, without embers, without an active heat source - just with a minimal increase in temperature from smouldering smoking flour. This is exactly what the Smoke Set was consistently developed for.

What makes the ceramic grill so special when smoking?

The decisive difference is the ceramic. It ensures that extremely little energy needs to be supplied to maintain a temperature. Less energy means less airflow - and that is precisely the point. Metal grills require significantly more energy. This increases the airflow, moisture is removed more quickly and the food dries out. In a ceramic grill, the air movement remains minimal. The result: significantly juicier products.Side fact: industrial metal smoking systems are elaborately insulated to replicate this effect.What should beginners bear in mind?The most important point: restraint. Less salt, less smoke, lower temperatures. Smoke and salt are dominant flavors. If you go too high, you immediately mask the product's own flavor. It is better to approach it gradually. A practical tip: always hang smoked food so that the pieces do not touch each other. This is the only way to create an even aroma all around. And: smoking today is primarily about flavouring, not preserving. It is therefore worth focusing clearly on flavor - not on maximum preservation.

What is the difference between hot and cold smoking?The difference lies in the temperature and therefore directly in the change to the food. Hot smoking involves cooking. Protein denatures, the structure changes and liquid is released. The result is a more intense, stronger flavor. This is exactly what does not happen with cold smoking. Temperatures are below 30 degrees, usually between 10 and 20 degrees. The structure of the product remains unchanged and only absorbs the smoke flavor. The result is much finer and more subtle. The material also makes the difference: smoking flour for cold smoking - it smoulders without developing heat. Pellets for hot smoking - they lie on the embers and produce constant smoke.How can you tell if you're on the right track?With hot smoking, it's clear: if meat or fish starts to lose moisture or protein beads form, the temperature is too high. This is a warning signal, especially with fish. The structure contracts, juice escapes - and the result is dry. The solution is simple: lower the temperature. Patience is not a nice-to-have here, but crucial for quality.

Which flavors are suitable for beginners?Mild woods. Fruitwood or beech are ideal. Everything else - hickory, walnut - is much more intense and often too dominant for beginners. If you want to get off to a good start, work your way from mild to strong.Which product is particularly suitable for beginners? Clearly: salmon. It is versatile, forgiving and delivers quick results. Due to its fat content, it absorbs smoke very well without becoming dry. You can smoke it cold: the classic way after salting and drying, or hot: with a short cooking time at around 80 degrees. Both work quickly and directly show the differences between the methods.Does time play a role in smoking? Time is the wrong reference. The decisive factor is temperature - and with hot smoking, the core temperature. Starting temperature, thickness of the product, shape - all these factors have a massive influence on the duration. That's why a core temperature probe is much more worthwhile than any time specification.

Question: Are there any surprising foods for smoking?Vegetables are often underestimated. Particularly exciting: cauliflower, onions, garlic. Cauliflower in particular shows how quickly smoke can be overdosed. It absorbs an extremely strong aroma.Question: Is there a final, often underestimated tip?Yes: the drip tray. Fat and meat juices escape during hot smoking. If they drip or burn into the embers, unwanted bitter substances are produced. A drip tray - ideally with a little water - prevents exactly that. The result has a clean taste and is much more precise.

Find out more about Stephan Stohl and get the latest BBQ stories on his Instagram page.

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