The journal
Stories
Stories from behind the fire: techniques, recipes and background.
Grill Bill Classic, or a Pro Kamado BBQ after all?
First let's set this straight: in terms of ceramic, thickness and build, our kamado BBQs are identical to each other size for size. No difference in warranty, no difference in quality. So what
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X-Flow Technology from Tiger Fire: What Is It and Why Does It Make a Difference?
With X-Flow technology, Tiger Fire introduces a new chapter in wood-fired plancha cooking. This exclusive air circulation system makes the 2026 models more powerful, cleaner and more precise than
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Buying a plancha: what should you look for?
You don't buy a plancha BBQ for just one summer. It's an investment you want to enjoy for years. Yet we see many people getting swayed by looks or price, while it's exactly the
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How do I maintain my plancha BBQ?
Good maintenance is the difference between years of enjoyment or frustration every season. A plancha BBQ doesn't need complicated maintenance, but it does need the right routine. With a
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Which oil do I use for the plate of my plancha BBQ?
The right oil on your plancha plate matters more than most people think. It prevents sticking, reduces smoke, protects your plate against wear and even helps prevent rust. Use
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How do you create heat zones with a plancha BBQ?
The big advantage of cooking on a plancha BBQ is that you can create multiple temperature zones with one fire. By handling your wood smartly you create clear heat zones. This way you can cook
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How do I light a plancha BBQ?
Lighting a plancha BBQ is simple, as long as you build the fire calmly. No hassle with chemical products, no smoke show, just a stable heat you can cook cleanly on later. With this
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Baking in Embers on the Kamado BBQ
Baking in embers might just be the most underrated kamado technique. No marinades, no sauces, no fuss. Just time, heat and patience. By slowly cooking ingredients in their own skin
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Afterglow on the kamado BBQ, cooking smart with residual heat
Your BBQ session doesn't have to stop once the “main course” is ready. Quite the opposite. The true kamado connoisseur makes use of the afterglow: the residual heat that stays in the ceramic and charcoal for hours. That's
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