A Monolith Kamado grill and a cinder block pit were used to cook the food offerings at the latest meeting of The Chefs’ Forum, held at The Oxford Charcoal Company on 1 June.
Live fire cooking expert John Relihan used the equipment to create an array of dishes, including smoked chicken wings, charcoal cured salmon with smoked crème fraiche and charcoal grilled rump beef, all with the help of students from City of Oxford College and Gloucestershire College.
He also demonstrated how to slow cook a shoulder of lamb in the cinder pit, and the difference between using the pit and a smoker.
Monolith grills are constructed from high fire ceramics with an outer surface glaze that is designed to be resistant to weathering. The temperature of the Monolith is set by a temperature control which offers a range of temperatures from 80°C up to 350°C.