Interview with Chef Sandy of The Roast Club

That is why we wanted to ask her everything about her view on cooking on a kamado, and above all how she has been using the Grill Bill kamado in her kitchen since 2021. Many people wonder how professional fire chefs manage to control temperature, airflow and smoke so precisely. It means that a good kamado with excellent temperature stability is essential.

Who is Chef Sandy

Sandy is the face behind The Roast Club, a concept built around flavour, fire and craftsmanship. From large cuts of meat to refined vegetables, Sandy grills, smokes and cooks everything she gets her hands on. The core is simplicity, but at the highest level. According to Sandy this means combining technique and creativity, with fire always at the centre. A ceramic BBQ such as the Grill Bill makes that accessible to every home cook.

Cooking on a kamado according to Sandy

Sandy's style is a perfect match for a kamado. The thick ceramic wall provides convection heat, so dishes cook evenly. An important detail is that this uses less fuel and retains more flavour. Sandy stresses that it is above all the combination of heat control and patience that makes the difference.

• Always start with good charcoal. See also: which charcoal to choose.
• Use the air intake and top vent precisely, see: how a kamado works.
• Let meat rest after grilling at high temperature.
• Work with direct and indirect zones: indirect barbecuing.

The signature style of The Roast Club

You recognise Sandy's dishes straight away by the deep smoky flavour, the beautiful crust and the use of robust vegetables such as red cabbage and leek. A Grill Bill kamado is ideal for this thanks to its controlled airflow and temperature stability. That is why we increasingly see kamados in professional kitchens too.

What can home cooks learn from Sandy?

According to Sandy, the main thing is to dare to experiment. The kamado is forgiving because the temperature stays stable. That allows beginners and advanced cooks alike to barbecue at a high level. Also read our article on common kamado mistakes to improve your results faster.

• Use a core thermometer for perfect doneness.
• Know when to grill directly or indirectly.
• Work with layers of flavour such as smoke, heat, acidity and crunch.
• Hardwood charcoal such as Quebracho gives long-lasting heat.

Big Green Egg traded in for Grill Bill

In 2021 we traded in the Big Green Egg kamados for Grill Bill, and now, four years on, it is still roaring away every day for all the good things our guests get on their plates.

What are the differences between BGE and Grill Bill?

First of all, the looks and the design. It is so different that all our guests who know the Big Green Egg come over to see what we are cooking on now, and everyone is enthusiastic!

And what stands out most, the stability of the lid. It opens smoothly and, unlike the Big Green Egg, feels solid rather than wobbly. If you open and close a kamado lid 200 times an evening, that is quite an important point.

Besides that, the charcoal basket and the fibreglass gasket are a world of difference too. We are ready for a new session in a couple of minutes, and the gasket stays intact for longer.

Stability: since we started working with Grill Bill we worry far less about the temperature overshooting. The kamado responds reliably and is easy to dial in.

Cleaning: the dimples in our Big Green Egg kamados were hard to clean. They were barely dimples any more, either. Grill Bill's smooth design is a lot easier to clean.

Price. Even though we were a little wary beforehand about Grill Bill's quality, this kamado has since proved that cheap certainly does not mean expensive in the long run.

Also read: what are the differences between a cheap and an expensive kamado?

What would you tell hobby cooks about owning a kamado?

Make sure you are kind to your kamado. Maintain it regularly, take good care of it. That way you will enjoy it the longest without any trouble. And I speak from experience 😉

And you cook on a kamado with the lid closed!

Which Grill Bill do you cook on and why?

We cook on a Grill Bill Pro II, because this kamado was the top model in 2021. And it came as standard with a cast iron grate and a really nice charcoal basket, and we are delighted with the fibreglass gasket. It lasts a lot longer than the felt gaskets. And the lid closes far more softly as well.

Next year we may change something about the kitchen, and then it might just be time for the new Pro III 🙂

Which 2 dishes do you most enjoy making on the kamado?

Rib eye, a nice big cut of meat, and the pork chop are the ones I most enjoy preparing, delicious!

What else would you like to tell us about The Roast and Grill Bill?

Every few years we look for a new challenge to grill on. Besides using the grill itself, we also use the charcoal from your range. Lots of people show an interest and really like the fact that we work together with a local company.
We work in an open kitchen, so we like to work with eyecatchers, such as the Grill Bill 😉 !

Finally

Chef Sandy shows that cooking is all about energy, enjoyment and simplicity. The Grill Bill kamado fits that philosophy perfectly. Curious? Then also have a look at what exactly a kamado BBQ is and discover why it is one of the most versatile cooking devices ever.