Ceramica solo large – Authentic kamado grilling for discerning outdoor cooks

The Boretti Ceramica solo large is an impressive kamado barbecue that combines centuries-old Japanese grilling technique with stylish Italian design. This Dutch brand, known from The Great Garden Makeover, has developed with this model a kamado suited to those who enjoy large-scale grilling and smoking. With a grilling surface of no less than 45 centimetres diameter, you can easily prepare the most delicious dishes for fourteen people, from classic steaks to low-and-slow spare ribs.

The solo large distinguishes itself through its robust ceramic construction and high-quality cast iron grates that ensure perfect heat distribution. The 75 kilogram heavy ceramic acts as an excellent insulator, allowing the temperature to remain stable for hours without consuming much charcoal. The combination of superior materials and thoughtful design makes this kamado into a versatile outdoor kitchen where you can bake, roast, grill, smoke and even bake pizza at professional level.

Features & advantages of the solo large

Ceramic construction for exceptional temperature stability

The thick ceramic walls of the Ceramica solo large are the beating heart of this kamado. This material retains heat for hours and ensures that temperature fluctuations are virtually non-existent, even in windy or cold weather conditions. Thanks to these insulating properties, you need far less charcoal than with traditional barbecues, making grilling not only more effective but also more economical. Moisture is also better retained in the grilling chamber, keeping your meat juicier and preventing it from drying out during preparation.

Cast iron grates for restaurant quality

Boretti equips the Ceramica solo large with professional cast iron grates that have the heat conduction properties that top chefs desire. These grates create perfect grill marks on your meat and give an authentic, smoky flavour to all dishes. Cast iron retains heat longer than stainless steel or chrome-plated grates, allowing you to maintain a consistent grilling temperature across the entire surface. After seasoning, these grates form a natural non-stick coating that makes grilling delicate ingredients such as fish and vegetables considerably easier.

Versatile grilling options for every occasion

With a grilling surface of 45 centimetres diameter, the solo large offers plenty of space to cook for fourteen people at once. This kamado is equipped for both direct and indirect grilling, giving you unlimited cooking possibilities. Use the direct method for steaks, burgers and sausages that you want to grill quickly at high temperature, and switch to indirect grilling when you want to slowly cook larger pieces of meat or bake a pizza on the hot stone.

Precision temperature control with integrated thermometer

The built-in thermometer in the lid gives you constant insight into the internal temperature of your kamado. This is essential for achieving perfect results, especially with low-and-slow cooking where temperature control is crucial. By carefully adjusting the air intake at the bottom and the outlet at the top, you can control the temperature from 80 degrees Celsius for cold smoking to as much as 400 degrees for quickly searing meat. This precision control makes the Ceramica solo large suitable for the most demanding recipes.

Practical ash pan for easy maintenance

The included ash pan makes cleaning your kamado after use particularly easy. You simply slide out the pan, remove the ash and rinse it – ready for the next grilling session. This thoughtful design element saves you time and effort, so you can enjoy grilling itself rather than the aftermath. The pan also ensures that the air intake does not become clogged with ash, which is essential for optimal temperature control during grilling.

Applications

Direct grilling at high temperature

For the classic barbecue experience, place the cast iron grates directly above the glowing charcoal and grill at temperatures between 200 and 350 degrees Celsius. This method is ideal for steaks, chops, burgers, sausages and vegetables that you want to prepare quickly with beautiful grill marks. The ceramic walls reflect the heat from all sides, allowing your meat to cook more evenly than on a traditional barbecue. Thanks to the large grilling surface of the solo large, you can prepare multiple types of meat at once for a complete barbecue menu.

Indirect grilling and slow cooking

For larger pieces of meat such as pulled pork, whole chickens or ribeyes, use a heat deflector to block the direct radiation from the charcoal. This allows heat to circulate around the food as in a wood-fired oven, resulting in perfectly cooked and juicy meat. At temperatures between 110 and 160 degrees, you can cook for hours without opening the lid, whilst the charcoal burns efficiently. The Ceramica solo large excels in these low-and-slow cooking methods where patience is rewarded with tender, fall-off-the-bone textures.

Smoking and pizza baking

By adding wood chips or smoke chunks to your charcoal, you transform the kamado into a fully-fledged smoker for fish, cheese or charcuterie. The ceramic construction keeps the smoke inside and draws it through the food for intense, smoky flavours. With a pizza stone and temperatures around 350-400 degrees, you bake authentic pizzas within minutes with crispy base and perfectly melted cheese. This versatility makes the solo large far more than just a barbecue – it is a complete outdoor kitchen with which you can push culinary boundaries.

Assembly & use

The Boretti Ceramica solo large is supplied without a stand, giving you the freedom to place the model on your own table or worktop or to purchase a suitable stand separately. Make sure the surface can bear the considerable weight of 75 kilogrammes and is heat-resistant. The kamado itself comes largely assembled, but you will need to install the handles, the temperature control system and the bands according to the supplied instructions. Take your time with this and check that all bolts are firmly tightened before putting the kamado into use.

For first use, it is important to season the kamado. Light a small amount of charcoal and allow the temperature to gradually rise to approximately 150 degrees. Maintain this temperature for half an hour and then allow the kamado to cool completely. Repeat this process once more with a slightly higher temperature of 200 degrees. This seasoning process strengthens the ceramic bonds and removes any production residues. You must also season the cast iron grates by coating them with high-temperature oil and heating them for one hour at 180 degrees. This creates a natural non-stick coating that becomes stronger with each use.

Regular maintenance of the Ceramica solo large is simple but essential for a long lifespan. Remove the ash from the ash pan after each use and check that the ventilation holes are clean. Brush the cast iron grates whilst they are still warm and treat them occasionally with a thin coat of oil to prevent rust. The outside of the ceramic can be cleaned with a damp cloth. Although ceramic is weather-resistant, we recommend covering the kamado with a suitable cover when you are not using it for extended periods. This protects not only against rain and snow, but also against UV radiation which can damage the bands and seals.

Frequently asked questions

Are the cast iron grates of the solo large replaceable?

Yes, the cast iron grates are replaceable and Boender Outdoor can advise you on the correct size replacement parts. With proper maintenance, however, these grates will last for years. Treat them regularly with a thin coat of oil and avoid aggressive cleaning products that damage the natural non-stick coating. Should rust develop, you can remove this with a steel brush and re-season the grate.

How much charcoal do I need for a grilling session?

Thanks to the excellent insulation of the ceramic, the Ceramica solo large consumes remarkably little fuel. For a short two-hour grilling session, approximately 1.5 kilogrammes of charcoal is sufficient, whilst for a twelve-hour low-and-slow session you can manage with 3 to 4 kilogrammes. This is considerably less than with traditional barbecues. Always use high-quality charcoal briquettes or natural hardwood charcoal for the best results and minimal ash production.

Can I leave the solo large outside all year round?

The ceramic itself is frost-resistant and can remain outside all year, provided it is properly covered. However, it is sensible to empty the kamado and clean it thoroughly before longer periods of non-use. Pay particular attention to the metal components such as the bands,