Below are 3 mouthwatering, easy-to-follow recipes that will show off your ceramic grill’s full potential — covering high-heat searing, stone-baked perfection, and low-and-slow smoking. Let's fire it up!

Recipe 1: Reverse-Seared Tomahawk Steak (The Showstopper)

Few things scream “BBQ hero” louder than a thick-cut tomahawk steak grilled to perfection. The ceramic grill makes this easy with two-zone cooking — slow roast first, then sear hard at the end.

Ingredients:

· 1 tomahawk ribeye (1.2–1.5kg)

· Kosher salt

· Fresh ground black pepper

· Garlic powder

· Optional: fresh rosemary, butter, crushed garlic for basting

Tools:

· Ceramic grill with Heat Deflector or two-zone setup

· Instant-read thermometer

· Cast iron skillet (optional)

Instructions:

1. Season the steak generously with salt, pepper, and garlic powder. Let it sit at room temp for 30 minutes.

2. Set your ceramic grill for indirect heat at ~250°F (～120°C).

3. Place steak on the indirect side. Smoke/roast until internal temp reaches 115°F (46°C).

4. Remove the steak and tent with foil. Open vents to increase grill to 600–700°F.

5. Sear the steak directly over flame for 1–2 minutes per side until internal temp hits 130°F (medium-rare).

6. Optional: Baste with rosemary-infused butter in a cast iron pan while searing.

7. Rest for 5–10 minutes, slice, and serve with confidence.

Pro Tip: Add a chunk of hickory or mesquite for extra smoke flavor during the low-temp stage.

Recipe 2: Wood-Fired Pizza with Crispy Crust & Melty Toppings

Yes, you can make restaurant-quality pizza on your ceramic grill — better than delivery. The secret? Stone baking at 500–600°F and keeping that dome closed!

Ingredients:

· Fresh pizza dough (store-bought or homemade)

· Tomato sauce

· Mozzarella (shredded or fresh slices)

· Toppings: pepperoni, mushrooms, onions, basil, olives, etc.

· Olive oil

Tools:

· Pizza stone or ceramic plate setter

· Infrared thermometer (optional)

· Pizza peel or large spatula

Instructions:

1. Preheat your grill to 500–550°F (260–290°C) with the pizza stone inside. Let the stone heat for at least 30 minutes.

2. Roll out the dough, brush edges with olive oil, then spread sauce and add cheese and toppings.

3. Use a peel to slide the pizza onto the hot stone.

4. Cook for 6–9 minutes with the dome closed. Turn once halfway for even browning.

5. Remove when crust is golden, and cheese is bubbling.

6. Garnish with fresh basil or chili oil. Serve immediately.

Bonus Tip: Add semolina or cornmeal to your peel to prevent sticking.

Recipe 3: Smoked Honey-Garlic Chicken Thighs (Flavor Bomb!)

Ceramic grills are amazing for low-and-slow smoking, thanks to their excellent insulation and precise airflow control. These sweet and smoky chicken thighs are a hit with both adults and kids.

Ingredients:

· 6–8 bone-in, skin-on chicken thighs

· Salt, pepper, smoked paprika

· Marinade:

o 4 tbsp honey

o 3 tbsp soy sauce

o 2 tbsp olive oil

o 3 cloves garlic (minced)

o 1 tsp grated ginger

Tools:

· Heat deflector or indirect setup

· Cherry or applewood chunks

Instructions:

1. Pat thighs dry, then season with salt, pepper, and smoked paprika.

2. Mix marinade and pour over chicken in a ziplock bag. Let it marinate for 2–4 hours.

3. Preheat your grill to 250–275°F (120–135°C) for indirect cooking. Add a handful of fruitwood chunks.

4. Place chicken on the grate, skin-side up.

5. Smoke for 45–60 minutes, basting with leftover marinade twice during cooking.

6. Optional: Move to direct heat for the last 2–3 minutes to crisp the skin.

7. Rest 5 minutes and serve with grilled corn or rice.

Flavor Twist: Add a squeeze of lime juice before serving to balance the sweetness.

Bonus: How to Make It All Work in One Cookout

Want to serve all three dishes at the same time? Here’s a suggested cooking order and strategy for your ceramic grill session:

1. Start with the chicken thighs — they need the most time. Set grill to 250°F, smoke them indirectly.

2. Once chicken is done, crank up the heat and cook the tomahawk steak. Use any remaining coals.

3. As steak rests, prep the pizza and slide it onto the stone while the grill is still hot.

4. Finish with everything sliced and served on a big wooden board. Don’t forget the cold drinks.

Final Thoughts: Let Your Ceramic Grill Be the Star of the Weekend

A ceramic grill isn’t just a cooking tool, it’s also a showpiece, a flavor factory, and a crowd-pleaser. These three recipes showcase just how flexible and powerful your grill can be.

Whether you’re into classic steak nights, pizza parties, or laid-back smoked dishes, these meals are guaranteed to deliver joy and keep people coming back for seconds.