One of the drawbacks of sous vide cooking is that you never achieve that brown crust full of delicious flavour that traditional roasting or grilling achieves. These brown bits of goodness occur because of the maillard reaction and can only develop at extremely high heats not used in sous vide cooking. There is, however, an easy solution to this problem… using a BBQ. By using high heat, you’re able to brown the outside of the meat before the heat has time to penetrate very far into the interior. This yields a steak that’s perfectly cooked from edge-to-edge, with a thin but delicious browned crust on the outside. Ceramic BBQ's are the ultimate solution. The ceramic shell produces high temperatures for searing, roasting and grilling but also allows for low-temperature smoking. Constructed for a uniform heat circulation resulting in fast and consistent cooking.