I received this grill from Coyote for review. As always, all opinions are entirely my own.
I never thought I’d be grilling in November, but I am. That’s because I’ve been playing with our new Coyote Asado Smoker and it’s heavy ceramic construction makes it perfect for cold weather – it traps and maintains heat at a steady temperature like nothing else. Simply bring it up to temperature, shut the lid, and it stays at temp until the meat is ready.
That’s the Asado in a nutshell. But let’s take a closer look.
First of all, what is a kamado-style grill? It’s a modern version of clay vessels archeologists have found dating back 4000 years. These vessels also surfaced in Japan around 300 BC where they were called kamados – large round clay pots with removable domed lids. Kamado-style grills, like the Coyote Asado, enjoy the same advantages as their early ancestors: The ceramic construction does a superb job radiating heat effectively, retaining heat and keeping temperatures consistent. Like brick ovens, they absorb heat and radiate it back making them ideal for smoking, roasting and also making things like pizzas, breads, pies and cookies. They’re perfect for low and slow cooking but can also be cranked up to super high temperatures for searing. I’m looking forward to using my Coyote Asado for paella and tandoori cooking!
In addition to all the perks that come from its ceramic construction, the Coyote Asado also features
- A dual vent system for more precise temperature management
- Diamond laser cut signature cooking grate makes great sear lines on your food
- Over 254 square inches of cooking space for grilling, smoking and searing
- An integrated thermometer
- A stainless steel cart with folding wood side shelves for additional workspace and an easy lifting wood handle
- A limited lifetime warranty on all ceramic parts, a 5-year warranty on all metal and cast iron parts, and a 1-year warranty for all wood parts, the thermometer and caster wheels.
I had already admired the appearance of the Asado when I first saw pictures of it online. But seeing it in person was something else. First of all, the Asado’s appearance alone commands respect. I mean, look at it. You can tell this thing means serious business. Very well constructed, this thing is one tough and heavy beast weighing over 250 pounds! Fortunately it has strong locking casters to keep it from rolling away.
Secondly, it’s drop-dead gorgeous with its dark, shiny color, stainless steel legs, and beautiful wood drop-down shelves. It’s a conversation piece and will win the admiration and envy of your guests.
Assembly is minimal. The lid already comes attached so the only assembly required is to screw on the legs and shelves which takes all of 10 minutes.
Let’s take a look inside.
The Coyote signature smoking grate serves the purpose of diffusing heat by allowing the heat to pass evenly through the holes, thus preventing “hot spots” (where the coals burn hotter in some places than others).
The cooking grate is placed on top. It’s diamond laser cut for making great sear lines on your steaks.
Underneath the these two grates is the ceramic bowl insert where you place the coals. That’s housed inside the larger ceramic barrel. Thick felt pads line the rim so you can shut the heavy lid softly without cracking the ceramic.
By the way, like most ceramic cookware, before its first use the Asado needs to be seasoned. The instructions were easy to follow and the task was easily accomplished
The Asado comes with two solid bamboo side shelves that easily fold down for storage when the Asado’s not in use. The wood is beautiful and their smooth surface makes them very easy to clean.
At the base of the ceramic grill is an air intake with a sliding screen that allows you to control the amount of airflow while also keeping the ashes from falling out.
It also has a vent on the very top of the grill that allows you to open or shut it all the way or just slide it partially open.
My first trial run with the Asado was smoking some ribs.
I prepped the coals and then went inside to get the ribs ready. I rubbed them down with a homemade spice blend.
Ready for the grill!
The flavor was outstanding. I threw a few woodchips over the hot coals to further infuse the meat with flavor and slathered the ribs down with some barbecue sauce. They were finger-lickin’ good!
A couple of days later I smoked a whole chicken.
I rubbed it down with a homemade seasoning blend and also used another gadget I’ll show you in a moment.
The metal funnel below is the Coyote Chicken Throne. The old method of plopping the chicken on a beer can has just been upped several notches. This stainless steel throne is heavy duty and won’t break or bend if dropped. Its flared bottom also provides stability so your chicken won’t fall over while cooking. You fill the throne with herbs and liquid of your choice (wine, beer, etc.), set the chicken on it and the throne will baste the chicken from the inside, infusing it with flavor and moisture.
Plop the chicken upside down on the throne as you would if you were using a regular beer can.
We got the temperature up to about 300 and set the bird in the smoker.
See you in about 3 hours…
Look at that perfectly smoked bird!
And oh, the aroma…
Additional accessories for the Coyote Asado that I’m looking forward to experimenting with are the 15-inch Pizza Stone and the Ceramic Heat Deflector. The pizza stone is made of heat-resistant ceramic (ie, it won’t crack from temperature shock) which ensures an evenly baked pizza crust. I’m going to grill some bread on it as well. The ceramic heat deflector reflects the heat to capture the flavor of the food. Also available is their custom grill cover (which we definitely need here in rainy western WA) and the Grid Grippers which makes it easy to safely handle the hot cooking grates.
Bottom line: For the person who is passionate about grilling and fully dedicated to the art, the Asado is the perfect addition to your cooking lineup. As with all charcoal grilling, this comes with a learning curve. Lighting the coal, waiting for the fire to burn down and getting the temperature set is the easy part; getting the hang of gauging how much fuel you’ll need and how to properly regulate the airflow is what will require some time and patience. I’m still learning the ropes. But that dedication to “serious” grilling pays off: Truly, does anything taste better than fork-tender meat smoked over charcoal? No way.
Properly taken care of, the Coyote Asado appears to be built to provide a lifetime of swoon-worthy food.
For more information about Coyote and the Asado Ceramic Smoker, visit Coyote Outdoor Living.
I was provided with a Coyote Asado Smoker to review. All opinions are entirely my own.