Then pull out the drawer and deposit the ashy remains of the Briq into a heat-safe bin.Ĭleaning your Spark is as easy as cleaning a gas grill. Once the food is done, just let the grill cool while you eat. A small prep surface to the right of the kettle can hold a sheet pan or a few small plates. The cast-iron grates are set close enough to keep shrimp and rings of onion from falling through, though a grill basket comes in handy for asparagus and other skinny veg. With the heat spreader in place, I found the Spark cooks food fairly evenly without obvious cool spots. Think brisket, pork butt, and racks of ribs. The High-Heat Briq is the must-have for Neapolitan-style pizza, and Low & Slow Briqs are the all-day smoking, braising, and roasting hero with a burn time of 6-8 hours. If I’m having people over, the Everyday (500°-700° for 60-90 mins) is my guy. If I’m cooking for one or two, I’m almost always going for a Quick Briq (which will maintain a temperature range of 450°-600° for 30-45 mins). Start by assessing your menu and deciding which Briq to use. I find that using my Spark is stupidly easy 99% of the time. With its sleek kettle (choose from black, navy, or gray) and lightweight steel base, Spark is definitely mid-century-modern-inspired millennial bait. Spark also solves a secondary problem, which is that grills are ugly. The increased level of control is thanks to a pair of internal convection fans, strategically placed thermometers, and a heat spreader (an adjustable piece of metal that goes above the flame and below the grate to direct the heat evenly). From there, the grill lights with an electric ceramic igniter and cooks like a gas grill, but with even more precision.
How does Spark do it, you ask? The grill kettle (where the food cooks) has a built-in drawer designed to fit Spark’s custom, rectangular, hardwood charcoal Briqs, which come in five varieties-Quick, Everyday, High-Heat, Baking & Roasting, and Low & Slow. Spark solves an age-old grilling problem: charcoal produces great-tasting, nicely charred food but is annoying to deal with, while propane gets the job done faster but doesn’t impart the smoky flavor that true Grill Heads crave. Massive amount of packaging required to ship.Need to plan your menu in advance to know which Briq to use, otherwise you risk running out of heat or wasting some of a Briq.
Igniter needs to be cleaned fairly often.Depending on where you live, this could be more expensive than gas or charcoal. Briqs cost around $4 - $8 each and need to be ordered from Spark.At $1,099 for the basic grill package, this is not a cheap grill.But mostly I just like that this thing cooks my food well more or less every time, with very little guesswork or room for human error, while I drink a spritz and chill outside. It's gas but with the taste of charcoal it's charcoal but with the ease of gas. Now I live in a place with a back patio, and since getting a Spark grill last summer, I’ve realized just how much I’ve come to rely on it-and even enjoy cooking on it. At friends’ houses and Airbnbs, gas canisters seemed to always run out as soon as the food hit the grill-with no backup in sight.
If you had asked me to describe “the flavor of charcoal” I would say “burnt,” and I could not tell you what was so convenient about gas. Which is all to say, I was not out here looking for a Spark grill, a Bluetooth-enabled “smart grill” that promises the flavor of charcoal with the convenience of gas.
#BRIQS MENU SERIES#
Meanwhile I moved from a college dorm room to a series of airless NYC apartments, where the closest I got to grilling was roasting my ass on some fire escape grates. I was in college by the time my parents bought a little Weber, which sat in the garage and got wheeled out for the occasional burger night.
I grew up in the suburbs with a backyard-but no grill in sight. Before I became a Spark Grill person, I was not a Grill Person at all.
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