The flavour of the embers: cooking with our Josper

A Josper combines the characteristics of a grill and an oven in a single piece of equipment. It is fuelled by charcoal, while its enclosed design allows chefs to cook at high temperatures and control the intensity of the embers.

Unlike a traditional open grill, food is cooked inside an enclosed chamber using both the heat from the charcoal and the temperature retained inside the oven. This brings together grilling, roasting and smoking techniques.

Charcoal provides more than heat. It also introduces the distinctive aroma and character of cooking over embers.

The high temperatures allow the exterior of the ingredient to brown rapidly while helping to maintain juiciness inside. Depending on the model, Josper’s professional charcoal ovens typically operate at temperatures of approximately 250–350°C.

And charcoal cooking isn’t just for meat. Fish, seafood and vegetables can also be cooked using this technique, developing different textures and subtle smoky notes.

At Terminus, the Josper plays an important role in our lunchtime offering.

We use it as part of a product-led approach to cooking, introducing fire and charcoal to create greater intensity, aroma and different textures.

It fits naturally with our idea of honest, homemade food, while giving our kitchen a professional tool that allows us to control the embers and bring out different qualities in each ingredient.