Braziers and accessories

Innovative and unique barbecue complex 4in1 under a canopy! Brazier, cauldron oven, charcoal grill and smoker (smokehouse) in one device!

Assembled dimensions:

• Front length: 216 cm
• Width (depth): 110 cm
• Height: 224 cm

Barbecue

• Firebox size: 67x33 cm, depth 15 cm ( optimal for barbecue)
• Metal thickness: walls 3 mm, bottom 3 mm
• Trapezoid profile of the walls for protection against deformation.
• "Correct" cutouts for fixing 11 skewers. Allows you to rotate the skewers without lifting them.
• Heat-resistant coating +700°C
• Two separate ash pans and a perforated bottom provide a uniform air flow to the coals. It is easier to kindle coal.
• By opening the ash pans, you can adjust blowing (heat from coals).

Stove under a cauldron

• Cauldron hole diameter 400mm, suitable for cauldron 12 liters
• Metal thickness 3mm
• Chimney 100mm
• Chimney damper
• Flame deflector
• Firebox door with locking handle
• Blower with ash drawer. (Ash and ashes, as well as small coals, do not crumble under the stove - this is cleanliness and order near the stove, as well as fire safety.
• Cast iron grate
• Air access under the firewood burning on the grate is possible blocking by closing the ash drawer - controlled fire under the cauldron.
• The chimney (diameter 10cm) has a damper for adjusting the draft.

Charcoal grill:< /h6>

• The presence of a lid and a grate on the grill allows you to use them as a charcoal grill and smokehouse - bake large pieces of meat or poultry with the taste and aroma of smoking.
• You can bake barbecue under a closed lid The design of the lid and the grill allows you to cook on skewers under the lid.Thus, your kebab will be completely baked and you will get rid of the problem: "burnt outside - raw inside".
• The presence of a thermometer allows
• strong>control heat under the lid, and the presence of ventilation flaps in the side walls of the lid and ash drawers c allows you to adjust it.
• In cold and windy weather, the lid will be most useful.
• The handles will always be cool due to their design.
• If necessary, move the coal, with one hand you need to raise the grate, and with the other, taking the necessary tool, for example, a poker, perform the necessary actions.

Smoker (smokehouse): How to smoke in the Texas smoker?

• Place a cast-iron stove on the cauldron oven
• Open the ash drawer and slide in the cauldron oven. Light the firewood and let it burn down to "charcoal and low fire".
• Place the food on the grill grate on the right side and close the BBQ grill lid.
• Open the right grill lid vent , and close the left.
• By closing the chimney damper and opening the partition between the stove and the barbecue, we direct the draft from the stove through the lid.
• Adjust the cooking temperature with the amount of wood / coal, ash drawer and air damper of the lid.
• Thus, hot smoke and heat from the oven under the cauldron will fill the brazier bowl, and you will get a wonderful result.

Package sizes: