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Corner brick Barbecue and Wood Fired Oven with Sink CE1002B

- Measures: Width: 345x105 cm Depth: 60 cm Height: 262 cm Weight: 2600 kg - 2 year Guarantee! - Free Shipping!
Manufacturer: Impexfire
Free shipping
€2 690.00

…………………………………….. Free Shipping ……………………………………….

 

Measures:

Width: 345x105 cm

Depth: 60 cm

Height: 262 cm

Weight: 2600 kg

 

Dimension of the cooking surface: 64x63cm

 

Included in the price:

- Wood fired oven diameter of Ø95cm X Ø95cm (inside measures) for cooking bread, pizza and baked,

  grilled meals

- Barbecue do-it-yourself (DIY);

- Grill with removable ash collection tray

- Stainless steel grill;

- A thermometer (0 to 500 °) to monitor the temperature inside of the wood fired oven

- Printed assembly instructions;

- Transport insurance

 

Important

 

The oven can be on the left side or on the right side of the Barbecue and the sink can also be changed by a polished marble stone. The price keeps the same!

Contact us for further information.

 

 

Technical details: Corner brick Barbecue and Wood Fired Oven with Sink CE1002B

 

- Great brick barbecue with a wood fired oven incorporated

- Charcoal and firewood can be used as fuels

- Adjustable cooking heights

- Weather resistant                                   

- Easy assembly with adhesive (not provided)

- Retains its good looks after years use

- Supplied unassembled in component parts shrink wrapped on 2 pallets

- Refractory bricks

- You can extend the chimney height (request cote)

- Refractory cement is used between the bricks

- Barbecues are constructed with bricks and refractories stones

- No painting need, the work is completely finished

- High quality and 2 years guarantee in all materials used in the barbecue’s construction

- Delivery is made by a truck with a tailgate lift. Without any additional cost for customers

- A recipe book for barbecues and ovens

 

Delivery time: 7-20 days

 

Payment methods:


- Credit Card

- Bank Transfer

- Paypal - When you buy an item with Paypal, you are delivered or refunded, more information

  available at: Paypal

 

-----------------------------------------------------FREE!!-----------------------------------------------------

 

Set for Furnace with Wood Handle:

 

- Shovel

- Scaper

- Ashes Shovel

- Hook to remove firewood and Broom

- Wall support

 

 Measure: 140cm / Weight:4,7kg

 

------------------------------------------------------FREE!!----------------------------------------------------

 

Corner brick Barbecue and Wood Fired Oven with Sink CE1002B    Free shipping to England, metropolitan France*, Monaco, Belgium, Luxembourg, Italy and Spain. For other destinations please contact us.

 

* Except Corsica

 

Enjoy this recipe for your BBQ

 

Adobo-spiced barbecued lamb, beef and chicken

  

Ingredients:

 

 1.5kg leg of lamb

 600g piece of beef rump steak

 800g chicken thigh fillets

 1 tablespoon ground cumin

 2 teaspoons ground coriander

 1 teaspoon ground chilli powder

 2 teaspoons sea salt

 2 teaspoons cracked black pepper

 1/4 teaspoon brown sugar

 4 garlic cloves, crushed

 1 tablespoon roughly chopped fresh thyme leaves

 1 tablespoon roughly chopped fresh oregano leaves

 2 tablespoons orange juice

 1/4 cup olive oil

 

 

Step 1

Using a sharp knife, score top of lamb at 1cm intervals. Place lamb in large glass or ceramic dish. Place beef and chicken in separate glass or ceramic dishes. Combine cumin, coriander, chilli powder, salt, pepper, sugar, garlic, thyme, oregano and orange juice in bowl.

Step 2

Divide spice mixture between lamb, beef and chicken. Rub to coat. Cover. Refrigerate for 4 hours or overnight, if time permits.

Step 3

Preheat barbecue on high with hood closed. Place lamb in a disposable foil baking tray. Stand at room temperature for 15 minutes. Drizzle with 1 tablespoon oil. Reduce temperature to medium-low. Cook lamb, using indirect heat, for 3 hours or until tender and starting to come away from the bone. Cover with foil. Set aside for 15 minutes to rest.

Step 4

Heat barbecue chargrill on medium-high heat. Drizzle beef with 1 tablespoon oil. Cook beef for 4 to 5 minutes each side for medium or until cooked to your liking. Transfer to plate. Cover loosely with foil. Set aside for 5 minutes. Drizzle chicken with remaining oil. Cook for 3 to 4 minutes each side or until cooked through. Transfer to a plate. Cover loosely with foil. Set aside for 5 minutes to rest. Slice lamb and beef. Serve lamb, beef and chicken with Chimichurri and Salsa criolla. (see related recipes)

…………………………………….. Free Shipping ……………………………………….

 

Measures:

Width: 345x105 cm

Depth: 60 cm

Height: 262 cm

Weight: 2600 kg

 

Dimension of the cooking surface: 64x63cm

 

Included in the price:

- Wood fired oven diameter of Ø95cm X Ø95cm (inside measures) for cooking bread, pizza and baked,

  grilled meals

- Barbecue do-it-yourself (DIY);

- Grill with removable ash collection tray

- Stainless steel grill;

- A thermometer (0 to 500 °) to monitor the temperature inside of the wood fired oven

- Printed assembly instructions;

- Transport insurance

 

Important

 

The oven can be on the left side or on the right side of the Barbecue and the sink can also be changed by a polished marble stone. The price keeps the same!

Contact us for further information.

 

 

Technical details: Corner brick Barbecue and Wood Fired Oven with Sink CE1002B

 

- Great brick barbecue with a wood fired oven incorporated

- Charcoal and firewood can be used as fuels

- Adjustable cooking heights

- Weather resistant                                   

- Easy assembly with adhesive (not provided)

- Retains its good looks after years use

- Supplied unassembled in component parts shrink wrapped on 2 pallets

- Refractory bricks

- You can extend the chimney height (request cote)

- Refractory cement is used between the bricks

- Barbecues are constructed with bricks and refractories stones

- No painting need, the work is completely finished

- High quality and 2 years guarantee in all materials used in the barbecue’s construction

- Delivery is made by a truck with a tailgate lift. Without any additional cost for customers

- A recipe book for barbecues and ovens

 

Delivery time: 7-20 days

 

Payment methods:


- Credit Card

- Bank Transfer

- Paypal - When you buy an item with Paypal, you are delivered or refunded, more information

  available at: Paypal

 

-----------------------------------------------------FREE!!-----------------------------------------------------

 

Set for Furnace with Wood Handle:

 

- Shovel

- Scaper

- Ashes Shovel

- Hook to remove firewood and Broom

- Wall support

 

 Measure: 140cm / Weight:4,7kg

 

------------------------------------------------------FREE!!----------------------------------------------------

 

Corner brick Barbecue and Wood Fired Oven with Sink CE1002B    Free shipping to England, metropolitan France*, Monaco, Belgium, Luxembourg, Italy and Spain. For other destinations please contact us.

 

* Except Corsica

 

Enjoy this recipe for your BBQ

 

Adobo-spiced barbecued lamb, beef and chicken

  

Ingredients:

 

 1.5kg leg of lamb

 600g piece of beef rump steak

 800g chicken thigh fillets

 1 tablespoon ground cumin

 2 teaspoons ground coriander

 1 teaspoon ground chilli powder

 2 teaspoons sea salt

 2 teaspoons cracked black pepper

 1/4 teaspoon brown sugar

 4 garlic cloves, crushed

 1 tablespoon roughly chopped fresh thyme leaves

 1 tablespoon roughly chopped fresh oregano leaves

 2 tablespoons orange juice

 1/4 cup olive oil

 

 

Step 1

Using a sharp knife, score top of lamb at 1cm intervals. Place lamb in large glass or ceramic dish. Place beef and chicken in separate glass or ceramic dishes. Combine cumin, coriander, chilli powder, salt, pepper, sugar, garlic, thyme, oregano and orange juice in bowl.

Step 2

Divide spice mixture between lamb, beef and chicken. Rub to coat. Cover. Refrigerate for 4 hours or overnight, if time permits.

Step 3

Preheat barbecue on high with hood closed. Place lamb in a disposable foil baking tray. Stand at room temperature for 15 minutes. Drizzle with 1 tablespoon oil. Reduce temperature to medium-low. Cook lamb, using indirect heat, for 3 hours or until tender and starting to come away from the bone. Cover with foil. Set aside for 15 minutes to rest.

Step 4

Heat barbecue chargrill on medium-high heat. Drizzle beef with 1 tablespoon oil. Cook beef for 4 to 5 minutes each side for medium or until cooked to your liking. Transfer to plate. Cover loosely with foil. Set aside for 5 minutes. Drizzle chicken with remaining oil. Cook for 3 to 4 minutes each side or until cooked through. Transfer to a plate. Cover loosely with foil. Set aside for 5 minutes to rest. Slice lamb and beef. Serve lamb, beef and chicken with Chimichurri and Salsa criolla. (see related recipes)

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