Stone Barbecue Grill Design AV260F

STONE BARBECUE GRILL DESIGN AV260F

Measures:

Width: 090 cm

Depth: 056 cm

Height: 230 cm

Weight: 700 kg

Dimension of the cooking surface: 63x53 cm

Included in the price:

- Barbecue do-it-yourself (DIY);

- Grill with removable ash collection tray

- Stainless steel grill;

- Printed assembly instructions;

- Transport insurance.

Find out about our barbecue accessories.

Technical details:

- 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 a pallet

- All our stone barbecues are built with Brick and refractory stone

- You can extend the chimney height

Delivery time: 7-10 days* (read our general terms and conditions)

Payment methods:

- Debit / Credit Card - 100% secure payment

- Bank transfer

Free shipping for mainland France *, Monaco, Belgium, Luxembourg and Spain. Other destinations please contact us.

* Except Corsica

Delivery :

- Delivery will take place at the curbside or driveway.

- It is important to take the time to systematically check the condition of the package upon receipt. You must make reservations on the delivery slip before signing if you find damage on the package, or refuse if the product arrives badly damaged. Without these reservations it is impossible for us to claim any liability from the insurance.

- Please read the general delivery conditions carefully for more information.

Enjoy this recipe for your BBQ

Moroccan Lamb

Ingredients:

1 shoulder of lamb (1.8kg)

2 garlic cloves, crushed seasoning

60g Moroccan seasoning olive oil

20g mint, finely chopped

1 packet of cherry wood chips

Method:

Rub the shoulder of lamb with the garlic and the Moroccan seasoning, sprinkle over the excess and chill in the fridge at 2-4 °C for 3 hours

Mix the mint and oil together and allow to infuse

Using oak or apple wood blocks indirectly smoke the lamb at a medium heat on the barbecue for 3-4 hours until tender.

Basting every hour to retain the moisture

Use your Thermapen to check the internal temperature of the lamb when cooking to a desired taste. For medium 60 °C and well done 71 °C

Once the lamb is cooked, remove from heat and rest for 20 minutes before carving