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Stone Barbecue Grill Design AV260F

- Measures: Width: 090 cm Depth: 056 cm Height: 230 cm Weight: 700 kg - 2 year Guarantee! - Free Shipping!
Manufacturer: Impexfire
Free shipping
€ 890.00

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

 

Measures:

Width: 090 cm

Depth: 056 cm

Height: 230 cm

Weight: 700 kg

 

Dimension of the cooking surface: 64x53cm

 

Included in the price:

- Barbecue do-it-yourself (DIY);

- Grill with removable ash collection tray

- Stainless steel grill;

- Printed assembly instructions;

- Transport insurance.

 

Technical details: Stone Barbecue Grill Design AV260F

 

-  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 (request cote)

 

Delivery time: 7-8 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

 

Stone Barbecue Grill Design AV260F. 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

 

Moroccan Lamb

Serves 4

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

 

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

 

Measures:

Width: 090 cm

Depth: 056 cm

Height: 230 cm

Weight: 700 kg

 

Dimension of the cooking surface: 64x53cm

 

Included in the price:

- Barbecue do-it-yourself (DIY);

- Grill with removable ash collection tray

- Stainless steel grill;

- Printed assembly instructions;

- Transport insurance.

 

Technical details: Stone Barbecue Grill Design AV260F

 

-  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 (request cote)

 

Delivery time: 7-8 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

 

Stone Barbecue Grill Design AV260F. 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

 

Moroccan Lamb

Serves 4

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

 

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