Stone barbecue with Wood Fired Oven AV245F

STONE BARBECUE WITH WOOD FIRED OVEN AV245F

Measures:

Width: 305 cm

Depth: 058 cm

Height: 222 cm

Weight: 1165 kg

Dimension of the cooking surface: 77x53 cm

Included in the price:

- Wood fired oven diameter of Ø80cm X Ø80cm (inside measures) for cooking bread, pizza and baked, grilled meals

- Barbecue do-it-yourself (DIY);

- Grill with removable ash collection tray

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

- Great brick barbecue with a wood fired oven incorporated

- Sink and tap in stainless steel;

- Stainless steel grill;

- Printed assembly instructions;

- Transport insurance.

Find out about our oven and barbecue accessories.

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 refractory bricks. The price remains the same!

Technical details:

-  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 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

"Christmas Ham"

Ingredients:

1 leg of pickled pork

brown sugar

fine breadcrumbs

port

also required: Weber Kettle BBQ,

Heat Beads® BBQ briquettes, redgum

chunks

Method:

Ask your butcher to prepare a leg of pickled pork about 4-5 kg and let it hang in the cool room for a couple of days prior to you picking it up (this allows the pork to dry a little).

Prior to the day you wish to cook the pork - say 24 hours ahead - soak in a bucket of water a reasonable quantity of hardwood chunks (about the size of golf balls or a little larger).

I’ve always used redgum but Hickory or Mesquite are also available from your BBQ supplier.

They are expensive and the flavour is no better than the old redgum.

On the day!

Set up your Weber, with Heat Beads® to each side, add two or three Firelighters to the top of each pile and you’re ready to go - alternatively use Heat Beads®

Easy-Lite, just strike a match and you’re away!

Light with lid off and bottom vents open.

When Heat Beads® are ready (about 45 minutes) lightly rub skin of leg with oil, cover with foil and secure with toothpicks.

Prick foil all over to allow smoke to penetrate and just prior to putting it in the Weber, place a generous quantity of wet wood chunks on top of the Heat Beads®.

Place a large drip tray underneath to catch juices.

Leave for about two hours.

This is a great time to sample some Coopers - not much else to do at this stage.

You will create a lot of smoke so if you are in a suburban area don’t be surprised if you get a visit from your local Fire Brigade (Don’t laugh. It has happened to me.)

After 2 hours lift the leg from the Weber.

Add more Heat Beads® to each side, leaving the lid off so they ignite.

Take the leg to the kitchen and with a sharp knife remove the outer skin. (Roll this in Glad Wrap and freeze - I will give you a use for it later.)

Make up a glaze of brown sugar, fine breadcrumbs, marmalade jam and port.

Score the fat in a diamond pattern and dot with cloves.

Liberally smear the leg with the glaze, return to the Weber and cook for a further 90 minutes.

Now keep your hands off the ham until Xmas Day!