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MAXIMUS wood oven protection AC15F
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Stone barbecue with Wood Fired Oven AV245F

- Measures: Width: 305 cm Depth: 058 cm Height: 222 cm Weight: 1165 kg - 2 year Guarantee! - Free Shipping!
Free shipping
Manufacturer: Impexfire

Summary

€1 980.00

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

 

Measures:

Width: 305 cm

Depth: 058 cm

Height: 222 cm

Weight: 1165 kg

 

Dimension of the cooking surface: 64x53cm

 

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.

 

 

 

 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 keeps the same!

 

 

 

 

 

Technical details: Stone barbecue with Wood Fired Oven AV245F

 

 

 

-  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 (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

 

 

 

 -----------------------------------------------------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!!--------------------------------------------------------

 

 

 

Stone barbecue with Wood Fired Oven AV245F. Free shipping to England, Holland, Germany, metropolitan France*, Monaco, Belgium, Luxembourg, Italy and Spain. For other destinations please contact us.

 


Shipping: 1 pallet

 

* Except Corsica

 

 

Enjoy this recipe for your BBQ

 

"Christmas Ham"

Tony Grigg

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!