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Stone BBQ From Portugal AV330F

- Measures: Width: 94 cm Depth: 056 cm Height: 222 cm Weight: 610 kg - 2 year Guarantee! - Free Shipping!
Manufacturer: Impexfire
Free shipping
€ 790.00

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

 

Measures:

Width: 94 cm

Depth: 056 cm

Height: 222 cm

Weight: 610 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 BBQ From Portugal AV330F

  

-  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 BBQ From Portugal AV330F. 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

 

"Hot & Smokey Cherry Wood Salmon"

Serves 4

4 salmon fillets (approx. 175g each)

1 lemon, grated rind and juiced

20g paprika

10g garlic powder

10g thyme

olive oil

salt and pepper

1 packet of cherry wood chips

 

Method:

  • Mix together the paprika, thyme, garlic powder and grated rind. Combine the oil and lemon juice
  • Prepare the barbecue, add the cherry wood chips and allow to burn
  • Cover the salmon with the mix and rub in, allow to infuse for 10-15 minutes, then brush with the lemon oil
  • Cover the salmon with tin foil and cook for 8-10 minutes
  • Use your Thermapen to check that the internal temperature of the salmon is a minimum of 60 °C, then it is ready to serve

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

 

Measures:

Width: 94 cm

Depth: 056 cm

Height: 222 cm

Weight: 610 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 BBQ From Portugal AV330F

  

-  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 BBQ From Portugal AV330F. 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

 

"Hot & Smokey Cherry Wood Salmon"

Serves 4

4 salmon fillets (approx. 175g each)

1 lemon, grated rind and juiced

20g paprika

10g garlic powder

10g thyme

olive oil

salt and pepper

1 packet of cherry wood chips

 

Method:

  • Mix together the paprika, thyme, garlic powder and grated rind. Combine the oil and lemon juice
  • Prepare the barbecue, add the cherry wood chips and allow to burn
  • Cover the salmon with the mix and rub in, allow to infuse for 10-15 minutes, then brush with the lemon oil
  • Cover the salmon with tin foil and cook for 8-10 minutes
  • Use your Thermapen to check that the internal temperature of the salmon is a minimum of 60 °C, then it is ready to serve
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