Description
A full circular grill rack seals the bowl and forces you to choose between cooking and refuelling. With half the fire open you feed from one side, rake the embers across underneath the grill with an Ash Rake, and keep going all evening without lifting anything off.
Made from
Seasoning it before first use
It arrives with a coating of manufacturing oil. That burns off on the first fire, but we recommend seasoning the rack properly before you cook on it. It takes ten minutes and it is the difference between a rack that lasts and one that rusts.
1. Put the rack over the fire for a few minutes to bring it to a medium hot temperature.
2. Wash it well in warm soapy water and dry thoroughly.
3. Rub over with an oil of your choice. Cooking, vegetable or flax oil all work. Do not use olive oil, which cannot burn at the temperatures involved.
4. Heat the rack again, hotter this time. A bit of smoke is expected. Rub over with oil again.
5. Repeat a few times until you have an even black coating.
6. Cook.
Using it on the fire
Feed the fire from the open side to keep it burning and producing embers. Use an ash rake to pull hot embers across underneath the rack when you are ready to cook. You are cooking over embers, not flames, so let the fire do the work first.
The mesh is 5mm round steel, so it holds smaller items that would drop through a barred grill while still letting fat away.
Dimensions
Diameter with Ball End 64cm Depth 35cm Weight 3kg
