We designed the Asado and Grande Built In to sit on base you build yourself. Done well, it becomes the centre of an outdoor kitchen, the place everyone ends up standing. These rules keep it safe and keep it usable.
The 50mm Rule
Leave a 50mm gap on every side of the grill body. It lets air move, gives the steel room to expand when hot, and more importably leaves enough space to fit the Cover.
A grill built tight to its surround can't be covered.
The Base
Non-combustible only. Brick or block, stone, poured concrete, or a steel frame with fireproof board. Face it in whatever you like, as long as the structure underneath won't burn.
Your grill will come with feet fitted. They lift the grill so air can move beneath it.
Never build the base or carcass from timber. That includes treated softwood, sleepers, and a timber frame clad in cement board. Heat travels into whatever surrounds the steel, cook after cook. Combustible surrounds don't catch on the first cook. They catch on the fortieth.
Where to Put It
Not against a fence. Keep 1.5 m from fences, sheds, hedges and the house.
Cooking Under Cover
A roof, pergola or lean-to over the grill needs 3 things.
1. Really good airflow
Open-sided, so smoke and heat escape. If smoke gathers under the roof, it isn't ventilated enough.
2. A non-combustible roof, at least 1.5 m above the Ember Maker
Steel, or tile on steel purlins, or fibre-cement board. No timber directly over the grill. A timber pergola over a wood fire is a roof made of firewood.
3. Never fully enclosed
Three closed sides is a room, not a shelter.
Give the heat a way out too: an open ridge or a gap at the eaves.
Not sure a material is safe? Don't use it.
To confirm dimensions please find all the measurements here
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