Wood-fired cooking has a reputation for being hard work. Most people who fancy it never try, or try once, burn the sausages and go back to the gas.
We built Somerset Grill to close that gap. Everything on the grill is designed so a home cook can light it, control it and get great food on the table, without years of practice. The video walks through the features that do the work.
The Features That Make the Difference
1. The Ember Maker
The chamber at the back turns logs into a steady bed of embers, so you're never cooking over raw flames. Light it, knock the embers down, cook. How it works.
2. Height Adjustment
One handle raises and lowers the whole cooking surface. Lower for searing, higher for roasting. That's 40–400°C from the same fire, in seconds. Read the heat with your hand.
3. V Grills
The V-shaped bars carry fat away from the embers [check: into channels / a drip tray]. No flare-ups, no burnt drippings, and a much easier clean.
4. Accessories That Fit the Same Frame
Rotisserie, Chapa, Ember Grill, Meat Hooks. Each [check: drops into / bolts onto] the same frame, so the grill grows with the way you cook.
New Owner?
Start with how to light a fire, then the hand test. Those two guides are most of what you need.
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