FAQ - Barbecue BRAZE

1. QUESTION ABOUT CORTEN STEEL

Corten steel is already undergoing its corrosion process at the time of delivery. It typically takes another 6 to 12 months for this process to fully develop into a complete protective layer. This is why the color of the products may vary.

2. WHAT IS THE BEST TYPE OF WOOD?

The most important thing is to use sufficiently dry wood. The ideal wood is a hardwood such as beech or ash.

3. CAN I USE CHARCOAL INSTEAD OF WOOD?

Charcoal can also be used, but it won’t make the grill plate hotter. A combination of wood and charcoal is the best option, as it ensures even and consistent heat.

4. WHAT OIL SHOULD I USE FOR THE GRILL PLATE?

It’s best to use an oil with a high smoke point, such as peanut oil, rapeseed oil, or sunflower oil. However, olive oil can also be used with the right recipes. Olive oil is also recommended for seasoning the grill plate.

5. THE FIRST FIRE

The plate is brushed with olive oil and heated slowly. During the first use, avoid high heat to prevent warping of the plate. After about 30 minutes, you can increase the temperature and start grilling. **IMPORTANT:** During the first fire, always start with low heat to avoid altering the shape of the grill plate!

6. HOW LONG DOES IT TAKE FOR THE GRILL PLATE TO HEAT UP?

At a normal outdoor temperature of over 15°C, it takes about 30 minutes for the plate to heat up. If the temperature is below 5°C, it may take longer. The inner zone of the plate can reach over 300°C, while the outer edges will be cooler.

7. AIRFLOW ADJUSTMENT

The adjustment is made using the sliding mechanism located beneath the fire bowl. When lighting the fire, it’s recommended to fully open the slider. After that, the oxygen supply can be regulated by adjusting the slider to different positions.

8. SETTING UP TEMPERATURE ZONES

You can create different temperature zones by varying how you distribute the wood—and later the charcoal—inside the fire bowl. By pushing the burning wood or glowing charcoal under a specific area of the cooking plate, that spot will naturally become hotter. Try it out—you’ll quickly get the hang of it.

9. CLEANING THE COOKING PLATE

After grilling, leave the plate to cool down for about 10 minutes and use the spatula to scrape any leftovers into the fire. Once the plate has cooled down, apply a thin layer of oil to protect it. **Caution:** Do not press too hard with the spatula, as it’s important to preserve the seasoning (patina) on the surface.