Live Fire
Cooking over wood, not gas.
Live fire means real wood and real coals. The flavor comes from the fire itself, and the cook becomes part of the event. Here is how each rig works and what it cooks best.
Low & Slow
The Smoker
Heat and smoke from a firebox travel through the cook chamber. Long hours at low temperature turn tough cuts tender.
- Brisket
- Pork shoulder
- Ribs
- Whole chickens and turkeys
Hot & Fast
Santa Maria
Grilling directly over hardwood coals. A hand crank moves the grate up and down to control the heat.
- Tri-tip
- Steaks and chops
- Chicken and sausage
- Vegetables
The Asado
Gaucho Grill
The Argentine way: a wide grill over wood coals, fed through the afternoon, with food coming off in rounds.
- Large beef cuts
- Chorizo and sausages
- Provoleta and vegetables
- Catering-size menus
Why It Matters
A gas grill feeds people. A fire brings them together.
At a fundraiser or a backyard party, the rig is the gathering point. Smoke in the air, coals glowing, food coming off the grate. That is the difference people remember.
Reserve a rigLearn the Craft
Technique from OWN THE FIRE®
Fire management, cooks and build stories from the shop.