Welcome to Flamery’s full range: precision-built grills, cookware and tools for live-fire cooking at home or in the pass. From high-heat Konro cookery to slow, show-stopping Asado, every piece is engineered for control, durability and flavour.
BBQ Cover - Built-in & on Stand
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FAQs
What’s the difference between Asado and Konro cooking?
Asado is about adjustable height and larger formats for slow roasting, whole cuts and showpiece grilling. Konro focuses on compact, intense heat for fast searing of smaller items - skewers, steaks, seafood and vegetables. Many customers use both for maximum range.
Which grill is right for me?
If you want portability and precision searing, start with a Konro. If you’re hosting, cooking larger joints or love live-fire theatre, choose an Asado. Still unsure? Tell us what you cook most and your space - we’ll point you to the ideal setup.
Do Flamery accessories work across different grills?
Some tools - presses and skewers - are cross-compatible. Some attachments (e.g., rotisserie arms or grill-specific mounts) are model-specific; check each product page for compatibility notes.
What fuel should I use?
For Konro: high-quality lumpwood or binchotan-style charcoal for clean, consistent heat. For Asado: seasoned hardwood or quality lumpwood. Avoid self-lighting briquettes or treated woods.
How do I control temperature with live fire?
Use the controls each setup gives you.
Asado (quantity of fuel, ember distribution, grill height)
- Build a log fire to make embers either in the firebox or under cooking areas; cook over embers, not flames.
- For more heat: burn more fuel and/or rake a deeper ember bed under the food.
- For less heat: spread embers thinly or move them away to create cooler zones.
- Create zones: mound embers (hot), a thin skim (medium), bare metal (resting). Slide food between zones as needed.
- Adjust distance: raise the grill to soften heat; lower it to intensify.
- Top-up method: feed fresh logs on a “fire side,” then rake new embers under the grill as required.
Konro (fuel quantity and airflow)
- Start with an even layer of quality charcoal (binchotan or lump).
- More heat: add pieces or stack coals tighter; knock ash off to improve airflow.
- Less heat: remove a few pieces or space coals apart to break up radiant intensity.
- Air control: open vents (if fitted) or increase draw with gentle fanning to boost heat; reduce airflow (close vents, minimize fanning, let ash build slightly) to tame it.
- Quick fixes: flip coals “ash side up” to soften heat, or park food over a sparse section for a breather.
How do I care for my kit?
Brush grates while warm, wipe metal down after use, and lightly oil cooking surfaces to prevent corrosion. Store under cover when not in use. Season steel plates (like chapas) as you would cast iron.
Is there a warranty?
Yes. Our grills are covered against manufacturing defects; consumables and wear-and-tear aren’t included. Full details and durations are listed on our warranty page.