Description

Charcoal Barbecue with Smoker

This charcoal barbecue combines grilling tradition with modern design and great attention to detail. Thanks to its compact size, this model is very easy to transport and to use in small spaces.

The special "closed lid" system allows to achieve mouth-filling cooking results, also thanks to the combustion chamber that helps to maintain a constant internal temperature and keeps food moist and soft.

The ventilation system consists of manually adjustable side vent dampers which makes sure that air circulates within the cooking chamber.

The BBQ fits 2 separate cooking hobs that allow you to grill and smoke at the same time.

Equipped with 2 wheels for easy and convenient transport.

Cooking surface: 1620 cm²

WARNING: To avoid overheating problems, we recommend not exceeding a temperature of 200° when cooking with the lid closed.

Royal Food CB 400-2 - Charcoal Barbecue and Smoker

Features

1620 cm² steel grid
Grid size: 54x30 cm
Lid thermometer
Front table
Vent damper for air flow adjustment
BBQ lid that can be conveniently closed
Transport wheels
Small side chimney with openable cap
Wooden lid handles
Focus on the junction between the smoker and the main cooking chamber.

The small external compartment can be closed with the lid and acts as a smoker by infusing the food cooking on the main grid with smoking flavours.

It can also be used as a second cooking surface or as a food warmer to perform indirect cooking, the best way for thicker foods that require longer cooking times.

The smoker measures about 31 cm with a diameter of 30 cm.

Table and main cooking area dimensions

The barbecue is shipped disassembled. Estimated assembly time: about 1 hour.

Weight: 13.5 Kg

Smoker function

As the wood burns in the small side smoker compartment , the food cooks with hot air only, thus preventing the food from drying out or burning.

Food taste and aroma depend to a large extent on the type of wood used for smoking, therefore it is necessary to resort to the so-called “aromatic woods”, such as those from fruit or nut trees. These woods must only be used in the side smoker compartment. By means of a opening at the joint of the two compartments, the smoke enters the main cooking chamber and flows out through the small chimney.

The BBQ features 2 adjustable vent dampers.

The external compartment allows to perform slow cooking. This way, there is no need to constantly check the food as the grid does not sit directly on the hot coals and does not burn the food. Simply monitor the temperature on the integrated thermometer and add wood if necessary.
This prevents fats and cooking oils from dripping onto the embers and releasing the so-called "bad fumes"; no sudden flare-ups and no need to constantly flip the meat.