Wood-Fired Barbecue with Griddle Plate and Corten Steel Structure

Wood-fired barbecues with griddle plate are outdoor cooking appliances fuelled exclusively by wood. They differ from traditional models because they do not use a grill; instead, they feature a smooth cooking plate heated by the embers produced directly in the central firebox.

Wood is placed in the centre of the barbecue, inside a compartment integrated into the structure. Combustion generates embers and heat that radiate outward, gradually heating the plate arranged around the firebox. This system ensures an even distribution of temperature across the entire cooking surface and makes it possible to distinguish hotter areas from more moderate ones.

The stainless steel or iron plate promotes direct-contact cooking, with even browning and precise control over food preparation. The structure, often made of Corten steel or thick steel, offers high resistance to high temperatures and considerable thermal inertia, qualities that help stabilise heat during prolonged cooking.

The operation of a wood-fired barbecue with griddle plate is based on the direct combustion of wood in the central firebox and on heat transfer through radiation and conduction. The firebox is positioned at the centre of the structure; around it extends the circular or square plate, which accumulates and distributes heat gradually.

The operating process is divided into several stages:

• Lighting the central fire: wood is placed in the central compartment and ignited; combustion produces an open flame in the initial phase and then stable embers;
• Ember formation: after 20 to 40 minutes, depending on the type and quantity of wood used, a bed of embers is formed, producing steady heat;
• Progressive heating of the plate: heat spreads from the centre outward; the inner area reaches higher temperatures than the outer section;
• Direct-contact cooking: food is placed on the hot plate; heat is transferred by conduction, promoting even browning and sealing in the juices;
• Temperature adjustment: heat intensity varies by increasing or reducing the amount of wood in the central firebox.

The presence of different heat zones makes it possible to move food from the hottest area, near the centre, to the outer section to complete cooking or keep it warm. This system allows meat, fish, and vegetables with different cooking requirements to be prepared at the same time.

For correct use, it is necessary to use well-seasoned wood, remove the ash that accumulates in the firebox periodically, and clean the plate thoroughly after each session. Cleaning should be carried out while the plate is still hot, using a steel scraper, followed by the application of a light layer of food-grade oil to protect the surface.

Wood-fired barbecues with griddle plate offer a cooking method based on radiant heat and direct conduction. Their solid structure and central firebox allow heat to spread gradually across the entire surface. The grill-free system makes it possible to use the entire plate as one continuous cooking surface.

The main advantages of these models are:

• Even cooking over a large surface: the plate stores heat and distributes it evenly; this makes it possible to cook large quantities of food without sudden temperature fluctuations;
• Different heat zones: the section closest to the central firebox reaches higher temperatures; the outer area maintains more moderate heat for slower cooking or keeping food warm;
• High thermal inertia: medium-duty or heavy-duty steel or Corten steel structures retain heat for a long time; this reduces the frequency with which wood needs to be added during cooking;
• Continuous surface without a grill: the absence of bars prevents small food items from falling into the embers; it is also suitable for sliced vegetables, eggs, cheese, and delicate preparations;
• Wood fuel: the combustion of wood imparts characteristic aromas to the food; it also ensures operational independence in settings where gas or electricity is unavailable.

Compared to wood-fired barbecues with a grill, these models offer more stable cooking and a larger truly usable surface. Unlike gas barbecues, they require longer ignition times but provide natural thermal control through ember management.

On AgriEuro, wood-fired barbecues with griddle plate can be selected according to specific technical features, making it easier to identify the model best suited to the intended level of use and the expected number of guests. The differences concern the fuel, construction materials, structural configuration, and size of the cooking surface. Choosing a medium-duty or heavy-duty structure, as well as the presence of side shelves, affects workspace organisation and thermal stability during prolonged cooking.

The main features available are:

• Fuel – Wood: exclusively wood-fired; combustion in the central firebox produces embers that heat the plate through radiation and conduction;
• Corten steel body: structure made of Corten steel with high corrosion resistance; the material withstands high temperatures and develops a protective surface patina over time;
• Medium-duty or Heavy-duty structure: the medium-duty structure features thicknesses suitable for moderate use; the heavy-duty structure uses thicker steel plates that increase thermal inertia and stability;
• Without hood: open configuration without an upper cover; it promotes the natural dispersion of smoke in outdoor environments;
• Stainless steel plate: smooth stainless steel surface; it ensures even direct-contact cooking and facilitates cleaning operations;
• Open: model without a lid or integrated protections; designed for direct cooking on the plate with immediate access to the central firebox;
• No. of guests – 16-20 / 21-45: cooking surface sized to serve medium-sized or large groups; the size of the plate determines the quantity of food that can be cooked at the same time;
• Without shelves or with 1 side shelf: no support surfaces on basic models; one side shelf on more fully equipped models for utensils and food preparation.

Purchasing a wood-fired barbecue with griddle plate from AgriEuro means being able to choose from selected models with detailed technical data sheets and long-term spare parts availability.

The main advantages are:

• Fast and free shipping managed by AgriEuro logistics centres: products are shipped directly from company-owned warehouses; in-house logistics ensure fast delivery times and direct control over shipments;
• The possibility to order spare parts that are always available: each model has a dedicated section for components; this makes it possible to keep the barbecue efficient even after years of use;
• Careful and personalised after-sales support: technical support provides guidance on assembly, maintenance, and spare parts; the service is structured to support both hobby and professional use.

Discover the range of wood-fired barbecues with griddle plate available on AgriEuro and select the model best suited to your needs.