\n\nThe art of Brazilian barbecue is called Churrasco, sick there and the barbecue pit where it is cooked is called a Churrasqueira. Our authentic Brazilian barbecue kits are churrasqueiras made to the exact specifications so that anyone can have a perfect Brazilian barbecue experience at home. These barbecues can be installed both indoors or outdoors and work equally well in both locations.\n\nThe Fogazzo Model 525 Mesquite Fired Barbecue Kit (shown above) is a pre-cast system for the assembly of an authentic Brazilian Churrasco Barbecue. The kit is made up of 12 individual pre-cast parts. They are, ambulance base, firebox floor, firebox walls (4), firebox surround, lower cooking area, upper cooking area, hood and chimney. The various parts are cast using materials adequate for the needs of the individual part. Firebox, floor, walls and the surround are cast using high temperature castable, rated to 2300 degrees Fahrenheit, all other parts are cast using a lightweight concrete mix. All parts are re-enforced using welded steel mesh 3×3” 11 gauge or 4×4” 10 gauge, depending on availability at the time of manufacture.\n\n \n\n
Daily Archives: January 20, 2013
Wood Fired Oven Basics
“Even if you own the worlds greatest coffee maker, buy medicine it cannot guarantee that you will get the best cup of coffee in the world, click on your first try”.
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\nCooking with real fire takes some getting used to, but don’t be afraid to experiment. Many recipes need adjustments, but will work well. As a general rule, anything that a conventional oven can do, a wood fired oven will do better.\n\nMost splattering from baking or roasting will burn off. To avoid excessive splattering use cookware that is suitable for the food you are cooking. Wood fired ovens are very low-maintenance. If you spill something on the floor of the oven, just wait for it to burn off. If you want to expedite this process, move some coals over the spill. Wait for it to burn off and sweep with an oven safe brush.\n\nWhen you are through cooking. Close oven door to help extinguish any coals that are still burning. Allow oven to cool down slowly or overnight. Remove ashes using an ash vacuum or oven safe brush.\n\nAlways\n
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- Allow 2 hours or more to bring your oven to temperature slowly.
- Add wood in 15 to 30 minute intervals.
- Add wood of similar size.
- Keep oven closed when not in use.
- Use safety gear to avoid injuries or burns
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\nNever\n
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- Leave a burning fire unattended
- Allow cold water to hit a hot oven.
- Use tools that can chip or scrape your oven walls or floor.
- Drag heavy cookware on the oven floor
- Add too much wood at once.
- Throw wood against walls or floor.
- Build a large fire inside your oven.
- Dispose of hot coals in the trash.
- Use liquid fuels such as gasoline to start an oven.
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