Tagwood BBQ BBQ26SS Freestanding Argentine Santa Maria Grill – 304 Stainless Steel

01 · Brasero and firebricks

Fire on one side, food on the other

Wood and charcoal light quickly in the stainless brasero, which keeps the open flame apart from the cooking area. As the fire breaks down, use the included shovel and coal rake to pull embers under the grate: a deep bed for a hard sear, a thin one for slow cooking. Keep feeding the brasero and you have fresh embers ready all afternoon.

Firebricks line the walls and base to hold heat, spread it evenly and shield the outer shell. A drain lets rain and wash water escape so moisture never sits around the bricks.

03 · Clamp grill

Whole cuts, cooked the gaucho way

The 23" x 23.5" clamp grill locks a butterflied lamb, a rack of ribs or a whole chicken between two stainless grids and holds it beside the fire. It rotates 360 degrees and sets at seven angles, so you can face the bone side to the heat first, then turn and tilt the cut as the cook moves along instead of wrestling it on a flat grate.

05 · Cart, side table and wheels

A cart that works as hard as the grill

The stainless base carries a lower shelf for firewood and tools, a folding side table on the left for prep and plating (folded, the grill narrows from 91.5" to 78" wide), a built-in bottle opener, and swivel casters with brakes so you can roll all 657 lb into place and lock it there.