BBQ

What Ya Got Cooking? Things are Heating Up on the Patio.

One of the disadvantages of living in some of the houses I have owned in the last 25 years is that they weren’t suited to owning a grill.

Union Hill had potential. I could have kept a grill in the garage, but the garage was off the basement and the idea of trucking up and down 18 steps to flip burgers had me worn out just thinking about it. Union Hill had an OK sized wooden deck, but how many fires started in Union Hill thanks to an unattended grill on a deck? I know of at least 3.

The house on Lloyd had no patio, and the deck was simply to narrow. If I wanted a grill it meant keeping it in the detached garage and hauling it out every time I wanted to use it. No thanks.

The loft had a small balcony but the idea of having a grill seemed rather bad. The balcony was small, and it was a multi-unit building. I didn’t want to be responsible for a possible fire.

Finally, after having the patio rebuilt at our current and permanent residence we got a grill. After spending most of the winter and spring trying to decide on a grill or a griddle and then trying to find something that wasn’t like every other product on the market we narrowed it down. The criteria were pretty simple. It had to look good, use propane, get hot enough to bake a pizza and be small enough to store in the garage in winter.

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Since it’s just my wife and I weren’t looking for anything that you could cook a whole turkey in, or with enough surface area to cook 24 hamburgers at once. We looked at everything from the Blackstone griddles to the Green Egg and finally settled in on the Fuego Element F21C-H. I have had the grill for a little over a month now and couldn’t be happier. It looks amazing cooks just as good and heats to over 600 degrees in less than 10 minutes – making the perfect cracker crust pizza.

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There is a ton of reviews on all versions of this grill on the internet so I’m not going to go into great detail about how to use it and comparisons with other products. Instead, I am going to talk about 2 things, assembly, packaging and design.

Design

First off I have to say that when the grill is assembled it looks like a statement piece rather than a cooking appliance. Designed by Robert Brunner, the former chief of design at Apple the Fuego Element F21C is a decidedly minimal piece of equipment and maintains quite the futuristic aesthetic. It looks like a tall metallic mushroom with a sort of 1980’s retro vibe to parts of it. I think it is the perforated metal sides that have me thinking that and I’m not sure why. Either way, the grill is quite a stunning piece of industrial design, and quite functional too.

The grill sits atop a four-wheeled base for improved portability and has a long, narrow column that stores the propane tank. All in all, the F21C only measures 21 inches wide by 32 inches tall, which means it’ll fit in on even more minute patio or balcony setups. The hinged lid is offset at 45 degrees so when you open it you are not putting your arm directly over the heat source (something that I really appreciated last week when the temps were hovering in the upper 90’s) The main door on the column has a spring release clasp that opens up to reveal the propane tank inside.

The diffuser tray which sits below the grate is designed to channel drippings away from the burner elements which is a plus. It is designed to help prevent the openings in the burners from getting clogged requiring additional cleaning. Grease and drippings are collected in a small tray that sits below the burner and can be removed simply by pulling the tray out from the front of the grill.

There are stainless steel handles that have dual functionality. They can be used to move the grill and they function as the support base and storage space for the optional side table.

My only real design grip is this. I use the optional table on the left side of the grill. It’s the side away from the lid. I did this because the ambient heat coming off the lid when it’s open is right above where the table sits on the right. The table is well designed and attaches to the grill by hooking under the arms of the handle and using a small support rod. When not in use it slips in between the handle and hangs next to the grill. If the table is stowed, you can’t open the door to access the propane tank. It gets me every single time. All in all, this is a pretty small complaint.

The cooking surface is 346 square inches which are plenty. According to Fuego, you can cook 18 to 20 burgers on this at one time. And the 15-pound porcelain-enamel cast iron grate provides a massive heat sink producing amazing sear marks.

Packaging

The Fuego grill came in a standard cardboard box. About 2 inches from the bottom was a dotted line with “cut here” icons indicating what to do. I used a standard box knife, cut all the way around and simply lifted the top 7/8 of the box off and set it aside. Inside there was a truck-load of Styrofoam. A ton of it. I’m still getting rid of it because I couldn’t get it all out on trash and recycling day and still have room for my regular trash and recycling. I wish they would figure out a way to completely do away with the foam, and replace it with something that is more environmentally friendly.

Everything was neatly packaged and laid out in a way that made sense as I took the parts out of the box. I was able to place everything in a logical order and get ready to assemble the grill in less than five minutes. And this brings me to the assembly portion of this post.

Assembly

I love it when an industrial design or engineer figure out how to create something that goes together quickly and is rock solid when assembled. Fuego nails this. The grill requires just 14 screws to go together and I had my grill built and ready to cook less than 30 minutes. I didn’t time how long it took to put it together but I do know cleaning up the packaging took longer.

All you need to put this together is a Phillips head screwdriver. You can do it with that but if you have a cordless drill with a Phillips head driver attachment I suggest using it. I put the grill together by myself, some of you might want a second set of hands but you don’t need it. The instructions are straight forward and easy to follow. There are a handful of YouTube videos that show people unboxing and assembling the grill if you have any doubts about the simplicity of it.

Accessories.

Get the cover if you are storing the grill outside. It’s not expensive and it does help protect it from the elements. With that said I’ll be storing the grill in my garage over the winter.

I recommend the table attachment. At least one of them. It really does come in handy when you are cooking. I’m not sure you need both of them, but I am toying with the idea of getting a second one.

Skip the Pizza Stone kit. The kit costs 40 bucks. It would have cost me 38 to ship it back to Fuego. The stone is the same kind you can pick up at Target for about $20.00. The pizza cutter was a joke. It was the cheapest one I think I have ever seen. It felt like a toy. As for the pizza Peel, the quality was slightly better than the cutter but not much. I ended up getting a non-folding one that isn’t as easy to store but doesn’t feel like it’s going to collapse under the weight of a medium-sized pie either.

Get the griddle. It’s made from the same material as the grate and it converts the grill into a flat-top in seconds. (Suggestion for Fuego. Make a split version. Half griddle half great. Especially for the 24C big brother version of this grill)

I’m out. I have skirt steak I need to get ready for tonight’s dinner.

Mangal

Since it’s summer and I have a backyard again, I have been on the lookout for a stylish modern barbecue. I’m a huge fan of charcoal and wood burning grills and this morning I came across “Mangal” from Cisimdesign.

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Cisimdesign is an Istanbul based firm that has been in operation since 2009. This year at the 2015 Milan Design Week, Cisimdesign introduced Mangal at Ventura Lambrate. Mangal literally means  barbecue in Turkish. The design is indicative of Cisimdesign’s philosophy of taking every day objects and transforming them into an object with a different function.

“Although ” Mangal ” suggests an object of heating and cooking, it offers a comfortable resting place with storage place in the interior.”

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The simple vessel shape is reminiscent of a vase or planter. The simple 3 leg stand gives it the appearance of perhaps a stool. The interchangeable grills are reflective of fabric patterns, another daily object transformed for another use. There isn’t any pricing info given on the website, but there is a contact email. It’ll be interesting to see if this makes it into large scale production. It’s a beautiful object, that I’d love to cook on.

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Mamma Mia That’s One Fancy BBQ Set.

Would you look at this, a fancy BBQ set designed by Italians, with metal made by Germans, and hopefully serving food to Americans on the Fourth of July. If it isn’t it should be. This stuff looks so nice I’m not sure I’d want to let it near my BBQ. The set is made from rust-resistant, brushed steel from Germany, and Indian Rosewood handles with an oiled finish. I love the clean lines, and minimalist aesthetic.

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Maserin’s BBQ set is made in much the same way as their folding kitchen knives. Blades are laser cut from a sheet of steel, then attached to a thick wire that forms the core of the handle, around which goes the rosewood handle.

The set is made by Maserin in Magiano, Italy,which is known as the “city of knives”. Maserin was founded in 1960 and began by making sporting knives. They are now considered among the world’s best. Their tradition of artisanal blacksmithing continues to embrace the latest technologies in blade-making. They’ve since expanded their collection to include everything from mushroom foraging knives to corkscrews, and now, a barbecue set to end all barbecue sets.

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