Collection: Asador Grills

The asador is the cornerstone of live-fire cooking culture, a way of coaxing extraordinary flavour from open flame that rewards patience and craft in equal measure. Our collection brings that tradition to the UK outdoor kitchen, with handcrafted fire grill systems, smoking chambers, prep stations, teppanyaki plates, and a full range of accessories designed to build out your setup piece by piece. Shop the collection and make fire the focus of your outdoor space.

Metartal Asador Nino Grill

Metartal Asador Nino Grill

Vendor:
Metartal

Regular price £3,999.95 GBP

Regular price Sale price £3,999.95 GBP
Unit price per
Barbecook Pedro Asado in Corten and Workstation

Barbecook Pedro Asado in Corten and Workstation

Vendor:
Barbecook

Regular price £2,295.95 GBP

Regular price Sale price £2,295.95 GBP
Unit price per
Metartal Asador Nino Stainless Steel Stand with Log and Cooking Plate Storage

Metartal Asador Nino Stainless Steel Stand with Log and Cooking Plate Storage

Vendor:
Metartal

Regular price £2,279.95 GBP

Regular price Sale price £2,279.95 GBP
Unit price per
Metartal Asador Nino Stainless Steel Stand on Castors with Log Storage Area

Metartal Asador Nino Stainless Steel Stand on Castors with Log Storage Area

Vendor:
Metartal

Regular price £1,679.95 GBP

Regular price Sale price £1,679.95 GBP
Unit price per
Barbecook Pedro Asado Barbecue – Corten and Stainless Steel

Barbecook Pedro Asado Barbecue – Corten and Stainless Steel

Vendor:
Barbecook

Regular price £1,288.95 GBP

Regular price Sale price £1,288.95 GBP
Unit price per
Metartal Asador Nino Handcrafted Smoking Chamber

Metartal Asador Nino Handcrafted Smoking Chamber

Vendor:
Metartal

Regular price £899.95 GBP

Regular price Sale price £899.95 GBP
Unit price per
Metartal Asador Nino Prep Station

Metartal Asador Nino Prep Station

Vendor:
Metartal

Regular price £669.95 GBP

Regular price Sale price £669.95 GBP
Unit price per
Metartal Asador Nino Extra V Groove Grill

Metartal Asador Nino Extra V Groove Grill

Vendor:
Metartal

Regular price £239.95 GBP

Regular price Sale price £239.95 GBP
Unit price per
Metartal Asador Nino Extra Hot Teppanyaki Plate

Metartal Asador Nino Extra Hot Teppanyaki Plate

Vendor:
Metartal

Regular price £179.95 GBP

Regular price Sale price £179.95 GBP
Unit price per
Metartal Asador Nino Bar Grill

Metartal Asador Nino Bar Grill

Vendor:
Metartal

Regular price £149.95 GBP

Regular price Sale price £149.95 GBP
Unit price per

FAQs

What is an asador grill? An asador grill is also known as a parrilla or Argentinian grill. It is a live-fire cooking system built around the slow, deliberate grilling of food over wood embers rather than a direct flame. At the heart of the design is a separate fire or ember zone beside the main cooking area, where logs are burned down to glowing coals and raked under the adjustable grill grate as needed. This separation of fire and food is what makes asado cooking so different from conventional barbecuing. It gives the cook genuine control over heat, allows for long, unhurried cooks, and produces results that a gas or charcoal barbecue simply cannot replicate. approved

What fuel does an asador grill use, wood or charcoal? Both can be used, but hardwood is the traditional and preferred choice for authentic asado cooking. Dense, kiln-dried hardwoods such as oak, beech, and ash burn cleanly, produce minimal smoke, and build the kind of long-lasting ember bed that gives you sustained, controllable heat. Avoid softwoods, treated timber, or any wood with visible resin. These produce acrid, bitter smoke that affects everything on the grill. If you prefer charcoal, use high-quality hardwood lump charcoal rather than briquettes, which burn hotter and more cleanly. Moisture content matters: wood should be below 20% to avoid smouldering and temperature instability.

How do you control the temperature on an asador grill? Temperature is controlled through two mechanisms: the height of the grill grate and the quantity and freshness of the embers beneath it. Raising the grate moves the food away from the heat for a slower, gentler cook; lowering it intensifies the heat for searing. Adding freshly raked coals from the firebox increases heat; allowing the ember bed to thin and cool reduces it. There are no dials, no lids required, and no guesswork. The cook reads the fire and adjusts accordingly. This hands-on relationship with the heat is one of the most satisfying aspects of asado cooking.

What is the origin of the asador grill and where does it come from? The asador is a traditional South American grilling method with roots in the Argentine and Uruguayan pampas, where gauchos the iconic cattle herders of the region slow-cooked whole animals over open wood fires. Dating back centuries, the technique centres on patience and live fire rather than speed and high heat. Whole lambs, goats, and sides of beef were splayed on iron crosses and cooked slowly beside glowing embers, a method known as asado. Over time, asador grilling evolved from a practical campfire tradition into a celebrated culinary culture, now deeply embedded in the food identity of Argentina, Uruguay, and beyond. Today, the asador principle is cooking over real wood or charcoal with careful control of heat and distance is increasingly sought after by serious home cooks and chefs worldwide who value flavour above convenience.

Can an asador grill get hot enough to cook like a professional steakhouse? Yes. A well-built asador grill using hardwood or quality charcoal can reach temperatures in excess of 400–500°C at the fire source, which is comparable to and in many cases exceeding the cooking temperatures used in professional steakhouse grills and broilers. The key difference is control. An asador allows the cook to manage heat by adjusting the distance between the grate and the fire rather than turning a dial, giving a level of hands-on precision that gas grills cannot replicate. The result is an intense, dry sear on the outside of the meat while the interior cooks gently and evenly. For steaks, chops, and whole cuts, this combination of extreme surface heat and controlled ambient cooking produces the crust, juiciness, and depth of flavour that defines a great steakhouse result.

Why does food cooked on an asador grill taste so much better? For many people, yes and there is sound culinary reasoning behind it. Cooking over real wood or charcoal on an asador introduces smoke compounds that infuse the surface of the food with complex, layered flavour that gas and electric grills simply cannot produce. The Maillard reaction, the chemical process responsible for the deep, savoury crust on well-seared meat is triggered powerfully by the intense radiant heat of a live fire. Beyond chemistry, the slower pace of asador cooking allows fats to render gradually, bastes the meat naturally, and develops a texture and juiciness that fast, high-heat grilling often sacrifices. Whether it is a ribeye, a whole fish, or roasted vegetables, food cooked over a live wood fire on an asador consistently delivers a depth of flavour and character that is difficult to achieve by any other method.