Argentine-style ember grill · 10–20 covers
The Collier Parrilla
Burn hardwood down to embers in an open firebrick hearth, rake them where you want them, and wind two independent grate sections up and down over the top with a handwheel. Hang the big cuts from the rail above. No lid, no thermostat, no dials — heat is controlled by distance and by where you put the fire.
304 stainless as standard. Powder-coated frame in any of our four colours is a £120 option.
Free two-man kerbside delivery to UK mainland · 10-year body warranty · 30-day returns
What it's good at
Four things it does
better than anything else
- Running two heats at once. Two independent grate sections mean you can sear on one side and hold on the other without moving the fire.
- Hanging work — a rack of lamb or a rope of chorizo on the hooks, cooking in the rising heat while the grate runs underneath.
- Cooking fatty cuts. The V-grate channels fat to the tray instead of onto the coals, so no flare-ups and no soot on the meat.
- Standing next to. This is a grill people gather round, which is most of the point.
Food-grade 304 stainless throughout. Refractory firebrick bed under an open grate, lifted on a stainless cable — the heat is controlled by distance, not by dampers.
Specification
The numbers
- Grate (90 / 120)
- 900 × 500mm / 1,200 × 500mm
- Grate sections
- Two, independently height-adjustable
- Hearth
- Open-fronted, refractory firebrick lined on three sides and floor
- Hanging rail
- Full-width, with seven stainless hooks
- Overall (90)
- 1,000 × 620 × 1,450mm to top of wheel
- Overall (120)
- 1,300 × 620 × 1,450mm
- Weight (90 / 120)
- 95kg / 130kg
- Frame & grate
- Food-grade 304 stainless steel
- Height control
- Cast handwheel, stainless cable, 300mm travel
- Grate profile
- Argentine V-channel, removable, drains to tray
- Drip tray
- Removable stainless, full width
- Front shelf
- Drop-down stainless work surface
- Fuel
- Hardwood logs or lumpwood charcoal
- Shelf
- Full-width lower shelf, stainless
- Castors
- Four, two braked
How it works
Four things worth
understanding
An open hearth, not a firebox
The fire sits in a firebrick-lined hearth that is open at the front, so you can feed logs, rake embers and pull ash without reaching over the food. Firebrick on three sides and the floor does two jobs: it radiates heat back up into the meat, and it keeps the stainless underneath from taking the punishment directly. Burn hardwood down at one end, rake embers to the other, and you can cook for hours.
Height, not dampers
A cast handwheel on a stainless cable, 300mm of travel, adjustable while the meat is on. Drop it to the coals to crust a steak, wind it to the top to hold and rest. You are not fighting a thermostat — you are moving the food, which is instant and which you can see working.
Two grates, two heats
The cooking surface splits into two independently adjustable sections. Sear on the left at 100mm off the coals while chicken holds at 300mm on the right. On a single-grate grill you get one heat and you cook in rounds; on this you cook everything at once, which is the whole difference at a party.
V-grate and drip tray
The Argentine V-channel profile catches rendering fat and runs it off to a removable tray rather than letting it drop onto the embers. That is why a parrilla does not produce the acrid flare-up smoke you get off a flat grill bar, and it is why the tray is the only thing you actually have to clean.
Also worth a look
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