Cook over a real wood fire: the wood-fired grill

Plan on 4.4 to 8.8 lb (2 to 4 kg) of firewood per fire. Use properly dried firewood with no more than 15% residual moisture, because wet wood smokes and gives less heat.

The manufacturer specifies a minimum clearance of 11 13/16 in (30 cm) to adjacent building elements; local fire codes in Florida are reviewed during planning. We plan clearances, the route of the draw tube and local requirements with your architect and licensed partners.

Let the fire burn down and the ash cool completely before you clear the firebox. Clean aluminum and the coating with mild soapy water, clean natural stone without acids, and lubricate the hinges twice a year. At handover, we walk you through the kitchen and light the first fire with you.

Yes. You decide how much wood goes in. A small fire burns down to embers you can grill over, and the draw tube carries the smoke up and away. On hot days, light it toward evening.

A fire pit sits low and is open on all sides. The grill-and-fire element sits at counter height on the cabinetry, with a hood, an ember guard and a draw tube, so you cook standing at the worktop. For a fire to sit around, see FREILUFT Fire.

Yes. Cabinets, fronts, worktops, storage and the grill-and-fire element come from Germany; built-in gas and electric appliances are US-certified appliances sourced in the United States. A built-in gas grill can stand in the same kitchen as the fire; see grills and appliances.

Every grill-and-fire element and the wood-fired oven need a draw tube, and under a roof or covering a roof duct is required. Under a roof, the manufacturer specifies a roof duct for the draw tube and a flue height of at least 8 ft 2 3/8 in (2.5 m), installed by a certified local professional. We plan the route with your architect and licensed partners. More on covered patio kitchens.