Leaf The Napoli Pizzeria

CHAR-GRILLING – traditional BBQ grilling over the hot glowing embers of the charcoals for that BBQ char grilled finish for steaks, ribs, chicken breasts, lamb cutlets, kebabs, burgers, sausages & vegetables, the Grill Plate allows you to sear that wide
diamond grid finish into your food showing everyone that you’re a true grill master with stripes.

DELICATE GRILLING – using the Griddle Plate for an indirect delicate heat for cooking and locking in the flavours for
seafoods, fish and tender fillet steaks

ROASTING – Slow cooking a large joint of meat on the indirect heat of the Griddle Plate

SMOKING – Boost the flavour of the food and infuse that smoky flavour and taste into your Ribs and glazes with hickory
wood chips using the indirect heat of the Griddle Plate

BAKING – Real Baked Potatoes full of that outdoor BBQ moist flavour using indirect heat on the Griddle Plate

FAST WOK COOKING – High temperature fast cooking using Asian fusion in the Wok to bring a twist to the Al Fresco
experience, using the Griddle Plate with the round Wok infill plate removed

CHAR GRILLING – Cooking on the stainless steel grill plate will disperse an even spread of heat from the charcoal fuel which is placed in the lift out charcoal grill box to give an excellent cooking result and the Grill Master stripes. The grill plate is solid stainless steel (grade 304) and can be placed in the dishwasher for cleaning if required.

FAST WOK COOKING – GOING ORIENTAL – The griddle plate has a lift out round infill centre hole allowing you to place a Wok directly over the charcoals for super hot fast Wok cooking.

SOLID GRIDDLE PLATES – The griddle plate is a solid mild steel plate, once placed on the top of the charcoal grill box it will quickly warm up to a cooking temperature and typically would be used for cooking vegetables, seafood and fish. If you were doing a larger piece of meat on a slow roast we would
recommend using the griddle plates.

PIZZA & BREADS – When cooking pizzas and breads we recommend putting the pizza stone on top of the solid griddle plates if the charcoal is on maximum burn.

Our range of outdoor Chargriller BBQ & Pizzeria stoves has been designed to optimise the burning conditions in the outdoor wood burners and achieve an Eco-Clean Burn by getting the maximum heat and efficiency out of the fuel you are burning and ensure the minimum amount of smoke and particle matter is emitted into the environment

3 Way Air Management is key to gaining the optimum efficient burn in the stove chamber. To achieve this we need a precise supply and flow of air (oxygen) into the stove chamber to create and maintain the correct burn temperature to ensure all of the heat energy is extracted from the wood being burnt.

1. Primary Air: supplied to the bottom of the firebox so when lighting and burning wood it can be used as a ‘boost’ function for starting the fire, or when you have added fresh logs to the fire especially if they are a little damp. The controller for this is at the front of stove.

2. Secondary Air: known as the air wash, this preheated air flows down the inside surface of the flat door glass, feeding the fire and helping to keep the glass clean. Once the stove is hot you control the burn rate by adjusting this secondary air controller at the front of the stove.

3. Tertiary Air: preheated air enters higher up at the back of the stove chamber through a series of holes in the fireboard. When the fire is hot, this air helps burn off all of the unused gases from the fuel. You will see the Eco-Clean Burn working as small flames spiral and dance out of these holes as the unburnt gases fully combust. This function is automatically controlled with the secondary air controller at the front of the stove.

CONTROLLING THE WOOD BURNER is extremely easy by using the 2 Air controllers at the front of the stove, just below the door.

The Bottom Knob controls the Primary Air and the Top Knob controls the Secondary Air & Tertiary Air