Charcoal grills for churrasco

Churrasco in Australia usually means one of two things, and they need different gear.

Picanha, the rump cap, is the signature. It is scored, folded into a C-shape and driven onto a long wide sword skewer, then cooked slowly and carved in layers as the outside is ready. A single piece can be a kilo and a half. That needs a sword skewer and usually a rotisserie to carry the weight.

Espetinhos are the everyday version and the street food version: small skewers of beef, chicken hearts, sausage, halloumi, cooked fast over hot coals in numbers. That is a multi-skewer job and it is what the frames on this site are built for.

Brazilian grilling runs hotter and more direct than most Australian barbecuing. The salt goes on coarse, the seasoning stops there, and the fire does the rest, which means the fire has to be right.

Real coals, not briquettes in a hurry

You want a deep bed burned down to grey ash with red underneath. Lump hardwood gets there and burns hot. Give it the twenty minutes it needs rather than cooking over flame.

Height, not guesswork

Beef wants to be close. Chicken hearts want to be closer still and very briefly. Sausage and halloumi want to be further back or they split and leak. An adjustable charcoal tray lets you actually make those changes instead of shuffling food around a fixed grate.

Turning a full row

Espetinhos are small and cook in minutes. Turning twenty four of them individually while they are all on the clock is the part that goes wrong. The geared rack on these frames turns the whole row from one handle, which is what lets you run a full load without losing track of which end went on first.