Argentine Grills

Tagwood BBQ33 — Argentine Clamp Grill with Firebox

The most traditional Argentine grill in the line: a fixed grill, a clamp grill for whole cuts, and a height-adjustable secondary grate, all fed by a brasero firebox. Firebrick supports rated above 1,580°C.

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Tagwood BBQ18 — Chief Series Argentine grill

A compact, low-profile parrilla with the brasero built in. The entry point for traditional Argentine grilling: 47.5″ tall, 69.5″ wide, in black steel (BBQ18SI) or 304 stainless (BBQ18SS).

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Tagwood The Beast — BBQ02

Two height-adjustable round grates (main and clamp) over a brasero, three interchangeable grilling surfaces, firebrick throughout. The grill most Tagwood owners buy, in raw steel, black, or all 304 stainless.

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Tagwood BBQ03, BBQ06 and the XL series

BBQ03 (69″) and BBQ06 (92″) put the full parrilla feature set — adjustable round grates, brasero, firebrick, interchangeable griddle — in a smaller footprint. The XL series (BBQ22, 23, 26) goes wider; the BBQ24 is a double grill.

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Tagwood built-in Argentine grills — BBQ05, BBQ08, BBQ09, BBQ25

Drop-in parrillas for a masonry or cabinet island in 304 stainless steel. BBQ08 adds a clamp grill, BBQ09 is the insert style, BBQ25 the XL. Matching stainless smoke hoods are available for each.

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The brasero and the embers

Wood burns in the brasero — a firebox beside or behind the grate — until it collapses into embers. You rake the coals under the food a shovelful at a time. The fire is never under the meat; the embers are. That is why Argentine grilling tastes of wood without tasting of smoke.

Adjustable grate operated by hand

The grate is raised and lowered by a manual crank or wheel. Low over fresh embers to sear; high to roast slowly. This is precise heat control without a thermometer or a knob — the cook reads the fire and moves the steel.

Heavy steel, made to be rebuilt

Tagwood grills are plate steel or 304 stainless with firebrick where the fire lives. Grates lift out for cleaning, the brasero empties from the front, and wear parts are replaceable. A grill this heavy is bought once.

The asado cuts

Tira de asado (flanken-cut short ribs), vacío (flank), entraña (skirt), and a whole tenderloin. Salt only. Low grate for the sear, then raise it and let the meat finish slowly — an asado is patient by design.

Chicken and pork

Chicken halves and pork shoulder ride high on the grate, skin toward the heat late. A clamp grill holds a whole butterflied chicken flat and flips it in one motion.

Provoleta, vegetables, bread

Provoleta — a thick disc of provolone — goes on a griddle plate or cast-iron pan until it blisters. Peppers, onions, and eggplant cook at the edges; bread toasts on the secondary grate above the firebox.

Chimichurri, always

Parsley, garlic, oregano, red pepper, vinegar, oil. Made an hour ahead. It is the only sauce a traditional Argentine asado needs.

Argentine parrilla

Brasero fires the embers; a crank-adjusted grate — often V-channel or round bar — sits over them. Clamp grills and secondary grates are common. Fuel: wood or charcoal.

Santa Maria grill

Open oak pit, crank-adjusted flat grate directly over the fire, often firebrick-lined. Same principle, no separate brasero. Tagwood builds both features into most models — see Santa Maria grills.

Gas grills

Knob-controlled convection heat, ready in ten minutes, no ash, no wood flavor. The right tool for weeknights; many outdoor kitchens pair a gas grill with an Argentine grill for weekends.

Built-in vs. freestanding

Built-in models drop into a masonry or cabinet island and need a cutout sized from the spec sheet plus a hood if roofed. Freestanding models arrive on their frame and cook the day they land — no contractor, minimal assembly.

Clearance and ventilation

Live fire needs open air. Keep combustibles clear per the manufacturer, size the hood to the grill width plus margin, and give the brasero side room for the shovel and rake.

Pair it with ovens and a gas grill

The classic outdoor kitchen layout puts the Argentine grill at the center with a wood-fired pizza oven to one side and a gas grill to the other. Ovens handle bread and pizza while the parrilla works; gas covers the weeknights.

Counter space

Asado needs landing room — a cutting board for slicing, a place for the chimichurri, a spot for the next cut. Plan 24 inches of counter on the grate side and keep the brasero side clear.