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Wood Fired Grills — Argentine, Santa Maria, Plancha & Hybrid — Page 5
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Wood Fired Grills

Every grill on this page burns real wood — on its own, or alongside charcoal or gas. They differ in how much of the fire you tend yourself. Find the type that matches how you cook. For Santa Maria, Argentine and plancha grills in one place, shop open fire grills or read our open fire grill guide.

Wood fire grill types compared

Argentine

Argentine grills (parrillas)

A V-channel or rod grate rises and lowers over embers by crank wheel; a side brasero burns wood down to coals you rake under the food.

FuelWood or charcoal, open firebox
EffortHigh — you manage the fire
Best forAsado, whole cuts, entertaining
Price range$2,000–$12,000
Who it's forCooks who want the ritual and feed a crowd
Known forTri-tip, skirt steak, short ribs, chicken halves, provoleta

See Argentine grills →Read the guide

Santa Maria

Santa Maria grills

Crank-adjusted grate, usually a flat rod surface over an open oak fire, often with a firebrick lining that holds and radiates heat.

FuelRed oak or charcoal, open firebox
EffortHigh
Best forTri-tip, chicken, vegetables
Price range$2,000–$6,000
Who it's forAnyone who loves oak-fired beef and open-flame vegetables
Known forTri-tip, top block, whole chicken, corn, peppers

See Santa Maria grills →Read the guide

Plancha

Plancha grills

A wood fire burns at the center of a heavy corten or carbon-steel cooktop — searing near the flame, warm at the rim, with a center grate for direct grilling.

FuelWood, center fire on a steel cooktop
EffortMedium — one fire, many zones
Best forSearing, gatherings, mixed menus
Price range$1,500–$9,000
Who it's forHosts who cook in front of guests
Known forScallops and steak at the center, vegetables at the edge, smash burgers

See plancha grills →Read the guide

Hybrid

Hybrid grills: gas + wood

Gas burners for speed plus a dedicated charcoal-and-wood zone in the same grill. American Made Grills, Coyote Centaur, Fire Magic Aurora, Sunstone.

FuelGas burners plus a charcoal/wood zone
EffortLow on gas, medium on wood
Best forWeeknight speed, weekend flavor
Price range$4,000–$15,000
Who it's forHouseholds that grill weekly but want real wood flavor when there’s time
Known forWeeknight chicken on gas; ribeyes and pork chops over oak

See gas & charcoal combo grills →Read the guide

Kamado

Kamado grills

Thick ceramic walls hold heat for hours on a small load of lump charcoal. Add wood chunks for smoke; close the vents to roast or bake.

FuelLump charcoal + wood chunks
EffortLow once lit
Best forLow-and-slow, roasting, pizza
Price range$1,200–$5,000
Who it's forSmokers and bakers who want one grill that does both
Known forPork shoulder at 225°F, spatchcock chicken, pizza at 700°F

See Primo, Coyote Asado & Vision →Read the guide

Pellet

Wood pellet grills

Hardwood pellets move from a hopper by auger into a fire pot; a controller holds the set temperature. The wood is real, the tending is automatic.

FuelHardwood pellets, auger-fed
EffortLowest — set a temperature
Best forSmoking, unattended cooks
Price range$1,000–$6,000
Who it's forPeople who want wood flavor from an unattended cook
Known forBrisket overnight, ribs, salmon, smoked turkey

See pellet grills →Read the guide

Price ranges reflect current listings and vary by size and finish.

Wood fire vs. hybrid vs. pellet vs. gas

Wood fire

FlavorFull wood smoke and radiant heat
Cook-ready20–40 min
AttentionConstant — you read the fire
SearingExcellent
CleanupAsh each cook

Hybrid

FlavorWood when you use the solid-fuel zone
Cook-ready10 min gas / 20+ min wood
AttentionLow on gas, moderate on wood
SearingGood
CleanupAsh from the wood zone

Pellet

FlavorReal wood smoke, milder
Cook-ready10–15 min
AttentionMinimal
SearingLimited on most models
CleanupFire pot ash, occasional

Gas

FlavorNone from the fuel
Cook-ready10 min
AttentionMinimal
SearingGood with a sear burner
CleanupGrease tray

Which wood to burn

Red oak / oakMedium, clean, long burnBeef, tri-tip — the Santa Maria standard
HickoryBold, bacon-sweetPork, ribs, brisket
MesquiteHot, fast, assertiveQuick sears; too strong for long cooks
Cherry / appleMild, sweetChicken, pork, fish
Lump charcoal + chunksCharcoal heat, wood flavorThe everyday method on every grill here

What to check before you buy

  • Grate adjustment — can you raise and lower it one-handed while holding tongs?
  • Firebox lining — firebrick or heavy steel where the fire lives means steadier heat and a longer life.
  • Ash removal — a pull-out tray or drop-out drawer, not a dismantle.
  • Cutout or cart — built-ins list cutout dimensions on the product page; freestanding models come on a cart.
  • Height and clearance — crank towers and planchas need headroom under pergolas; plancha grills need a cover between cooks.

Wood fire grill guides

Pick a style, compare the models we sell, then learn the cook.

Pricing, shipping and help choosing

Everything here ships free. No sales tax outside NY, NJ, FL, OH and NC. Current promotions appear on the product pages.

We’re an authorized dealer for every brand on this page and design outdoor kitchens around these grills every week — sizing the cutout, planning counter space around a crank tower or plancha. Send us your space or call 888-678-3530; the owner answers.

Wood fire grills: common questions

Is a wood fire grill the same as a pellet grill?

No. A pellet grill feeds compressed hardwood pellets automatically into a fire pot; a wood fire grill burns logs, chunks, or charcoal in an open firebox you manage by hand. Both make real wood smoke.

What’s the difference between an Argentine grill and a Santa Maria grill?

Both use a crank-adjusted grate. Argentine parrillas typically use a V-channel grate that drains fat away from the fire and a side brasero for making coals; Santa Maria grills usually use a flat rod grate over an open oak fire, often with a firebrick-lined box.

What is the best wood fire grill?

It depends on how you cook. A Santa Maria grill is the simplest live fire to run, with one fire under a crank-adjusted grate. An Argentine grill adds a side brasero for long asados and big groups. A plancha suits patio entertaining, and a hybrid gives you gas on weeknights and wood on weekends. See our best Santa Maria grills and best Argentine grills.

What kind of grill uses firewood?

Santa Maria grills, Argentine parrillas and fire-ring planchas all burn split logs. Kamados and hybrids such as the Coyote Centaur and Fire Magic Aurora A830i take wood chunks alongside charcoal. Pellet grills burn compressed pellets, not firewood.

Can I burn firewood in a regular charcoal or gas grill?

In a charcoal grill, yes: add wood chunks or small splits over lit charcoal and keep the vents open. Never put wood or charcoal on a gas grill’s burners; use a smoker box or a solid-fuel insert made for your grill. Our guide to putting charcoal in a gas grill explains the safe way.

How long until a wood fire is ready to cook on?

About 20–40 minutes to burn hardwood down to cooking embers; lump charcoal topped with wood chunks is ready in about 15. For a full asado, light the brasero closer to an hour ahead so you have a steady supply of embers.

Can a wood fire grill go under a covered patio or pergola?

Only with the right ventilation. Freestanding wood grills belong in the open; a built-in under a roof needs a hood sized to the grill and the manufacturer’s clearances to combustibles. Tagwood sells matching stainless smoke hoods for its built-in grills.

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