grillworks cooking

We specialize in creating the ultimate machines for grilling over natural wood fires. Our designs range from extreme large format Infierno® installations to elegantly simple showpieces for the serious home griller. But every grill we craft shares the same patented cooking system, proven over decades by countless chefs, cutting edge restaurants and of course home cooks at innumerable grill parties all over the world.

Grilling over Flame

Live-fire cooking, and Grillworks, owes perhaps the most to the traditions of Spain and Argentina. And though each uses varying degrees of flame and coal the core value is the same - wood fire is king.

Over our grills there is no need to cook only over coals. In fact we (the terminally biased) say don't limit yourself there. Though charcoal does a fine job of providing long even heat, most of the character of the wood it once was is gone, burned away with the moisture. Since you can crank the food at least 16" above the fire on our grills, you can grill over whole, unadulterated wood the minute you have steady flame, infusing all above the fire with true wood smoke. And you can mix - we highly recommend treating charcoal as pure heat and whole wood as seasoning. Restaurants can control their wood consumption and achieve steady long term fires while home grillers can spare their tasty wood supply. And there is so much taste to try - every hardwood is different. If you don't have a local source for the more exotic, try what we favor. Grillworks Perfect Grill Wood

Regarding basting

Our V-ChannelĀ® surfaces carry juices to a detachable pan in front and away from where they might cause flaring. This function opens up the use of live fire for cooking where previously it simply couldn't due to the potential inferno flammable fats and oils can cause. But as important to us is V-Channel use in seasoning. Most American grills achieve much of their "grilled flavor" through the food's contact with smoke from burning juices. If these juices are instead flowing in a continuous round-trip from food to hot V-Channel to basting pan they slowly reduce, concentrating flavors. The wins are multiple: never a dry result, intense flavor and a championship sauce base.

For Home Chefs

Steven Raichlen is a longtime Grillworks owner. Five-time James Beard award winner and author of seminal grilling books including the BBQ Bible, he bought a Grillworks 20 (aka The Grillery) for his personal collection years ago and uses his Grillworks 42 on both his show Primal Grill and for instruction at twice-annual BBQ University. Consequently Steven does a far more entertaining job than we could demonstrating the use of Grillworks grills at home. Used with permission from Steven and Maryland Public Television.

Lobster on the Grillworks Tenderloin Cheese Steaks Monster Veal Chops Grilling Elk over Wood

For Professionals

Grillworks grills have been around for over 30 years and in use at restaurants almost as long. But recently we've greatly expanded our professional line, introducing both built-in options, portable restaurant-ready Asador models and the enthusiastically-received Infierno large-format freestanding grills.

Many decisions are guided by consultation with both longtime and new chef customers. And we don't kid ourselves - almost anything can be eventually destroyed by the intensity of a top kitchen on its stride - but these grills, with a minimum of care, will go the distance asked of them. And if anything goes awry, we'll be there to help; these are our babies.

Who has our grills and where can you see them? Check out our map: Grillworks-Powered Restaurants

Help Along the Way

Once you begin grilling over open fire (or return to it as the case may be) you'll invariably experience a steep learning curve. Comfort with your cooking fire is the most important skill you'll pick up on this arc. Once a feel for fire - each fire - develops you're off to the races. Before long you'll be able to tell by smoke, sound and smell rather than thermometer how hot that fire is, where to place dinner on the surface and how to feed it. Wood flame cooking is truly an organic experience. You will get dirty and you'll ruin a few meals along the way, but we promise you loads of fun on the road to mastery.

When you need an advanced answer give us a call at (855) 434-3473[F-I-R-E]. You may also drop us a line at or post your question to our Facebook page. Ben responds via Twitter too:

Ben also writes about grilling and food for The Atlantic and Huffington Post, so recipes and longer-form flame philosophy can be found there:

The Atlantic
The Huffington Post

The Grillworks Guide

Our manual does double-duty as a resource for those who own our grills and as a more intimate look at the ownership experience for prospective owners. In it are assembly instructions, care, basics on getting started and a cross-section of our different grill lines. Download the PDF here: