How to Build a Parrilla at Home: The Gaucho Guide

The parrilla is the centrepiece of the South American BBQ tradition — a simple iron grate over a wood fire, with adjustable height to control the heat. It's the tool that makes authentic asado possible, and building your own is easier than you might think.

What is a Parrilla?

A parrilla (pronounced pah-REE-ya) is the traditional Argentine and Uruguayan grill. Unlike a kettle BBQ or a gas grill, the parrilla is designed specifically for open fire cooking — it sits over a wood fire, and the height of the grate is adjustable to control the heat.

The traditional parrilla is a simple construction: a rectangular iron grate, supported by legs or a frame, positioned over a fire pit or firebox. The adjustable height is the key feature — by raising or lowering the grate, the asador can control the heat without adjusting the fire itself.

Types of Parrilla

There are several types of parrilla, each suited to different cooking styles:

Fixed parrilla: The simplest type — a grate on legs over a fire pit. No height adjustment, but easy to build and use.

Adjustable parrilla: The traditional type — a grate that can be raised or lowered using a chain, pulley, or ratchet mechanism. This is the most versatile option for authentic asado.

V-grate parrilla: A parrilla with V-shaped grates that channel fat and juices away from the fire, reducing flare-ups. Popular in Argentina.

Mobile parrilla: A parrilla on wheels that can be moved around. The VULCAN Mobile Parrilla, designed by Givago Garcia Tissot, is a premium example of this type.

Building a Simple Fixed Parrilla

For a basic home parrilla, you'll need:

• A rectangular iron grate (available from steel fabricators or online)
• Four steel legs or a welded frame
• A fire pit or firebox (can be built from bricks or purchased as a steel box)
• A bag of hardwood (red gum, ironbark, or similar)

Step 1: Build the fire pit. A simple fire pit can be made from bricks arranged in a rectangle, or from a purchased steel firebox. The fire pit should be about 30-40cm deep to contain the fire safely.

Step 2: Set up the grate. Position the grate about 30-40cm above the fire pit. For a fixed parrilla, the grate can be supported by bricks or a simple welded frame.

Step 3: Build the fire. Use hardwood logs to build a fire in the pit. Allow the fire to burn down to embers before placing meat on the grate — this is the key to authentic asado cooking.

Step 4: Start cooking. Once you have a good bed of embers, you're ready to cook. Start with smaller cuts that cook quickly, then move to larger cuts as the fire settles.

The VULCAN Mobile Parrilla

For those who want a premium, purpose-built parrilla, the VULCAN Mobile Parrilla designed by Givago Garcia Tissot is the ultimate option. Made from 304 stainless steel with adjustable height, all-terrain wheels, and a precision-engineered cooking surface, the VULCAN is designed for serious open fire cooking.

Learn more about the VULCAN Mobile Parrilla

Wood Selection for the Parrilla

The choice of wood is crucial to the flavour of your asado. Different woods produce different flavours and burning characteristics:

Red gum: Australia's most popular BBQ wood. Burns hot and long, with a mild, slightly sweet flavour. Excellent for asado.

Ironbark: A dense, hard wood that burns very hot and long. Produces a clean, neutral flavour. Good for long cooks.

Manuka: A New Zealand wood with a distinctive, slightly medicinal flavour. Popular for smoking fish and poultry.

Fruit woods (apple, cherry, peach): Produce a sweet, mild smoke. Good for pork and poultry.

Avoid pine, cedar, and other softwoods — they produce too much smoke and can impart bitter flavours to the meat.

Fire Management: The Key to Authentic Asado

The most important skill in open fire cooking is fire management. Unlike gas BBQ, where you can simply turn a dial to adjust the heat, open fire cooking requires you to manage the fire itself.

The key principles are:

• Build the fire to one side: Build your fire on one side of the fire pit, and cook on the other side. This allows you to control the heat by moving meat closer to or further from the fire.
• Use embers, not flames: Authentic asado is cooked over embers, not flames. Allow the fire to burn down to a good bed of coals before placing meat on the grate.
• Add wood gradually: Add wood to the fire gradually to maintain a steady heat. Don't add too much at once, or the fire will flare up.
• Adjust the height: Use the parrilla's height adjustment to control the heat. Higher = cooler, lower = hotter.

Learn the Authentic Technique

Reading about parrilla cooking is one thing — experiencing it is another. The Pampa Flame Masterclass in the Hunter Valley is the best way to learn the authentic techniques of open fire cooking, including fire management, parrilla technique, and meat preparation.

Under the guidance of Givago Garcia Tissot, you'll spend four hours cooking over real wood fire, learning the skills that will transform your BBQ forever.

Book your spot at the next Pampa Flame Masterclass