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BBQ Shop Charcoal Pit Patio Backyard Meat Cooker Smoker Grill Garden Camp New

$ 221.23

Availability: 27 in stock
  • Grill Size: Large
  • Finish: Stainless steel
  • Type: Camping BBQ
  • Brand: Unbranded
  • Restocking Fee: No
  • Refund will be given as: Money Back
  • Return shipping will be paid by: Buyer
  • Fuel Type: Electric
  • Features: Portable
  • Material: Stainless Steel
  • Condition: New
  • MPN: Does Not Apply
  • All returns accepted: Returns Accepted
  • Item must be returned within: 30 Days
  • Color: Silver

    Description

    You'll be cooking in no time at all on the spit you can assemble in less than 5 minutes!
    Whether you're wanting to cook gyros, chickens, roasts or small animals.
    This BBQ grill is a great choice for those that want something that is built to last.
    Description
    Size
    89cm: 89x45x25cm
    120cm: 118x45x25cm
    Material
    Stainless steel
    Motor Voltage
    220v
    Motor Power
    28w
    Feature
    With windshield
    9 grill height adjustable
    28W powerful motor with
    40kg/ 88 Lbs
    strong torsion
    4 wheels design(2 of them can be locked), easy to move and stop
    Apply To
    Commercial or home use
    Cook a pig ,lamb ,goat or any other animal, roasts, chicken or other foods can be skewered and grilled
    Packing Included
    1 unit roasting machine
    How to Barbecue:
    Chicken -- Hold up to 10 chickens at a time
    In large saucepan, combine 4 10 3/4 ounce cans tomato soup, 3/4 cup sweet pickle relish, 1 cup chopped onion, 1/4 cup packed brown sugar, 3 tablespoons vinegar and 1/4 cup worcestershire sauce. Cover and simmer 15 minutes, stirring occasionally and baste chicken. Make enough sauce for 10 chickens.
    Whole Lamb -- Hold up to 77 lbs at a time
    Whole lamb cooks in 4 1/2 hours. Combine 1 cup lemon juice, 3 cloves garlic(minced), 2 teaspoons crushed dry rosemary, 2 teaspoons thyme leaves and 2 teaspoons prepared mustard. Cover and chill four hours or overnight. Make enough sauce for 25 lbs of lamb.
    Whole Pig -- Hold up to 77 lbs at a time
    Whole pig cooks in 4 1/2 hours. Combine 2 cups applesauce, 1 1/2 cups dry white wine, 1 cup soy sauce, 1/4 cup salad oil, 2 cups chopped onion, 2 cloves garlic(minced) and 2 teaspoons ground ginger. Refrigerate four hours or overnight. Baste pig as it cooks. And then combine remaining marinade with 2 additional cups applesauce. Make enough for 30 lbs of pig.
    Turkey -- Hold up to 4 20-pound turkeys at a time
    Combine 3/4 cup melted buffer, 1 1/2 cups dry sherry, 1 1/2 teaspoons dry rosemary, 1 1/2 teaspoons paprika and 1 1/2 teaspoons rubbed sage. Baste turkey as it cooks. Make enough for 4 turkeys.