The deflector stone is placed on the fire ring over the hot coals, protecting the food from the direct heat. The grill rack is raised with the distance piece. With indirect grilling you can cook large pieces of meat, whole fish and poultry gently on low temperatures. Gentle grilling of food in the grilling chamber at low temperatures (90-160 °C). The food grilled remains juicy and doesn’t get burnt. This is the most commonly used method with the BBQ Smokers. The pizza stone is raised with the distance piece and the MONOLITH is preheated to 300°C - 350°C. Different options exist for smoking food – smoking with wood, wood chips or wood flour. After heating the grill up, close the air regulator, thus minimising the intake of air. By adding different kinds of seasoning or spices destined for smoked food, you can change the fl avour of your meal as you wish. With this method the grill rack is placed on the fire ring over the hot coals. The food must be turned in order to be grilled from both sides.


You can mount the MONOLITH grill (Classic, Le Chef) into the mobile Buggy table made of stainless ground steel. The grill is fixed in a special spring-loaded holder. Large wheels ensure smooth and secure transport of the grill even on a rougher ground. MONOLITH Buggy is perfect for barbecue teams, street food vendors, restaurants and caterers.

The MONOLITH buggy is available in two sizes for our Classic and Le Chef models. You can also order a side-table as an optional accessory.

MONOLITH Buggy – Description

MONOLITH Buggy – Description (ENG)