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CONEcharcoal grill
Due to an integrated lighting solution the chimney starter doesn’t have to be flipped over but merely stripped of the charcoal in a vertical motion.
There are no flying sparks or ash. The CONE lighting solution is therefore much safer and comfortable compared to conventional chimney starters.
”Grilling „begins when lighting.“
Focus Open 20∂5Baden-Württemberg
International Design Award
CONE is winner of the Red Dot Design Award 2015, the most important award for product design, which is celebrating its 60th anniversary this year.
On top of this, CONE was distinguished with the international design prize Focus Open 2015.
”Awarded Design.“
Lever down -> minimum heat
The distance between charcoal and food is maximal,the air supply is minimal
indirect method
Lever in the middle -> middle heat The distance between charcoal and food is normal,the air supply is normal
direct method
”Control the heat at will.“Through its immediate and continously variable heat regulation CONE elevates grilling to a whole new level.
Lever up -> maximum heat The distance between charcoal and food is minimal,the air supply is maximal
sear, direct method, pyrolysis
”Control the heat at will.“Through its immediate and continously variable heat regulation CONE elevates grilling to a whole new level.
The easiest is often the bestGrill a nice piece of meat on CONE.
Heat the grilling grate before you place the meat onto it by raising the embers until they are directly underneath the grill. This way you get a fabulous branding.
Now place the meat (entrecôte, rump, rib-eye, flank, T-bone steak or similar) onto the hot grilling grate. Now brown the good piece of meat really hot for one minute on each side.
Afterwards, take the heat away by completely lowering the grate with charcoal at allow the meat to stand on the warming rack at the desired level with a closed lid for 5 to 10 minutes at around 80°C. “Enjoy!”
Amazing grilling doesn’t have to be complicatedGrill beer butt chicken with CONE.
Begin the beer butt ritual by lighting the charcoal briquettes. This leaves you with enough time to prepare the chicken for its grilling experience. A complete CONE chimney starter should be enough.
Wash the chicken (sourced from your trusted butcher) in cold water and dab it away. Then, thoroughly rub the chicken with a dry-rub (mixed herbs). Then comes the can of bear (0.33L) that gives the chicken its name. With the can open, test a good sip and slide the chicken’s rear end over the can and bind the wings behind the neck.
Arrange the briquettes around the forward half of the charcoal grate and lower it in order to use the indirect cooking method. These should be formed around a grey layer of ashes and lost their maximum temperature before the chicken is placed onto the rear grill. The ideal temperature for crispy chicken is between 170-190°C with a closed lid. The browning should take between 45 and 60 minutes. For perfectly crispy chicken, brush the chicken every 10 minutes with olive oil. You will be thrilled about how nice and succulent beer butt chicken can be. “Enjoy!”
”Grilling with charcoal was never so“ relaxing,“ versatile,“
comfortable,“precise and easy.“
Ø 57 cmØ 50 cm
Ø 46 cm + =cooking grate second level cooking grate
”Elegant and compact ”with the area of a larger one.“
100% STAINLESS STEEL100% MADE IN GERMANY
perfect indirect grilling
”Hats off!“
perfect indirect grilling lid = heat reflector additional windbreak
”Hats off!“
fire basketAfter grilling is done, CONE can be transformed into a fireplace, because you can lift up the charcoal grate to CONE´s upper edge.
In the highest position, just a few logs of wood create a great ambience, letting the eve-ning fade away - warm and cosy
pyrolysis cleaning
After grilling, lift up the residual ember to its highest position. The high temperature directly under the cooking grate pyrolyze tenacious dirt.
”Because fire“fascinates us.“
www.hoefats.com | [email protected] | höfats GmbH | Kirchenweg 9 | 87647 Kraftisried | GERMANY
CONE VIDEO
