Here we have divided all the most frequently asked questions into different sections. If you don’t find your answer here (or in the manuals), (you can) contact our customer service by phone or send us an email.


Don’t place any kind of object around your asador, keeping a safety distance of at least one metre from every side, especially in case of any flammable objects which require particular attention.

No, you can’t under any circumstances. The asador can only be used outdoors.

Yes, as long as  the backyardis sufficiently ventilated and the flammable materials are at a safe distance.

It is better not to do it if there is any risk of accidentally dropping incandescent material and in case of inadequate space conditions. Even in case of ideal conditions (e.g. large open-air terraces) it is necessary to verify that it is allowed by the house rules.

The asador should not be used under gazebos or under flammable covers. If you use it in the surrounding area, you must maintain a safety distance that has to be evaluated according to the conditions (wind, flame…) but it should never be less than 2 meters.

Only if the campsite regulations allow it, and within spaces specially equipped for the use of open flame.

A suitable flame extinguishing equipment must be at hand. If you don’t have a fire extinguisher, you could use another fire extinguishing system, like a bucket full of water or sand, as well as a fire blanket.

There aren’t any kind of issues linked to the use of RANCH 225, RANCH 225 DOUBLE and MASTER, while using lower asadors like WILD, RANCH and RANCH DOUBLE on a lawn the grass could become dry in the area below the brazier.

LaCruz asadors should not be placed on flammable flooring.

Yes, cooking with wood fire always generates smoke that can be unwelcome.

You just let the embers run out in the brazier, paying attention until it is completely extinguished. To speed up the process, you can throw a bucket of sand onto the embers in the brazier. Do not move the LaCruz asador until it is completely cooled.

COR-TEN steel is an abbreviation for the two terms that define its main characteristics, CORrosion resistance and TENsile strength. Its main peculiarity is to protect itself from corrosion by forming a compact surface coating of rust that prevents the in depth-penetration of corrosion.

Yes, it does. The surface protective film (rust patina) may have some shade variations over time. Its color can vary from an initial orange to a reddish-brown. This peculiar rust color gives the material an aesthetic effect as well as a protective one.

Yes, it can. All LACRUZ asador are made of extremely resistant and non-deformable materials: 430 steel, 304 steel and COR-TEN steel. If you intend to leave them outside (e.g. under a patio) or in the garden exposed to weathering, you must take some precautions:

  • store the skewers and skewer cross in a protected place for hygienic reasons;
  • pay attention to the COR-TEN components because, if left in the rain, over time they could release small amounts of iron ions whose precipitation can cause reddish spots on the near surfaces (rust castings).


As a rule of thumb, meat pieces which need to be cooked longer should be placed in the center. Skewers with meat that needs to be cooked lessor more gently should be positioned externally.

We recommend that you always put the thickest part at the bottom, so you should push the tips starting from the thinnest part.

If several pieces of meat are put on the same skewer it is very important to leave some space between one piece and the other, otherwise the touching parts may not cook well.

We recommend always leaving a few centimeters of free space above the tips and a few centimeters under the handle.

You usually start cooking the meat on the bone side. As for cuts of meat without bones, you should start from the side on which there is more fat or from the skin side.

There is no rule, it depends on the type of meat, its thickness and many other factors. For bone-in beef or for poultry, check when the meat starts shrinking back from the bone. In general, it is important to monitor external searing but a certain experience is required to correctly evaluate it. For this reason, we have developed la cruz academy, where asador teachers will teach you the best tricks (to use) and will transmit the experience and sensitivity necessary to better evaluate searing and other processes.

You can check the cooking temperature using the back of your hand. Put your hand between the heat source and the meat, as close as possible to the skewers with the back of your hand towards the flame, and count up to 10.

At the beginning, you should only feel the warmth gradually increasing until, after 8-10 seconds, you’ll feel the need to remove your hand. This means the flame is perfect for a slow cooking of large cuts e.g. asado, ribs, and picanha.

If during this test the perceived heat does not allow you to keep your hand in that position, then the temperature is too high.  Instead, if counting up to 10 you do not feel the need to remove your hand, it is necessary to feed/stoke up the fire..

One of the simplest techniques is to cut a small piece of meat and to verify the internal cooking. Beef can be rare or well done according to your taste, while pork and poultry must be well done.

Yes. The classic cut of the asado (costillar) can be cooked either whole (about 5-8 kg) or sliced in spare ribs about 5 cm wide (asado de tira).  Asado must be cooked on two skewers starting from the bone side. Spare ribs need less time to cook, depending on the thickness.

Yes, we recommend using the special double grid supplied as an optional, which is to be fixed onto the skewer cross.

Yes, using the special double grid supplied as an optional, which is to be fixed onto the skewer cross.


In general, small and dry chunks of wood. Properly cut and dried pruned branches of fruit trees, laurel oaks, mulberry or maple trees, linden, ash, durmast, beech, birch, strawberry trees etc. are perfect for feeding the fire.

Pretty small chunks of wood (25-30 cm in length and 2-5 cm in diameter) . which catch fire quickly without generating too much smoke.

There is no need to light the fire in advance. You can skewer the meat even before lighting the fire or as soon as the fire builds up.

The flame should be steady and about half of the skewers high.

The fire should be fed with 4/5 small chunks of wood at a time, so as to keep a steady flame without adding too much wood

Approximately 3/5 kg of wood per cooking hour in the hottest seasons and 4/7 kg per hour in the coldest ones. The amount of wood for optimal cooking varies depending on various factors such as  type of wood, temperature, wind, use of the screen, etc…

We recommend always storing at least 50% more of the total quantity of wood required so as not to run out of it.

Yes, it can. The use of charcoal is recommended only with the MASTER asador and in any case for direct cooking.

We recommend using the stainless steel chimney we produce for an easy ignition. You don’t need a firelighter. You can just load the chimney at about ¾ with charcoal and then light some crumpled up paper in the lower part.

Approximately 15/20 minutes before (with a 2 Kg load). You must light the charcoal before you use it in the asador’s brazier.


The skewers are dishwasher safe.  You can also wash them by hand with a regular dishwashing detergent.

The two arms of the cross can be disassembled and washed in the dishwasher. The rod must be washed by hand with a regular dishwashing detergent or a universal degreaser.

To wash the parts which directly touch food, you just need to use any dishwashing detergent. To wash the parts which don’t touch food, we recommend using a universal degreaser.

To clean the stainless steel grease collection tray, first disassemble the foot base (for RANCH models), then remove the grease (already cooled) with a spatula or paper. The tray can then be washed by hand with regular dishwashing detergents after having been soaked for about 10 minutes, or it can be washed in the dishwasher.

After removing the wood ashes, COR-TEN steel can be cleaned with water and a universal degreaser.