Questions & answers

No. The Hibachi Grill burns charcoal, which produces carbon monoxide. It's for outdoor use only, in an open, well-ventilated area: a patio, balcony, backyard or campsite. Never use it inside a home, tent, caravan or garage.

Add approximately 200 ml of water to the grill body base and 200 ml to the side channel before cooking. The water helps reduce smoke, keeps the base cooler and makes cleaning much easier. Check and top it up during longer cooking sessions.

Less than you might think. Fill the charcoal bowl with enough charcoal for the heat you need, without overcrowding it. An overfilled bowl gets too hot and burns food on the outside before it's cooked inside. You can always add a little more as you go.

Wait until the charcoal is glowing and covered in a light layer of grey ash, then give the cooking surface a few minutes to heat up before adding food. A properly preheated grill sears better and food sticks less.

Use the non-stick griddle for thinly sliced meat, vegetables, seafood and anything marinated: perfect for Korean BBQ nights. Use the mesh grill for skewers, steaks and when you want more of that smoky, flame-kissed flavour.

1. Let the grill and charcoal cool down completely. This can take a while, so never rush it.
2. Dispose of the ash safely.
3. Empty the water from the base and side channel.
4. Wash the griddle and mesh with warm, soapy water and a soft sponge (no steel wool on the non-stick surface).
5. Dry everything well. Keep the charcoal bowl and burning plate dry to help prevent rust.

Absolutely. At 2.3 kg it's easy to pack for camping, the beach or a picnic. Always check local fire restrictions and total fire ban days before lighting any charcoal grill.

The solid wood stand lifts the grill and protects the surface underneath, and the water in the base helps keep it cooler. Always place the grill on a stable, flat, heat-resistant surface, and keep it away from anything flammable.

Wipe it with a damp cloth and a little mild soap, then dry it straight away. Don't soak it or put it in the dishwasher: water makes wood swell and crack. Every so often, rub in a little food-safe mineral oil to keep it looking rich and protected.

Lift the slate out of the tray and wash it by hand with warm water and mild soap, then dry it fully. Natural slate can chip if it's knocked or dropped, so handle it with care.

Yes, that's what it's made for. Natural slate holds heat well, so a steak straight off the grill stays warm while everyone digs in. Let very hot food rest for a moment first, and avoid sudden temperature changes (like hot slate into cold water).

Every piece of slate and acacia wood is natural, so colour, grain and texture vary slightly. No two trays are exactly alike, and that's part of their character.