Argentine vs Santa Maria

[Lost In The Desert]

Can someone​ tell me what is the reason someone would get an Argentine grill over a Santa Maria grill and vise versa. thanks

http://www.sunterraoutdoor.com/argentine-grill-36-wfire-brick-grill-head-firebox-single-grate-item-arg-36dsi

http://www.sunterraoutdoor.com/santa-maria-argentine-grills

[DWCowles]

Welcome Lost In The Desert

[RonB]

I can't answer your question, but welcome to The Pit.

[FireMan]

Yes, because they want to, or if they got one then they would have to wait to get the other so they would have both. Have you ever heard of MCS?

[tbob4]

The basic difference between an "American" Argentine Grill and a Santa Maria Grill, from what I have found, is the grill grates. They typically use the same technology for raising and lowering the grill. An Argentine grill has a V shaped grate that slopes down and forward. As juices run off the meat they sizzle up and run off. On a Santa Maria grill the grate is more customary and the juices go onto the coals/wood. The photos on the page you displayed both showed an Argentine style grate. Traditional Argentine cookers have a side slot where wood cooks down to coals and are then dispersed below for heat. They are used indoors (with a hood vent) or outdoors.

[Lost In The Desert]

Thanks for the response.

[Histrix]

Not all Argentine grills have movable grates. Some just rely on moving the coals around underneath to control hot/cold areas. Some Uruguayan grills use a grate that is sloped from side to side to give different heights above the coal bed.

[JCBBQ]

I wouldn't get this Argentine grill. I'd look at what they call the Argentine Brasero grill. I think you'd want the area on the side where you burn the wood, creating coals that you move under the grilling area.

[Nate]

Welcome from Indiana....

[Lost In The Desert]

Thanks for the information

[Ahumadora]

Some good info above. I live in Argentina and make Parrillas and smokers for a living so let me know any tech questions.
For me personally I prefer to use round bar instead of angle iron for the V type grills. Lets the grease drip onto the coals Here's a pic of my parrilla (grill). I whipped it up in an hour using scrap from around the shop.


Here's the Fogon (hearth) at m father in laws. They are simple to make, just be sure to make the chimney about 4 times bigger than you think you need. Most Argentine Parrillas are pretty basic unlike what they try and market in the USA as Argentine parrillas. Here's some of my products. http://www.ahumadoras.com/productos/

[Henrik]

Cool smokers, great to see such builds!