Kadai Recycled Firebowl 70cm BBQ Bundle

£ 315.00 
£ 315.00 

We have created the BBQ Bundle, the perfect starter kit for you to become a barbecue master. A 70cm Recycled Kadai Firebowl made from recycled oil drums by family workshops in India. With the Gothic High Stand, the perfect height for barbecuing, and the Low Stand, the ideal height for sitting and relaxing around the fire with friends. The bundle also includes a Warming Rack and Set of 3 grill Trays to start you on your Kadai journey. Contents : 70cm recycled bowl, high & low stand, holi grill, tongs & brush, set of 3 grill trays, warming rack

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Size: 

70cm Diameter Firebowl

Composition:

Care:

Kadai Care & Use Instructions Thank you for purchasing a Kadai. Kadais are traditionally used as large cooking pots at festivals and weddings across India. The tried and tested design has not changed for centuries with riveted plates formed into a bowl shape and fitted with strong carrying handles. Contents: Bowl with drainage filter, Grill, Stand/s + Tongs (N.B. not designed for food use) and Brush IMPORTANT: If the Kadai is on a stone base you need to ensure it is put on a level surface, preferably on a bed of sand. If it is placed on an uneven surface there is a danger the stone may crack when weight is added to the bowl. How to use your Kadai: 1. Cover the bottom of the bowl evenly with 8cm to 10cm of Kadai Beads or sharp sand (do not use beach sand as this contains salt). This ensures your bowl will retain the heat for longer; it raises the level of the charcoal closer to the grill and insulates some of the heat to help prevent burning the ground under the Kadai. 2. Make sure your Kadai is on a level surface before lighting. 3. If you are using your Kadai as a barbecue:  We recommend using 2kg of charcoal or 5kg of charcoal briquettes.  Make a pyramid using the charcoal; place a firelighter in the middle and light.  The Kadai should be heated up and the fuel kept red hot for at least 30 minutes prior to the first cooking on the Kadai.  Do not cook before the fuel has a coating of ash and is grey/white in colour.  Once you have finished cooking you can continue using your Kadai as a fire bowl by lifting off the grills with the tongs provided and adding small pieces of wood to get the fire going. It might smoke a little until the flames take hold. 4. If you are using your Kadai as a fire bowl:  Using dry wood is best; the dryer the wood the less smoke it will produce.  Make a pyramid using paper with kindling or firelighters, then light and gradually add larger pieces of wood. For your safety: Do not use indoors! The barbecue is for outdoor use only. If used indoors, carbon monoxide will accumulate and can cause serious injury or death. Do not use in garage, building or enclosed area. Do not use this barbecue under any overhead combustible construction.  CAUTION! Do not use spirit or petrol for lighting or re-lighting! Use only firelighters complying with EN 1860-3!  ATTENTION! This barbecue will become very hot, do not move it during operation.  WARNING! Keep children and pets away. Tip: Before lighting the Kadai, remove any build-up of ash or wet sand from the base of the bowl and replace with fresh dry sand. Also, if it rains overnight and your sand gets wet, you really should remove it ASAP as any damp materials on metal will ultimately have a detrimental effect, long-term. We recommend the following care and maintenance:  Your fire bowl will take on a natural rust finish; this is part of the character of the bowl.  Periodically use wire wool on the bowl, stand and tongs to remove any loose rust.  Regular oiling of the grills and bowl with vegetable oil will help to keep them in good condition.  The grills have been pre-coated with cooking oil that has been heated to cure them, similar to a wok, but this will burn off on their first use.  After use it is advisable to clean the grills with a wire brush and hot soapy water, dry with a cloth and re-apply cooking oil then store in a dry place.  We recommend that fire bowls are stored inside during the winter.

Notes:

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