Delantal de cocina de gabardina con cuero

Cooking a small pig (25–30 lbs) takes about 4 to 5 hours, while a whole lamb can take up to 6 or 7 hours depending on the fire intensity. The result is a crisp, golden skin with juicy, tender meat.

Yes. Customers often mention how easy it is to set up and manage during cooking. The locking arms and adjustable base make it simple to tilt or rotate the cross 360° for even exposure to heat.

This grill works perfectly for whole lambs, suckling pigs, goats, wild hogs, or multiple chickens. The structure holds heavy cuts securely, ensuring balance and stability during long fire sessions.

The Iron Cross is handmade in Argentina from solid steel. It’s built to last for years of outdoor use, with excellent resistance to heat and oxidation when maintained with a light oil coat after cooking.

Absolutely. Many users pair the cross grill with a Santa María Grill for reverse searing or with a Gaucho Grill for side dishes and steaks, creating a complete asado experience.