The brasero, or firebox, is where it all starts. Burn wood or charcoal down to coals, and then shovel the coals under the grate to fuel the pit with clean, steady heat. This brasero also has a sear grate on top for high-heat searing.

With Santa Maria-style grilling, you control the heat by adjusting the height of the grate with the crank wheel. Go close to the coals to sear, or raise the grate up to roast low and slow. You can also smoke suspended from hooks.