Simply put, the BBQs with a 100cm baking tray are better. But why: They are thicker and therefore retain their heat longer and you have more heat zones to bake on.

The 80 or 70 cm baking trays are less thick, so they lose their heat more quickly.

Aesthetically, the larger BBQs, the CUBE and RECTA, will look more static in your garden because they are larger, made of thicker corten steel and generally larger than the others.

The smaller models are easier to put away when not in use.

To light the BBQ, it is best to use firelighters such as the ecolighter together with small, dry wood that burns quickly.

Then you add larger wood so that you get a nice fire. To get the baking tray warm faster, you can slide it under the baking tray as soon as you have enough burning wood or coals, so you quickly have a warm baking tray that is ready to bake on.

After baking, make sure to scrape off any food residue from the baking tray while it is still warm.

If the plancha is not clean and you still have some stubborn stains, you can clean the plate using sparkling water or ice cubes and they will come off quickly.

If the baking tray is clean, make sure the baking tray is always oiled! This prevents corrosion of the baking tray.

You can just leave this outside with the lid on. We do recommend oiling the baking tray after a few months to make sure it doesn't rust.

As extra protection against our winter you can put a cover over the BBQ, but this is just extra protection.

Don't worry, if your baking tray is rusty, you can sand it with sandpaper or a wire brush until the rust is gone and then simply oil it again.

If you have really stubborn rust stains that won't just disappear, you can fit a wire brush to your drill. Only do this if sanding by hand doesn't work.

And after this your baking tray is completely ready for summer again!