At COEO, we believe that cooking over a brazier is much more than just a method of food preparation: it is a true technique, almost an art, based on the understanding of fire, embers, and temperature management. Cooking over a brazier requires anticipating, observing, and mastering each step, from lighting to finishing the dishes. When well mastered, this wood-fired cooking allows for unique flavours that are impossible to reproduce otherwise. In this comprehensive guide, we accompany you step by step to learn how to cook effectively, sustainably, and with pleasure on your brazier.
Prepare your equipment for cooking on the brasero
The choice of equipment remains primarily personal: it depends on your cooking style, frequency of use, and the type of recipes you wish to create. Nevertheless, in a logic of controlled outdoor cooking, certain equipment is highly recommended to fully benefit from a brazier.
At COEO, we recommend relying on a versatile plancha brasero, such as the TRIO 82 cm or the TRIO 98 cm, which allow for combining cooking and conviviality in one piece of equipment. On these models, the plancha is circular and already included. The cooking grill is installed on the same device, which opens up a wide range of culinary possibilities. The addition of a barrier as well as various accessories available allows for adapting the brasero to each use, whether for searing, roasting or cooking more gently.
See the accessories to complete your setup and evolve your brasero according to your desires.
Around the fire, this simple and well-thought-out organisation quickly transforms cooking into a convivial experience, where everyone can participate and share the moment.
The cooking plate of the TRIO braziers, made of steel, offers a large surface allowing for the management of multiple temperature zones at the same time. It is designed for food use, validated by laboratory tests, and complies with the EN 1860-1 standard, which guarantees safety and durability over time.
In addition, certain tools remain essential for cooking with comfort and precision :
some tongs for safely handling food
some heat-resistant gloves for working near the fire
possibly a probe thermometer to control cooking
Just as important as the quality of the food, is the choice of equipment plays a crucial role in the success of cooking on the brasero. Once well equipped, regular use combined with simple maintenance allows you to extend the lifespan of your equipment while ensuring consistent results.
Lighting the brasero: understanding wood fire before cooking on the cooking plate of a plancha brasero
Unlike a traditional barbecue, the brazier is not limited to placing charcoal and waiting for embers. Here, everything starts with the flame, which must be learned to tame. Cooking on a brazier relies on a living fire, which is built up gradually and requires being generous with wood from the start.
The principle is different: we are not just looking for embers, we first build a real fire.
Start by lighting your hearth with well-dried kindling, then quickly add nice logs, ideally hardwood like oak. Unlike a barbecue, you should not hesitate to feed the fire from the start to create a dynamic and powerful flame. It is this flame that will heat the plate, initiate the temperature rise, and structure the cooking.
As the minutes go by, you will gradually tame the fire by adding wood, allowing it to breathe, and observing its evolution. Only after 30 to 45 minutes do you achieve a stable bed of embers suitable for cooking.
The choice of wood is essential :
hardwood ensures a steady burn
some woods bring an aromatic signature
a light smoke can enhance the food
The most common mistake is wanting to cook too early, directly over the flames, without having built a stable fire.
At COEO, we believe that success starts here: taking the time to build your fire, understanding its power, and only then moving on to cooking.
To go further:
Which wood to choose for a brazier
Cooking on a brasero: mastering the heat zones
To fully succeed in cooking on the brasero, it is essential to understand that this equipment works like a real fire kitchen, where mastering the heat zones allows for precise cooking adjustments. Unlike a traditional barbecue, the surface of the brasero is never uniform: the centre, in direct contact with the hearth and embers, reaches very high temperatures, ideal for direct cooking, while the periphery offers a gentler heat, perfectly suited for slow and controlled cooking. This natural distribution allows for the combination of several techniques on a single device, in a hybrid operation between barbecue and plancha, capable of searing, grilling, cooking through or keeping warm simultaneously.
In this logic, success begins with the preparation of the fire. It is recommended to use hard woods, such as oak or beech, to ensure a stable, regular and safer combustion over time. After starting with small dry wood, it is important to gradually add nice logs to build a powerful and lasting fire. The cooking plate generally reaches its optimal temperature in 15 to 20 minutes, allowing for a quick transition into the active cooking phase while maintaining good control of the embers.
The choice of wood also influences the taste of the food: some woods, particularly fruit woods, bring finer aromatic notes, while the addition of wood chips can enhance the smoky character of the preparations. This level of detail enriches each recipe and transforms cooking into a true culinary experience.
Once the fire is stabilised, it becomes possible to fully take advantage of the different cooking zones. Direct cooking, located in the centre, is ideal for quickly searing pieces of meat such as steaks or burgers, developing a nice crust thanks to the high thermal intensity. In contrast, indirect cooking, on the periphery of the fire pit, allows for precise temperature control and slow cooking to the core, particularly for thicker or more delicate pieces.
To optimise daily use, several good practices should be adopted. It is advised to take the meat out of the refrigerator about 30 minutes before cooking, in order to avoid thermal shocks and ensure a more even cooking. Meats can also be marinated at least 30 minutes in advance to develop flavours and improve their texture. During cooking, it is recommended to push food residues directly into the fire, which simplifies maintenance and keeps a clean cooking surface. Moreover, the maintenance of the brazier remains deliberately simple: it generally suffices to scrape the residues towards the hearth after use.
Accessories also play an important role in mastering cooking. The use of stainless steel accessories is particularly recommended for their heat resistance and durability. Similarly, with the grill and the barrier, the cooking height is adjustable, allowing for the distance to be adjusted in relation to the embers, thus providing additional control over the cooking intensity depending on the food.
Finally, it should not be forgotten that the brazier goes far beyond the simple culinary framework. It allows for the exploration of numerous preparations, ranging from classic grilling to more elaborate recipes such as pizza cooking, with a crispy crust achieved thanks to the intense heat of the fire. Beyond its performance, the brazier also remains a true design decorative object for the garden, structuring the outdoor space and naturally becoming a gathering point.
At COEO, we believe that mastering the heat zones transforms the brasero into a true complete cooking tool, capable of adapting to all desires while maintaining the authenticity and simplicity of wood fire.
Direct cooking for searing
Direct cooking over the brazier represents one of the most emblematic and spectacular techniques of wood-fired cooking, and it mainly focuses on the centre of the equipment, where the heat is most intense, directly above the embers. In this central area, temperatures can reach up to 300°C, creating ideal conditions for quickly searing food while developing an incomparable aromatic intensity.
This cooking method, which we use daily at COEO, relies on a subtle balance between the power of the fire and the precision of the gesture. It actually combines the advantages of barbecuing and plancha cooking: on one side, the direct heat from the embers, and on the other, the cooking surface that allows for even contact with the food. This dual function promotes the famous Maillard reaction, essential for achieving a golden, crispy crust rich in flavours.
To make the most of this area, it is essential to place food at room temperature — for example, meat taken out of the refrigerator at least 30 minutes before cooking — to avoid thermal shocks and ensure optimal searing. In this area, cooking times are deliberately short: generally count on 2 to 3 minutes per side for meat or certain vegetables, in order to sear without drying out.
This technique is particularly suited for steaks, burgers, or certain vegetables that require quick and intense cooking. It allows for a contrast of textures, with a perfectly grilled exterior and a tender interior.
The interest of the brasero lies precisely in this ability to combine uses : after searing in the centre, the food can be moved to a gentler area to finish cooking. This operation makes the brasero plancha extremely versatile, capable of continuously managing different cooking levels on a single surface.
Beyond the technical aspect, this direct cooking fully contributes to the overall experience of the brasero: it creates an immediate connection with the fire, highlights the cooking gestures, and transforms meal preparation into a lively and convivial moment. The brasero does not simply cook the food, it warms the atmosphere, structures the outdoor space, and naturally becomes the heart of the shared moment.
At COEO, we consider that mastering direct cooking is learning to harness the power of fire while maintaining culinary precision, to achieve results that are both simple, natural and perfectly controlled.
Indirect cooking for cooking through
Indirect cooking on the brasero is the essential complement to direct cooking, and it allows for the transformation of a simple sear into perfectly controlled, deep cooking. After using the central area — where the plancha can reach up to 300°C — to sear the food and create a beautiful crust, it becomes essential to continue cooking in a gentler area, in order to cook the preparations through without burning them.
On a brasero, this indirect cooking naturally takes place on the periphery, where the heat is more diffuse, generally between 100 and 150°C, allowing for slow, even cooking that is particularly suited to thick or delicate pieces. This area is also ideal for keeping food warm without harshly affecting it, while preserving its texture and flavours.
The technique is based on a simple but essential principle: to create two distinct heat zones. To do this, it is enough to move the embers once the fire is stabilised, concentrating them on one side of the hearth to maintain a very hot zone, and freeing up another space with gentler heat. The food can then be gradually moved from the centre to the outside, in order to precisely control its cooking.
This method offers great precision, especially for meats. After an initial sear, it is recommended to finish cooking on the periphery to avoid external overheating while allowing the heat to penetrate gradually. For optimal results, the use of a probe thermometer is strongly advised, as it allows for precise control of the core temperature, particularly on thick cuts or demanding cooking.
At COEO, we believe that indirect cooking is the key to mastering cooking on the brazier: it allows for the full exploitation of the device's versatility, transitioning from intense heat to gentle cooking without ever losing control, while ensuring homogeneous, precise results that are perfectly suited to each type of food.
Cooking on the grill or on the plancha
The brazier offers a unique richness of use thanks to the natural complementarity between the central grill and the peripheral plancha, two cooking surfaces that allow for precise adaptation of the technique to each type of food, while maintaining perfect control of the heat. At COEO, we design the brazier as a true outdoor cooking tool, and this dual surface is one of its foundations.
The cooking grill, positioned above the fire, is dedicated to direct cooking, where the heat is most intense. It is ideal for foods that require a quick and powerful sear, such as red meats, burgers, or certain grilled items. Thanks to its proximity to the embers, it allows for the development of pronounced flavours, with a lively cooking style and an authentic result, close to traditional barbecue.
In contrast, the peripheral plancha offers a more stable and wider surface, allowing for a different, more gradual and controlled approach. It is particularly suited for moving food away from direct heat, managing multiple cooks simultaneously, and precisely adjusting temperatures as needed. This area allows for more flexibility, especially for delicate foods, long preparations, or varied dishes served continuously.
On this peripheral part, the temperature generally ranges between 100°C and 150°C, which corresponds to a gentle heat perfectly suited for indirect cooking. This allows for simmering, slow cooking to the core, or keeping food warm without aggressive heat. This area becomes essential to complete cooking after searing, particularly for thick meats that require time to achieve even cooking.
This organisation into two cooking levels allows for an instant transition from intense heat to gentle heat, without changing equipment, simply by moving the food on the surface.
At COEO, we believe that this complementarity between grill and plancha is what makes the plancha brazier so effective: it allows for precise cooking, varying techniques, and transforming each meal into a complete experience, where mastering the fire becomes a true culinary pleasure.
Meats on the brazier
Cooking meats on the brazier is one of the most appreciated practices, as it allows for the combination of cooking power, precision, and rich aromas in a single experience. At COEO, we systematically recommend a two-step approach, which involves using the strength of the fire to sear, then the gentleness of the peripheral areas to cook to the core, in order to achieve results that are both controlled and tasty.
The first step is to prepare the meats in advance. It is advisable to take them out of the refrigerator about 30 minutes before cooking to bring them to room temperature, which allows for more even cooking. Marinades also play an essential role: a simple base of olive oil, lemon, aromatic herbs, or even spices, helps to enhance the taste and reveal the natural flavours of the products. A marinade of at least 30 minutes is recommended to achieve optimal results.
Once the fire is controlled and the embers are well-formed, cooking takes place in two phases:
Searing with direct cooking
In the centre of the brazier, on the grill or the hottest area of the plancha, the high temperature allows for quick searing of the meats. This step is essential to create a crust, caramelise the juices, and structure the flavours. It should remain brief to avoid drying out the food.
Finishing with indirect cooking
After searing, the meats are moved to the periphery, where the heat is gentler. This area allows for finishing the cooking thoroughly, retaining the juices, and achieving a tender texture. This management of the fire is the key to successfully cooking meats on the brasero.
The combined use of the cooking grill and the plancha allows for perfect adaptation of each preparation. The grill is ideal for direct searing, while the plancha allows for a more gradual cooking and better control of temperatures. This complementarity is at the heart of the brasero plancha approach, which enables variation in recipes and techniques without ever leaving the fire.
Indicative cooking times on the brazier:
Beef (steak, rib): 2 to 3 minutes per side direct, then 5 to 10 minutes indirect depending on thickness
Chicken: 20 to 30 minutes indirect after a sear or initial heating
Pork: 15 to 25 minutes depending on the cut, combining direct and indirect
Lamb: 10 to 20 minutes depending on the cut, with a gentle finish to preserve the juices
These times are indicative and should be adjusted according to the thickness of the pieces, the temperature of the fire, and the desired result.
At COEO, we remind you that mastering the cooking of meats on the brasero is primarily about understanding the fire, knowing how to manage the movement of food between heat zones, and intelligently exploiting the complementarity between grill and plancha. It is this approach that transforms simple cooking into a true culinary experience, rich, precise, and always convivial.
Fish, seafood, and vegetables on the plancha
Cooking on a plancha over a brazier is particularly suited to delicate foods, as it allows for perfect temperature control without directly exposing the products to flames. Unlike cooking on a grill, the plancha offers a homogeneous and stable surface, which guarantees gentle, even, and precise cooking, while preserving the textures as well as the taste qualities of the foods.
At COEO, we believe that this cooking surface is essential for working with fragile products such as fish, seafood, or seasonal vegetables. Thanks to the diffuse heat of the plate, it is possible to cook fish fillets, shrimp, squid, or even shellfish without the risk of them sticking, drying out, or being exposed to overly aggressive heat. This method allows for the preservation of tender, juicy, and perfectly controlled flesh.
Vegetables also find their place on the plancha. Peppers, courgettes, aubergines, or tomatoes can be lightly seared to develop their aromas, then moved to a cooler area to finish cooking. This gradual management of temperature offers great freedom in recipe development, allowing for the simultaneous preparation of several ingredients while maintaining control.
The plancha also allows for the exploration of more original preparations, particularly with certain fruits, which gain intensity when lightly grilled. Through this approach, the brazier becomes a true culinary tool, capable of surpassing the traditional uses of the barbecue.
Depending on the chosen temperature, it is possible to achieve different results:
a quick sear on a hot area to mark the foods
a gentle cooking to preserve textures
a gradual cooking to accompany complete dishes
This versatility is the strength of the plancha brazier, which allows for alternating between precision, creativity, and simplicity.
At COEO, we believe that the plancha is the ideal tool to reveal the finesse of products, offering controlled, consistent, and respectful cooking of ingredients, while maintaining the authentic pleasure of wood fire.
Which foods to cook on the brazier?
Cooking on a brazier offers exceptional freedom and allows for exploring a wide variety of recipes, ranging from the simplest grills to more creative preparations. At COEO, we see the brazier as a true kitchen tool, capable of adapting to all types of food and all desires, while preserving the authenticity of wood fire.
Meats, skewers, fish, whole vegetables, and even roasted fruits: everything can be cooked on a brazier, provided that one masters the heat zones well and adapts the cooking method to each product. This versatility allows for composing complete meals around the fire, playing with textures, temperatures, and flavours.
To guide preparation without complicating the experience, here are simple guidelines according to the main food groups:
Type of food | Recommended temperature | Cooking method | Indicative time |
|---|---|---|---|
Meats | 200 to 300°C | Direct + indirect | 5 to 30 min depending on thickness |
Fish / shellfish | 150 to 200°C | Plancha / indirect | 5 to 15 min |
Vegetables | ≈ 200°C | Griddle | 10 to 20 min |
Fruits | Gentle heat | Griddle / periphery | 5 to 10 min |
For meats, the key is to consider the thickness and the strength of the fire: a thin piece will require quick direct cooking, while a thicker piece will need a finish with gentle heat to cook through. This gradual management allows for a perfect balance between searing and tenderness.
Delicate foods, such as very fresh fish or seafood, should be cooked at a more moderate temperature, ideally on the griddle. This helps to preserve their texture and avoid any overly aggressive cooking associated with direct contact with the coals.
For vegetables, a temperature of around 200°C is generally ideal, especially with seasonal produce. It allows for a light sear while maintaining their tenderness and natural flavour. As for roasted fruits, they bring a more indulgent and sociable dimension, perfect for concluding a meal around the fire, in a spirit of sharing.
At COEO, we believe that this diversity of cooking is one of the greatest assets of the brazier: it allows for a transition from simple cooking to a more creative approach, without changing equipment, simply by playing with the fire and heat zones.
Cooking on a brazier safely
Cooking on an outdoor brazier offers a unique experience, combining sociability, warmth, and the pleasure of cooking over a wood fire, but it also requires adhering to certain essential rules to ensure safe use, whether in a garden, on a terrace, or in any outdoor space.
To cook safely on the brazier, it is essential to set up your equipment on a stable, non-flammable surface that is completely clear, maintaining a sufficient distance from all heat-sensitive materials (wood, textiles, vegetation). The brazier must always be used outdoors, with good air circulation, to ensure optimal combustion and limit the risks associated with smoke.
During cooking, the fire must be monitored at all times. A plancha brazier is a live, evolving fire that requires attention at every stage, particularly when managing the embers and logs. It is also essential to keep children and animals at a distance, and to use heat-resistant gloves as well as appropriate utensils to handle food safely.
In practice, good organisation around the brazier also facilitates the service and cooking of different types of food — meats, fish, vegetables — smoothly. This cooking method allows for great culinary freedom, especially with seasonal products, while maintaining a secure and controlled environment.
Clean your brazier after cooking
Proper maintenance is essential to ensure the longevity and performance of a brazier, while also facilitating its daily use.
At COEO, we recommend a simple and effective three-step method:
Clean the grill while hot, immediately after use, to easily remove food residues.
Clean the plancha with warm water, without aggressive products, to preserve the natural seasoning of the cooking plate.
Clean the bowl and the hearth when cold, only once everything is completely cooled down.
Before each use, ensure that you set up your brazier outdoors, on a stable surface, with good ventilation, to ensure healthy and safe combustion.
Once cooking is complete, apply a light layer of vegetable oil to the cooking plate to protect it. This simple action helps prevent food from sticking during future uses and contributes to prolonging the lifespan of your equipment. Olive oil can be used occasionally to clean light oxidation if necessary.
Between uses, using a protective cover is highly recommended to protect the brazier from the elements and preserve its performance over time.
To go further: consult our dedicated guide “How to clean a brazier”.
Finally, before leaving your setup, ensure that the embers are completely extinguished, to avoid any risk and guarantee responsible use of your fire pit.
FAQ - Frequently Asked Questions
How to cook food on a brazier and manage cooking time?
Unlike a traditional barbecue, it is not necessary to wait for just a bed of embers to cook on the fire pit: cooking begins as soon as the fire is well established, using both the flame, the heat of the plate, and the embers. The key is to know how to observe the fire and adjust the position of the food according to the temperature zones.
Cooking time is not limited to a precise duration: it depends on several combined factors, including the strength of the fire, the thickness of the food, their position on the fire pit… and the weather.
The weather indeed plays an important role:
in cold weather, the fire pit takes longer to reach temperature
the wind can accelerate combustion but make the heat uneven
humidity can slow ignition and influence the quality of the fire
Therefore, adjustments must be made:
the amount of wood (be more generous if needed)
the management of the fire
and the position of the food
The centre of the brazier, hotter, allows for quick searing, while the edges provide a gentler heat for slow cooking or keeping warm.
Ultimately, succeeding in cooking on the brazier is less about following a precise time and more about observing, adjusting, and moving the food according to the fire, the external conditions, and the desired result.
What are the advantages and disadvantages of a brazier?
The brazier offers a complete experience, both culinary and social, by combining wood fire cooking, outdoor warmth, and moments of sharing around the fire. It allows for cooking a wide variety of foods with unique flavours, while structuring the outdoor space with a design object.
On the other hand, it requires a bit of preparation to light and manage the fire, as well as a good understanding of the heat zones. Like any fire equipment, it also requires particular attention to safety and regular maintenance, although this remains simple.
What can you cook on a brazier?
The brazier offers a complete experience, both culinary and social, by combining wood fire cooking, outdoor warmth, and moments of sharing around the fire. It allows for cooking a wide variety of foods with unique flavours, while structuring the outdoor space with a design object.
On the other hand, it requires a bit of preparation to light and manage the fire, as well as a good understanding of the heat zones. Like any fire equipment, it also requires particular attention to safety and regular maintenance, although this remains simple.
What is the difference between direct and indirect cooking?
Direct cooking involves placing the food as close as possible to the heat source, usually at the centre of the brazier, where the temperature is highest. It allows for quick searing of the food, creating a crust and developing flavours.
Indirect cooking, on the other hand, takes place in the peripheral areas, with gentler heat. It is ideal for slow cooking through to the centre, without burning the outside.
These two techniques are complementary, and their proper use allows for perfect control of all cooking on the brazier.
How can I create temperature zones?
Managing the temperature zones is a key point of cooking on the brazier. As soon as the wood begins to turn to embers, it becomes possible to move them to organise the fire.
By pushing more coals to one side, you concentrate the heat in that area, allowing for a very hot surface for direct cooking. Conversely, by freeing up an area with fewer coals, you create a gentler space, ideal for indirect cooking or keeping warm.
This simple technique allows you to cook several foods at the same time, with different heat levels, and transforms the brazier into a truly precise and versatile cooking tool.
