Argentinian Parrilla Grill Inserts
Authentic Wood-Fired Cooking
The Argentinian Parrilla Grill Insert is designed for authentic asado-style cooking over wood or charcoal. The adjustable height system gives you complete control over heat and cooking intensity. As a result, it is ideal for everyday braaing and entertainment areas.
Available Models & Pricing
• 700 mm Mildsteel Parrilla Grill Insert – From R 4 125.00
• 700 mm Brushed 304 Stainless Steel Parrilla Grill Insert – From R 7 895.00
Please note stainless steel pricing may fluctuate due to material price variations.
Models & Dimensions
Model PG 700
700 mm (w) x 500 mm (d) x 820 mm (h)
Available in mildsteel or brushed 304 stainless steel
Model PG 800
800 mm (w) x 500 mm (d) x 820 mm (h)
Available in mildsteel or brushed 304 stainless steel
Standard Features
• Fire tray and ash drawer included
• Stainless steel hoisting system
• Single cast handwheel
• Detachable front-facing drip tray
• Interchangeable grid options:
– Stainless steel round bar grid
– Mild steel “V” grid for fat runoff control
Why Choose a Parrilla Grill?
The Argentinian Parrilla grill forms an important part of traditional asado cooking culture. Cooking over wood or charcoal creates a rich smoky flavour and an authentic braai experience.
At Gijima Woodfired Experience, we manufacture Parrilla grills in both mild steel and brushed 304 stainless steel. In addition, these grills are designed to withstand high temperatures while offering long-lasting durability.
The mild steel option provides excellent heat retention for even cooking. However, the stainless steel option offers superior corrosion resistance with lower maintenance requirements.
Parrilla grills are also highly versatile. You can slow-cook meat, grill vegetables, or prepare fish over open flames. Furthermore, the adjustable height system allows for precise temperature control and more consistent cooking results.
For added versatility, optional souvla or rotisserie attachments are available for slow-roasting meat evenly over the fire.
















