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There is something in the fire that attracts us, gets us together, generates moments of reflection and awakes inspirational stimulus. Many of us relate fire to memories of our family cooking for us. We are proud of valuing our heritage, knowing that this act of generosity is the root of our cultural identity and represents us in the whole world. In Chapanegra we design objects that keep our essence and at the same time, propose a different concept through design and the possibilities that new technologies provide, creating objects with exportation quality.



Fogonero DSM is designed to be used in different places. Its legs raise the fire´s position over the ground´s surface and its sloped sides prevent the embers from falling on the ground. The way pieces are embedded (designed and developed by Chapanegra) makes it simple to assemble and disassemble. These characteristics and its low weight make it an ideal complement to take anywhere. The estaca (stake) and the parrilla are accessories that give Fogonero its gastronomic quality. In the first place, the removable stainless steel estaca, inspired in the traditional cooking method of the Campo Argentino, allows you to hang different types of food to cook on the fire (lamb, chivito, piglets, fish, chicken, vegetables and different meat cuts).

Fogonero DSM y Estaca 1

Its system of interchangeable spikes facilitates the preparation of any recipe avoiding the use of tongs and wires when putting food in the parrilla or when serving it. It has different inclinations for different types of cooking and rotates on its own axis allowing food to be cooked on both sides.

Fogonero DSM y Estaca 2

The grill (parrilla), processed with laser cutting technology, allows you to cook with firewood or coal all types of food and recipes.

It is designed to be used individually or as a complement of the Estaca as it occupies a strategic surface of the Fogonero so that it does not interfere in the cooking.

It is important to highlight the difference between the parrilla and the estaca . On one hand, cooking on the stake requires the heat of the flames of the fire, demands a long cooking process and constant meat hydration.

Parrilla DSM 1

The parrilla, on the other hand, requires the heat of the embers, more attention and less cooking time.

Both cooking methods are different but can be combined perfectly. In Argentina we love snacking achuras (parrilla) while we wait for the costillar (estaca)

Parrilla DSM 2

FAQs and Suggested use

The fogonero is designed to be assembled by one person. We suggest you to put the pieces upside down and spread them out over the floor in their correct position, then, put the folds of the sides together making them match the slots where the legs are embedded.
The most important secret is to hold with one hand the folds in their correct position observing that they match the embedding slots and with the other hand, put the largest extreme of the leg (vertical) first and then the other extreme (inclined) without releasing the folds of the sides. Repeat the same process with the 3 remaining legs and once all the slots are secured, take the Fogonero from one of its laterals and turn it round. Finally, put the bottom.
To disassemble, inverse the process, remembering to hold with one hand the folds and with the other hand, carefully remove the leg, without damaging it with sharp moves. The correct way to do this is by pulling the leg outwards and at the same time moving it laterally from one side to the other to loosen the embedding.
To light the fire we suggest you to build a tower of thin trunks embedded (5 cm ) and collocate small branches with paper in the centre. It´s highly important that oxygen circulates between them.

The ideal firewood is one that makes a good flame.. Generally, 5 to 10 cm trunks light easily and keep a right level of flames for a large amount of time.
We do not suggest the use of thick trunks as they take a lot time to light, generate a big amount of smoke and do not produce the right flame.
This is fundamental to cook on the estaca.
Depending on the firewood used, different flavors will be achieved, we advise you to try different types (carob, white quebracho, eucalyptus, Piquillin, etc) Always select completely dry firewood.
In the Fogonero DSM it is estimated 2 kg of firewood every 1 kg of meat.

The design of our estaca allows you to cook different types of food practically, it is ideal for pieces of up to 12 kg (lamb, piglet, chivitos, chicken, etc), top veal rib or novillito marked in the middle, to facilitate its handling with the estaca´s spikes and dividing it into portions, and boneless meat like flank steak and flank.

It is often necessary to move the Fogonero to a different place once the fire is started. The wind`s direction is a key factor when cooking in the estaca, if this changes, it would be convenient to spin the Fogonero.
The correct way of doing this is between two people, holding its legs carefully and lifting it coordinately to prevent it from disassembling.
NEVER drag it, if this occurs, the legs could be displaced.

As its legs rise the height of the fire with relation to the floor, no heat marks are made on concrete, wooden, ceramic or tile flooring. Depending on its height, grass can get dehydrated according to the amount of time the Fogonero is used. It´s important to mention that liquids that fall from the food are drained by the FOGONERO, this is important to prevent that the embers used to cook in the parilla, set on fire. We suggest using it on surfaces easy to clean or on the ground or bed of stones.

Fogonero DSM is designed for domestic use. It is detachable, light and portable. The durability depends on the way it is kept. It´s fundamental not to leave it outdoors, exposed to the sun, rain or dew. After using the Fogonero let the embers cold, NEVER put them out with water. Abrupt temperature changes could cause deformations complicating the precision of the embedding.
It is necessary to clean the Fogonero with a degreaser and then lubricate it with kitchen oil, this will protect it from oxide. We suggest keeping it under cover. This is also suggested for the parrilla.
The stainless steel might get a darker colour because of the heat and fat from the food. In case you want to recover the original colour, we recommend cleaning it with a degreaser and a steel sponge.
Special care (specially with your hands and feet) should be taken when manipulating the spikes of the estaca as the points are too sharpen.
To spin the estaca, you should do it vertically with soft movements to prevent it from dislocating from its base.

We have each of the pieces in stock, in case of damaging or losing any of them, contact us.