Barbecues Edilmark - Catalogue produits 2026

Founded in 1968, Edilmark began its business by manufacturing concrete products and wood-burning fireplaces. Over the years, the brand expanded its range to include open-hearth fireplaces, refractory or cast-iron interiors, ventilated models and outdoor ovens. This development led to the production of Edilmark barbecues designed for outdoor cooking with wood or charcoal.

Edilmark barbecues combine a stable structure with materials suitable for the temperatures produced by the embers. Refractory material is used in the parts exposed to heat; expanded clay and concrete elements contribute to the strength of the body. Hoods and chimney flues convey the smoke, creating a permanent cooking station for garden barbecues, family lunches and meals for several guests.

This page also includes the following types of Edilmark barbecues, divided according to the fuel used:

• Edilmark charcoal barbecues: they allow you to prepare even embers using charcoal or lump charcoal compatible with the model. They are suitable for direct grilling and for users who want to regulate heat through the quantity and distribution of the embers;
• Edilmark wood-burning barbecues: they allow the embers to be produced directly from wood suitable for cooking. The configuration with a refractory firebox or log burner protects the structure from the heat produced during combustion;

On AgriEuro, Edilmark barbecues can be selected according to the available technical features, helping users find the model best suited to their outdoor space, number of guests and intended cooking method. The main elements to assess include:

• Fuel type: depending on the specifications provided in the relevant product data sheet, models may use charcoal, wood or both fuels;
• Firebox materials: refractory elements absorb heat and protect the structural parts while the embers are forming;
• Structure: concrete, expanded clay and prefabricated components form a stable body designed for permanent outdoor installation;
• Cooking surface: the size of the grill determines how much food can be prepared in one session and the approximate number of guests served;
• Grill heights: the available levels allow food to be moved closer to or farther from the embers to regulate heat intensity;
• Hood and chimney flue: they collect and convey the smoke produced by combustion, provided that assembly complies with the instructions for the model;
• Worktops and side shelves: they provide support surfaces for utensils, ingredients and trays during preparation;

The range includes solutions suitable for hobby, intensive and semi-professional use, depending on size, weight and configuration. The more compact models meet the requirements of domestic barbecues; larger structures are suitable for frequent cooking, large groups and settings such as farm stays or accommodation facilities.

The choice of fuel affects ember preparation times, heat regulation and the operations required before cooking. Charcoal provides concentrated and relatively even embers; wood requires enough time to complete combustion and turn into embers. Before purchasing, always check which fuels are permitted in the technical data sheet for the individual model.

Edilmark charcoal barbecues are designed for cooking over embers produced from charcoal or lump charcoal approved by the manufacturer. This fuel reaches high temperatures and allows the embers to be arranged in separate zones, creating a hotter section for direct cooking and a less intense section for finishing food. The quantity to add depends on the size of the brazier and the model instructions. Before placing food on the grill, wait until the flames have subsided and the fuel is covered by a surface layer of ash. Where fitted, the adjustable grill allows the distance from the heat source to be changed. This type is suitable for cooking meat, fish, vegetables and toasted bread, with times that vary according to food thickness and ember intensity.

The main aspects to consider for this type are:

• Ember preparation: the charcoal must be lit with compatible products and distributed in the brazier without exceeding the quantities stated in the manual;
• Heat regulation: the distribution of the embers and the height of the grill allow different temperatures to be created across the cooking surface;
• Start-up time: cooking can begin when the flames have disappeared and the charcoal is evenly lit;
• Cleaning: ash and residues must be removed only after the barbecue has been completely extinguished and cooled;

Edilmark wood-burning barbecues allow embers to be produced directly in the firebox using dry wood suitable for cooking food. Combustion takes longer than with charcoal, as cooking should begin only after the flames have subsided and a stable bed of embers has formed. On compatible models, the refractory firebox or log burner separates the fuel from the structural parts and promotes an orderly distribution of the embers. Hoods and chimney flues help direct smoke upwards when sizing, assembly and positioning are correct. This configuration is suitable for users who prefer to follow every stage, from lighting the fire to preparing the embers. It can be used to cook cuts of meat, vegetables, fish and bread, regulating the temperature through the amount of fuel, position of the embers and distance of the grill.

Before choosing a wood-burning model, it is useful to assess the following elements:

• Type of wood: natural, dry and untreated wood must be used, avoiding painted, glued or repurposed materials;
• Ember formation: food should be placed on the grill after the flames have subsided and well-lit embers have formed;
• Progressive heating: initial lighting and lighting after long periods of inactivity must follow the manual, avoiding excessively rapid temperature increases;
• Smoke extraction: the hood, flue and chimney must remain free from deposits and comply with the configuration specified by the manufacturer;

Purchasing an Edilmark barbecue from AgriEuro makes it possible to consult technical data sheets, images and useful information for comparing the available models. After delivery, customers can also rely on services dedicated to products purchased from the website.

• Fast and free delivery: handled by AgriEuro logistics centres, it allows the barbecue to be delivered without additional transport costs, according to the conditions, location and methods specified in the order;
• Option to order spare parts that are always available: the spare-parts diagram linked to the purchased product makes it easier to identify and request the compatible components required over time;
• Attentive and personalised after-sales assistance: AgriEuro supports customers after purchase by providing information about the product and the available assistance and spare-parts procedures;

Choose the Edilmark barbecue suited to your outdoor cooking and purchase it online from AgriEuro.

The main difference concerns ember preparation. Charcoal generally lights more quickly and produces a relatively even bed of embers suitable for direct grilling. Wood must first burn and turn into embers, requiring closer attention during lighting and refuelling. In both cases, cooking should begin without live flames beneath the food. Before choosing, consider the available preparation time, preferred cooking methods and fuels permitted for the individual model.

No. Compatibility with both fuels must be stated in the model’s technical data sheet. Some barbecues are designed only for charcoal; others have a refractory firebox or log burner and can also operate with wood. Using an unspecified fuel may expose the structure to temperatures above the permitted levels. Always check the fuel information and follow the quantities stated in the manual, without independently altering the brazier or firebox.

Edilmark barbecues may include concrete, expanded-clay and refractory elements, with different configurations depending on the model. Refractory material is placed in the sections most exposed to heat, such as the fire bed and firebox. The prefabricated structure forms the barbecue body and its supporting elements. Grills, log burners and other components may be made of metal. Materials, finishes and equipment should be checked in the relevant product data sheet, as they are not identical across the entire range.

The size should be selected according to the usual number of guests and the amount of food to be cooked at the same time. A large grill reduces the number of batches and allows dishes with different cooking times to be separated. The overall dimensions of the barbecue must also be assessed, not only the cooking surface. Side worktops, base, hood and the working space required in front of the firebox all affect positioning. AgriEuro data sheets specify grill dimensions, total cooking surface, external measurements and approximate number of guests where available.

The barbecue must be installed outdoors on a flat, stable base suitable for its stated weight. It should be positioned at a prudent distance from walls, vegetation, roofs and combustible materials, leaving the smoke path unobstructed. Before assembly, check local regulations, distances from property boundaries, condominium rules and possible local restrictions. Requirements may vary according to the municipality and type of installation. For heavy structures or units anchored to the ground, consult a qualified technician.

The first lighting should take place only after assembly is complete and all installation materials are dry. Start the fire gradually with a moderate amount of fuel so that the firebox and joints heat evenly. An excessively rapid increase in temperature may cause settling and cracks. Fuel quantities, waiting times and any initial heating cycle vary according to the model and products used for assembly. The Edilmark manual and the instructions for the installation materials therefore take priority over general guidance.

Cleaning should begin only when the fuel, ash and structure are completely cold. Ash and residues should be removed from the fire bed with suitable tools, without striking or forcefully scraping the refractory parts. The grill can be brushed to remove carbonised residue and then washed according to its construction material. A soft cloth and non-aggressive detergents are preferable for external surfaces. High-pressure water jets, abrasive products and thermal shocks may damage coatings, joints or metal components.

Before a period of inactivity, remove ash, grease and residues, then allow every surface to dry completely. Check the hood and chimney to rule out blockages and deposits. A breathable cover limits contact with rain and dirt without trapping condensation on the structure. The condition of the external finishes, joints and metal parts should be checked periodically. Any cracks or damaged sections should be assessed before lighting the barbecue again, using only products compatible with its materials.

Irregular draught may result from an obstructed flue, a chimney that is too low, incorrect assembly, unfavourable wind or excessive smoke during lighting. Damp wood and excessive fuel loads may also increase smoke. Before taking action, extinguish the barbecue and check that the hood and flue are free from ash, soot and foreign objects. Independently changing the chimney geometry is not recommended. If the problem persists, request an inspection by a qualified technician.

For products purchased from AgriEuro, the spare-parts diagram linked to the order can be consulted when available for the model. This system facilitates the identification of compatible components through drawings and exploded diagrams. Before ordering, check the model, product code and position of the spare part to avoid selecting similar but incompatible components. AgriEuro after-sales support can assist with locating the part and the available procedures. For structural or refractory elements, installation and replacement must comply with the manufacturer’s technical instructions.