How to Use an Argentinian or Santa Maria Grill for Both Fast and Slow Cooking

Argentinian and Santa Maria grills are often misunderstood as simple live-fire cooking tools designed for steaks and nothing else. In reality, they are some of the most versatile cooking systems you can install.

The real skill is not just in lighting a fire—it’s in understanding how to move between fast, high-heat cooking and slow, controlled cooking using the same setup.

Why These Grills Work for Both Fast and Slow Cooking

The single most important feature that enables both fast and slow cooking is flexibility.

In practice, this comes down to:

• Adjustable grill height systems (wind-up mechanisms)
• The ability to control heat zones within the firebox
• Optional accessories such as oven attachments

The grill is not fixed like a traditional BBQ. It is a dynamic cooking system where heat can be moved, contained, and controlled.

This is what allows a steak to be seared at high heat in one moment, and a slow-cooked shoulder of lamb to be finished gently the next. There is no denying though, that an insulated egg type of BBQ will retain heat better when you close the lid and leave it alone.

Fast Cooking: Direct Heat, Speed, and Control

Fast cooking on an Argentinian or Santa Maria grill is extremely versatile.

You can cook:

• Steaks
• Fish
• Vegetables
• And even use pans placed directly on the grill or in the coals

In fact, the grill can function in a similar way to a hob, where different heat zones are used simultaneously.

The key benefit of fast cooking is:

• Strong sear marks
• Direct flame flavour
• Immediate heat response

When properly managed, the grill allows multiple temperature zones, meaning different foods can be cooked at the same time without compromise.

Slow Cooking: Where the Oven Attachment Changes Everything

Slow cooking introduces a different layer of capability.

Tougher cuts such as:

• Short ribs
• Ox cheeks
• Shoulder of lamb

…benefit from long, controlled cooking times where connective tissue breaks down and becomes tender.

The oven accessory is what transforms the system.

By capturing heat rather than relying solely on direct fire, it effectively becomes a solid-fuel oven. This allows you to:

• Roast at stable temperatures
• Prevent drying from direct exposure
• Add a subtle smoky flavour from the fire below

It also extends into vegetables and sauces—such as roasting tomatoes and peppers for romesco—showing how broad the cooking capability becomes.

The Biggest Challenge: Heat Control Without the Oven

Without an oven attachment, slow cooking becomes more demanding.

The most common issue is:

• Meat drying out
• Uneven heat exposure on one side
• Constant need for turning and repositioning

This is why understanding heat zones becomes critical in grill-only setups.

Unexpected Uses: Beyond Meat

One of the biggest surprises for most people is just how far these grills can be pushed, especially if you can choose from a range of interchangeable grill beds, ie, different cooking surfaces such as Gridiron, Plancha/ Chappa, Vegetable grill beds, V-grooves and traditional circular bars.

We’ve seen chefs cook:

• Noodles on perforated vegetable grill beds
• Peas and sweetcorn using the grill like a perforated wok
• Sauces and small dishes in pans directly on the grill

The perforated design allows smoke to pass through while retaining ingredients—creating a unique hybrid between grilling and steaming.

This completely changes the perception of what a live-fire grill can do.

Common Mistakes When Cooking Fast and Slow

The most common mistake is treating these grills like traditional BBQs.

People often:

• Rely on too much fuel at once
• Fail to manage distinct heat zones
• Overcook or dry out food when trying to slow cook
• Don’t use accessories that improve heat control

Without proper control, live-fire cooking can feel unpredictable. With the right approach, it becomes precise and repeatable.

Fuel Strategy: What Works Best

In most professional environments, charcoal is the preferred fuel.

It provides:

• Consistent temperature
• Faster heat-up times
• Easier management during service

Good quality charcoal is also made from wood, meaning it still delivers a natural smoky flavour.

A small amount of wood can be added on top for extra smokiness, although this is not always suitable for delicate ingredients such as leafy greens, which can become bitter.

In commercial kitchens, many chefs rely almost entirely on charcoal due to consistency and extraction requirements related to wood particulates.

The Best Argentinian or Santa Maria Grill Setup

The most effective setup typically includes:

• High-quality charcoal as the primary fuel source
• One dedicated high-heat grilling zone
• One slower cooking zone
• Integrated or removable oven accessory

Slow cooking should always allow enough time—typically four hours or more for tougher cuts.

Final Thoughts: Have Fun!

The biggest misconception is that these grills are difficult or limited in use. In reality, they are closer to a combined hob, oven, and smoker in one system.

They require more understanding than a standard BBQ, but reward you with significantly more flavour and control.

The most important mindset is simple:

• Learn the heat
• Use the zones
• Take your time when needed
• And enjoy the process

Because an open fire grill is not just about cooking—it’s about interaction, flexibility, and experience. Most importantly enjoy both the process and the results shared with friends and family…. Have fun!