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Cooking on Le BOL
Fuel
Burn only wood or charcoal in Le BOL. Do not overload the burn pit with fuel or you will find it
difficult to cook and will potentially damage the air injection liner.
Wood
Use dry, seasoned, locally sourced hardwood for cooking. Dry wood will light easier, burn
hotter, and burn more consistently than wet wood. Splitting logs into smaller pieces will
allow greater control over the fire and will speed drying time of stored wood. Popular wood
choices are oak, maple, mesquite, hickory, pecan, alder, and apple.
Charocoal
Either lump charcoal or briquettes can be used in Le BOL.
Pre-cook cleaning
Before using Le BOL, inspect the sear plate quickly for any surface rust. This can easily be
removed with steel wool or a wire brush if necessary. Once Le BOL is hot, scrape down the sear
plate using a metal scraper to remove any remnants from the previous meal.
Oil
We recommend grapeseed oil for cooking with and protecting Le BOL. Grapeseed oil has a high
smoke point, is rich in healthy fats and has a neutral flavor. Any oil with a high smoke point is
suitable though (e.g. vegetable oil).
