Hanging Grill Grate Rebernia Mini on Tripod, Black Steel, Ø550 mm

Open-fire cooking with the food always within reach

Rebernia Mini combines a round fire pan with a hanging grill grate supported by a separate tripod. This layout suits outdoor cooking when you want clear access to ribs, individual cuts of meat, or vegetables throughout the process. Food can be arranged across the surface, turned without removing the grate, and moved between hotter and gentler areas as it browns. The circular format also allows the cook to approach the working area from different sides instead of being limited to one narrow edge.

The 550 mm grate is the black-steel version. Its cooking surface is formed as a circular plate with rows of square openings. Heat and smoke can pass through the perforations, while the remaining flat sections support smaller pieces more effectively than a grate made from widely spaced bars. A metal thickness of 3 mm is specified for the product. Three chains meet above the centre of the grate and create three suspension points, helping the round surface remain level when the food is distributed evenly.

Construction and confirmed dimensions

• Grate diameter: 550 mm. The round cooking zone provides room for several portions and avoids long projecting corners.
• Material version: black steel. The surface should be cleaned, dried thoroughly, and stored away from continuous moisture after use.
• Specified metal thickness: 3 mm. This figure is useful when comparing the substantial construction with thinner grilling surfaces.
• Tripod legs: detachable, 140 cm. The take-apart design makes the frame easier to prepare for transport and more compact for seasonal storage.
• Lower pan legs: 26 cm. They raise the fire pan above the ground, although the area underneath still needs protection from intense heat and loose embers.
• Three-chain suspension. Food should be spread around the grate instead of concentrating all heavy pieces close to one edge.

Setting up the cooking area

Place the grill outdoors on firm, level ground. Open the tripod fully, make sure its supports stand evenly, and check that none of the chains are twisted. Position the lower pan centrally beneath the hanging grate. Clear away dry grass, low branches, and objects that may be damaged by heat. Before adding food, allow the structure to warm up and confirm that the grate is hanging level rather than leaning toward one support.

Leave space between pieces so heat and smoke can travel through the square openings and so each item remains easy to turn. Thin cuts and vegetables can be moved away from the most intense area, while larger pieces can be repositioned gradually as their surface browns. Avoid swinging the suspended grate during cooking. Long tongs and heat-resistant gloves are sensible working tools because the chains, steel grate, and lower pan all become hot around the fire.

Caring for the black-steel surface

Let the metal cool naturally when cooking is finished. Remove food residue and ash, clean the grate without exposing hot steel to a sudden temperature change, and wipe every surface dry. Before extended storage, the clean and dry cooking plate may be lightly coated with food-grade oil. Keep the detached parts in a dry place rather than outside in persistent damp conditions. This routine leaves the grill ready for another garden gathering, campsite meal, or unhurried evening of cooking beside the fire.