Fornetto Razzo Questions & Answers

Mate I usually just give the grates a good clean, dump the charcoal/ash and that’s it really. Probably once every 10 or so cooks I get some warm soapy water and wash the entire inside out of any grease, dry it, reapply some oil and re-season the actual bbq. I know a lot of others rarely clean inside their bbq.

Yes, all vents wide open unless it's getting too hot and then just close them over a little. Make sure the charcoal/heat beads are white-hot (the colour of ash) and flaming at first. You could even crack the lower door open a little to let in more oxygen. I've found that loading the basket up with fuel, then dumping the hot stuff in the middle, always works.

Yes definitely keep the top vent open at all times and at least a couple at the bottom ones too, it produces the right airflow through the Razzo and the charcoal should be able to maintain a nice consistent temp for a few hours

I wouldn’t worry too much. You might also get some leakage between the sections which is normal and fine (the more you use it the less it happens). Make sure the hinges on the door are installed correctly (I think on the inside? You’ll need to double check that). Failing that you could try bending the back of the handle (the bit of metal on inside of door which moves when you turn the handle) so it’s tighter when shut. Perhaps do some cooks first to make sure it’s really necessary. Also joint the Fornetto Facebook page, great info and help.

Not sure Glen how tight the door seal is meant to be but fire it up and if you are losing a lot of smoke or heat thru it then I would suggest putting it as the top door and the food as low as you can, it will work out fine for you

Hi, thanks for your responses. I seasoned the smoker yesterday and some smoke did escape from doors and probe holes but the majority of smoke that escaped was from around the base of the lid. Not much i can do about that though.

For the money I'd go with the Razzo (which is what I have). Mine has never skipped a beat and is very versatile (you can take sections out if you want it to be hotter for example). I've found the build quality is great (better than the younger cousin the Basso) and by all accounts their customer service is great too (I've never needed it).

Seals as well as the weber unit i also use, and as with the weber this unit can hold the temp well enough that i disregard the small amount of leakage during the intense smoking period, build quality is great. Just be sure to get the Razzo as the Basso was inferior really.