Caldera Del Fuego Cooker

Why you should buy a Caldera Del Fuego Charcoal and Wood Cooker?

Caldera is the name for the steamy crater at the top of a volcano. Literally translated, caldera is Spanish for “boiler”. Del is Spanish for “of the”. Fuego is “fire”. Caldera Del Fuego is “boiler of the fire”. This, we think, is an appropriate name for this amazing southwestern style portable smokehouse and BBQ cooker.

Not only is the Caldera an amazingly robust, sturdy, panelized, portable cooker and smokehouse, it is also a very efficient temperature controlled convection oven that will cook and brown as much as 30% faster, if desired.

Because of its precision temperature control and convection cooking capability, the Caldera can literally do it all. This means anything from light smoking and drying to a full load of, real, full flavored, Southwestern style Barbecue. The Caldera enables you to cook in any style you choose, using charcoal and wood with more precision and control than you ever dreamed possible.

It is legal to use for competition, and a joy to use for catering, vending, tailgating, backyard parties, or serving a large group of people in a short time. The Caldera can do one rib, or a full load of ribs, chicken, pork loin, pork butts, or briskets with equal ease. The profit on one load of jerkyor ribs alone will pay for the Caldera and power draft control!

As a drying oven, it has a huge capacity and can dry, very large quantities of jerky, peppers, vegetables, or smoked cheese in one load. You can also do a complete KCBS, or similar, cook off competition on one Caldera. You can then pack it up in the trunk of you car, if you like.

For price versus internal volume, precise temperature control, sturdiness and versatility, nothing compares to the Caldera. Nothing even comes close. Fully equipped, the Caldera will cost about half as much as other cookers of the same volume that are not equipped with a temperature control, a convection fan or select hardware accessories. This is possible because the Caldera is a very high quality, stainless steel and powder coated steel cooker that is precision, laser cut and assembled in minutes by the user.

All Guru controls and Caldera smokers are manufactured and serviced by us in our 25,000 sq. ft. plant in Warminster, PA. This allows us to keep the cost low.

When the Caldera is used with the Wireless Guru ProCom4, it becomes a remote, radio controlled and location free BBQ cooker, convection oven, smoker, and dryer. You can monitor and control any cooking temperature or any low and slow smoking or drying temperature as long as you have fuel to feed into the cooker’s firebox. Typical run times for one load of charcoal
and smoke wood will be from twenty to forty hours.

Imagine, sitting at your computer getting things done on a really cold winter day or reaching out to your night stand for your remote control on a cold night and checking your cook, then adjusting your pit temperature without even throwing back the covers. The possibilities are
endless.

The Competitor, Pit Minder and Pit Boss controls even further reduce the cost of owning the Caldera without sacrificing precision control. Individual, independent lids and large, cool to the touch, wooden handles make it a breeze to access the cooking chamber and the firebox. The lids can be completely removed to aid in loading and unloading.

The Caldera is insulated where it counts most. Since heat rises, most heat tries to escape at the top of a cooker. Two inches of insulation in the lids keep them cool to the touch. The heavily insulated lids also reflect and retain heat in the cooking chamber where it is needed. Their 34-inch height from the ground makes them perfect counter height for food preparation or just hanging out with friends and a drink while you are cooking.

The hanging rack system makes for a totally flexible cooking space. The cooking chamber can truly be arranged in an infinite numbers of ways. Multiple position rack hangers allow for hanging meat or shelving meat or both at the same time. Support rods span the width of the cooking chamber to hold meat hooks on our laser cut meat racks/ shelves/grills. They can be located at any height to allow for speedy loading and even faster unloading.

The drip pans are standard disposable aluminum steam table trays that lift right out. You can catch all your drippings in pristine condition for sauces and gravies. The combination of rack hangers, support rods, meat hooks, meat racks and drip pans allow all the meat drippings to fall straight down into the trays. This really makes clean up a breeze. The sides and the bottom of the cooker stay clean.

The firebox is an incredible stainless steel marvel. It has a huge capacity that will cook all night and all the next day and be perfectly temperature controlled while you sleep or tend to other tasks.

A power draft blower feeds pulses of air when the controller calls for heat. Air is fed in under the stainless steel fire grate that rests on four stainless steel stays that also reinforce the firebox. This means no more guess work when building or banking a fire and no more out of control
fires, temperature spikes or dieing fires.

The firebox is an “inset offset” box that is contained inside of the cooking chamber. Any and all heat that leaves the firebox escapes directly into the cooking chamber, where it is needed to do the cooking or drying.

At the end of a cook, you can lift the firebox out of the cooker with the built in handles so that you can dump the burning charcoal and get out of Dodge quick! If you choose to kill the fire and save the charcoal, you can shut it down in only a few minutes with our novel “Fire Kill
System”. You can then get rid of the ashes and save the lump with our “Save The Lump System”.

While you are cooking, you can also grill steaks or chicken etc. right on top of the firebox. You can even do this while you are doing a low and slow if you like. You can also place a griddle right over the firebox and cook breakfast, make coffee, bake biskets, cook hash browns,
make cookies etc.

The convection fan is a BBQ dream come true! Expensive kitchen ovens have convection fans, but you can’t smoke meat in them. With a convection fan in your barbecue cooker, you can. You can even do a low and slow in less time with less fuel. The convection fan draws in air behind the firebox and accelerates it toward the lid. Hot air, that tends to collect in the top of the cooker, is displaced and creates a gentle breeze in a downward direction throughout the cooking chamber.

This hot air then mixes with cooler air to create a very even, average temperature in the cooking chamber. A wind wiping effect, caused by the moving air, removes the thin layer of steam vapor that normally surrounds the cooking meat. In a conventional cooker, this thin layer of steam vapor insulates the meat and slows down heat transfer into the meat. Stirred air from the convection fan reverses this process and speeds up cooking, keeping the meat tender and juicy. You can also choose to cook at a lower temperature and keep cooking time extended. You
can even turn off the convection fan and cook at four different temperatures from top to bottom.

The BBQ Guru control has proven itself in cooking competitions, commercial operations and back yards everywhere. The Caldera was designed to work hand in hand with the Guru control. Now you can cook and smoke with charcoal and wood more accurately than you can with
gas or electricity in your own kitchen oven. Turn the temperature up and it goes up. Turn the temperature down and it goes down. Take total charge or let the control automatically cook your meat to perfection. It’s your choice.

The Caldera, controlled by the BBQ Guru, is without a doubt the best bang for the buck for the cook who desires a level of precision and versatility that simply hasn’t existed until now.

Good cooking and Even Temps, Shotgun Fred