$395-895

 

texas-made charcoal grill for the outdoor cooking adventurist

 

ordering info

specifications

hibachito [hi-bah-chee-toh] is available in four sizes + handmade from mostly reused steel parts in the center of the barbecue universe (austin, texas)

8.5" wide grill

niñito

$395

Our smallest HIBACHITO is a great option for cooking smaller portions between a couple of people.  There’s plenty of room to prepare a thick juicy steak or two or a sixer of yakitori skewers. The niñito is a great size for smaller outdoor spaces or as a second to a larger grilling instrument.

GRILL PIECE: 8.5w X 10d X 1.5h
FULL CHASSIS: 12w X 10h X 12d
12" wide grill

prodigito

$495

Incredible cooking prowess in this smaller-sized HIBACHITO.  This prodigy model is a super fit for smaller outdoor spaces. Prodigito can sizzle-up a monster porterhouse or four burgs with ease, but can also be a handy companion to other cooking instruments, so you can take on about any cooking necessity.

GRILL PIECE: 12w X 12d X 1.5h
FULL CHASSIS: 16w X 10h X 15d
18" wide grill

soldadito

$695

The soldadito is the most popularly-sized HIBACHITO because this model is a grilling soldier — able to take down a couple of full-sized fajita slabs at a time.  Great for families or parties of 4 or more.

GRILL PIECE: 18w X 12d X 1.5h
FULL CHASSIS: 22w X 10h X 15d
24" wide grill

anchito

$895

Want to be ready to play host for the big cookout?  Take a ride on the “wide side” with the anchito model of HIBACHITO which features 24-inches of sizzling steel.  Ideal for commercial use or groups of 8 or more.

GRILL PIECE: 24w X 12d X 1.5h
FULL CHASSIS: 28w X 10h X 15d
structural materials

fabricated with industrial steel — welded by hand in austin, texas — rusty patina will develop over time — learn more about this material at our metals page here 

native approved

GRAVELSPACE℠ DESIGN
hibachito is perfectly suited for use with gravel surfaces — learn more

bundle with LifeCycle service starting at $34/month — learn more

Ranch-Style

Going ranch-style is what we call fueling your hibachito with wood gathered from your immediate surroundings, like when you’re out of proper charcoal. In Austin, we’re lucky to be embedded in great cooking woods, like pecan, oak + mesquite.  Scrounging for cooking wood can be fun, but make sure not to use pine, cedar or elm because your food will come out whackadoodle.

The Primordial

Take a look at this video segment showing the refiring of the original prototype HIBACHITO in Austin.  Many things have changed through years of development, but all the key design innovations were there from the very beginning.

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