Mechoui, Algerian style...  Prepared in the heart of the beautiful Sonoma Wine Country...!

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2001 - With the new millenium came a new design, and a rig made entirely of wrought iron.  It worked flawlessly.  But the bins were a little hard to move around, so....


In 2002, I redesigned the coal bins and set them on a concrete slab.  It was getting much easier to operate.


It's all adjustable  - and movable
for better temperature control


The coals are on the side so the fat
falls on the ground and does not flame up

With heat coming from one side only, it took quite a long time to achieve the desired degree of doneness, so the following year I decided to add two more coal bins.  That allowed me to cut the cooking time by about 3 hours...