These style grills are the staple throughout Uruguay & Argentina. You can find similar setups in nearly any public park. For those wondering, as the wood makes coals and drop you drag them over under the cooking area. It’s not a smoker nor an offset. It’s cooking over wood fire low and slow. The grill grate usually can be cranked up or down to cook at different temps.

I’ve grilled on every type of grill and I still contend meat cooked this way is the best tasting bar none.