The cover lifts up and tucks away down the back of the grill. Really slick and clean. Oh, and expensive :-)

This thing looks retarded. I checked out the manual and I don't see a lid anywhere except a brief mention of an optional accessory that may or may not be a lid. That's like saying a steering wheel is an optional accessory for a car.

Obviously not designed by people who actually grill.

it DOES have a lid that drops into a slot on the side. the smaller version Fuego02 has a lid as well.... they're beautiful to look at in person but, Istill can't get past the price: 4k for the large and 2k for the small....

Bleeding expensive. Very simple and well put together, I saw one at last year's KBIS show.

Grilling without a lid is exactly that, grilling. When you grill something with a lid, like a Weber or a typical gas grill, you are grilling and roasting. In a restaurant, if you order a grilled item it is prepared on a grill without a lid. The food is cooked by direct heat from below. This food could be cooked partially on the grill and then finished in an oven or simply left to finish on the grill. On a home grill with a lid, the food is cooked by direct heat from below but also from the trapped heat inside of the lid that is acting like an oven.

The Weber is an American invention crafted from a buoy. I think the grill above is typical of grills in other parts of the world. In Europe, one may have a simple brick fireplace with a grill rack set over the fire.

Large one is $3500 at frontgate

The website for and the spiel about that grill is as pretentious as I would expect from Pentagram.

I do like the fact that it has three different methods for cooking - propane, charcoal and whatever the heck that infrared thing is. Scarily enough, this is not any more expensive than many other large grills people use in higher-end homes - on the Frontgate site they have several topping $5K!

Grilling without a lid may be "true grilling", but it's still stupid to make a grill without a lid. With a lid, you have the option of grilling, bbq, smoking, roasting, etc. Without a lid you've just got grilling. I'll take American flexibility over European fancy-pants outdoor ranges any day.

Just because the Weber is an American invention doesn't mean it's not as good as the European way of doing things.

I guarantee you if this thing had "Texas Fire Master" blazoned on the front people would be decrying it as the SUV of grills and saying how awful it was.

How is this expensive? Compared to a Weber...yes, but nowhere near the top of any price class. Have a gander at Viking, Dacor, DCS, and this becomes downright reasonable.

Personally, I think the whole catagory IS like the SUV of outdoor cooking....something people aspire to, but not terribley practical.....when a VW or Weber will do the job.

FYI Max, Europeans do not buy expensive stuff like this. They built their own grills in their gardens or verandas. Much more aesthetically pleasing and efficient than this monstrosity (and I like Pentagramm's work).

There is only a weather lid built in to this -- the "cooking lid" is optional and presumably is not attached at all. This thing also does not have a lot of heat -- 18,5000 BTU/hr is relatively light for this much cooking area.

I'll take my Weber Summit (or, even my Weber Q) over this any day. Half the price, quality form and function, made in the USA, and it could melt this thing to scrap metal in 15 minutes.

The comparison between this and Weber is by no means a quality comparison. They are apples and oranges. It comes down to preference.

It is the deluxe Weber or DCS which is more apt to be named the SUV of grills. These grills come bedazzled with options. They are big and decked out with side burners, rotisseries, huge knobs and gauges and 24" spinners (o.k. maybe the last one is an embellishment.)

This is rather the Maserati or Bentley of the grilling world. It is clean and sleek and the perfect accessory to your infinity pool. It would also be nice on the deck of your 100' Sunseeker. I can picture the giant prawns brushed with the slightest amount of extra virgin olive oil, two grass-fed 3 ounce beef tenderloin filets and asparagus sprigs sizzling ever so slightly atop this grill. Fresh lemon wedges and white Burgundy are at the ready.

Saw a program about the designing of this grill a few years back.
Believe the design was originally commissioned by Design Within Reach for sale in their catalog.
Don't know why DWR decided not to manufacture it.

im scared to cook on it and get it dirty. its like the "grill for decoration " purposes only..

hahahha
"oh whats that your hungry, sure i will cook , oh no wait not that grill, lets use the crappy one downstairs."

its equivalent to putting plastic on couches...

which BY THE WAY...who came up with that? and is this person still living, if so, i have a bone to pick with them..many childhood years spent at grandma's peeling myself off the plastic.

OUCH!