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Recipes, techniques and fire craft from the Brazier workshop.

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Neapolitan-style pizza at home: dough, heat and timing

24 Sept 2026

A 60 to 65 percent hydration dough, a long cold ferment and a very hot oven. Here is how to get a blistered, foldable Neapolitan-style pizza in your own garden.

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Pizza

Neapolitan-style pizza at home: dough, heat and timing

24 Sept 2026

A 60 to 65 percent hydration dough, a long cold ferment and a very hot oven. Here is how to get a blistered, foldable Neapolitan-style pizza in your own garden.

Read →

Charcoal

Reverse-seared ribeye on a kettle

19 Aug 2026

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Smoking

Pulled pork shoulder, low and slow

14 Jul 2026

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Technique

The two-zone fire, explained

28 May 2026

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Technique

Light charcoal without lighter fluid

22 Apr 2026

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Smoking

Cold-smoked salmon at home

5 Mar 2026

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BRAZIER

Barbecues, pizza ovens and smokers, designed in Sheffield since 2012.

0114 496 0381

hello@brazierfire.co.uk

Unit 4, Cutlers Yard, Sheffield S3 8DB

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Recipes and guides

Neapolitan-style pizza at home: dough, heat and timing

Neapolitan-style pizza at home: dough, heat and timing

Reverse-seared ribeye on a kettle

Pulled pork shoulder, low and slow

The two-zone fire, explained

Light charcoal without lighter fluid

Cold-smoked salmon at home

Cook it on a Brazier

Free delivery over £150

We book big deliveries

5 year steel warranty

30 days to return

Shop

Help

Learn

Newsletter

We value your privacy

Neapolitan-style pizza at home: dough, heat and timing

Neapolitan-style pizza at home: dough, heat and timing

Reverse-seared ribeye on a kettle

Pulled pork shoulder, low and slow

The two-zone fire, explained

Light charcoal without lighter fluid

Cold-smoked salmon at home

Cook it on a Brazier

Free delivery over £150

We book big deliveries

5 year steel warranty

30 days to return