Arteflame Grill Review

Picture of Arteflame Grill

Last Updated on June 20, 2021 by Melissa Reome

Every now and again, something unique catches your eye and you can’t help but be fascinated by it.  I remember seeing a picture of the Arteflame grill for the first time. When I saw that picture, I could imagine this grill being a focal point on my patio someday with logs of wood burning bright in the center. I was officially intrigued. It is a charcoal or wood burning grill, it’s a plancha, it is a fire-bowl, it is a functional piece of art.  I hope my Arteflame grill review helps you decide if this is the grill for you.


A Multitude of Grills in One

As a fan of grills of all different styles, I love the Arteflame because it is a multitude of grills in one. You have the option of using charcoal, wood, or both to create the heat source. The cook-top, which resembles a flat donut with a hole in the middle, is made from 1⁄2 inch thick high-carbon steel which rests atop a steel fire bowl.

The bowl is made from Corten steel, an architectural steel, also known as “weathering steel”. This Corten steel is a group of steel alloys which form a stable rust-like appearance and eliminates the need for painting. This makes for a durable and beautiful product which is built to last, and the Arteflame can be left outside year- round.  All Arteflame grills are manufactured in Cincinnati, Ohio.


Sausage and peppers on the Arteflame Classic 40
Sausage and peppers on the Arteflame Classic 40


The grills are available in a variety of different styles and sizes in to satisfy a variety of personal preferences and budgets. The Classic and Euro styles are the largest diameter cook-top at 40 inches. The One Series is currently available in a 20, 30, or 40 inch diameter grill surface.

Arteflame Classic 40″ Grill- Tall Base With Storage
Arteflame One Series 40" Grill
Arteflame One Series 40″ Grill
Arteflame Euro 40" Grill with Tall Base
Arteflame Euro 40″ Grill with Tall Base

Additional bases are available in different heights and styles. In addition to the grills, Arteflame also came out with inserts for kamado style grills such as the Big Green Egg and Kamado Joe, and for the Weber Kettles, which are available with or without a center grate.

Arteflame Insert for Weber Kettle
Arteflame Insert for Weber Kettle
Kamado Style Grill Grate Replacement Grill Griddle Insert by Arteflame
Kamado Style Grill Grate Replacement Grill Griddle Insert by Arteflame

These inserts are made from 3/8 inch carbon steel. The company added a rotisserie attachment for their 40 inch models which I have yet to try. Keep an eye out on the Arteflame website, for their innovative new accessories.


Rotisserie attachment for the Arteflame Classic 40
Rotisserie attachment for the Arteflame Classic 40

Preparing Your Arteflame For Use

Using the Arteflame is easy, but upon arrival, there are just a few steps you should take to prepare your grill for its first cook. As with any new grill, there is always a learning curve. Before your first use, you need to “season” the cook-top. The cook- top will appear silver (unseasoned) when it arrives. I treat the surface of my Arteflame in a similar manner to cast iron. I built a fire in the center of the grill, and proceeded to take some cooking oil on a cloth and rub a light coating of it into the surface.


Breakfast on the Arteflame Classic 40
Breakfast on the Arteflame Classic 40

Cleaning and Seasoning the Arteflame

Before cooking, after using the grill as a fire-bowl, or after I finish cooking and cleaning off the surface, I always wipe it down again with the oil. Over time, the surface will develop a nice blackened seasoned nonstick surface.

To clean the Arteflame, you simply scrape any residual bits of food into the fire in the center. If there is any food stuck on the grill surface, I carefully will pour a small amount of water on the grill surface which will cause the food to bubble off of the surface, and that can then be scraped into the fire.

Water on a hot surface will steam and be incredibly hot, so use caution as you would around any hot surface. The surface has a slight towards the center, and any liquid on the grill surface will run towards the middle and not towards the outer perimeter of the grill.

Veal chops on the Arteflame Classic 40
Veal chops on the Arteflame Classic 40

How to Start a Fire in the Arteflame

I have tried starting a fire different ways in my Arteflame. I have the largest grill they make, the Classic 40. For fuel you can choose to only burn charcoal, charcoal and wood, or purely wood.  Light a chimney of charcoal lit in the center and after the charcoal is hot, pour it into the center. If not using the chimney, I light some of the charcoal with my blowtorch or ignite some charcoal starter blocks within the charcoal.

I then arrange my logs of wood over the hot coals.  This approach works well because as the wood burns down you can keep your fire going for quite some time with the charcoal.  If you are burning solely wood, light some smaller logs on the bottom first, then arrange larger ones on top of those.  The smaller logs will catch fire quicker than the large logs.


Temperature of the Arteflame Grill Surface

The grill surface temperature will vary (usually anywhere from 250-600F) depending how you build your fire. Push some hot coals or wood under an edge of the grill to achieve 450°-500°F degrees. If you are grilling on top of the grill insert that fits over the hole in the center of the Arteflame, that surface will be extremely hot with the fire sitting directly below.

Part of the beauty of the Arteflame is that I can sear food on the outer grill surface to get a nice crust.  Alternatively, I can grill directly over the flames on the optional grill grate to produce beautiful grill marks. I have even put a pot on the center grill grate to fry or boil food so I don’t have to inside.


King crab legs on the Arteflame Classic 40
King crab legs on the Arteflame Classic 40

Honestly there isn’t much I haven’t cooked on my Arteflame. You can cook food directly on the flat surface, or over the fire.  I will also cook with a pot or skillet sitting on the plancha. The Classic 40 is large enough to cook multiple types of food and styles at the same time.


Pros and Cons of the Arteflame

Tomahawk ribeye on the Arteflame Classic 40
Tomahawk ribeye on the Arteflame Classic 40


I am often asked about the pros and cons of the grills I own. In the end, I love the versatility, the beauty, and the social aspect of the Arteflame. It is fun having multiple people standing around it talking and taking part in the cooking experience with me. Sometimes I just light a fire and use it as a fire pit.

I have enjoyed many nights sitting around it making s’mores with my family and friends.  The only downfall is grilling when it is raining or snowing outside.  It is a risk you run with any open fire pit that you grill on. Due to the durability of the Arteflame, it can be left outside year round. Bottom line, I genuinely enjoy the Arteflame grill and highly recommend it.

Winter grilling on the Arteflame Classic 40
Winter grilling on the Arteflame Classic 40

Interested in more information or purchasing your own Arteflame? Visit


Disclosure: I was not paid for this product review but was provided with my grill for review. I will not promote a product I do not truly believe in.  I have owned this grill for multiple years and still use it frequently.  It still remains as the focal point of my grill patio.

5 thoughts on “Arteflame Grill Review”

  1. Pingback: 10 Tips for Grilling in the Winter - Grill Momma

  2. I was just curious on how long the wood/charcoal lasts and do you end up needing to add wood as you go which may be difficult if you are using the center grate. I am considering the 30 inch but was trying to get a sense of how long the heat lasts….

    1. Hi Andy, I prefer to start some charcoal initially and once that is hot, add my wood on top. How long it lasts depends on a number of factors. I have the largest Arteflame, the 40. If I plan on grilling over the fire, I use my grate riser and grill on top of that. Then you can just slide the wood in below it easily. If you are cooking with the grate flush to the surface, then yes, you would have to remove that grate to add more wood. Sometimes I just grill on one area of the plancha (the flat surface). In that instance, I push the coals or wood under just the area I am cooking on to grill. Now, if you are cooking on the whole plancha, you will need more wood/coals to spread around. The amount of charcoal or the amount of wood you initially burn is another variable. I highly recommend picking up the grate riser as I use that frequently. When I’m cooking I often keep a fire going for many hours afterwards just so I can relax around a nice fire. If I get hungry, then the grill is already warm and I can toss some more food on. It’s a win-win!

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