Flambadou by OZ Braai

Master the Ancient Art of Fire Basting

The Flambadou (flamboir) is a medieval cooking tool that turns simple basting into a spectacle. When red-hot iron meets fat, it creates a stream of “liquid fire” that sears meat instantly, creating a crispy, caramelised crust without overcooking the inside.

At OZ Braai, we loved the results of the traditional tool but hated the design flaws—rusty mild steel handles and awkward shapes that were impossible to pack for a camping trip. So, we built the ultimate version.

The OZ Braai Hybrid Advantage

Most Flambadous on the market are either cheap mild steel (which rusts) or full stainless steel (which loses heat too fast). We combined the best of both worlds:

• The Cone: 100% Cast Iron. We used cast iron for the cone because it has superior thermal mass. It stays hotter for longer, ensuring the fat ignites instantly rather than just melting. This creates the intense smoke and flame needed for that authentic charcoal flavour.
• The Stem: 304 Stainless Steel. The rod and handle assembly are made from premium stainless steel. This means no rust, no metallic smell on your hands, and easy cleaning after the cook.
• The Handle: Split-Shaft Technology. Designed for the Australian traveller, our shaft unscrews in the centre. It packs down to half its size, fitting perfectly into the included carry bag.

Everything You Need in One Kit

We didn’t just build a tool; we solved the mess.

• No-Mess Transport: Comes with a heavy-duty canvas bag featuring a wipe-clean PVC lining. Throw it in your ute or camper trailer without worrying about grease stains.
• The Flavour Cube Maker: Basting is messy work, so we made it easy. Use the included silicone mould to pre-freeze blocks of butter mixed with your favourite OZ Braai spice. When you’re ready to cook, just pop a cube out and drop it into the glowing cone.

How to Use It

1. Heat: Place the Cast Iron cone directly into the hottest coals of your fire. You can add it while you cook your meat so that it heats up and almost get red hot.
2. Load: Lift it over your steak, roast, or seafood and drop a “Flavour Cube” (or a chunk of beef tallow) into the top opening.
3. Baste: As the fat hits the iron, it will ignite and drip from the bottom hole. Move the stream of fire over your meat to sear the fat cap and inject smoky flavour deep into the cut.

Technical Specifications

• Cone Material: Heavy-duty Cast Iron (Pre-seasoned)
• Handle Material: 304 Stainless Steel with Spring Grip
• Length: Full length for safety, splits in half for travel
• Included: Flambadou, Split Handle, PVC-Lined Bag, Silicone Mould, Spice Rub.