It has been some time since I posted anything on my blog - shame on me.
It has been a crazy busy year and it is just now in the seasonal lull between the onset of autumn, which classically marks the end of the grilling season here in Switzerland, and the Christmas season.
This is the first year where I committed myself to a program of exhibitions and trade shows with my garden design products and predominantly, my wood fire grills.
This new strategy proved more successful than I could imagine. Every show I attended was a hit. Heaps of praise, great sales and an amazing ground swell of interest. I think my success was only limited by my ability to attend the shows, and fulfill orders. This stretched my capacity to breaking point!
It is no question that I will do it again next year with a bit more ambition, and help.
Seeing as I have some time to catch up with things, my mind turns to improvements to my products and new versions of them.
Here is the first of them. It is the new Ringryll 100cm
The previous version was very well received and sold well but there were a few things that I was not quite happy with.
The squared opening was a change to the completely round design of the Ringryll 80 which was the first social grill from Yagoona. I have always felt that the completely round design optically looked very nice, but had a practical down side: it prevented the user to clean off the cooking gunk from your bbq tools on the edge. What was required was some 'straight' edge in the design for this purpose.
So for this new Ringryll, I make a perfect square in the middle and shifted the joins of the plates to the diagonals. This was a change that as soon as I sketched it, I knew that it was right.
A combination of a square inside a circle is a very acient motif indead, and probably best known for its use in Chinese currency starting in the Qing (Ch'ing) Dynasty.
This design change has brought some other benefits to the grill. The opening for the fire was a little on the large side in the first design, meaning that it could take anywhere from 30-45 minutes between starting the fire to cooking. With this new squared design, the opening is now smaller which should result in a faster heat up time.
This design change also adds about 10% more cooking space to the overall barbecue cooking area.
The last change was quite small, it is regarding the use of the Ringryll with the Barramundi BBQ.
Many people have purchased the combination of the Ringryll with the Barramundi BBQ both in the Ringryll 80 and the 100cm sizes.
These set-ups allow you to get the best of both worlds: social grilling together with the direct over the heat grilling better suited to steaks, sausages and kebabs.
The problem with the old design was that the Barramundi BBQ simply sat on top of the Ringryll plates. If you wanted to scrape something stubborn (such as burn on honey marinade) off the Barramundi BBQ cook plates, it could happen that the entire Barramundi BBQ could slide around on the hot greasy Ringryll cook plates. If the Barramundi BBQ happen to slide right off the Ringryll, this could result in quite a disaster.
The solution was to create small slots in the Ringryll to hold the feet of the Barramundi BBQ in place directly over the center of the fire. No more sliding!
It has been a crazy busy year and it is just now in the seasonal lull between the onset of autumn, which classically marks the end of the grilling season here in Switzerland, and the Christmas season.
This is the first year where I committed myself to a program of exhibitions and trade shows with my garden design products and predominantly, my wood fire grills.
This new strategy proved more successful than I could imagine. Every show I attended was a hit. Heaps of praise, great sales and an amazing ground swell of interest. I think my success was only limited by my ability to attend the shows, and fulfill orders. This stretched my capacity to breaking point!
It is no question that I will do it again next year with a bit more ambition, and help.
Seeing as I have some time to catch up with things, my mind turns to improvements to my products and new versions of them.
Here is the first of them. It is the new Ringryll 100cm
 |
| The 0 series of the new Yagoona Ringryll 100cm awaiting testing |
The previous version was very well received and sold well but there were a few things that I was not quite happy with.
 |
| Ringryll 100cm - original version |
The squared opening was a change to the completely round design of the Ringryll 80 which was the first social grill from Yagoona. I have always felt that the completely round design optically looked very nice, but had a practical down side: it prevented the user to clean off the cooking gunk from your bbq tools on the edge. What was required was some 'straight' edge in the design for this purpose.
So for this new Ringryll, I make a perfect square in the middle and shifted the joins of the plates to the diagonals. This was a change that as soon as I sketched it, I knew that it was right.A combination of a square inside a circle is a very acient motif indead, and probably best known for its use in Chinese currency starting in the Qing (Ch'ing) Dynasty.
This design change has brought some other benefits to the grill. The opening for the fire was a little on the large side in the first design, meaning that it could take anywhere from 30-45 minutes between starting the fire to cooking. With this new squared design, the opening is now smaller which should result in a faster heat up time.
This design change also adds about 10% more cooking space to the overall barbecue cooking area.
 |
| Ringryll 100 from the top with the Barramundi BBQ |
Many people have purchased the combination of the Ringryll with the Barramundi BBQ both in the Ringryll 80 and the 100cm sizes.
These set-ups allow you to get the best of both worlds: social grilling together with the direct over the heat grilling better suited to steaks, sausages and kebabs.
The problem with the old design was that the Barramundi BBQ simply sat on top of the Ringryll plates. If you wanted to scrape something stubborn (such as burn on honey marinade) off the Barramundi BBQ cook plates, it could happen that the entire Barramundi BBQ could slide around on the hot greasy Ringryll cook plates. If the Barramundi BBQ happen to slide right off the Ringryll, this could result in quite a disaster.
The solution was to create small slots in the Ringryll to hold the feet of the Barramundi BBQ in place directly over the center of the fire. No more sliding!
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