Asado Gaucho 1200 Cover
Fitted Cover for the Asado Gaucho 1200
This cover is shaped to the Asado Gaucho 1200 profile, including the brasero side. It is not a generic rectangular cover cut to approximate dimensions. The shape follows the grill, so it sits flush without bunching or leaving open gaps where water can collect and sit against the steel.
The material handles rain, UV exposure, temperature shifts, and extended outdoor storage. If your grill lives outside year-round, this cover keeps the stainless steel clean, the brasero hardware free from debris, and the interior dry between sessions.
Why Fit Matters
A loose cover collects water in its folds and holds moisture against the grill surface. Over time that accelerates surface oxidation and wear on metal components. A cover that fits tightly and sheds water properly is the most straightforward thing you can do to extend the life of the grill.
If you use accessories stored on the grill between sessions, the Brasero Shelf and Heat Shelf can be removed before covering.
What Is Included
- 1 tailored grill cover for Asado Gaucho 1200
Choose options
Video
Need help?
Frequently Asked Questions
The world of Asado Gaucho
Over +100 satisfied customers and counting!
recipe
Kielbasa on the Grill: Poland's Favourite BBQ, Done Right
To grill smoked kielbasa properly, brush lightly with oil and cook over medium heat at 180 to 200 degrees Celsius for 12 to 15 minutes, turning every 3 to 4 minutes, until the skin caramelises and ...
Read the Kielbasa on the Grill: Pola...
Kotlety Mielone on the Parrilla: Poland's Answer to the Perfect Patty
To cook kotlety mielone on the grill, mix ground pork and beef with milk-soaked breadcrumbs, marjoram, garlic, and egg, then shape into flat oval patties 2 cm thick. Cook on a preheated Carbon Stee...
Read the Kotlety Mielone on the Parr...
Côte de Boeuf Bordelaise: France's Greatest Steak on the Open Fire
To cook côte de boeuf on the grill, dry brine overnight with coarse salt, then sear over maximum heat at 250 to 280 degrees Celsius, fat cap down first for 3 to 4 minutes, then 3 to 4 minutes each ...
Read the Côte de Boeuf Bordelaise: F...