Analysis by Valery Grin · · updated September 26, 2026
Onlyfire F-FPA5206: 28 cm cast iron vertical chicken roaster
Cast iron tray with a central cone to roast chicken upright in indirect: catches the fat and browns the skin all round
From€42
Reference price on Amazon (June 2026) · subject to change
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- Diameter
- 28 cm
- Weight
- 3.59 kg
- Material
- Cast iron (the listing labels it non-stick, yet asks you to oil it after every use)
Quick answer
Yes, if your kamado is 46 cm or more and caring for cast iron does not put you off. It is a 28 cm tray with a hollow cone for upright chicken, rated for birds up to 5 kg, with a deep well and a pouring spout. By material it holds more heat than Weber's stainless roaster and weighs far more. In a MiniMax or a Joe Jr the height with the bird on is an unknown.
Cast iron, 28 cm dish, 9 cm tall and 3.59 kg. The chicken sits upright on the cone, the fat drops into the tray and the side spout pours it off without tipping. It cooks indirect, over the deflector, in any kamado of 46 cm and up.
The F-FPA5206-CS1-EU from Onlyfire is a round cast iron tray with a hollow central cone: the chicken is impaled upright and the fat drops into the dish. The listing publishes 28 cm in diameter, 9 cm in height and 3.59 kg in weight; the table gives 28 x 28 cm for the whole item, handles and spout included, so the dish may be slightly smaller. The cone is filled with beer, wine or another liquid, and the manufacturer states capacity for birds up to 5 kg, whether chicken, turkey or duck. It has two handles and a side spout to pour off the juices without tipping the tray. The manufacturer declares it suitable for gas, charcoal, electric, induction and oven; when we read the listing it sat at number 5 in its barbecue rotisserie category, with 4.6 stars from 198 ratings.
In a kamado this roaster always works [indirect](/glosario#indirect-cooking): deflector in, grate on top, tray on the grate and dome closed. The ceramic acts as a convection oven and the chicken, standing upright, takes heat from every side, so the skin on the back browns just like the breast. Cast iron adds what stainless does not: inertia. It is slow to cool, so the juices stay liquid for pouring and the dish reaches the table hot. It is the set-up from [the beer-can chicken recipe](/recetas/pollo-a-la-cerveza-piel-crujiente), with the cone in place of the can.
Fit by size. The 28 cm dish fits with plenty of room on a 46 cm grate (Big Green Egg Large, Kamado Joe Classic, Monolith Classic) and leaves air around it; on a 61 cm XL or Big Joe there is room left over for a tray of potatoes alongside. In the 33 cm kamados (MiniMax, Joe Jr) the dish goes in, but leaves little margin at the edges, and the real doubt is height: the 9 cm in the listing is the cone (the bullet calls it a can), which disappears inside the bird, so the total height is roughly that of the upright chicken plus the tray floor, and the listing does not publish it. There we promise nothing: measure from your grate to the dome before ordering.
Snags read in the listing. The details table says non-stick finish and, in the bullets, the manufacturer asks you to hand wash, dry immediately and oil after every use: that is the protocol for seasoned cast iron, not for a non-stick coating. We treat it as seasoned iron, and the [guide to cast iron in a kamado](/guias/hierro-fundido-y-dutch-oven-en-kamado) explains the ritual. At 3.59 kg empty, plus a chicken and a cone full of hot liquid, getting it out of the kamado takes two gloved hands and somewhere to set it down. Against the [stainless steel Weber 6731](/accesorios/weber-soporte-pollos-style-6731) we already have published, this one weighs a good deal more and costs less; in return it holds heat and demands care. And when we read the listing, Amazon showed it as unavailable.
Verdict: a well-conceived vertical chicken tray, with the iron as both asset and burden, that we recommend without reservation only to those with a kamado of 46 cm and up who already knows how to dry and oil iron. We have not had it in our hands; everything above comes from the listing and from geometry.
A cast iron vertical chicken roaster with cone, deep tray and spout: a sound idea from 46 cm up. The listing calls non-stick an iron it asks you to oil and omits height; measure first.
Editorial rating from spec sheet, measurements and kamado fit · not a hands-on test
Pros
- 3.59 kg of cast iron: slow to cool, it reaches the table with the juices still liquid
- 28 cm dish: fits any 46 cm grate with air to spare around it
- Hollow cone for liquid and deep tray with side spout: pour off the juices without tipping
- Rated for birds up to 5 kg: chicken, small turkey or whole duck
Cons
- The listing says non-stick, then asks you to oil it after every use: it is iron you season
- No total height with the bird on is published: fit in a 33 cm kamado is doubtful
- Heavy and no dishwasher; when we read the listing Amazon showed it as unavailable
Who it's for
For anyone who roasts whole chicken often in a kamado of 46 cm or more, wants the skin browned all round and prefers heat-holding cast iron to light stainless steel.
Not for
If your kamado is a MiniMax or a Joe Jr, the height with the chicken on is a gamble. And if drying and oiling iron sounds like a chore, Weber's stainless roaster will give you less grief.
Specifications
- Diameter
- 28 cm
- Weight
- 3.59 kg
- Material
- Cast iron (the listing labels it non-stick, yet asks you to oil it after every use)
As an Amazon Associate, mikamado.es earns from qualifying purchases. At no extra cost to you.
Goes well with
Weber Cast Iron Protector 17889, 200 ml fine-mist spray
The manufacturer asks you to oil the iron after drying it on every use, and this spray does exactly that job without leaving the cupboard greasy. Once the fat is poured off through the spout and the tray is dry, a pass inside the cone and over the dish is enough for it to reach the next chicken dry. It is the companion that turns a cast iron purchase into something that lasts.
€10
Inkbird IBT-4XS Bluetooth thermometer
An upright chicken cooks by convection and you cannot see doneness from outside: the only serious way to know when to pull it is a probe in the thickest part of the thigh, away from the bone. With the dome closed throughout, this thermometer's cable passes under the gasket and the reading reaches your phone; that way you are not opening the kamado every ten minutes and losing temperature.
€72
Rapicca XL Barbecue Gloves 43 cm
Lifting 3.59 kg of iron with a chicken impaled on it and the cone full of hot liquid is not a job for a kitchen oven glove. Long gloves that stand up to heat and grease give you the two hands the tray demands, held by the handles, and cover the forearm when you lean towards the open dome. It is the accessory that prevents the most likely accident with this roaster: a burn on the way out.
€40
FAQ
Will this roaster fit in my kamado with the chicken on?
It depends on height, not diameter. The dish measures 28 cm and fits any 46 cm grate (Large, Classic, Monolith Classic), and there is room to spare in an XL or a Big Joe. The problem is up top: the 9 cm in the listing is the height of the cone, which disappears inside the bird; the total height with the chicken on is not published. In a MiniMax or a Joe Jr, with the lower dome, measure from grate to ceiling before ordering and pick small chickens.
Does it need seasoning, and how do I clean it?
Treat it as seasoned cast iron, whatever Amazon's table says about non-stick. The manufacturer itself asks you to hand wash, dry immediately and oil after drying on every use, and the listing confirms it is not dishwasher safe. After roasting, let it cool, pour the fat off through the spout, scrape off the residue with hot water and no soaking, dry it completely and wipe on a thin film of oil or a cast iron protector spray. Stored damp, iron rusts quickly.
How does it differ from the Weber 6731 poultry roaster in the catalogue?
Material and weight. The Weber 6731 is stainless steel, so it needs no seasoning and, by material, weighs less. The Onlyfire is 3.59 kg of cast iron, with liquid cone, deep tray and pouring spout. The iron banks heat and is still hot at the table, with the juices still liquid for pouring; in return it wants drying and oiling after every use and weighs far more when lifted out of the kamado with the chicken on. Price aside, choose by what you are willing to maintain.
Is there any point filling the cone with beer?
The listing promises the liquid keeps the meat moist and adds flavour; the first is reasonable, the second debatable. A cone of liquid inside the chicken heats up slowly and puts steam into the cavity, and that protects the breast while the skin browns. Whether the aroma of the beer gets through the meat is another matter: the flavour comes from what you rub on the outside; the set-up is in the beer-can chicken recipe. Beer, cider or stock do the job equally well.