The Napoleon Sideburner Windbreak is designed specifically for the infrared SIZZLE ZONE™ and turns your sideburner into a more stable, efficient and versatile cooking station when the wind blows. In addition to protecting the flame, it integrates integrated kabob holders that allow you to cook at two heights without encroaching on the main grill. (Small: compatible with Rogue®, Rogue® XT and Rogue® SE. Large: compatible with Rogue® SE-1, Prestige®, Prestige PRO™ and LEX).
🔩 Materials and Construction.
Constructed of stainless steel that is resistant to weathering and the extreme heat of the SIZZLE ZONE™. The rigid structure creates a stable perimeter that channels airflow, while the integrated skewer grate folds away when not in use to prevent food from falling into the burner and keep the whole thing clean and safe.
🌬️ Windproof functionality
Its main task is to protect the flame from strong gusts of wind that can blow out an infrared burner. With the windbreak installed, the infrared zone maintains a stable thermal pattern and even combustion, reducing temperature fluctuations and maintaining performance even on difficult days.
⚡ Performance and efficiency
The design creates a 2-level cooking system: direct red-hot searing on the infrared grid and simultaneous elevated cooking on the tray/skewer rack. This speeds up service, improves point control and minimises heat loss through wind, ideal for quick batches of tapas, kebabs or for finishing off already seared items.
🎛️ Compatibility and range
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Small: Fits all Napoleon Rogue®, Rogue® XT and Rogue® SE grills with SIZZLE ZONE™ side burner.
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Large: for Rogue® SE-1, Prestige®, Prestige PRO™ and LEX with SIZZLE ZONE™ side burner.
Both include 4 stainless steel skewers as standard.
🧑🍳 Culinary benefits
Beyond the classic searing of steaks, the set allows for perfect kebabs, crispy vegetables and seafood to the point without taking up the main grill. The double height facilitates smooth finishing after searing, quick glazes and fine caramelisation control on delicate pieces.
🧿 Design and aesthetics
The steel finish harmonises with the lines of the Rogue and Prestige ranges. The windshield walls frame the SIZZLE ZONE™ and tidy the work area, while the folding supports maintain a clean profile when not in use and improve the ergonomics of the side.
🧰 Included accessories and compatibilities
Each variation comes with 4 ready-to-use skewers in the integrated holders. No burner modifications are required; it is designed to fit the infrared sides of the series indicated by the manufacturer, ensuring a consistent fit with your ecosystem.
🛡️ Safety and ease of use
Protecting the flame avoids unexpected shutdowns due to wind. The folding skewer grate helps prevent food from falling into the burner and keeps the infrared emitter clear, promoting reliable ignition and stable combustion throughout the session.
🏕️ Applications outside the barbecue
Functions as an auxiliary station for tapas, side dishes or kebabs during outdoor events, freeing up the main grill for large cuts or long cooking. In integrated outdoor kitchens, it acts as a support module for sealing and finishing without encroaching on the central grill.
Use and Maintenance
To get the most out of your windscreen and extend its useful life, follow a simple routine: correct installation, safe operation, cleaning after each use, and protected storage. These steps are designed for typical use on infrared side burners with integrated windscreens and skewers.
Installation and Adjustment
- Ensure that the barbecue is switched off and cool.
- Place the windscreen around the SIZZLE ZONE™ in the indicated orientation and without obstructing air intakes.
- Verify that the grill/skewer supports fold and unfold without interference.
Safe operation
- Always use with the side burner lid open and under supervision.
- Preheat the SIZZLE ZONE™ before searing; move food to the 2nd level to finish.
- Avoid pans or accessories that protrude beyond the walls of the windscreen.
Cleaning
- Allow to cool and remove skewers.
- Clean stainless steel with warm water and mild soap; dry to prevent marks.
- Check for debris on the infrared emitter/diffuser; do not use sharp objects.
Storage
- Store indoors or in outdoor furniture to minimise exposure to the elements.
- Keep the skewers together to prevent loss.
- Periodically inspect the adjustments and stability of the assembly.
Use and Maintenance
To get the most out of your windscreen and extend its useful life, follow a simple routine: correct installation, safe operation, cleaning after each use, and protected storage. These steps are designed for typical use on infrared side burners with integrated windshields and skewers.
Installation and adjustment
Ensure that the barbecue is turned off and cool.
Place the windscreen around the SIZZLE ZONE™ in the indicated orientation and without obstructing the air intakes.
Ensure that the grill/skewer supports fold and unfold without interference.
Safe operation
Always use with the side burner lid open and under supervision.
Preheat the SIZZLE ZONE™ before searing; move food to the 2nd level to finish.
Avoid pans or accessories that protrude beyond the walls of the windscreen.
Cleaning
Allow to cool and remove the skewers.
Clean the stainless steel with warm water and mild soap; dry to prevent marks.
Check that there are no debris on the infrared emitter/diffuser; do not use sharp objects.
Storage
Store indoors or in outdoor furniture to minimise exposure to the elements.
Keep skewers together to prevent loss.
Periodically inspect the assembly for tightness and stability.
Use and Maintenance
To get the most out of your windscreen and extend its useful life, follow a simple routine: correct installation, safe operation, cleaning after each use, and protected storage. These steps are designed for typical use on infrared side burners with integrated windshields and skewers.
Installation and adjustment
Ensure that the barbecue is turned off and cool.
Place the windscreen around the SIZZLE ZONE™ in the indicated orientation and without obstructing the air intakes.
Ensure that the grill/skewer supports fold and unfold without interference.
Safe operation
Always use with the side burner lid open and under supervision.
Preheat the SIZZLE ZONE™ before searing; move food to the 2nd level to finish.
Avoid pans or accessories that protrude beyond the walls of the windscreen.
Cleaning
Allow to cool and remove the skewers.
Clean the stainless steel with warm water and mild soap; dry to prevent marks.
Check that there are no debris on the infrared emitter/diffuser; do not use sharp objects.
Storage
Store indoors or in outdoor furniture to minimise exposure to the elements.
Keep skewers together to prevent loss.
Periodically inspect the assembly for tightness and stability.
Recipe for ‘Surf and turf at two heights’
The large format offers more usable space and is ideal for mixed skewers. The initial searing sets the protein and sugars in the sauce; the high finish allows the inside to reach the perfect point without drying out, ideal for combining chicken and prawns with vegetables.
Ingredients (4 skewers)
300 g chicken tenderloin, diced
12 medium prawns, peeled and deveined
1 bell pepper and 1 onion, cut into bite-sized pieces
3–4 tbsp teriyaki sauce (or your favourite glaze)
1 tbsp olive oil
Salt and pepper to taste
Chives or sesame seeds to finish
Steps to follow
Marinate: mix oil, 2 tablespoons of teriyaki sauce, salt and pepper. Marinate chicken and vegetables for 20 minutes; marinate prawns separately for only 5 minutes.
Preheat: SIZZLE ZONE™ to maximum for 5 minutes with the windscreen in place.
Skewer: alternate chicken, vegetables and prawns. Brush with a little teriyaki sauce.
Sear: brown for 30–45 seconds on each side in the infrared zone until the surfaces are caramelised.
Finish off: move to the top level for 3–4 minutes; brush with more teriyaki in the last minute.
Finish: rest for 1 min and sprinkle with chives or sesame seeds.
Vegetarian variation of Vegetable and halloumi teriyaki
The large format offers more usable surface area and looks great with skewers of al dente vegetables and halloumi: the cheese withstands direct heat, browns spectacularly and retains its bite. Quick searing in the infrared zone creates brilliant caramelisation of the teriyaki; the elevated finish on the second level stabilises the texture without overcooking.
Ingredients (4 skewers)
300–350 g halloumi, cut into 2–2.5 cm cubes
1 courgette, cut into thick half-moons
1 pepper (red or yellow), cut into squares
8–10 medium mushrooms, whole or halved
½ red onion, thickly sliced
4–5 tbsp teriyaki sauce (or homemade mixture: 3 tbsp soy sauce + 1 tbsp honey or syrup + 1 tbsp mirin or water)
1 tbsp olive oil
Freshly ground black pepper
Optional: sesame seeds and spring onion to finish
Steps to follow
Drying the halloumi: dry it with kitchen paper so that it browns better.
Marinate: mix oil with 2–3 tablespoons of teriyaki sauce; marinate vegetables for 15–20 minutes. Marinate the halloumi for only 5–10 minutes so that it does not become too soft.
Preheat: SIZZLE ZONE™ to maximum for 5 minutes; wind deflector in place.
Skewer: alternate halloumi and vegetables. Brush lightly with teriyaki just before placing on the heat.
Searing (lower level): brown for 30–40 seconds per side. Look for crisp marks and shine in the sauce, without burning the sugar.
Finishing (upper level): increase by 3–4 minutes; brush one last time with teriyaki in the last minute to glaze.
Final touch: remove, rest for 1 min and finish with sesame seeds and spring onion.
Tips and variations
Vegan alternative: replace halloumi with pressed extra-firm tofu; add 1 tbsp cornflour to the marinade to achieve a crust.
Controlling sweetness: if using very sweet commercial teriyaki, dilute with 1–2 tbsp water to prevent burning when searing.
Perfect texture: Cut the courgette into thick slices and leave the mushrooms whole so that they hold their shape when seared without releasing water.
Spicy yakitori style: add a touch of dried chilli or shichimi togarashi at the end.
Accompaniment: serve with jasmine rice or soba noodles and quick-pickled cucumber.
Recipe for ‘SIZZLE Express Skewers’
These skewers take advantage of the double height: first, intense searing in the SIZZLE ZONE™ to lock in juices and spices, followed by gentle finishing on the upper level of the windscreen. The result: a golden exterior, a juicy interior and a fast serving pace even on windy days.
Ingredients (4 skewers)
500 g pork shoulder, cut into 2–2.5 cm cubes
2 teaspoons sweet paprika (or sweet/spicy mix)
1 teaspoon ground cumin
1 teaspoon ground coriander
1 clove grated garlic
1 tbsp extra virgin olive oil
1 tbsp wine vinegar or lemon juice
Fine salt and flakes to finish
Steps to follow
Marinate: mix spices, garlic, oil and vinegar; add the meat and marinate for 30–60 minutes in the refrigerator.
Preheat: open the side lid and set the SIZZLE ZONE™ to maximum power for 5 minutes.
Skewer: divide the meat between the skewers provided and place them ready next to the windscreen.
Sear: cook the skewers on the lower grill for 45–60 seconds on each side until deeply browned.
Finish off: move to the second level of the windbreak for 2–3 minutes, turning once, until the internal temperature reaches ~65 °C.
Rest and serve: rest for 2 minutes, finish with flaked salt and a squeeze of lemon.
Vegetarian variation of Mushroom and tofu kebabs
This vegetable version maintains the spicy spirit of the kebab with a duo that works great in the SIZZLE ZONE™: meaty mushrooms (portobello/shiitake) that absorb the marinade and brown easily, and firm tofu that, when well drained, has a crispy exterior and a juicy centre. The double height of the windscreen allows you to seal quickly at the bottom and finish at the top to lock in flavours without drying out. >Ingredients (4 skewers)
250 g firm tofu, pressed for 20–30 minutes and cut into 2–2.5 cm cubes
250 g of meaty mushrooms (portobello or shiitake) cut into bite-sized pieces
2 teaspoons of paprika (half sweet, half hot if you like a kick)
1 teaspoon ground cumin
1 teaspoon ground coriander
½ teaspoon turmeric (optional, for colour and aroma)
1 clove garlic, finely grated
1 tbsp lemon juice or wine vinegar
2 tbsp extra virgin olive oil
1 teaspoon fine salt and pepper to taste
Optional to finish: chopped parsley and lemon wedges
Steps to follow
Pressing the tofu: wrap the tofu in kitchen paper and place a weight on top for 20–30 minutes; this will help it seal better.
Marinating: mix spices, garlic, oil, lemon, salt and pepper. Add tofu and mushrooms, stir gently and leave to chill for 30–60 minutes.
Preheat: with the side lid open, heat the SIZZLE ZONE™ to maximum for 5 minutes with the windscreen in place.
Skewer: alternate tofu and mushrooms on the included skewers; make sure the pieces touch to protect moisture.
Searing (lower level): mark 30–40 seconds per side. Look for a noticeable golden colour; avoid excessive handling so that the tofu does not break.
Finishing (upper level): raise the skewers 2–3 minutes so that the heat penetrates without burning the spices.
Finishing touch: rest for 1–2 minutes; sprinkle with parsley and serve with lemon wedges.
Tips and variations
For extra crispiness: add 1 tablespoon of cornflour to the tofu marinade; this helps to form a crust when searing.
100% vegan version: it already is; serve with plant-based yoghurt sauce with lemon and cumin.
Gluten-free: the recipe is suitable as is (check spices).
Spicy: add ½ teaspoon of harissa or chilli powder to the marinade.
Serving: ideal with warm pita bread, grated tomato and an extra drizzle of extra virgin olive oil.
