Today we’d like to introduce you to Walter Afonso.
Hi Walter, we’d love for you to start by introducing yourself.
The Story of TAGWOOD
If you want to understand how the idea for TAGWOOD came to life, we have to go back—way back, around the 1980s.
Picture a quiet farm. The morning air is crisp, the grass is a lush green, and the animals are peacefully roaming, feeding as the sun begins to rise. I’m a young boy, and my grandfather has just given me a task: collect dry sticks from the ground. I return with a handful, beaming with excitement. He’s waiting for me patiently, and together we build a small mountain of sticks and charcoal.
He always lets me light the fire. Always. And he stands right behind me, guiding me without saying much.
Then come the best 20–30 minutes of the day.
We sit by the growing flames, and he starts talking—telling stories of his youth, of life on the farm, of his father and grandfather. I believe every word. As the embers begin to glow and settle, he looks at me with a sparkle in his eyes.
“Go ask your grandmother to bring the meat and the coarse salt. Nothing else.”
I run to the kitchen, and of course, my grandmother is already there, holding a wooden platter loaded with beautiful cuts of meat. I rush back, careful not to let the sausages roll off. My grandfather takes the platter and begins the ritual.
He shows me how to place each cut on the grill. Then he lowers the grates and has me feel the heat with my hand. Slowly. Respectfully. The embers are rearranged. Grates go up and down. Some meats are hung, others laid flat, some seared directly over the firebox—or the “motor” of the grill, as he called it.
Then comes the asador bite—that sacred first taste, right there next to the fire. The best bite you’ll ever have. A bite reserved only for the asador and their assistant.
He knew. He always knew. The most unforgettable flavors come from the simplest ingredients, cooked with care, and shared with someone you love.
Fast-forward to 2012.
I had grown up, moved from Argentina to the U.S., and carried those memories with me every day. I began searching for that same feeling—the taste, the experience, the ritual.
I tried everything: gas grills, pellet grills, kamados… but nothing felt just right. It was like the story of Goldilocks and the Three Bears. I kept asking myself: Where is the grill that feels like home?
And that’s when TAGWOOD truly began.
Although the brand itself had been part of my life since 2001—focused on product development and innovation in Argentina—it was time to take TAGWOOD in a new direction. Grilling wasn’t just a cooking method; it was a way of life. And we wanted to build a grill that honored that.
As a family, we brainstormed. We sketched. We prototyped. In 2015, we built our first grill. We tested it, improved it, and tried again. By 2019, we had something we were genuinely proud to cook with—so proud, in fact, we decided to share it with the world, expanding our distribution to the USA, Latin America, Europe, New Zealand, and Australia.
We patented our unique features and officially launched. But we didn’t stop there. We continue to listen, improve, and evolve—thanks to the feedback from our community. Our customer service team isn’t just a support department; they’re our toughest critics and closest collaborators. Our goal is simple: to give every customer an exceptional experience.
There’s nothing more rewarding than hearing from our customers—stories of how, after buying the grill, they reconnected with their fathers; how some purchased two identical grills just to send one to a best friend in another state, sharing the passion from afar; how a proud father gifted a grill to his newlywed daughter so his grandchildren could grow up experiencing open-fire cooking; or how honored they feel to be grilling with our product and passing that joy on to their own kids.
But don’t just take our word for it—here’s what one of our customers had to say:
“One of my favorite things about this grill is the reaction I get from people. Every time I have friends or family over, they ask what special rubs or techniques I use, or where I get my meat. It’s always funny to see how skeptical they are when I just say, ‘Salt, pepper, and fire.’
For me, this grill is more than just a way to cook. My dad is from Argentina, and using it has brought us—and many others—closer together. I’m genuinely excited to keep using it for years to come, and I can’t wait to build an entire outdoor kitchen around it.
If you’re on the fence about the Tagwood Grill, just know this: it’s worth every penny.”
— G.G.
Real stories like this are what fuel our passion. Our grills don’t just cook—they connect, inspire, and create unforgettable moments.
TAGWOOD Today
TAGWOOD is more than just a grill. It’s a return to something timeless. Our products are built with robust materials and smart design, offering multiple cooking surfaces so you can sear, slow cook, smoke, or grill over an open fire—all at once.
But more importantly, TAGWOOD is about rekindling the magic of childhood, of being beside the flames, of sharing stories, laughter, and unforgettable meals with those you love.
This is what we bring to your backyard. This is TAGWOOD.
Alright, so let’s dig a little deeper into the story – has it been an easy path overall and if not, what were the challenges you’ve had to overcome?
The journey hasn’t always been smooth—there have been challenges, setbacks, and moments of doubt along the way. But despite the obstacles, it has been incredibly rewarding. Every hurdle has brought growth, every mistake a lesson, and every small victory a deep sense of satisfaction. Looking back, the road may have been uneven, but it’s made the destination all the more meaningful.
Thankfully, today we are proud to be recognized as one of the most relevant and respected open-fire BBQ grill brands both in the USA and worldwide. Our dedication to quality and craftsmanship has earned us notable accolades, including being honored as the Best Argentinean Grill for our signature model, the BBQ23SS, by BBQGuys—a trusted authority in the grilling community. Additionally, we’ve had the incredible achievement of securing a double first-place victory at the prestigious Open Fire Meat Up in Texas 2024, further cementing our reputation for excellence and innovation in open-fire cooking. These milestones reflect our unwavering commitment to delivering the ultimate grilling experience to enthusiasts everywhere.
Thanks – so what else should our readers know about your work and what you’re currently focused on?
Our business operates on a global scale, serving customers across multiple continents. We maintain a strong logistical presence with strategically located warehouses—one in Argentina to support operations in South America, and another in Miami, Florida, to facilitate distribution throughout North America and beyond. In addition to our warehousing capabilities, we are proud to have established reliable distribution networks across Europe, as well as in Australia and New Zealand, ensuring timely and efficient delivery of our products to clients worldwide.
Do you have any advice for those just starting out?
We often emphasize the phrase “patience, patience, patience” because it resonates on multiple levels. It’s not just about cultivating patience in managing and growing your business—it’s also about embracing the journey itself. Having patience means savoring the fire and the flame, appreciating each moment, and finding joy even in the challenges and uncertainties along the way. It’s a reminder that success doesn’t happen overnight, and the true value lies in the process, the growth, and the experience that shapes you.
Contact Info:
- Website: https://tagwoodbbq.com
- Instagram: https://www.instagram.com/tagwoodbbq/?igshid=yuuawds3rbg5
- Facebook: https://www.facebook.com/tagwoodbbq/
- LinkedIn: https://www.linkedin.com/company/tagwood-bbq/
- Youtube: https://www.youtube.com/channel/UCUfmrL7IAoRTLQ2JNQ-UAPQ
