Innovation in motion

Hot spots and dead spots and dead spots. Food cooked on one side, smoked brisket with an uneven smoke ring. 
                                                                             
"You have to get to Know your BBQ."   Nonsense

We understand engineering and fluid mechanics so you don't have to. Our inner chamber is sealed to the outside world, and with our reverse flow design, oxygen is drawn in from below the fire, and hot 'n'smoky air is forced to circulate within the chambre before escaping through our hidden double lid extraction.

A little goes along way, when done right.  We offer only heavy Gauge steel, a double insulated lid, and fully insulated walls and front door. Cooking in the depth of winter or low and slow in the peak of summer, makes no difference.

Our ovens can hold temp for prolonged periods on minimal fuel.