Live fire cooking · Made for the British garden
Your barbecue
needs an
upgrade.
Not a bigger barbecue — different things entirely. A thick-wall ceramic kamado that holds 110°C for twelve hours without you touching it. A sealed charcoal oven that roasts, grills, smokes and bakes. An Argentine parrilla that puts the fire in front of you. All at a third to a half of what the alternatives cost.
- Two ways to burnSealed ovens · open ember grills
- 8 hoursOn one basket of charcoal
- 6mm steelTwin-skin, rock-wool insulated
- 10 yearsBody warranty, parts on the shelf
The honest comparison
What you're
actually upgrading
A kettle barbecue is a good thing and we are not going to pretend otherwise. But it does one job, for about ninety minutes, in good weather. Here is the difference, set out plainly.
| Kettle BBQ | Collier 80 | |
|---|---|---|
| What it does | Grills | Roasts, grills, smokes, bakes |
| Heat control | Vents and guesswork | Holds a set temperature |
| Max temperature | ~250°C | 400°C |
| One load of fuel | 60–90 minutes | 8 hours |
| Feeds | 4–6 | 12–16 |
| In February, raining | No | Yes |
| Realistic lifespan | 3–5 years | 30 years |
| Price | £400 | £3,250 |
The arithmetic nobody does
A £400 barbecue replaced every four years is £100 a year, forever, and you are still cooking sausages in the rain under an umbrella.
A Collier 80 at £3,250, used for thirty years, is £108 a year. It is the same money. The difference is that one of them roasts a rib of beef in December and the other one is in a skip by 2030.
We are not going to insult you by pretending £3,250 is a small amount of money. It isn't. But it is a considered purchase that lasts, not a large version of a disposable one — and if you'd rather spend £400 on a kettle, that is a completely reasonable thing to do and we'd rather you did that than buy this badly.
The range
Pick your fire
A ceramic kamado if you want set-and-forget low-and-slow. A charcoal oven if you want control, a flue and all-weather roasting. A parrilla if you want to stand over open embers and cook by eye.
The Collier Kamado 21
The step up, and the one to buy if you regularly cook for more than eight. A 53cm surface takes a whole shoulder and the sides alongside it, with enough depth for a standin…
The Collier Parrilla
Burn hardwood down to embers in an open firebrick hearth, rake them where you want them, and wind two independent grate sections up and down over the top with a handwheel. …
The Collier 80
Our core oven and the one most people should buy, and the one pubs ask about. A 6mm steel chamber that holds heat for eight hours on a single basket of charcoal, with three…
The honest bit
Why ours costs
what it costs
A serious charcoal oven is not mostly made of steel, price-wise. A large part of what you pay for elsewhere is a showroom, a dealer network taking its cut, one-at-a-time production, and a catalogue of options that all have to be stocked whether anyone orders them or not.
We stripped every one of those out. Four colours, four products, sold direct with nobody in the middle — and we put the difference back in your pocket rather than into a trade counter.
Every unit lands in our Ipswich warehouse, gets unpacked, checked against a 22-point list, fired once, and re-crated before it goes out. Nothing ships to a customer that we haven't lit ourselves.
Read the full story| The Collier 80 | |
|---|---|
| Price | £3,250 |
| Body steel | 6mm |
| Insulation | Twin-skin + rock wool |
| Interior | 430 stainless liner |
| Cooking levels | 3 |
| Body warranty | 10 years |
| Delivery | Free, two-man |
Oven or grill
Two different
ways to cook
The sealed oven
- Sear at 400°C. Coals sit directly beneath the bottom rack.
- Roast at 180–220°C. Close the vents and it settles like a domestic oven, only with smoke in it.
- Smoke at 110–140°C. Choke the intake, add oak, leave it twelve hours.
- Bake at 300°C+. Drop in the stone and it's a pizza oven that also does bread.
Best if you want to set it and walk away, cook year-round in bad weather, or feed people without standing outside for four hours.
The open parrilla
- Burn logs down. Firebrick bed takes hardwood to embers, then you rake them where you want.
- Control by height. Handwheel and cable, 300mm of travel — no dials, no guessing.
- Sear then rest. Wind it low to crust the meat, wind it up to hold.
- Cook in front of people. This is the one everyone stands around.
Best if the cooking is the event, you like being hands-on, and you want the cheapest way into serious live fire.
Charcoal cooking outdoors in Britain fails for one reason: heat runs away. An insulated chamber with a controllable flue doesn't care that it's four degrees and raining in Derbyshire. — The whole design brief, basically
Finish
Four colours
High-temperature powder coat over shot-blasted steel. Ember Red is a £150 option; the other three are included. Parrillas are 304 stainless as standard, with a powder-coated frame option.
After the fire's lit
Fuel and the few
things worth adding
Charcoal
Two fuels, because no single one suits both an open parrilla and a sealed oven on a twelve-hour brisket. Bamboo lump for everyday — fast to light, hot, clean. Indonesian halaban hardwood at 85–90% fixed carbon for the long roasts, FLEGT licensed at origin.
- 10kg bamboo and a chimney starter free with every unit
- Quarterly subscription from £42 for 30kg delivered
- 30kg minimum outright — we won't post you one bag and charge £8 to do it
- Full due diligence file held in the UK, and we'll show it to you
Accessories & spares
Planchas, baking stones, asado crosses, rotisserie kits, covers, cleaning kits, chimney starters and smoking wood. Every wear part held in the UK for at least ten years after we stop selling the model.
- Things that change what the fire can do
- Things that keep it working for thirty years
- Gaskets and grates priced to be replaced, not to punish you
- Nothing on the page that exists to pad an order
Be first
through
the door
Collier launches in Spring 2027. The opening allocation is limited, and everyone on the list hears before the site opens to the public.
- First refusal on the opening allocation, before public launch
- First pick of cook day dates once we're running them
- No deposit taken. We're not holding your money for something that doesn't exist yet
- About three emails, then one when you can actually order
More on what launch looks like on the register page.
Register interest