The full-size oven · 12–16 covers
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 cooking levels and room for a whole lamb shoulder, a rib of beef and the trimmings at the same time.
Free two-man kerbside delivery to UK mainland · 10-year body warranty · 30-day returns
What it's good at
Four things it does
better than anything else
- A full rib of beef, seared at 400°C then held at 150°C.
- Twelve-hour brisket without touching the coals after hour two.
- Three racks going at once — main, sides and something smoking on top.
- Sunday lunch for sixteen without opening the kitchen door.
6mm mild steel body. Twin-skin construction with rock-wool insulation between the walls. That is the entire trick: the fire stays where you put it and the heat stays where you need it.
Specification
The numbers
- Chamber
- 600 × 520 × 560mm
- Overall (on stand)
- 800 × 800 × 1,150mm
- Weight
- 145kg
- Body
- 6mm mild steel, twin-skin, rock-wool insulated
- Interior
- 430 stainless steel liner
- Cooking levels
- 3 (adjustable)
- Grill area
- 0.31m²
- Max temperature
- 400°C
- Charcoal per cook
- 2.5–3.5kg
- Flue
- 150mm, 1.5m stack included
- Finish
- High-temp powder coat, 4 colours
Also worth a look
The rest of the range
The Collier 60
The smallest oven we make, and still enough fire to feed eight people properly. Built for courtyards, terraces and gardens where space is the constraint and standards aren'…
The Collier 80 Cabinet
The service unit. The 80 chamber with an open charcoal grill alongside it and an enclosed cabinet beneath. One fire, two ways to cook on it, and somewhere to put everything…
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. …