Questions,
answered straight

An oven if you want to close a lid, hold a temperature and cook year-round in bad weather — it is the more capable machine and it will get used more often. A parrilla if the cooking itself is the event, you like being hands-on, and you want the cheapest serious way in. If you're torn and the budget only stretches one way, buy the parrilla first: it's £1,795, and it will tell you very quickly whether you're an oven person.

The ovens use between 1.2kg and 5kg depending on model and cook length. The insulation is the point: once the chamber is up to temperature it needs very little fuel to stay there. A four-hour roast on the 80 typically uses around 3kg of good lumpwood — roughly £4 of charcoal. A parrilla is open, so it burns more: budget 5–8kg of hardwood logs for a long afternoon.

Yes. The ovens are powder-coated shot-blasted steel with a stainless interior; the parrillas are 304 stainless throughout. Every unit ships with a fitted weatherproof cover. Empty the ash after each cook and they will look the same in ten years.

Nothing is available to order yet — we launch in Spring 2027. From launch we hold UK stock, so standard finishes ship within five working days and made-to-order colours take around four weeks. Register and you'll get first refusal on the opening allocation.

Barely. Ovens arrive on their stand with the castors fitted — you attach the flue sections and rain cap, about ten minutes. Parrillas ship with the upright and handwheel assembly to bolt on, around twenty minutes with two people. The delivery crew will place it where you want it if there's a clear route.

Parrilla 90 is 95kg and the 120 is 130kg. Ovens are 95kg for the 60, 145kg for the 80 and 210kg for the 80 Cabinet — spread across four castors. Any sound paved patio, concrete base or composite deck rated for normal furniture is fine. Avoid soft ground and unsupported timber decking.

Ten years on the oven body and chamber against burn-through and structural failure, and on the parrilla frame. Two years on doors, hinges, gaskets, grates, cables and castors. Consumable wear parts are stocked in the UK and priced sensibly forever.

Thirty days from delivery, provided it's unused and re-crated. We'll collect it free. Once it's been lit we can't take it back, which is why we'd rather you came to a cook day first.

Manufacturing is still being finalised, including the option of building in the UK, so we are not going to claim something we cannot yet stand behind. What we can tell you now: the design and the specification are ours — steel gauge, insulation, liner, gaskets, finish — and every unit is inspected, test-fired and warrantied by us in Suffolk before it goes anywhere. The country of manufacture will be stated on the product and in the specification before anything is offered for sale, and everyone on the register list will be told either way.

That is what the construction is specified against. Charcoal ovens are commercial equipment first, and we have not thinned ours down for the domestic market — steel gauge, stainless liner, hinges and gaskets are all specified for a daily service duty cycle. The same oven that runs a pub kitchen every night will spend most of its life doing your Sunday lunch, which is why the ten-year body warranty is not hedged about with conditions.

Yes — under a commercial extraction canopy, which is how every charcoal oven is used indoors. It burns solid fuel and produces carbon monoxide, so a professional canopy with adequate make-up air is not optional and a domestic cooker hood will not do. Outdoors it needs nothing but somewhere solid to stand. If you are specifying for an indoor site, ask us for the clearance and extraction schedule before you plan the kitchen around it.

The 80 chamber can be built in using our bezel kit, with the clearances shown in our installer drawings. The 60, the 80 Cabinet and the parrillas are designed to stand free. Ask us for the trade pack.

Less of an issue than people expect, and largely under your control. A sealed oven produces very little visible smoke once up to temperature — far less than an open barbecue — and the 1.5m flue takes what there is up and away. A parrilla is an open fire, so it will smoke while the fuel burns down. The bigger lever is what you burn. Both our fuels are chosen partly for this: bamboo lump lights fast and burns clean, and halaban hardwood produces very little smoke and no spark at all once it is going. Neither behaves like the damp, dusty, half-softwood charcoal that makes gardens unpleasant. If you are in a terrace or a tight garden, run halaban in the oven and light it in a chimney starter rather than with firelighters — you will barely produce a wisp. Add wood chunks and you will get smoke, deliberately, which is rather the point.

UK mainland delivery is free. Scottish Highlands, Northern Ireland, the Isle of Man and the islands are quoted individually — usually £90 to £220. We ship to the Republic of Ireland and mainland Europe on request.