Charcoal Ovens
Three sizes of the same idea: a sealed, insulated steel chamber with charcoal underneath and a flue you control. Built to commercial duty — the same construction that has to survive a service every night — and sized for a garden. Everything else is a question of how many people turn up. Looking for open fire instead? See the parrillas.
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
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 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…
Build standard
Specified to
commercial duty
Charcoal ovens are commercial equipment that happened to find a domestic audience, and we have not watered ours down for the garden. The chamber, the gauge of the steel, the stainless liner and the hinges are specified against a service duty cycle — lit every day, run hard for hours, cleaned down and lit again the next day.
Most domestic owners will never work one that hard. That is rather the point: an oven built for forty covers a night has an easy life doing Sunday lunch, and it is why the ten-year warranty is on the body rather than hedged about with conditions.
- 6mm body on the 80 and Cabinet. Twin-skin, rock-wool insulated, welded not riveted.
- 430 stainless liner and grates — painted interiors fail under repeated service.
- Doors and hinges rated for daily cycling, with gaskets treated as a wear part and stocked.
- No gas, no electric, no three-phase. Nothing to certify, nothing to fail, nothing to service.
- Spares held in the UK for a minimum of ten years.
Side by side
Compare the ovens
| Collier 60 | Collier 80 | 80 Cabinet | |
|---|---|---|---|
| Guide price | £2,495 | £3,250 | £3,950 |
| Feeds | 6–8 covers | 12–16 covers | 16–24 covers |
| Body steel | 4mm | 6mm | 6mm |
| Chamber | 460 × 400 × 420mm | 600 × 520 × 560mm | 600 × 520 × 560mm |
| Open grill | — | — | 450 × 400mm |
| Cooking levels | 2 | 3 | 3 + grill |
| Max temperature | 350°C | 400°C | 400°C / 500°C |
| Charcoal per cook | 1.2–1.8kg | 2.5–3.5kg | 3–5kg |
| Weight | 95kg | 145kg | 210kg |
| Storage cabinet | — | — | Yes |
| Best for | Terraces & small gardens | Most households | Entertaining & trade |
Not sure which
Pick by the biggest
meal you cook
Under eight people, most weekends? The 60. It is not a compromise oven — it is a smaller one. Same steel, same insulation, same control.
Sunday lunch, birthdays, ten to sixteen people? The 80. This is the oven we sell most of and the one we would buy ourselves.
Cooking to order, or cooking for money? The 80 Cabinet. The open grill lets you fire steaks while the chamber holds everything else, and the cabinet keeps your fuel dry.
Want the fire in front of you? Then you may not want an oven at all — the parrilla starts at £1,795.
What's in the box
- Oven, assembled, on its stand with castors fitted
- Full flue kit and rain cap
- Two (60) or three (80) stainless cooking grates
- Stainless charcoal basket and ash tray
- Ash rake and long-handled grate lifter
- Weatherproof cover, cut for your model
- 10kg of restaurant-grade British lumpwood to get you started
Colours
Still deciding?
Register and tell us how many people you feed. We'll come back to you honestly about which one — including if that's the cheapest.
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