Sear it. Grill it. Roast it. Bake it. Fry it. Sauté it. Smoke it.
You can do it all on the GrOven.

What’s a GrOven? It’s a unique wood-fired Grill+Oven that brings the delicious flavors of a real wood fire to just about any type of cooking.

Grilled Steaks

Sear your meat directly over the live firebox grate, or on the grill. Either way, you’ll love the smoky flavor that a live wood fire brings to the meat.

Cast-iron frying and sautéing

Precise temperature control lets you cook anything on the GrOven. Use your favorite cast iron pan or Dutch oven to saute vegetables and even fry chicken.

Wood-fired pizza

Forget the pizza oven – the GrOven makes amazing pizza! Anything you can bake in an oven, you can bake in the GrOven. Bread, pastries, biscuits all taste delicious.

  • Incredibly versatile: sear, grill, roast, bake, and even smoke
  • Sear meat to perfection over the firebox with complete flame control
  • Wide range of heat profiles, from true “low and slow” to high-temp searing – 150˚-800˚
  • Efficient for two with capacity for a crowd
  • Professional grade, 300 series stainless steel construction
  • Fully insulated with 1½" ceramic blanket
  • Fold-down stainless steel workstation
  • A campfire while you’re cooking!
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What People are Saying

“I’ve never witnessed a grill/oven/pizza oven/smoker or anything else come up to temp as fast as the GrOven, nor maintain temp as easily.  If you want to grill over indirect heat you can do it at well over 500 degrees.  I know… it’s crazy and not only have I seen it done, I’ve done it.”

You can in fact cook any meat, any way you can think of. I can’t think of another smoker of this size and caliber. The craftsmanship is first rate and no one is likely to be able to lay claim to putting as much thought and science into their products.

Pretty soon, everyone is going to want a GrOven.”

  • Larry Gaian
    National BBQ Personality, Author and Grilling Guru
    Chief Editorial Officer at Peppered Pig Media

 

“I don’t think there is enough I can say about the GrOven, except that this spectacular unit is an absolute must for any chef or serious cook at home. For me, open flame cooking is the pinnacle of all cooking methods as it truly brings out cooking at its most primal form. This unit is the tool which can help teach any level cook, from chef to home cook, to become better at their craft. I’ve been a professional chef for the last 20 years and I will absolutely say this is one of the best units on the market, period! I recommend this to anyone and everyone who has a passion for cooking; it will truly change the way you think about outdoor cooking!”

  • Aimal Formali
    Restauranteur and Chef

“Food is my life – literally. I’ve owned as many as 10 restaurants over the last 40 years, from California French to Asian Fusion and Creative American. I’m kind of a foodie to the extent that I love to eat, but mostly plain good home cookin’. One of my restaurants used a wood-fired grill. However, I didn’t appreciate cooking with wood until I purchased the GrOven. I always thought it was the marinade and cooking techniques of my chefs that gave the meat so much flavor. Then I realized it was the wood. The flavors you get from grilling with wood are second to none. No gas bbq, charcoal, or pellets can replicate the many penetrating flavors from the many aromas of real wood.

The design of the GrOven enables even the novice cook to become a great cook. It allows you to live fire grill over an open flame or oven cook in the chamber. The other unique feature of the GrOven is the ability to control the fire and grilling temp through the simple opening and closing of the lid, which controls the air flow and hence the intensity of the fire. Cook for two or as many as 50. The chamber is large enough to cook larger quantities. I’ve done whole prime ribs, bbq spareribs, chicken and of course steak. Once you learn how to get the fire going, it’s all about controlling the fire. Start with the right amount of logs, and then add a piece as needed. It’s pretty simple.

The GrOven has made spending time with my family and friends that much more enjoyable. I cook more at home now, knowing that my company will have a big smile as they take that first bite. Recently, my buddies asked me what my secret seasoning was as they devoured 16-ounce ribeyes. I told them, the secret is in the wood and the GrOven.

Being in the restaurant business, I’m very particular of any dish or entrée tasting the best that it can. When it comes to my meat, the GrOven puts out flavors that you might experience in high-end steak houses.”

  • Mason Wong
    Restauranteur and Chef

“The Groven is the best all-in-one smoker and barbeque I have ever used. I can go from searing meat to adding low heat smoke and then bring up to oven temp all in the same unit. I'm sold on the Groven!”

  • Grant
    Granite Bay, CA