Join The OVOlution
A Colour To Suit Everyone's Palate
Colour is a matter of taste, that's why we offer you a choice. If you can't see the colour for you, get in contact and we'll see what we can do.
Why Versatility Is In Our Name
Intense heat, perfect for steaks,
chops and burgers.
160°C - 180°C
perfect for delicate fish and char-grilled vegetables.
160°C - 180°C
Crisp on the outside, moist inside. Perfect for chicken, lamb, goat and pork.
110°C - 130°C
Low and slow,
perfect for brisket,
pulled pork and ribs.
OVO The Top...To Bottom
Your 10 point guide to the OVO
The OVO's cast iron top vent helps regulate airflow to control burn efficiency, duration and temperature.
The body of the OVO is fired from a refractory material revered for its amazing heat and moisture retention properties. Coupled with the iconic oval shape, the OVO will produce perfectly cooked food every time.
All of the fittings on the OVO are high-quality corrosion resistant stainless steel.
3. Temperature Gauge
The OVO comes with it's very own accurate and responsive temperature gauge. If you love a bit of tech, we would recommend you treat yourself to a blue tooth digital thermometer from the shop.
7.Bamboo Side Tables
The L & XL models come with hard-wearing bamboo foldaway side tables. The bamboo is laminated for extra stability and has natural antibacterial properties.
The bottom vent controls how much air feeds the fire. Once the desired temperature is achieved, in combination with the top vent, you will be in full control!
Every OVO comes with its own stand, included in the price. In the larger sizes, this is an elegant polished stainless steel stand on wheels so you can move the OVO around with ease.
The OVO's felt seal to ensure an air-tight seal so you are in complete control of temperature.
Like the side table, the lid handle is made of hard-wearing bamboo to avoid heat transference. The lid is also fitted with a stainless steel dampener.
The OVO is fitted with a resistance hinge to assist with effortless opening and closing.
OVO The Top - To Bottom
It's what's inside that counts
As beautiful as it is on the outside, the magic happens inside the OVO. Get to know how yours works.
The M/L/XL sizes come with a stainless steel cooking grill.
As well as helping to insulate, the ring makes real use of the novel oval shape of the OVO, enabling distance from the direct heat source and the cooking surface.
This makes real use of the novel shape of the OVO, enabling distance from the direct heat source and the cooking surface.
We recommend you use a good quality lump wood charcoal which will be free of impurities. We also smoke and cook with good quality hardwood to give a really distinctive flame grilled taste.
Fire Box & Grate
This is where the magic starts! The cast iron grate facilitates airflow and the fire box aids the amazing heat retention properties of the OVO so you can cook longer on
We don't think you need everything but here are the essentials.
3000 Years Of Heritage
Ancient Wisdom, Modern Materials
We owe a gratitude of thanks to 100 generations of culinary pioneers.
There are a few variations on a theme but a gratitude of thanks goes to three people.
Solid fuel clay ovens date back over 3000 years, with some of the earliest examples found in Asia from around 2000 BC. It is believed that the Chinese introduced the method of cooking to the Japanese who quickly adopted and adapted it., adding a domed lid to cook rice. Called the ‘Mushikamado’, or rice stove, the name kamado has stuck ever since.
The Japanese developed it further introducing adjustable grills to improve capacity and air circulation, and vents to allow better temperature control and fuel efficiency. They are also believed to have developed a portable version, the 'Oki-Kamado' and bought about the iconic heat efficient OVOal shape we know and love today.
During WWII, western servicemen discovered the cooking capabilities of the Kamado and after the war shipped the product back to the US where refinement and ingenuity have led to the development of today’s much-loved versatile outdoor oven.
So our thanks go out to the Chinese for introducing it to the Japanese, the Japanese for adapting and developing it and the US service men who unwittingly started a OVOlution by bringing the kamado back to Western shores.
Today’s kamado ovens are made with hi-tech refractory materials and shinny engineered components but the basic principles are the same as they were 3000 years ago. The only difference is that they are now as beautiful on the outside as they are brilliant on the inside.
So next time you sear a steak or smoke a chicken, you can regale to your friends with the history of the kamado – just make sure they have a beer in their hand first ;)
So ceramic cooking has really stood the test time. From the early days in the rice fields of mountainous Japan, to the rose gardens of England, their unmatched thermal properties and cooking versatility will ensure they are still around in another 1000 years.
Ready to buy yours?