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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
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Direct cooking

180°C +

Intense heat, perfect for steaks,

chops and burgers.

Vent position

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Direct cooking

160°C - 180°C


Flame kissed,

perfect for delicate fish and char-grilled vegetables.

Vent position

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Indirect cooking

160°C - 180°C


Crisp on the outside, moist inside.  Perfect for chicken, lamb, goat and pork.

Vent position

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Indirect cooking

110°C - 130°C


Low and slow,

perfect for brisket,

pulled pork and ribs.

Vent position

OVO The Top...To Bottom
Your 10 point guide to the OVO
1.Top Vent

The OVO's cast iron top vent helps regulate airflow to control burn efficiency, duration and temperature.

2.Ceramic Body 

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.

4.Stainless Fittings

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.

10.Bottom Vent

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. 

6.Air Seal

The OVO's felt seal to ensure an air-tight seal so you are in complete control of temperature.

8.Bamboo Handle

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.

5. Hinge

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.

Cooking Grill

The M/L/XL sizes come with a stainless steel cooking grill. 

Deflector Plate

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.

Fire Ring

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
less fuel. 



We don't think you need everything but here are the essentials.

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Versitile Cooking

Transform how you use your oven with this versatile accessory.  Create multilevel heat zones, both direct and indirect cooking.

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Bake Off

Bake bread, pizzas, you can do it all in the OVO. This baking stone is a must if you want to 'prove' yourself and 'rise' to the challenge.


Create that professional look on your steaks with the double sided cast iron griddle. 

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?

Ancient Wisdom
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