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Controlling the flame, heat, and smoke of a real wood fire is now PATENTED and easy to use!

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MASON WONG - Restauranteur, Chef, GrOvenator

Owner:  Cafeteria 15L, Iron Horse Tavern, Firestone Public House, MaJong's Asian Diner, Mas Taco Bar

"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. 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 you might experience in high-end steak houses.”

AIMAL FORMOLI - Restauranteur, Chef, GrOvenator

Owner: Formoli's Bistro, Solomon's Delicatessen

"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!”

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