Charlie Charcoal Oven

Charlie Charcoal Oven Discover Charlie. It's an all-in-one BBQ, a smoker, a charcoal oven and a pizza oven. Charlie Oven is a game-changing innovation in outdoor cooking.

Inspired by charcoal ovens used by professional chefs. Effortless to use! Hand-built in Britain.

11/08/2026

Neil’s making chilli. All by himself. His technique? “Bish, bash, bosh, bosh, bosh.” And to be fair, he’s not wrong. Chilli is ridiculously easy to make in the Charlie. Everything goes into a big pot, a few wood chips go onto the charcoal for a touch of smoke, then shut the door and let it bubble away. That little bit of smoke makes such a difference. Super simple, loads of flavour and very little washing up. Bish, bash, bosh. Dinner done. Let’s not forget Neil’s amazing guacamole 🥑👌👌👌

09/08/2026

This is one beautiful oven. The Cheeky Charlie was designed with outdoor kitchens in mind. It’s slightly smaller than the big boy, with a neat 60cm deep footprint that slots beautifully into most outdoor kitchen layouts and doesn’t need lots of space around it. But don’t let its size fool you. This little oven is small and mighty. It’s made to exactly the same standards as our full size Charlie and can comfortably cook for up to 12 people at a time. Build it into your own outdoor kitchen or pair it with our base cabinet for some very handy extra storage. Small footprint. Big appetite.

Our beautiful new modular outdoor kitchen. it’s built to last, elegant and so versatile. Featured here in Green Chilli....
08/08/2026

Our beautiful new modular outdoor kitchen. it’s built to last, elegant and so versatile. Featured here in Green Chilli. Available in any of our colours. Visit Harrods to see it on display.

08/08/2026

One of the dishes everyone kept coming back for at our second American BBQ masterclass with Mark O’Brien was this smoked piri piri chicken.

Cooked low and slow over lumpwood charcoal with a little applewood for smoke, it shows exactly what Charlie can do. Yes, it’s a charcoal oven, but it’s also a proper barbecue. You can smoke, grill, roast and cook low and slow using the same techniques you’d expect from a traditional smoker, including wrapping the meat to keep it beautifully juicy.

Here’s the recipe if you’d like to recreate it at home.

Smoked Piri Piri Chicken

Ingredients
2 whole chickens, spatchcocked

For the piri piri rub
2 tbsp BBQ seasoning
1 tbsp chilli flakes
1 tbsp dried bird’s eye chillies, crushed
2 tsp garlic granules
2 tsp onion granules
2 tsp smoked paprika
1 tsp dried oregano
1 tsp sea salt

Mix together and sprinkle the chicken generously on both sides. Any leftover rub will keep well in a sealed container.

Method

Light your Charlie and stabilise it at 120°C (250°F).

Add a handful of applewood chips or one chunk of applewood to the charcoal.

Cook the chickens for around 5 hours, or until the thickest part of the breast reaches 74°C (165°F).

Wrap each chicken in butcher’s paper with a generous drizzle of honey and an extra sprinkle of the piri piri seasoning. Return to the oven for around 20 to 30 minutes.

Finally, place the wrapped chicken into a cool box to rest for 30 minutes. The butcher’s paper lets the meat relax without sweating or drying out, leaving it incredibly tender and full of flavour.

Carve and serve with your favourite barbecue sides.

This is barbecue cooking at its best, and Charlie makes it effortless.

CharcoalCooking OutdoorCooking LiveFireCooking BritishMade

07/08/2026

We first unveiled our new outdoor kitchen at the Chelsea Flower Show. Now it’s arriving in customers’ gardens, and we couldn’t be more excited.

In this video, Charlie co founder Neil Quick takes you through what makes it different.

We wanted to create an outdoor kitchen that was every bit as beautiful as it is practical. One that feels like it belongs in your garden, stands up to the British weather and can grow with you over time.

Every kitchen is modular, so you can build it around your space and the way you cook. Add storage, worktops, sinks and accessories, then choose from our range of signature colours to make it your own.

Whether you’re dreaming of a simple cooking area or a complete outdoor kitchen, this is a system designed to last for years and make cooking outside easier every single time.

Take a look around with Neil and let us know which colour you’d choose for your garden.
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05/08/2026

Dinner doesn’t need to be complicated to feel special. Rosie and I cooked up a treat tonight for supper.

Tonight we cooked racks of lamb over charcoal until the fat was beautifully crisp and rendered, then sliced them into individual lamb lollipops ready for the finishing touch. A generous coating of Ottolenghi’s incredible paste made with pomegranate preserved lemons and harissa took them to another level.

Alongside, we served smoky chickpeas, including some beautiful black chickpeas from The Bean Company, with warm quick flatbreads brushed with melted garlic butter and finished with a pinch of sea salt.

It looked like something you’d order in a great restaurant, yet it came together in no time at all.

This is exactly the kind of food we love cooking in the Charlie. Big flavour, simple ingredients and everyone gathered around asking for another one.

We love use pulses instead of potatoes.

OutdoorCooking BBQIdeas DinnerInspiration FoodLovers EasyEntertaining GrilledLamb BritishMade

03/08/2026

Mark O’Brien’s smoked Cheddar and jalapeño cornbread was one of the stars of our American BBQ Classics masterclass. It is based on the recipe he used on MasterChef: The Professionals 2026, with a soft, fluffy centre, golden top and just enough heat from the jalapeños. Save this one for your next barbecue. You’ll need 170g plain flour, 250g fine polenta, 35g baking powder, 10g salt, 60g caster sugar, 500ml buttermilk, 160ml milk, 5 eggs, 75g melted butter, 4 jalapeños, half a bunch each of coriander and spring onions, and 200g smoked Cheddar. Mix the dry ingredients in one bowl and the wet ingredients in another. Combine, then fold in the chopped herbs, jalapeños and grated cheese. Pour into a buttered roasting tray and bake near the top of the Charlie Oven at 200°C/392°F for around 25 minutes. Finish with a little extra butter and serve warm.

01/08/2026

Visit us at this weekend with the live fire cooking stage hosted by our good friend

31/07/2026

We caught up with at MeatUp Festival this weekend to chat about his Charlie Masterclass on 14th August in West London.

Andrew will be sharing the techniques and recipes behind some incredible live fire cooking, with plenty of tips you can take home and use straight away.

There are just four places left, so if you’ve been thinking about joining us, now’s the time to book.

If you’re visiting MeatUp Festival this weekend, come and say hello to the Charlie team.

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London

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+442033269464

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