If you're considering upgrading your outdoor cooking setup, the Charlie Oven is probably on your radar. And for good reason—it’s a game-changer. But before you buy, you want to be sure it’s the right fit for your garden, your cooking style, and your lifestyle.
Here are the top 10 questions people ask before buying a Charlie Oven, with honest, practical answers to help you decide.
1. What makes the Charlie Oven different from other outdoor ovens or BBQs?
Great question. The Charlie Oven is a charcoal-fired outdoor oven that brings together all the functions of an indoor oven—with the bonus of that irresistible fire-cooked flavour. Unlike a traditional BBQ or pizza oven, it can roast, bake, grill, smoke, and slow-cook—all in one, all year round. No lid flipping. No hassle.
2. Is it easy to use, even if I’m not a BBQ expert?
Absolutely. The Charlie Oven is designed to be simple and intuitive. If you can use an oven, you can use a Charlie. With easy airflow controls and solid heat retention, you’ll get reliable results every time. No need for gadgets or thermometers (unless you want them). Just real cooking with real fire.
3. How long does it take to heat up, and how long can I cook for?
The Charlie Oven is quick to get going. Here’s what to expect:
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10 minutes to reach 100°C (212°F)
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20 minutes to reach 200°C (392°F)
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30 minutes to hit pizza baking temperature—around 375°C (707°F)
Once it’s up to temperature, the Charlie holds heat beautifully. You can cook for hours on just one load of charcoal. Whether you're doing a quick roast or a slow-cooked brisket, it’s ready when you are.
4. What can I cook in it?
Almost anything—and in more ways than you might think.
The Charlie Oven gives you the freedom to cook directly over the fire for that searing, flame-kissed finish—ideal for steaks, veg, or flatbreads. Or you can cook indirectly higher up in the oven, where the heat is more gentle and consistent. Perfect for roasts, baking, and slow cooking.
You also have the added benefit of multiple cooking levels, so you can cook several dishes at once. Roast your meat on one shelf, bake your potatoes on another, and warm your bread on the top rack. It’s a real time-saver—and because you’re making the most of the heat, it’s more fuel-efficient too.
And if you’re into cold smoking, here’s a bonus: you can turn your Charlie into a cold smoker by placing a smoking ring inside—like the one from ProQ, which uses wood dust and a tealight to generate cold smoke. That opens up a whole new world of flavour—think smoked salmon, cheese, butter, or even garlic.
It’s incredibly versatile. If you can dream it up, chances are you can cook it in a Charlie.
5. How do I control the temperature?
It’s all about the airflow. Open the vents for more heat, close them down to bring the temperature down. The Charlie Oven’s sealed design gives you brilliant temperature control with just a few simple adjustments—no complicated tech needed.
A single load of charcoal—about half the size of a football—will keep the oven running for 4 to 6 hours at around 200°C (392°F), which is ideal for roasting, baking, and general day-to-day cooking.
If you're planning to bake pizzas or want to reach high temperatures of around 375°C (707°F), just add a bit more fuel—around three-quarters of a football’s worth of charcoal should do the trick.
And if you realise you haven’t added enough at the start, no problem. The Charlie Oven gives you ready access to the fire bed, so you can easily top up the charcoal mid-cook without disrupting the heat.
For long, slow overnight cooks, simply add a bit more charcoal up front. Since airflow is the key to temperature control, you’re in full command of the fire from start to finish.
6. Can I cook with wood?
The Charlie Oven is designed to run on charcoal as the main heat source, but you can cook with wood—in small amounts—for added flavour. Think of wood as a seasoning, not the fuel.
To get that delicious smoky flavour, just add a small handful of wood chips or one chunk of smoking wood—no bigger than the size of your palm. That’s all you need. Because the oven is sealed and airflow is restricted by design, adding too much wood can overwhelm the food and even smother the fire.
So no, it’s not a wood-fired oven in the traditional sense. You’re not burning logs for heat. But yes, you absolutely can cook with wood to add layers of flavour. It’s the best of both worlds: charcoal for heat, wood for taste.
7. Can I use it year-round—even in winter or rain?
Yes—the Charlie Oven is built for year-round use, whatever the weather. Its front-opening design is one of the things that makes it unique. Unlike top-opening BBQs or pizza ovens, you don’t need to stand over it or worry about the rain pouring in. The insulated, sealed chamber holds heat brilliantly—even on cold, damp days—so you can cook comfortably in spring showers or crisp winter evenings.
We also offer a custom-fit cover for those who want a little extra protection. It’s not essential, but it’s a nice finishing touch—especially if your oven is positioned near a tree that drops leaves or pollen, or if you want to avoid unwanted ‘gifts’ from birds overhead. The main job of the cover is to keep the oven clean and looking smart, ready for your next cook.
Charlie is made to be used all year—not just wheeled out for summer BBQ season.
8. Do I need to build it in, or can it move around?
You’ve got options. The Charlie Oven comes in two models:
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A freestanding version with heavy-duty castors, which makes it easy to move into position—great for patios, terraces, or flexible garden layouts.
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A tabletop version, which is perfect for built-in outdoor kitchens or compact spaces.
The tabletop model doesn’t need a lot of clearance—it just needs enough space for airflow, as the oven is fully insulated and the outer surface doesn’t get hot. That means you can safely integrate it into your outdoor kitchen design without worrying about heat damage to surrounding materials.
Whether you want to move it around or build it in, the Charlie Oven fits beautifully into any garden setup.
9. How easy is it to clean and maintain?
Very easy. The Charlie Oven is designed to be low maintenance, so you can spend more time cooking and less time scrubbing.
Day to day, all you need to do is empty the ash pan after use and give the shelves a quick wipe down. But if you want to give it a deeper clean, it’s simple. Just superheat the oven to around 375°C (707°F)—this will burn off any food residue, turning it to ash and carbon that you can easily sweep out once the oven has cooled.
The cooking racks are designed to fit in a standard dishwasher, or you can clean them with a bit of fine wire wool and warm, soapy water.
For the outside of the oven, just use a mild soap and a non-abrasive cloth to keep it looking sharp. The powder-coated finish is tough and weather-resistant, but a gentle clean now and then will keep it looking its best.
It’s built to last—and to be looked after with minimal fuss.
10. Why is it worth the price?
The Charlie Oven is made in Britain and built to last. This isn’t a bit of kit you use for a couple of summers and then forget about. A Charlie is made to be a long-term part of your cooking life—for years and years to come.
It’s not just a BBQ or a pizza oven. It’s an all-in-one outdoor oven that does the job of multiple devices: it roasts, bakes, grills, smokes, slow-cooks, and even cold smokes—all in one beautifully engineered unit.
When you invest in a Charlie Oven, you’re not just buying a product. You’re investing in better outdoor cooking, every time you fire it up.