The WOODY is so versatile that you could be cooking your pizzas on the ground level, while also cooking tandoori chicken, steaks or have your pig on a spit on the top level.
Our ovens are made in the traditional way using clay bricks which gives your food a wonderful natural flavour. The structure is simple using a method that dates back hundreds of years.

Clay bricks are better to use as they retain more heat and do not crack over time, unlike concrete bricks.

The WOODY’S versatility means it can be used in a commercial environment or just as a family entertainer, catering for large parties for a 100 or more.

COOKING ON THE SPIT

The most exciting thing about the WOODY is while cooking whole pigs, goats or lambs, you don’t need to use a rotisserie, you just place your meat on the spit, as the heat is consistent all around the meat, the food cook’s thoroughly and the end result is magnificent. When using this method, place the charcoal coals along the sides of the oven and then insert the grease tray to draw away the fats for a wonderful result.
Pigs take about 5 hours. You can open one door to check cooking every hour. No heat is lost. Cooking in this manner could cook for up to 300 people.
The wonderful advantage of the four doors is that you can see each dish and how it is cooking by opening the appropriate door.