Introducing the most
Wood Fire BBQ
304 Stainless Steel and Fully Insulated
Patented Flame Control
Cooking meat in a wood fire oven combines intense heat and radiant wood-fired flavor to create bold, unforgettable results. Whether it’s sizzling steaks, smoking racks of ribs, or a low and slow brisket, the wood fire oven brings primal energy and refined control together—delivering meat that’s juicy, flavorful, and full of fire-kissed perfection.
Grilling on a Santa Maria grill is a celebration of fire, flavor, and control. With its signature adjustable grate, you can raise or lower your food over an open wood fire, giving you complete control over heat and sear. It’s wood fire cooking at its finest—simple, bold, and undeniably delicious.
Cooking meat on a rotisserie is all about juicy, evenly roasted perfection. As the meat slowly rotates over the wood fire, it self-bastes in its own juices, creating a crisp, golden exterior and tender, flavorful interior. The constant motion ensures consistent cooking, locking in moisture while developing that irresistible caramelized crust.
Cooking pizza with a wood fire brings an unmatched depth of flavor and texture that you just can’t replicate with conventional ovens. The wood smoke infuses the dough, cheese, and toppings with a subtle, smoky richness.
Patented Flame Control
Make Every Meal Legendary
The Markhor Wood Fire features a patented flame control system that lets you control the flame with ease. In this video, watch as six Ribeyes are being kissed by that open flame, their fat rendering and igniting for that perfect seared flavor. Once you’ve achieved the desired flame-char, simply open the oven lid to divert the fire horizontally into the cooking chamber—effectively turning the flame "off" from beneath the grill. When you're ready to sear the other side, close the lid and the flames return instantly for round two.
Testimonials
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.
Chef & Restauranteur - Cafeteria 15L, Iron Horse Tavern, Firestone Public House, MaJong's Asian Diner, Mas Taco Bar
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!
Chef & Restauranteur - Formoli's Bistro & Solomon's Delicatessen
For the past 20 years I have been involved in the bbq industry. My company offers mid and high range bbq gas grills, smokers, Santa Maria grills, pizza ovens. When I came across the GrOVEN Markhor it changed my thinking on how an open fire flame cooker can be the Swiss Army Knife of bbq cooking. The Markhor allows you to rotisserie, grill on the Santa Maria grill and smoke ALL at the same time. Without a doubt…..it’s the most versatile open fire cooker in the industry. I like it so much that I became a customer. I LOVE MY MARKHOR.
Owner - Diablo Grills BBQ Specialty Stores
I decided to purchase the GrOven to see what it was all about. Once received, I immediately went to work putting the unit through its paces. Wood fired pizza…check. Grilled Rib-Eyes…check. Carne asada over the open flame… yes sir. Grilled chicken wings…of course! How about all in the same day? Not a problem. The flexibility of this cooker is completely unmatched. Real wood fire, amazing temperature control and thermal management, all the benefits of an oven, grill AND smoker in one device. I have a LONG history of bbq device ownership, with award winning results. I’ve owned so many products over the years it’s hard to keep track! Various kettle cookers, offset smokers, drum smokers, chest smokers, pit smokers, grills (both charcoal, gas, wood)… basically anything I could get my hands on. Since the arrival, they all look longingly at the GrOven hoping to get some air time. Not likely.
Vintner & Proprietor - Clarks Vineyards & Founding Chef Member - Kitchen Collective
The skill required to cook indirect and sear is vastly less than only using the direct-fire grill. Having the option to hold hot in foil pans in the indirect oven is really helpful. The combo of direct heat grill and indirect heat is outstanding. By far the best cooker I have cooked on. My Groven was great, the Markhor is just another level of utility and ease. I will say having the Markhor is well worth the new trailer I bought to move it!
GrOven 2019 - Markhor 2024
BBQ has always been one of my passions. For years I’ve enjoyed tinkering around on different types of units - gas, pellet, charcoal, barrel, Kamado, offset smokers you name it. In search of perfecting baby back ribs! Then along came the GrOven Markhor, a game changer for me and my family. It combines everything I liked about all these other BBQ's into one, plus so much more I didn’t know I was missing. I like to hang ribs direct over an open fire 🔥 and then move them into the oven indirect where they sit in smoke until they are perfect. My family and I look forward to weekends, planning our cooks on the GrOven Markhor, sitting around the fire during and after cooks. So much fun 😎 One of my favorite longer cooks was a prime Brisket. The Markhor was easy to light and held temp at 275* for 10 hrs with very little effort, so easy. Highly recommend…it’ll change your life.
Markhor Owner