
Instant, powerful heat
Direct grilling to convection cooking
The height and thickness of the hood makes it perfect for convection cooking. The heat will circulate 360 degrees inside, cooking the food and helping it absorb some delicious flavours

Award-winning design
Perfect combination of form and function
Made from easy-to-clean, die-cast aluminium body that won’t rust, the integrated, flowing design is finished in a range of contemporary colours
Large cooking area
Cooking area of 2990cm² and high hood allowing for multiple indirect, direct and convection cooking configurations and methods, with 360 degree circulation.
Image includes additional FURNACE™ Gas Rotisserie Kit


Durable and easy to clean
Die-cast aluminium body, coated with UV rated gloss paint retaining a contemporary look without sacrificing durability.
Ready to use in less than 5 minutes
Fast ignition – reaches 200ºC in 5 minutes. Super quick heat up for roasting or instant searing.

FURNACE™ Deconstructed

Powerful
Instant searing thanks to 29.1MJ of power. Three contemporary taps put variable flame control at your fingertips.
Ready in less than 5 minutes
Fast ignition | Reaches 200°C in 5 minutes. Super quick heat up for roasting or instant searing.
Large Cooking Area
Cooking area of 2990cm2 and ghigh hood allows you to master multiple indirect, direct and convection cooking with 360° circulation around food
Durable and easy to clean
Made from an easy to clean, die-cast aluminium body that won't rust. The integrated, flowing design is finished in a range of contemporary colours.
Flexible Barbequing
Enamel coated, interchangable cast iron flat plate and grill plate with integrated flame tamers
Buy replacementsRotisserie Compatibility
Add the Gas Rotisserie Kit to your FURNACE™ to elevate your BBQ game
Buy Rotisserie Kit
The front area and edges on the flat plate are used as a resting zone whilst the middle of the plate is the concentrated heat zone. The grill plate always retains more heat and is best when cooking produce that needs a high temperature to seal in the juices.
The FURNACE and FORCE are designed to be used either way, with the power to cook with the hood up, and the benefits of convection heating if you cook with the hood down, perfect for Sunday roasts.
Just remember to pre-heat your BBQ for 5 mins (ambient temperature conditions dependent) before starting.
They most certainly are available. You can check them out under Accessories on our website.
The FURNACE has three burners and the FORCE has two burners so the technique is slightly different but the convection science is still the same. The idea of convection heating is to cook, slow and low. When the hood is down, we recommend having only one burner on low or medium setting (depending on the weather). Place the meat over the section with the burners completely off; this will generate a great 360 degrees hot airflow around the meat without scorching the underside (the indirect method).
Remember to NEVER leave the burners on high with the hood down for more than 5 minutes, the BBQ will overheat. For even better results, try the Everdure by Heston Blumenthal roasting rack .
When preheating, we recommend that as a minimum, it is heated to 300-350°C with all burners on high. As heat will begin to disperse when the hood is open, we recommend intermittently closing the hood. It is to be noted the temperature gauge is not the grill temperature, it is the air temperature under the hood. There is a process to follow where the meat is to be at room temperature before cooking and the BBQ should be timed for 10min, starting once the pre-heated temperature reaches 300-350°C on the dial. Once the meat has been placed on the BBQ, the hood should be closed, then after 2 minutes lifted, the meat flipped and hood closed again, repeating until meat is at the desired level, rare, medium-rare, medium or well done, then left to rest before consuming. For open hood cooking, it is recommended to cook the meat on the grill plate and not the flat plate.
To cook pizzas in the FORCE/FURNACE place a Roasting Rack into the centre of the barbeque. Position a pizza stone onto the rack and turn the burners onto high. Let the temperature rise. Gently slide the pizza onto the hot stone. Immediately shut the hood and bake for 2 minutes. Open the hood and check if the pizza is fully cooked and the bottom has browned and is crisp. Cook a little longer if needed. Remove using a Pizza Peel and place onto a cutting board or directly onto a plate. Purchase our Pizza Peel and Pizza Cutter to get the best results!
Remove the grills and clean with warm soapy water, rinse and wipe dry.
Put them back into position, turn all burners on high and close the hood.
Allow to heat up for 5 minutes, then open the hood.
Pour 50ml of vegetable oil onto the flat plate, using a cotton cloth, spread the oil over the plate.
Now carefully use the oiled cloth to wipe both the grill plates.
Keep the burners on high and do this process two more times, allowing them to burn away the oil.
Close the hood and bring the temperature to 250°C.
Turn off the gas at the taps, open the hood and wipe with a little more oil once again.
Allow to cool, if you're not cooking and place the cover on.
With the grill and flat plate set up, positioning them either on the left and right side of the Furnace is really up to you. They are designed to sit and function perfectly on either side. If you purchase a centre flat plate, always have the finger access holes to the top. That way no excess fats and oils will leak out through the two holes.