Hasty-Bake Charcoal Ovens have attracted a lot of attention over the years. Hasty-Bake was selected by the State Department to represent the United States at the Brussels World's Fair in 1958. Our company won the Hess Award in 1962, and our ovens have been on display in the Chicago Museum of Science and Industry.
The patented Hasty-Bake design receives continual praise from food and industry critics across the country. In addition, our products are recommended by chefs and authors of cookbooks such as Born to Grill and Smoke & Spice. But don't take our word for it. The best way to discover the difference cooking on a Hasty-Bake can make is to taste the results for yourself. That's why our ovens produce blue ribbon results in barbecue competitions across the country. For example, the Grand Champion of the 1994 American Royal in Kansas City (known as the World Series of Barbecue Cookoffs), Doug Steel and his Heat's Neat team, used a Hasty-Bake to prepare most of their award-winning recipes.
Though our company has undergone many changes in the last 60 years, the basic design of Hasty-Bake Charcoal Ovens remains unchanged. Built for the discriminating outdoor chef, each Hasty-Bake creates a cooking environment that produces meals that are superior in taste. Our adjustable fire box offers you the flexibility to grill, bake or smoke your food. Additional features such as a grease drain system and "V"-shaped grills work together to virtually eliminate flare ups. An accurate thermometer helps you maintain your desired cooking temperature. Our removable heat deflector lets you cook with indirect heat while baking or smoking. And our ventless hood holds in heat and smoke allowing it to rotate around your food.
Each Hasty-Bake is constructed by hand from only the highest quality materials. With proper care and basic maintenance, you can expect our black powder finish, cold-rolled steel ovens to last for 15 to 25 years (or longer). Our solid stainless steel models can be expected to last virtually forever!