PRODUCT REVIEW
Ooni Pro
Big Green Egg
Big Green Egg is handcrafted,
using ceramic technology that
NASA uses to build space
shuttles. This allows you to get
your Egg to screaming hot
temperatures in 15 minutes or
less. And it’ll stay hot for up to
24 hours if you’ll let it.
But it will allow you to cook
extremely low, for slow,
considered cooks that your
normal oven simply won’t be
capable of. It isn’t just about
heat, either. The ceramic dome
locks in moisture and flavour, so
whether you’re cooking steaks,
slow-cooking some meltingly
tender beef shortrib, or even
infusing sticky toffee pudding
with the gentle, aromatic smoke
of pecan chips, the results are
exceptional.
Ooni, the UK-based
creator of the world’s
first portable
wood-fired oven, has
launched Ooni Pro –
an outdoor oven with
a quad-fuelled
function, reaching
temperatures of up to
500˚C in 20 minutes
and can cook pizzas
in one minute.
The cooking surface
of Ooni Pro is double that of the
previous models and enables Pro
users to bake breads, roast large
meats and other dishes as well as
create pizzas up to 16” in size.
The Ooni Pro’s quad-fuelled
capabilities means it can run on
wood, charcoal, wood pellets or
gas, giving users flexibility.
Based in Scotland, Ooni was
founded in 2012 by Finnish-born
Kristian Tapaninaho and his wife
Darina Garland.
Weber Connect
Weber, one of the world’s leading
barbecue brands dating back to 1952,
has launched the Weber Connect
Smart Grilling Hub.
The Connect provides instructions and
sends push notifications straight to a
smartphone on everything from
barbecue setup, to when food is ready
to season, flip, serve, and eat –
whether you’re looking to roast a
chicken, sear a steak or create
vegetable kebabs.
Created in collaboration with smart
cooking technology company, June,
Weber Connect offers precise cooking
control, from wherever you are, as
long as you have Wi-Fi or a cellular
signal. It also provides guides, recipe
ideas and themed cooking tips, all
created by Weber’s expert grill
masters, through a smartphone app.
BBQ | Spring 2020 | 13