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In 1948, Grant Hastings produced the first Hasty-Bake Charcoal Oven. As one of the original manufacturers of the "backyard barbecue," Hastings was a pioneer in the industry. Specifically, Hasty-Bake introduced the first portable unit, the first hooded unit, and a new method of cooking using indirect heat. Hastings' design controlled the intensity of heat by using vents, a heat deflector, a ventless hood and an adjustable fire box, revolutionizing the method in which food was cooked.
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.Hasty-Bake Charcoal OvensThough 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.