It Just Isn't Up To Commercial Usage. Call us for something better.

These are great camping grates, for occasional usage, but give us a call when you want something that will hold up under commercial use, something different is definitely called for here.  

We built this Grill for Joshua Skenes at Angler, in San Francisco. I hope to visit in person someday.

Here is another grill we built, this one for Joshua Skenes at Angler, in San Francisco.

Tempering meat, by hanging it high over a hearth is quite popular, whether it is beef, pork, poultry, or wild game.

This grill is quite flexible, and modular. Whether the grill frame plugs into the wall, or sits on top of an elevator, any cooking surface can be used, choose from Argentine V grate, laser cut cooking grid, screens of varying thickness and weight, steamers, or smokers. Any to any inter-operability is featured here.

Here is one of the grilling surface choices.

The Ultimate Commercial Grill

Experience helps. Each new design is built on experience from past designs as well as what we learn from others. Angler, El Che, Elkano, Elsmere, Exhale, Extebarre,  Odys and Penlope, Scratch Bar and Kitchen, The Lost Fire, and anonymous non-commercial customers who live for wood fired cooking.

How do we build a grill resistant to the abuse that American chefs heap upon their grills. Can we make it more dynamic and flexible, more robust, and more intriguing? Well, we have, and here it is:

Cableless, no ratchet locks, free and clear space above the grill for a rotisserie and for hanging items.

Our Flagship Grill Design

Elsmere BBQ in Maine. Repeat Customer. Second Restaurant

What do German Lucarelli and Dan Pundick have in common?

Dan Pundick crisps a slab of pork belly on a NorCal Ovenworks grill.
In our book, this is bacon, the only item that is its own food group.

Dan Pundick (Oceanside) and German Lucarelli (Kennebunkport) have the same grill model.