Low-smoke charcoal oven Hybrid 65L · Duy's Oven

Charcoal grilling, smoke-separated — plus smoking.

Name: Hybrid 65L Duy's Oven
Brand: Duy's Oven
Price: 15400000 VND
Availability: InStock

Two vertical charcoal trays front and back — grease never drips onto the coals, so acrid smoke is greatly reduced at the source. Keep the real charcoal taste, lose the haze and burnt fat. Hybrid 65L — 65 liters for the whole party.

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65 L Chamber

55×37 Grill (cm)

45 kg Weight

7 W 12V convection fan

65L

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See it live — no empty talk

Smoke comes from grease hitting the coals. We keep them apart.

With a traditional grill, fat drips straight onto hot charcoal — flaring up, producing black smoke and harmful compounds that cling to your food. Hybrid 65L solves this at its core with a completely different combustion chamber design.

Charcoal burns on both sides — never underneath your food

Two charcoal boxes positioned flush against both sides of the cooking chamber. Fat flows down to a collection tray in the center, never touching the charcoal — minimizing flare-ups and reducing smoke.

Forced air fan for even heat distribution

A 7W fan pushes air through the central duct, spreading heat from both charcoal boxes evenly across the 65L chamber — your food cooks uniformly like a convection oven, no need to constantly rotate the grill.

Chimney draws out remaining smoke cleanly

60 cm tall chimney creates natural draft, directing smoke upward — no more watery eyes while grilling, no smoky smell on clothes.

Fat drips straight onto charcoal → flares up, black smoke billows onto meat & the grill master.

Fat drops into collection tray · smoke exits through chimney · meat stays clean, less smoke flavor.

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Batch weight: {{ meatKg }} kg · heavier means slower core

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THERMOMETER On the lid — the needle tracks chamber heat while grilling. {{ tkStatus }}

Meat core temp (estimated) {{ coreTemp }}°C / target {{ targetUSDA }}°C {{ coreState }}

Grease into the tray {{ greaseMl }} ml

Core temp estimated from batch weight & oven heat, checked against USDA. Grease drips straight into the fat tray — never onto the coals, far less acrid smoke.

TEMPERATURE OVER TIME

Oven Meat core

When the core line (green) reaches the USDA mark, it’s safely done.

VERTICAL FRONT & BACK TRAYS Coals burn front and back, heat wraps the meat evenly from the middle.

DRIP / FAT TRAY Grease falls into its own tray, never onto the coals → far less toxic smoke.

LOW-SMOKE · FULL FLAVOR Smoke leaves up the chimney; clean convection cooking keeps the taste.

Features