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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.
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.
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.
60 cm tall chimney creates natural draft, directing smoke upward — no more watery eyes while grilling, no smoky smell on clothes.
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Eight components that make the oven — rotate the 3D model above to explore every detail up close.
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Product photos taken at our workshop with studio background processing. Click images to view full resolution.
Front view — grill chamber, chimney, smoke chamber on the side
Dual-chamber lid open — stainless steel grates, charcoal drawer, front drip tray
Complete oven with all accessories
Fan unit with air control — adjustment knob, indicator light, DC / USB-C power
Fan blade behind air vent opening
Rotating air valve at the head of the smoke chamber
Chimney pipe mounting collar — removable/replaceable
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