Cooking pleasure indoors and outdoors: outdoor kitchen and bread oven for a special culinary experience in your garden
Coming home to a set table and the aroma of a delicious meal – what more could you ask for after a long day? With our innovative kitchen appliances, you can prepare exquisite dishes quickly and easily. Cooking, grilling or baking over wood gives every meal its own special flavor. And when your outdoor kitchen is set up right in your garden, the grilling experience is complete. For anyone still considering an outdoor kitchen: as the days grow longer and summer approaches, there’s nothing better.
The features of our ovens
An outdoor kitchen is a guarantee for sociable moments with family and friends. Everyone gathers outside, spending time together while enjoying delicious food from the grill.
Wood fire gives every dish its characteristic smoky flavor. Baking and cooking on stone is one of the oldest cooking methods in the world.
Here, you can do more than just grill steaks or sizzle sausages. In a true outdoor kitchen, the grill and cooking area form a perfect symbiosis.
The BRUNNER Ovens and grills
The Grannus is a true all-rounder – a baking and cooking centerpiece, a system oven where pizzas, roasts, bread, oven vegetables and much more turn out perfectly, thanks to the even heat of the traditional wood fire.
It is suitable for both outdoor and indoor use and has the advantage of being pre-assembled, making it quick and easy to set up. The wood in the combustion chamber provides the unmistakable flavor of authentic wood-fired pizza or a crispy tarte flambée. In addition, the Pizza Iglu comes with a cast iron fire door. The dial thermometer measures the ideal pizza temperature at the base and in the dome. The modular kit can be fully customized and clad according to individual preferences.
Anyone who loves grilling knows that meat roasted on a spit over the grate is uniquely flavorful and juicy — especially because the wood fire in the kitchen fireplace gives it its distinctive taste while creating a cozy atmosphere. The URFEUER® kitchen fireplace offers a modern interpretation of traditional cooking, allowing dishes to be prepared in the time-honored way over an open wood fire.
Funcional and practical – add-ons for the outdoor kitchen
Fish or meat, pizza or vegetable skewers – no matter how different tastes and preferences may be, all cooking enthusiasts and grill masters share one thing: the desire for high-quality, functional and elegantly designed kitchen accessories. BRUNNER offers a small but carefully coordinated range of premium products.
For those who want to design and build a wood-fired oven entirely on their own, BRUNNER provides cast iron doors and accessory parts such as dial thermometers, flue connection pipes or soot doors, allowing you to create your very own custom baking oven from the ground up. For everyone who prefers to start with a ready-made dome element, there is the Fire-Igloo. Its outer shell can also be designed individually and creatively. Expandable accessories are available for this option as well.
Find the perfect Add-on
Side table
The matching side table for the Grannus is also made of heat-resistant concrete.
Dial thermometer
A dial thermometer can be installed to measure the top and bottom heat.
Firegrill 24/30
The fire grill is made of two-millimeter stainless steel. It was specially developed for enclosed fireboxes, such as those found in a tiled stove or fireplace insert.
Firegrill 42/30
The wide version of the fire grill features screwed stainless steel feet that can be removed for easier cleaning and convenient storage. It is also designed for use in enclosed fireboxes.
Doors
In addition to an insulated contact door, single or double-leaf cast iron doors are also available. This ensures that the heat stays where it belongs: inside the wood-fired oven.
Grill motor single
For open, masonry fireplaces in gardens or on terraces. Maintenance-free, double-supported gear drive; drive motor with 10 Nm torque; rotation speed: 2 rpm
Grill motor triple
Large version of the grill motor with three spit holders. The drive unit is built into the front side wall area of a fireplace. The open back allows cooling air to flow in.
Grill skewer
With skewer holder, double spit clamp and grill clamp.
Fidibus sticks – natural fire starters
With our Fidibus sticks, lighting your firewood professionally is guaranteed to succeed. They can be used not only for fireplaces and tiled stoves but also for all other wood-fired appliances, such as wood-fired ovens or pizza ovens.
FAQ Ovens and grills
- What should I consider when planning an outdoor kitchen?
An outdoor kitchen can be built by a professional or as a DIY project—provided you have the necessary craftsmanship skills. Whether the kitchen consists of modular prefabricated units or is a permanently built, masonry outdoor kitchen, the foundation is crucial. It must be stable – ideally paved or concreted with a non-slip surface—and not simply a patch of lawn.
Safety and fire protection are also essential, especially if children are present in the outdoor kitchen area. Before starting construction, you should check with the local building authority to find out whether an official permit is required.
- Which wood is suitable for a wood-fired oven?
Almost all types of hardwood are well suited for use in a wood-fired oven – from kindling to full logs. Spruce, fir or pine wood have a unique aroma due to their resin content and produce a soft flame. For ovens with indirect firing, wood types such as beech are particularly recommended, as they also work well for smoking. Each type of wood has its own scent and distinctive properties.
In general, the same rules apply to wood for a wood-fired oven as for a wood-burning stove: it must be well dried, about two years old, and of course untreated. In addition, a wood-fired oven can also be operated with charcoal or wood briquettes. The amount of fuel required depends on the size and model of the oven and is specified in the operating manual.
- How big should a wood-fired oven be?
The key factor in determining the size of a wood-fired oven is the size of the baking chamber. A large oven is of little use if the chamber is just big enough to bake a single pizza. You should therefore think in advance about how many dishes you want to bake at the same time – this will help you estimate how large the baking chamber needs to be.
Here’s an example for reference: in a baking chamber about 70 centimeters wide, 70 centimeters deep and 50 centimeters high, the baking surface measures roughly 64 by 40 centimeters. That’s enough space to bake up to four loaves of bread (about 750 grams each) at once. By the way, an oven designed specifically for tarte flambée or pizza is usually broader and flatter, with dimensions tailored to those dishes. A large loaf of bread or a roast, however, cannot typically be prepared in such an oven.
- Outdoor cooking – what should you keep in mind?
Anyone planning to cook outdoors or in the garden needs to think carefully about gas, electricity and water connections in advance to avoid layout mistakes from the start. The farther the preferred spot for the outdoor kitchen is from the house and utility connections, the more complex – and expensive – the installation will be.
You can also save costs by expanding and adding to your outdoor kitchen gradually. A modular system is a great option for this, as it consists of components that can be extended and combined as desired.
Otherwise, the same design principles apply as for any indoor kitchen: avoid layout errors. Seating should not be placed too close to the grill so that no one ends up in the smoke while cooking. It’s also important to plan for enough counter space and generous work surfaces for preparing, cutting, filleting or plating food. And of course, an outdoor kitchen cabinet or storage space is essential for plates, cutlery, glasses, pots and pans.
- Stone oven or wood-fired oven?
In addition to the term wood-fired oven, you’ll often come across the term stone oven. Many pizzerias advertise both types, but is there actually a difference? No. Both wood-fired and stone ovens are fueled with wood – sometimes also with charcoal or wood briquettes. Because the food is baked directly on the hot, porous stone rather than on a metal tray as in a conventional oven, it is ventilated from below and rises much better.
However, there are also modern wood-fired ovens that are not built from masonry but made of metal—these are not stone ovens. Even so, they still give dishes that smoky flavor, since the baking chamber itself is lined with fireclay. By the way, if the oven runs on gas, electricity or oil instead of wood, it is not considered a wood-fired oven.
BRUNNER craftsmen search
If you are interested in a BRUNNER stove or heating system, please contact one of our craftsmen.
