The Apollo is the Kinder Egg of fires. Inside is a serious water smoker, a barbecue ready to rock’n’roll and a brazier for long nights. Two stackable bodies, XL front doors and precision for slow and moist or straight and crispy cooking.

Perfect for those who love low & slow smoking but don’t give up the grill and the hypnotic pleasure of a live fire. Imagine an appliance that changes its personality by simply reconfiguring its modules.

When it works as a water smoker, it maintains a soft, moist atmosphere that pampers the meat fibres, controls heat spikes and creates that clean wood scent that everyone recognises. When you turn it into a barbecue it unleashes its more electric side, with direct heat, quick searing and that Maillard reaction that crisps without drying out, thanks to the fact that you can keep the lid on like a dome that stabilises airflow.

And when the service is over, it still has a third life as a wood-burning brazier, perfect for rounding off the evening in front of the embers, with a restrained and safe crackling if you respect the distances and local rules. Its two stackable bodies bridge the gap between precision and practicality.

You can cook at two heights to stagger cooking times or separate delicate cuts from rougher ones, and the XL front doors allow you to refill charcoal or water without dismantling the world.

The water tank acts as a heat shield, filtering out direct radiation and providing moisture so smoke clings elegantly, while the wired probe ports allow you to monitor without losing heat.

The whole package is designed so that you can adjust the vents and the unit responds with docility, whether you’re cooking very long and warm or grilling dynamically. The result is a versatile and reliable fire station that doesn’t force you to choose between smoking, grilling or enjoying a live fire. It gives you everything in one.

🔩 Materials and construction

The bowl and sections are enamelled to withstand high temperatures and make cleaning easy, with a porcelain finish that you don’t want to hit with cold water when you turn it off because you could damage it. The handles are sturdy for safe stacking and unstacking, and the latches lock each module securely for transport and stable cooking.

Porcelain enamel acts as armour against weathering and heat cycles, providing a smooth surface that repels burnt grease and environmental moisture, making daily maintenance a simple gesture with soft tools.

The modular architecture allows you to assemble just the base and lid for kettle-style operation or add one or more intermediate bodies to raise the cooking chamber when you’re looking for longer, more even smokes. Each handle is sized for a secure grip even when wearing gloves, and perimeter latches stabilise the assembly so there are no air leaks to ruin thermal control. The feel is that of a closed, solid piece of equipment. When you close you seal.

When you open, you open with precision and no play, allowing you to alternate functions without sacrificing safety or consistency.

🧰 3-in-1 functionalities

It is a smoker with a water tray that stabilises the temperature and provides humidity, a charcoal barbecue when you remove sections and work like a “kettle” and a brazier to enjoy embers in the open air while complying with distances and local regulations.

The water tray acts as a heat shield between coals and food, and it is recommended to fill it with hot water and check it every few hours. The water smoker mode is the heart of the system. The reservoir creates a thermal mass that smoothes out oscillations and keeps the chamber in a sweet range for patience-demanding cuts.

The moisture helps the smoke to settle in thin layers and deliver flavour without saturating. For barbecue mode, simply reduce modules and move the grills closer to the heat source.

You get faster reactions, defined marks and the possibility to play with more or less direct zones depending on the position of the charcoal. In brazier mode, the fuel container serves as a cradle for dry and stable firewood and creates a decorative and functional focal point outdoors.

Switching from one mode to the other is a matter of design. The same body that distributes the smoke at low velocity becomes a controlled draught chimney for lively roasts and then a shelter for the flames when the kitchen gives way to after-dinner dining.

🔥 Performance and thermal control

Fine control is achieved with the vents. The upper one regulates the internal temperature and is usually left open to let smoke escape and refine. The lower vents govern combustion, open for more heat and close for less.

Closing all the vents turns off the charcoal and preheating with the lid closed for a few minutes helps to stabilise the system before cooking. Air management is the Apollo’s language and you’re at the helm.

The bottom dampers feed oxygen to the charcoal and dictate the intensity of the fire, while the top vent acts as an exhaust that fine-tunes the flow and promotes clean smoke.

The thermal inertia of the water tank protects against sudden spikes when refuelling and the chamber design means that small variations in the openings translate into predictable changes, vital for long smokes. If you want it smooth and steady, use discreet apertures.

If you want it vibrant and direct, open decisively. Preheating with the lid on helps the walls, grates and water reach equilibrium and avoids the seesawing of the first hour. At the end the total closure of the vents suffocates the fire without thermal shocks and takes care of the enamel.

🎛️ Design and ergonomics

Large doors with insulated handles make it easy to refill charcoal or water without disassembling everything and sealed probe ports allow cables to pass through without heat loss and maintain accurate readings.

The charcoal basket concentrates fuel and also accepts wood chips or wood chippings. The double front door makes service operations a clean gesture. There is no need to lift hot bodies or disassemble the tower to add fuel or adjust the water level.

Open, act and go. Probe ports prevent pinching wires at the lid edge and reduce air leakage, which translates into thermal stability. The basket centralises the heat source and organises the fuel bed for even air circulation, as well as providing a logical place to deposit hardwood when you’re looking for controlled aromatic layers.

Insulated handles give you the confidence to turn the lid or reconfigure modules even when the rig is working, because ergonomics make the difference between a smooth session and a battle with tweezers and gloves.

🧩 Compatibilities and accessories

Includes two cooking grids for working on two levels and five S-hooks for hanging sausages or ribs. Includes thermometer in lid and optional rotisserie or rotisserie ring for large pieces and continuous self-watering.

With two grills you can separate cooking by size or by point, leaving the pieces that prefer a more temperate smoke bath on the upper level and those that tolerate more radiation on the lower level. S-hooks open the door to vertical techniques that take advantage of the upward flow of smoke and gravity to drain fat without contact with the grate.

The integrated thermometer keeps the context unopened and, with probe ports, measures core and ambient accurately. If you incorporate the rotisserie ring when using it as a barbecue, the unit becomes a rotary oven that distributes juices throughout the piece, increases cooking uniformity and keeps the lid as a stable dome.

🍖 Cooking styles it masters

As a smoker, it shines in slow and moist cooking. As a barbecue, the embers radiate infrared and the steaming juices enhance the classic flavour. As an outdoor oven you can bake rustic breads or stone-baked pizzas and keep the lid on for stability.

In kettle use, fatty meats can cause flare-ups and it is advisable to move the piece and adjust the vents. In low & slow it feels at home with shoulders, ribs or brisket, and also with whole fish or firm cheeses that appreciate the humid environment of the tank.

As a classic grill, it dominates cuts that need a quick sear and a short rest, from tenderloins and burgers to meaty vegetables that caramelise without dehydrating. In outdoor oven mode you can play with crusty breads, gratin vegetables or pizzas on stone and take advantage of the lid as a dome that stabilises the draft and concentrates flavours. The same fan control that saves you from spikes in a smoker helps you manage flare-ups. You move the food to a warmer zone and adjust the air to keep the surface browned without bitterness.

🛡️ Safety and ease of use

For the first time it is recommended to burn off for a few minutes with open fans.

Keep a distance from combustible materials, avoid operating under structures, do not add lighter fluid with live embers and do not extinguish with water to protect the enamel. Dispose of ashes in a metal container, saturated with water and thoroughly cooled. Safety starts with location.

Look for a firm, stable, non-combustible floor, with free space around it and no elements above it that accumulate heat or smoke. Clean chimney ignition avoids chemical flavours and reduces risk, and the initial burn off removes manufacturing residues and prepares surfaces.

During service, fan control is your brake and your accelerator. If you need to lower the temperature, it closes off some of the lower air and allows the upper air to evacuate heat and smoke cleanly. Ash management avoids accidents hours after the party is over and thermal shocks on the enamel should be avoided. The maxim is simple. Respect for the fire, method in the manoeuvres and equipment in good condition.

🌲 Applications outside of the barbecue

Can be used as a wood brazier outside. Always respect ventilation and minimum distance to buildings and local outdoor fire regulations. Avoid loose clothing and keep hair tucked up when in use.

In brazier mode the Apollo transforms into a warm and social spot for outdoor evenings. The fuel cradle concentrates the embers, the metal body protects from gusty wind and the controlled draught reduces errant sparks in the face of a makeshift open fire.

It is key to select dry, untreated firewood, locate the equipment in a clear area and keep tools handy to move logs safely. The aim is to prolong the time spent with a pleasant and visually clean heat, with the same criteria of responsibility that you apply when you cook. Air control, respect for distances and common sense.

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