The Napoleon Oasis Matte Black Outdoor Kitchen is a complete station designed to transform any patio or deck into a space of enjoyment, adventure and well-being. It combines the OASIS® 106 modular island with the 32″ 700 Series grill for power, precision and real workflow: prepare at the counter, cook with fine control thanks to the ACCU-PROBE™ thermometer, sear instantly on the 25.5 cm side infrared and serve without leaving the environment. Its matt black powder-coated galvanised steel structure is designed to withstand the elements, while the knockouts for light, gas and water allow you to evolve the cooker with sink or sockets whenever you choose. Plus, the propane cabinet with sliding platform simplifies changing the canister, and the included covers protect the investment between uses. All in a 224.5 × 83 cm plan and 129.1 cm high (153.7 cm with lid open) format, optimised for convenient cooking and uncluttered gathering.
🧱 Materials and construction
The structural core is based on galvanised steel with a powder-coated finish, a combination that withstands rain, sun and temperature changes without losing rigidity or aesthetics. The matt black finish conceals fingerprints and small marks of use, and the modular construction facilitates transport, assembly and future extensions without major works.
🔥 Power and performance
The 32″ 700 Series grill features 4 stainless steel main burners that distribute heat evenly, create direct and indirect zones and respond quickly to every control setting. The ACCU-PROBE™ thermometer in the lid helps stabilise temperature curves for grilling and baking, and the 25.5 cm side infrared concentrates energy for professional searing in seconds.
🧩 Outstanding functionalities
The island arrives ready to work: prep counter, leveling legs for uneven floors, propane cabinet with sliding platform that prevents vertical loading, and covers to protect both the grill and work surface. The pre-defined wall bushings simplify the passage of connections if you add water, electricity or fixed gas in the future.
🎨 Design and aesthetics
Straight lines, balanced proportions and sober matt black to blend in with modern or rustic environments. The grill is centred and the perimeter surface acts as a mise en place area, maintaining order and visual cleanliness while cooking.
🧺 Storage and organisation
The grill module is designed to keep utensils and consumables close at hand, keeping the worktop clear. The sliding platform of the propane tank speeds up the change of canister and improves ergonomics in confined spaces.
🔌 Ready to evolve
The knockouts provided for electricity, gas and water allow the station to be converted into an outdoor kitchen complete with sink, sockets for small appliances or ambient lighting, without having to modify the main unit.
🧯 Safety and ease of use
The combination of levelling feet for stability, ACCU-PROBE™ for temperature control and the sliding cabinet system for propane reduces common mistakes and awkward manoeuvres. Covers prevent dust, moisture and UV radiation when not in use.
🍳 Cooking styles that power
You can alternate extreme searing in infrared, direct cooking for vegetables or fish, and indirect cooking for long distance roasts. The on-lid readout helps maintain consistent ranges, and the countertop allows for seasoning, resting and plating without trips to the indoor kitchen.
📐 Dimensions and presence
At 224.5 cm wide by 83 cm deep and 129.1 cm high (or 153.7 cm with the lid open), it takes up just enough space to cook comfortably and entertain guests without cluttering the space. It is a scale designed for medium-sized gardens and terraces.
To ensure safety, stable performance and long outdoor life, follow this plan for use and care. These are simple, periodic tasks that protect the powder coating, maintain clean combustion and prevent breakdowns.
1) Initial start-up
- Place the island on a firm surface; adjust the levelling legs until there is no wobbling.
- Respect the clearances around the built-in grill according to the manufacturer's installation instructions.
- Connect propane with a compatible hose and regulator.
- Check for leaks with soapy water at the joints (never use a flame).
- Preheat for 15 minutes with the lid closed to stabilise shipping odours.
- Install and adjust grease trays if your configuration requires them.
2) Daily operation
- Preheat for 10–15 minutes with the lid closed; define zones (direct, indirect and infrared) according to the recipe.
- Control the range with ACCU-PROBE™ and avoid opening the lid unnecessarily so as not to lose heat.
- Use the side infrared only for quick sealing; finish with indirect heat to reach the desired internal temperature.
- Visually check the flame: it should be uniform and blue. If you see persistent yellow flames, proceed to clean the burners.
- After cooking, perform a burn-off for 5–8 minutes to char residues before brushing.
3) Cleaning after each use
- With the grill still hot (but safe), brush the grates to remove charred debris.
- When cool, clean surfaces with a soft cloth and soapy water; avoid abrasives and solvents that damage the powder coating.
- Empty the grease tray and replace consumables if applicable.
- Replace the covers when completely cool and dry.
4) Monthly maintenance
- Remove and clean diffusers and drip tray with mild degreaser; rinse and dry.
- Check hose and gas connections: look for cracks, wear or unusual odours.
- Check fasteners and levelling; adjust if you notice any displacement due to use.
- Clean burner ports with a soft brush or air to remove obstructions (insects, grease).
- Inspect the ignition; if the spark is weak, clean the electrodes and check the wiring.
5) Seasonal maintenance (change of season)
- Perform a thorough cleaning of the chambers, walls and lid with warm water and mild soap; dry completely.
- Apply protection to exterior metal surfaces as recommended by the manufacturer (e.g., specific spray for powder paint).
- If you are not going to use it for weeks, close the cylinder valve and disconnect the hose.
- Store the cylinder in a ventilated place, upright and out of direct weather.
- Put on covers and, if the weather is very humid, consider ventilation to prevent condensation under the cover.
6) Ongoing safety
- Never cover the cabinet vents.
- Keep combustible materials away from the direct area and the side infrared.
- Use barbecue gloves and long-handled utensils.
- Keep a fire extinguisher suitable for gas/oil fires handy in the outdoor cooking area.
Full recipe: ‘Sear & Roast Steak on the 700 Series’
Why this recipe: Take advantage of
all the benefits of the set:
side infrared searing, temperature control with
ACCU-PROBE™,
direct/indirect zone management with the 4 burners, and workflow on the
countertop for preparing, resting and plating.
Ingredients (serves 4)
- 2 thick ribeye steaks (4–5 cm; 900–1,100 g each)
- 2 corn cobs, 8 thick asparagus spears and 2 courgettes
- 4 medium potatoes
- 2 tbsp fine salt, 1 tbsp black pepper, olive oil
- Flavoured butter (butter + garlic + parsley + lemon zest)
Mise en place (countertop)
- Dry the meat and season to taste.
- Wash the vegetables; make thin cuts in the potatoes without cutting all the way through (Hasselback style); brush with oil and salt.
- Prepare the flavoured butter and set aside to cool.
Grill setup
- Preheat for 10–15 minutes with the lid closed.
- Create three zones:
- Direct high (two burners on medium-high)
- Indirect (one burner on low or off under the area where the meat will rest)
- Side infrared on for searing.
- Check the range on the ACCU-PROBE™ (aim for ~200–230 °C in the chamber for the side dishes).
Cooking
- Potatoes (indirect): Place them in the indirect zone for 35–45 minutes with the lid closed, brushing with oil halfway through.
- Infrared searing: Place each steak on the side infrared for 45–60 seconds per side and edges until a dark crust forms.
- Finishing (indirect): Move the meat to the indirect zone. Close the lid and cook to an internal temperature of 50–52 °C (medium rare).
- Vegetables (direct): While the meat is cooking indirectly, sear the corn, asparagus and courgette on the direct high for 2–4 minutes on each side.
- Resting and butter: Remove the steaks, rest for 5–7 minutes on the worktop and finish with a knob of flavoured butter.
Serving
- Slice against the grain, serve with crispy potatoes and roasted vegetables. Season with salt and pepper. Enjoy immediately.
Vegetarian variation
‘Veggie Oasis: infrared-seared halloumi/tofu + grilled vegetables + Hasselback potatoes’
This variation makes full use of the kitchen: define
three zones with the 4 burners (direct, indirect and reserve), control the range with
ACCU-PROBE™ so as not to overcook, use the
side infrared for instant browning of halloumi or tofu, and take advantage of the
countertop for mise en place, resting and plating. The result is a vegetarian main course with contrasting textures (crunchy, juicy and creamy) and a smooth workflow.
Ingredients (serves 4)
- 400–500 g halloumi (non-vegan) or 500–600 g firm tofu (vegan), drained
- 4 medium potatoes (for hasselback)
- 2 courgettes, 1 aubergine, 2 peppers (red/yellow), 1 red onion, 12 asparagus spears
- 3–4 tbsp olive oil, fine salt and black pepper
- Quick marinade (mix together): 2 tbsp olive oil, 1 tbsp lemon juice, 1 tsp smoked paprika, ½ tsp cumin, 1 clove garlic, grated, 1 tsp honey or maple syrup (vegan)
- Sauce (choose):
- Yoghurt + 1 tbsp tahini + juice of ½ lemon + chopped mint or parsley
- Vegan option: plant-based yoghurt or tahini sauce with water, lemon and salt
- Optional: flatbread or focaccia for toasting
Mise en place (on the counter)
- Tofu/halloumi: if using tofu, press it for 20–30 minutes between cloths with a weight on top; cut into 1.5–2 cm pieces. If using halloumi, cut into 1.5 cm slices.
- Vegetables: cut courgette and aubergine lengthwise (1–1.5 cm), peppers into wide strips, onion into wedges and leave the asparagus whole.
- Hasselback potatoes: make thin parallel cuts without cutting all the way through (use spoons on the sides to help you avoid cutting all the way through). Brush with oil and salt.
- Marinate the tofu or halloumi for 15–20 minutes and lightly brush the vegetables with the same marinade.
Grill settings
- Preheat for 10–15 minutes with the lid closed.
- Create three zones:
- High direct: two burners on medium-high to sear the vegetables.
- Indirect: one burner on low or off for potatoes and to finish tofu/halloumi if necessary.
- Side infrared on for final searing.
- Aim for ~200–230 °C on ACCU-PROBE™; adjust controls to maintain that range with the lid closed most of the time.
Step-by-step cooking
- Potatoes (indirect, lid closed): place them in the indirect zone for 40–55 minutes, depending on size. Every 15 minutes, brush with oil to help open up the fan and achieve crispy edges.
- Thick vegetables first (direct high): aubergine and peppers, 3–4 minutes per side until well marked; move to indirect to finish gently without burning.
- Tender vegetables (direct high): courgette and onion, 2–3 minutes per side; asparagus, 2–3 minutes, turning. Season with salt and pepper at the end to avoid expelling too much water at the beginning.
- Infrared searing (halloumi/tofu):
- Halloumi: 30–45 seconds per side until deeply browned. Remove to a tray on the countertop.
- Tofu: dry thoroughly with paper towels, brush lightly with oil and sear for 45–60 seconds per side. If you want it firmer, cook for 2–3 minutes indirectly with the lid closed.
- Timing: when the potatoes are crispy and the vegetables are tender with good colour, test for salt and juiciness. Keep everything on low indirect heat for serving if you need extra time.
Finishing and serving
- Plating on the counter: cut strips of pepper and slices of aubergine, interspersed with halloumi/tofu. Add asparagus and potato fans.
- Drizzle with the yoghurt-tahini (or vegan version), add lemon zest, fresh herbs and an extra touch of smoked paprika.
- Optional: toast bread directly for 30–45 seconds per side to accompany and soak up the juices.
Precision tips
- If the grill exceeds 230 °C, lower the direct burners by one notch so that the vegetables do not become bitter.
- For very golden tofu with a crispy ‘skin’, dry it thoroughly and avoid moving it during the first minute on each side.
- Infrared caramelises quickly; have a thin spatula handy to lift without breaking.
