The TravelQ™ PRO285 is a portable with a big soul: two independent burners, high aluminium lid and porcelain cast iron WAVE™ grates. This pack transforms it into a complete mini outdoor kitchen thanks to the tailor-made trolley, the industrial rotisserie and the 10″ pizza stone set. Designed for those who have little space and want to cook everything, any day of the week.
🧱 Materials and construction
The grill combines a cast aluminium lid with porcelain-coated cast iron grids, providing thermal mass, even distribution and a naturally non-stick surface that improves with use. The rotisserie kit adds stainless steel body and removable door for a stable and durable oven environment. The trolley integrates robust chassis with all-weather wheels, removable side shelves and stainless steel tray. The pizza stones are made of porous material that absorbs moisture and promotes crispy bases.
🔧 Outstanding features
The two stainless steel burners allow you to create direct and indirect zones with precision. The JETFIRE™ ignition ensures reliable starts and the ACCU-PROBE™ thermometer facilitates fine temperature control. The stand adds ergonomics and storage, while the rotisserie body encloses the chamber for searing, roasting and baking. The two-stone set fits into the TravelQ to bake two pieces at once.
🚀 Performance and efficiency
With 12,000 BTU and 285 in² of effective surface area, the TravelQ reaches searing temperatures within minutes and maintains even heat on the WAVE™ grates. The high lid accommodates bulky pieces – such as a whole chicken – and, with the rotisserie body, the interior behaves like a stable oven that respects juices and textures.
🎨 Design and aesthetics
The black finish with metallic details and the silhouette of the trolley give the whole unit the presence of a “big” grill without taking it up. The wave-shaped grids leave the characteristic markings and the high lid provides a professional and functional aesthetic.
🔗 Compatibilities and included accessories
Everything fits together at once: the PRO285 is fixed on its specific stand, the rotisserie is designed for this series and the 10″ stones work both on the grill and in domestic ovens. The pack covers direct searing, indirect cooking, stone searing and stone baking.
🍖 Styles of cooking it enhances
From perfectly marked burgers to Sunday roasts, crispy pizzas, flatbreads, delicate fish and deep braised vegetables. Independent burner control allows you to alternate techniques without moving equipment or sacrificing space.
🛡️ Safety and ease of use
Steered ignition prevents erratic flames, the integrated thermometer reduces unnecessary lid openings and the trolley design improves stability and portability. The rotisserie body helps contain flare-ups and stabilise heat flow for repeatable results.
🏠 Non-barbecue applications
The stones work just as well in the home oven for breads, biscuits or flaky dough. And the grill, with lid and control, serves as a “back-up oven” on terraces or balconies when you don’t want to heat up the kitchen.
Use and Maintenance (pack)
The aim is for the equipment to perform as well as it did on the first day with minimal effort. Proper ignition, hot cleaning and simple care of each component extend the useful life and maintain safety. Below is a quick and clear plan to always follow the same routine.
Ignition and control
- Check gas connections with soapy water before first use or after long periods without cooking.
- Turn on the gas, ignite with JETFIRE™ and let it stabilise for a few minutes with the lid closed.
- Manage zones: direct for searing, indirect for roasting or using the spit, and sustained high temperature for stone baking.
Cleaning the PRO285 grill
- After cooking, close the lid and leave on medium-high power for 10 minutes to burn off residue.
- Brush the WAVE™ grates while they are still warm and empty the grease tray when cool.
- Check the burner holes from time to time to prevent blockages.
Care of porcelain-enamelled cast iron grates
- Avoid severe thermal shocks (no cold water on a red-hot grate).
- Apply a thin film of cooking oil after cleaning to protect the enamel and make it easier to remove food residue the next time you use it.
Industrial rotisserie
- Allow to cool with the lid open before handling.
- Clean the body and door with a damp cloth and mild detergent; dry thoroughly to prevent marks.
- Check the balance of the spit before each roast to protect the motor and bearings.
10" pizza stones
- Always preheat together with the grill from cold; do not insert them when already hot.
- Avoid soaps: scrape off residue, wipe with a damp cloth and leave to dry completely.
- Use semolina or baking paper to facilitate sliding and minimise sticking.
PRO285-STAND-CE trolley
- Check the screws after initial assembly and periodically thereafter.
- Clean the tray and shelves, and lightly lubricate the wheels if you notice friction.
- Store with the side shelves removed to save space.
🍗 Full menu: Citrus spit-roasted chicken + Personal pepperoni and basil pizzas
Introduction
A classic Sunday meal in a compact version: juicy chicken with crispy skin thanks to the spit, and while it rests, quick stone-baked pizzas with puffed edges and a crispy base.
Ingredients (4 servings)
- 1 whole chicken, 1.6–1.8 kg, dried and trussed
- 1 lemon (zest and juice)
- 2 cloves garlic, minced
- 1 tbsp fresh thyme (or 1 tsp dried)
- 2 tbsp olive oil
- Fine salt and black pepper
- 2 10" pizza bases (or dough rolled out into circles)
- 120–160 g tomato sauce
- 200–250 g grated or shredded mozzarella
- 60–80 g pepperoni
- 1 handful of basil leaves
- Semolina or flour for sliding the pizzas
Steps
- Preheat: Place the two stones on the racks with the grill cold. Close the lid and preheat to ~220 °C for 25–30 min.
- Season and assemble: Mix lemon zest, garlic, thyme, oil, salt and pepper. Rub the chicken inside and out. Skewer and balance on the spit.
- Set the heat: Leave one burner on medium-high and turn off the other to create an indirect zone. Place the rotisserie body and skewer in position.
- Cooking the chicken: Roast for 60–75 minutes at 180–190 °C, until the internal temperature reaches 72 °C in the breast and 78–80 °C in the thigh. If it lacks colour, increase the heat for the last 5 minutes.
- Resting: Remove the spit and let the chicken rest for 10–15 minutes on a board.
- Pizzas: Increase the grill to 230–250 °C with the stones inside. Top the pizzas with sauce, mozzarella, pepperoni and basil. Slide onto the stone using semolina.
- Baking: Cook for 6–9 minutes, until the edges are golden and the base is firm.
- Serving: Carve the chicken and serve with the juices alongside the freshly baked pizzas.
Tip
For ultra-crispy skin, leave the chicken uncovered in the refrigerator for 4–12 hours before roasting; the skin will dry out and brown better. Add a few drops of lemon juice at the end to bring out the flavours.
🥦 Vegetarian option: Cauliflower on a skewer with smoked butter + Roasted vegetable pizzas
Introduction
The whole cauliflower on a skewer is golden brown on the outside and tender in the centre. It is complemented by vegetable pizzas on a stone, which concentrate the sweetness and keep the crust light and airy.
Ingredients (4 servings)
- 1 large cauliflower, outer leaves removed and base trimmed
- 60 g softened butter (or 45 ml olive oil for vegan version)
- 1 tsp paprika (sweet or smoked)
- ½ tsp ground cumin
- 1 tsp lemon zest + 1 tbsp juice
- Salt and black pepper
- 2 10" pizza bases
- 1 courgette, cut into thin half-moons
- ½ red pepper, cut into strips
- ½ red onion, thinly sliced
- 120–160 g fresh cheese or mozzarella (use vegan alternative if preferred)
- Dried oregano and a drizzle of olive oil
- Semolina or flour for dusting
Steps
- Preheat: Place the stones on the racks while cold. Close the lid and preheat to ~220 °C for 25–30 min.
- Coat and assemble: Mix butter (or oil) with paprika, cumin, lemon zest, salt and pepper. Coat the entire cauliflower. Skewer and balance on the spit.
- Set the heat: Leave one burner on medium power and the other off. Place the rotisserie body and spit in position.
- Cooking the cauliflower: Roast for 45–60 minutes at 180–190 °C, until a skewer enters the centre with slight resistance. Brush with the mixture halfway through cooking, if desired.
- Resting: Remove and let rest for 5–10 minutes. Squeeze lemon juice over the top.
- Vegetable pizzas: Increase the temperature to 230–250 °C with the stones inside. Assemble the bases with a drizzle of oil, cheese, courgette, pepper, onion and oregano.
- Baking: Slide onto the stones and cook for 7–9 minutes until the edges are golden and the base is firm.
- Serving: Cut the cauliflower into thick ‘steaks’ and serve with the pizzas. Finish with fresh herbs if you like.
Tip
If you like an extra smoky flavour, add a box of pre-hydrated wood chips to the active burner tray; the cauliflower and vegetables will absorb it beautifully.
