In 1948, Grant Hastings produced the first Hasty-Bake Charcoal Oven. As one of the original manufacturers of the "backyard barbecue," Hastings was a pioneer in the industry. Specifically, Hasty-Bake introduced the first portable unit, the first hooded unit, and a new method of cooking using indirect heat. Hastings' design controlled the intensity of heat by using vents, a heat deflector, a ventless hood and an adjustable fire box, revolutionizing the method in which food was cooked.
Hasty-Bake Charcoal Ovens have attracted a lot of attention over the years. Hasty-Bake was selected by the State Department to represent the United States at the Brussels World's Fair in 1958. Our company won the Hess Award in 1962, and our ovens have been on display in the Chicago Museum of Science and Industry.
The patented Hasty-Bake design receives continual praise from food and industry critics across the country. In addition, our products are recommended by chefs and authors of cookbooks such as Born to Grill and Smoke & Spice.
But don't take our word for it. The best way to discover the difference cooking on a Hasty-Bake can make is to taste the results for yourself. That's why our ovens produce blue ribbon results in barbecue competitions across the country. For example, the Grand Champion of the 1994 American Royal in Kansas City (known as the World Series of Barbecue Cookoffs), Doug Steel and his Heat's Neat team, used a Hasty-Bake to prepare most of their award-winning recipes.