GAS

Fast and efficient, but adds little flavour.

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ELECTRICITY

Steady heat and lets you cook as a sealed tanoor, though slower to adjust the temperature..

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CHARCOAL/WOOD

​Rich flavour, but slower to ignite and adjust the temperature.

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Note: Combine Heat Sources for the Best Results

Use Gas To

• Cook exclusively on gas with the grill open or closed like an oven. Add wood chips for smoking. 
• Use it in combination with wood/charcoal/electricity to achieve the following:
• Quickly ignite wood or charcoal.
• Preheat the oven fast (200°C in 5 minutes, 400°C in 12 minutes), 
• Boost heat at the end for reverse searing or crisping.

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Use Electricity To

• Cook exclusively on electricity like an oven. Add wood chips for smoking. 
• Cook with the oven fully sealed, like a traditional underground oven but for modern dishes.
• Retain moisture and prevent drying at high temperatures.
• Keep food warm at 65°C—ideal after shuwa or while waiting for guests.
• In Al Wadi & Al Hufra, this is done using our unique gas-based system.

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Use Wood To

• Cook exclusively on wood with the lid open to BBQ or closed like a tanoor, adding intense, natural flavour.
• Open the vents and use gas at the end for a crispy finish.​​​

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Use Charcoal To

• Cook exclusively on charcoal with the lid open or closed like an oven. Add wood chips for smoking.
• Cook with deep smoky flavour.
• Control temperature manually via vents (90°C to 400°C).
• Automate temperature control using the optional Inkbird controller (Al Wadi, Al Shatti, Al Jabal (Pre-installed in Al Jabal), 90°C to 300°C. 

Open Grilling

Use a cooking grid only.

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Short Oven Cooks

(<1 hr)

Use perforated pans for airflow.

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Long Oven Cooks

(>1 hr)

Use solid drip pans for indirect heat.

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Multi-Level Cooking

Mix and match across three levels (e.g. chicken in a perforated pan below, veggies in a solid pan above).  

GAS

Lid closed, vents fully open. Adjust temp using the gas knob. Takes precedence over other heat sources.

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ELECTRICITY

Plug in and set desired temp.

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CHARCOAL

Lid closed—adjust temp using vents. Lid open—use bottom vent. Automate with Inkbird.

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WOOD

Lid closed—adjust temp using vents. Lid open—control temp with bottom vent.

Place your meat or dish inside and let the magic begin.Use the Inkbird thermometer to control the temperature when using charcoal on Al Wadi, Al Shatti or Al Jabal. 

Optionally, use the smart thermometer or the Inkbird controller to monitor your oven and meat temperatures from your phone to cook it perfectly every time.