Professional-grade BBQ and smoking equipment. Not just for chefs.
Most people assume that the serious equipment is for professionals. The kamado that holds temperature for eight hours, the cabinet smoker that produces a genuine bark, the gas grill with the heavy-gauge stainless grates and the lid thermometer you can actually trust: those are for restaurants, aren't they? The answer, as it turns out, is no. At Spiteri Catering, we stock a range of BBQ and smoking equipment that is as relevant to the home enthusiast as it is to the professional kitchen. The quality is the same. The brands are the same. The only difference is who is standing in front of it.
Why the equipment you choose matters
Outdoor cooking in Malta is not a seasonal hobby. With warm evenings running from April through to November, and many months in between that are entirely serviceable for cooking outdoors, a well-chosen grill or smoker earns its keep across the year. That kind of sustained use puts a different demand on equipment than the occasional Saturday afternoon affair. What performs well once or twice in a northern European summer is not the same as what performs consistently across a long Mediterranean season.
That is the argument for buying properly in the first place. A grill that struggles to hold a steady temperature, or a smoker that rusts after its first summer, is not a saving. The brands we carry are chosen for durability, thermal performance, and the kind of cooking control that makes a genuine difference to the result on the plate. Whether you are cooking professionally or cooking for people you care about, the logic is the same.
Brabura Grills: gas grilling done seriously
The Brabura gas grill range is the most accessible entry point into serious outdoor cooking. These are four-burner units with heavy-gauge stainless steel cooking grates, a well-insulated cabinet body, and a lid thermometer calibrated well enough to actually cook by. They are freestanding units built around a solid cabinet base with internal storage, which means they function as a proper cooking station rather than a standalone appliance.
The cooking chamber is wide, the burner configuration allows for both direct and indirect heat, and the quality of the stainless grates means that the cooking surface retains heat properly rather than losing it immediately when cold food makes contact. For anyone who has cooked on a lesser grill and wondered why the result never quite matches the temperature they set, the grate quality is usually the answer.
A lid thermometer you cannot trust is not a feature. The difference between a grill that performs and one that frustrates often comes down to thermal accuracy and grate construction. Both of those are problems the Brabura range solves from the outset.
Maximus ceramic kamado: the all-rounder
The ceramic kamado has earned its reputation over decades of serious cooking. The principle is straightforward: a thick-walled ceramic cooking vessel retains heat with exceptional efficiency, allowing the user to maintain very precise temperatures across a wide range, from a gentle 100°C for long low-and-slow smoking through to 400°C and above for pizza or searing. A good kamado is not one or the other. It is both, and everything in between.
The Maximus kamado we carry is a substantial unit. The textured ceramic body retains heat long after the charcoal has been managed down; the adjustable top and bottom vents give precise airflow control; and the lid thermometer allows confident temperature management without lifting the lid and losing the environment you have spent an hour building. The wheeled steel stand makes it genuinely mobile, which matters on a terrace or across a garden.
For the home cook who wants one piece of equipment that can smoke a brisket on a Saturday morning and cook a pizza on Saturday night, the kamado is the honest answer. It demands a little learning, particularly around charcoal management and airflow, but that is exactly the kind of investment in technique that serious cooking rewards.
Borniak: a dedicated smoker for people who take smoke seriously
Smoking is a discipline of its own. It is not simply a matter of adding wood chips to a grill and hoping for the best. True smoking involves controlled temperature over extended periods, consistent smoke generation, and the patience to let the process do its work. The Borniak is built specifically for that purpose.
It is a cabinet-format electric smoker with a stainless steel interior, multiple adjustable racks, drip tray management, and an external smoke generator that feeds wood dust into the chamber at a controlled rate. The electric element gives precise temperature regulation, which matters when you are running a twelve-hour smoke on a pork shoulder or a four-hour run on a side of salmon. The multi-rack interior means genuine capacity: this is not a unit that produces a single portion. It produces results at a scale that suits both a household gathering and a small restaurant service.
Borniak is a Polish brand with a focused product range and an earned reputation among serious smoking enthusiasts across Europe. The build quality reflects a company that understands what their customers are actually doing with the equipment.
Brabura wood-fired pizza oven: fire and flavour
The Brabura wood-fired oven rounds out the range with a different kind of live-fire cooking entirely. It is a compact, countertop-format oven designed for wood or multi-fuel use, with a domed cooking chamber, an integrated analogue thermometer, and a chimney stack that vents the combustion cleanly. At operating temperature, it produces the floor heat and ceiling radiance that a wood-fired pizza requires: conditions that no gas oven genuinely replicates.
It is worth noting that this is not a toy. The Brabura oven is a serious piece of cooking equipment, well-constructed and capable of producing consistently good results for anyone willing to learn the fire management it requires. It is also compact enough to work on a terrace or an outdoor kitchen worktop, which makes it considerably more practical than a built-in installation for most home users.
For context, Spiteri Catering is also Malta's exclusive supplier of Valoriani refractory ovens, which are among the finest wood-burning pizza ovens made anywhere. The Brabura sits at a different price point and format, but the principle of live-fire cooking it represents is the same.
Not just for chefs
The common thread running through all of these products is quality that does not condescend to the home user. There is a tendency in the market to assume that serious equipment is only relevant to people cooking commercially, and that the home enthusiast will be satisfied with something lesser. We disagree with that assumption. The person spending a Sunday afternoon managing a long smoke, or learning to control a kamado through the seasons, deserves equipment that responds properly to their technique and lasts long enough to develop it.
Good outdoor cooking equipment does not ask whether you are a professional. It asks whether you are serious. If the answer is yes, the equipment should be too.
All of the brands featured in this post are available to view in our showroom. If you would like to know more about any of them, or discuss which piece of equipment suits your cooking style and outdoor space, we would be glad to help. Get in touch with the Spiteri Catering team and let us understand what you need. We handle everything from initial consultation and design through to supply, professional installation, and ongoing technical support.
Related reading: Designing the Perfect Outdoor Kitchen | Fire, Craft and Italian Excellence | Residential Kitchens, Reimagined