FUEL TYPES
Start with the best quality fuel
you can afford as your fuel is what
gives your food the additional
flavours. Just like pairing a good
wine with the correct food, your
fuel should also compliment your
meat. The Ozpig oven-smoker is
extremely versatile in that it can
use a few different types of fuel.
All three types of fuel can be used for
all styles of cooking, but some will
give better results. For example, a
timber fire produces a much higher
heat for cooking pizzas or searing a
steak, whereas it will be much more
work to keep a low fire burning for
the length of time to cook a brisket.
Briquettes
work great as they are
uniform in size so give very consistent
temperature and burn times, which
can be replicated each cook, as
the beads burn for a long time. A
disadvantage is they don’t give off a
whole lot of flavour or smoke to the
food. The solution is to add chunks
of smoking timber to the beads,
which smoulder slowly producing
a flavourful smoke. Choose a wood
that enhances and compliments
the food you are cooking.
Lump Charcoal
is a great alternative
to briquettes and while being
similar, it also has advantages and
disadvantages. Charcoal, unlike
briquettes, can vary greatly in size
and burn times. Look for a good
quality hardwood charcoal with
large fist sized chunks. Charcoal,
being 100% timber, gives much
more heat, smoke and flavour than
briquettes but generally doesn’t
burn for as long. As with briquettes
adding chunks of smoking timber
will also give your food that delicious
smoky flavour and aroma.
Timber
fire is great for wood fired
pizza, reverse searing steak, pork
crackling and for higher roasting
temps. It gives great flavour and
allows quick temperature changes
and higher temperatures. The
downside is it’s more work to keep
the fire burning at the right level for
long, low ‘n’ slow cooks. Different
types of timber will give your food
subtle flavour differences. Timber
such as Ironbark and Hickory are
strong flavoured timbers best for
red meats such as beef. More subtle
timbers like Pecan, Apple and Citrus
are perfect for white meats like
pork and chicken. You can also use
a mix of different timbers to create
different flavours and aromas.
It’s made from just three elements: oxygen, heat and fuel. Learn
how to control them, and you’ll know how to control your fire.
The smoker works best in conjunction with the Ozpig
adjustable vented door.
TIP
TIP
Fire is the single most
important ingredient in
successful Ozpig cooking
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