Timber
To ensure good fire you need good air flow. This is key throughout the
whole cook, not just at the beginning. It’s important that every time you
place new wood in the fire you ensure that there is adequate airflow.
You need to breathe life into your fire. When you first start your fire
make sure you have the top plate and door open. Give the fire time to take
hold, moving from small kindling, to medium-sized timber fully alight
and burning,
Remember the Ozpig is designed to leave the door open; closing the door
will only starve the fire.
Maintain a good fire by ensuring that you are putting new pieces of wood
on the fire while there is still flame from the log. This will keep temperatures
more stable as you are not waiting for new fuel to ignite.
All fires need good AIR FLOW.
Master the airflow and you
master your temperature
MORE air flow = MORE heat,
LESS air flow = LESS heat
You can use a mix of fuels for a long cook, you may start off with
a bed of briquettes which will burn long and top up with some
charcoal to keep the temps you want and add extra flavour.
TIP
TIP
The flue baffle and the door control are your heat dials. Air moves in the Ozpig
door and out through the chimney.
Open them and it is like turning the heat up; close them and it is like turning the
heat down.
If you want a hot fire for pizza cooking, you will need both open for the majority
of the time. If you want a low fire for smoking, they should be mostly closed.
The Vented Door is the preferred door to pair with your
Oven. Giving you greater control over your air flow to
maintain and adjust your temperatures.
Fist-sized smoking wood chunks work better than
wood chips as they burn for longer and produce
a cleaner smoke. There is never any need to soak
your smoking timber in water or other liquids.
Briquettes or charcoal
(with the oven smoker off )
Half fill the Ozpig body with your fuel
selection ensuring that nothing can fall
out when the front door is opened.
You now have two options:
1
Fill a chimney with your selection
of charcoal or briquettes. Light
these and once they are fully alight
and greyed over pour them on top
of the fuel in the body. Ensure that
nothing can fall out the front door. Now
you can place your smoker on top.
OR
2
Place firelighters throughout the
charcoal or briquettes. Light the
firelighters and begin the burn down
process. Once fuel is ashed over you’re
ready. For this method ensure you use
natural firelighters as artificial ones will
taint your smoker and this smell and
flavour will go through your whole cook
and is hard to remove. If using artificial
firelighters make sure the smoker is not
placed on top until they have all burnt off,
Using the vented door, ensure the
vents are wide open for maximum air
flow. Ensure that your chimney baffle is
fully open and now you can bring the
oven smoker up to your desired heat.
If you are struggling to reach the
temperatures that you require
you can always add wood to
bring up the temperature.
6.
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