12
towards the desired temperature. Once nearing the
target temperature close the vents to about halfway
to slow down the increasing heat. Continue adjusting
the vent until the desired temperature is reached
and stabilises. The meat can now be placed in the
smoker and the flavoured smoking timber added.
Place one chunk of hardwood timber into the firebox
every hour or so. Set the wood beside the fire, so it
smoulders instead of burning quickly. Avoid using
wood chips as these will burn off too quickly. There
is no need to soak the wood as the moisture may
cool off the coals in the firebox.
Avoid over smoking. Too much of the wrong sort
of smoke can produce a bitter smoke resembling
the taste of an ashtray. Aim for a subtle light-blue
smoke coming from the chimney rather than thick
white billowing smoke.
Use a mix of fuels for a long cook. Start with a bed
of briquettes, which will burn long, and top up with
some charcoal to keep the desired temperature
and add extra flavour.
Oven
The Oven Smoker makes a great oven for
traditional roasting or baking. Anything that can
be cooked in a kitchen oven can be cooked in the
Oven Smoker with the added flavours of a wood
fire. The perfect roasting and baking temperatures
can be easily reached by using it with or without
the water pan (depending on what is being cooked)
and with the vents open. Use a small fire with a
good bed of coals or enough briquettes/charcoal
to reach the desired temperature. Aim for about
390°F for roasting and 350°F for baking.
Pizza Oven
Using the custom 9" pizza stones (sold separately),
the Oven Smoker transforms into a great woodfired
pizza oven.
To get a great pizza, pre-heat the Oven Smoker and
pizza stone to as high heat as possible. Choose
to leave the heat deflector plate in or remove it.
Leaving the deflector plate in means a larger fire is
needed to achieve the desired heat. Use a timber
fire to reach temperatures that will cook the pizza
in a couple of minutes. Always start by adding
a cold pizza stone to the Oven Smoker before
starting the fire to avoid the stone cracking with
the rapid temperature changes.
Reverse Searing
This method creates the perfect steak, cooked
evenly and to perfection every time. Prepare
the Oven Smoker like a smoker and bring to
temperature. Place the steak in the middle rack
and allow to cook slowly at 250°F until it reaches
an internal temperature that is approximately
10°F less than the desired finished temperature.
Allow the steak to rest for 10 minutes while
converting the Oven Smoker to grilling mode. Do
this by replacing the deflector plate with the Ozpig
Chargrill Plate (Chargrill Plate sold separately).
Turn up the heat using medium-sized pieces of
timber. Allow the grill plate to heat up and flames
to be well established and return the steak to the
grill. Grill either side to achieve caramelisation and
the desired internal temperature.
Recommended Safe Internal Temperatures
Fish
144°F
Pork
160°F
Egg Dishes
160°F
Steaks and Roasts of Beef, Veal or
Lamb
144°F
Ground Beef, Veal or Lamb
160°F
Whole Poultry
(Turkey, Chicken, Duck, etc)
164°F
Ground or pieces of poultry
164°F
