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A quick reference guide to trouble shooting your Ozpig


Five key point to getting the best out of your Ozpig

  1. Timber selection
    1.  To get the best results for your Ozpig you need to ensure that you pick the right timber and here are a few tips.
      1. The best timber to burn is a seasoned hard woods split down to 280mm long and the diameter of a coke can.
      2. In some places foraging for good fire wood is hard so keeping a box of good timber with you when you travel helps.  This means you can supplement it with the timber that you find.
      3. When foraging  for timber  look for weathered timber, this is a good sign that the timber is not green and has had some time in the weather to dry and season.
      4. For more information on why season timber burns better follow these links  ,
  1. Know your cooking Fire
    1. To Get the best results for cooking on your Ozpig you need to know the key point of your fire
      1. To get the best result for all cooking on the Ozpig a well-established bed of coals in the bottom of the Ozpig, this can be done by allowing the fire to naturally build the coals or as a short cut.  Heat beads can be added to the fire to help establish the bed.
      2. For high heat cooking like Wok cooking or deep frying a good tip is to cut your timber into smaller diameter pieces roughly ¼ of a coke can in diameter and add more timber to generate more flame for cooking.
      3. For moderate heat cooking like BBQ and camp oven roasting , make sure that you are using you larger pieces of timber and around 2 to 3 maximum in the cylinder with a good bed of coal will give you moderate heat over longer cooking times
      4. For lower heat ensure that you have a full belly of the Ozpig full of hot coals and 1 to 2 pieces ½ coke can diameter of timber burning. This lower heat is great for baking in the camp oven and will also allow you to take out some of the hot coals to place on top of the camp oven for browning the top.
      5. The Lower heat fire is perfect for your Chargrilling of thicker cuts of meat and the perfect wood fire cooked rotisserie roast.
      6. Remember if you have too much heat under your cooking surface, you can always place down your diffuser between the fire and your cooking surface to quickly reduce the cooking heat.
  2. Keeping warm by your Ozpig
    1. To get the best warmth out of your Ozpig here are some key points to remember
      1. To keep warm by the Ozpig you must always remember that you need to heat up a space.  To explain this,  if you are out in the middle of a paddock and the wind is blowing you will need to sit very close to your Ozpig as there is nothing to stop the wind carrying away you warm air. If you where to place your Ozpig behind a wind break like a car, caravan, building etc. this will stop the breeze from carrying away your warmth and will now start heating up the space around it.
      2. If you are out in the paddock without a wind break,  get closer to your Ozpig and the bigger the fire the better.  If you are allowed to in these areas open the top lid slightly and this will help build a larger fire inside the Ozpig.
      3. If you are camping or caravanning and you have the offset chimney kit, place under your awning ensuring that you have a wind block up to stop the breeze so you can heat up the space
      4. If you have don’t have the Ozpig under the awning a simple wind block will make a big difference to the warmth, this could be a car or a tarp to stop the breeze
      5. At home on the patio finding a part of the patio that is out of the wind will be the best location for you Ozpig
  3. Versatility of cooking
    1. Your Ozpig is the most versatile outdoor cooking appliance, here are some tips for cooking with your Ozpig
      1. Camp ovens are perfect for the Ozpig as they allow you to do so many different dishes from Roasts to Stews, Curries, one pot pasta dishes and even baking the perfect damper or cake. The added bonus of using a camp oven on the Ozpig is the radiant heat that comes from the Ozpig will allow you to use the camp oven as a slow cooker on the Warming tray on the side of the Ozpig, perfect for stews, and pasta sauces where you will need to use the top of the Ozpig to boil your pasta or potatoes at the same time.
      2. A wok can be a very usefully cooking accessory for your typical Stir-fry or to Shallow frying the catch of the day.  The right sized wok will also become a lid for your BBQ plate allowing you to do Pizzas on top of the Ozpig
      3. Chargrilling over the top of the Ozpig will give you the most prefect wood fired taste to your meals, great for your steak’s but can be used for all meats and great for chargrilled vegies
      4. Removing the top BBQ plate from your Ozpig opens up so many options you are only limited by your imagination.  Remember your Ozpig is just like your stove at home, just with more heat so your heat diffuser will help you control your cooking
  4. Care and maintenance
    1. With TLC,  your Ozpig will work to its best for many, many years to come
      1. Every day before you fire up your Ozpig take off your spark arrestor and clean it out ensuring all the holes are cleared out
      2. While the spark arrestor is off look down your chimney to make sure that you don’t have a carbon build up in your chimney as you don’t notice that the carbon is building up and restricting your air flow.  Take the chimney down and give it a clean out.
      3. Empty out the ash in the bottom of your Ozpig, but make sure to leave a small amount in the bottom this will make starting your next fire easier
      4. A good tip is to flip your fire grate when you empty out your ash to prevent it from distorting too afar in one direction
      5. Once you have finished with your Ozpig for the Night and it is still warm but the fire is out, close the front door and the BBQ plates over the Ozpig and give the entire Ozpig BBQ plates, chimney and body a light coating of oil. While the Ozpig is still warm, it will soak the oil into the steel and start seasoning your Ozpig.  Make sure to only place thin coats as a thick coat may end up leaving sticky oil on the outside of the Ozpig.   When selecting oil only use seed oils never use fruit or vegetable oils like olive oil as they have low heat points and never use animal fats as they will go rancid.



These are the most likely the reasons why you’re Ozpig will smoke or not give off enough heat for cooking or heating:

How did you light the fire?

  • Did you leave the BBQ plate closed over the fire when starting?
    This can restrict the amount of oxygen feeding the new fire, making it hard to light and generating a lot of smoke.
  • Did you close the door after lighting your fire?
    If you have an original solid door, it should remain open at all times so that the fire does not suffocate. The Ozpig has been designed for the door to be kept open to give you the ambience and enjoyment of watching the flames.
  • Did you use the wrong sized timber?
    Some people make the mistake of throwing thick pieces of timber straight in to the chamber when they first start up their Ozpig instead of starting the the fire with kindling placed in a ‘teepee’ formation. If the fire is not started with small pieces of timber, it will smolder and not catch alight properly, and therefore will generate a lot of smoke.
  • Did you use the wrong type of timber?
    If you are using timber that is not seasoned properly or left to dry for long enough, it will still contain a lot of sap and resin which will cause the fire to produce a lot of smoke and also clog up your chimney pieces leading to them becoming stuck together.
  • How thick are the pieces of timber you are using ?
    As a guide, the thickest pieces of timber that you use in the Ozpig should be no greater that the diameter of a soft drink can and 300mm long (as long as a ruler). Pieces of this size should only be added after you have started the fire with your teepee of kindling. If you use larger pieces of timber you will find they tend to smolder and not catch alight well.
  • How much timber have you put in the chamber?
    Do not over load the Ozpig with timber. If you try to fill the chamber up with wood the fire will be choked out and as it will be impossible to get enough oxygen and it will smoke a lot! Once you have made you fire as per our guide above, place 3 pieces of timber the size of a soft drink can and approximately 300mm, in to the chamber in a crisscrossed arrangement and allow these pieces to burn right down until they have formed good coals. You can then add 2 to 3 more pieces to generate good strong heat. Remember that wood placement is important to remember as oxygen always needs to able to flow around the chamber so that you don’t choke out the fire.

View instructional video on Youtube ?
Lighting your Ozpig
Selecting the right wood