If you have trouble with your smoking timber catching fire and not giving smoke, the best technique is to clear a little section at the front of the fuel bed and place a half fist size chunk of smoking timber on the fire grate. Shut the vented door on the Series 2 with the vent half to fully open, if using the Big Pig, close the door and slide the vents into the fully open position. If done correctly, the smoking timber will slowly smoulder and give off a nice thin blue smoke out of the chimney.
Remember, you only need smoke for the first couple hours, after that the meat doesn’t really take on any more smoke so just heat is fine from there. Follow the same process on the Big Pig, opening the sliding grates on the front door. There is a saying "less is more" when it comes to smoke, you never want thick white plumes of smoke billowing from the smoker chimney as it gives off a bitter taste to your food.
Getting it Right
Time & Temperature
Where to Buy
The Ozpig is the clever Aussie invention created by the Shepherd family whose passion for great food and time spent with friends and family bought the concept to life, with a focus on real fire, real flavour and real heat. The Ozpig is more than just a grill. This is the ultimate in outdoor cooking and heating.