Temperature Guide
We recommend running the Oven Smoker temperature at between 120C-150C (250-300F) for low and slow indirect cooking using the water pan and baffle plate. Finished internal temperatures and cooking times for low n slow cuts such as ribs and brisket etc is a guide only. The best way to test if a low n slow cut is cooked correctly, is to probe it with a skewer. When the skewer pushes into the meat all over with no resistance, only then is it finished cooking. For pulled meats test by using a skewer and cook until the meat is starting to fall apart.
Beef
Use highly marbled cuts for pulled beef such as chuck, oyster blade, brisket and shank.
| Cut | Internal Temp | Resting Time | Total Cooking Time |
|---|---|---|---|
| Brisket | 93-98c | 1 hour minimum | 8-12 hours, probe to tender |
| Beef Ribs | 93-98c | 1 hour minimum | 6-9 hours, probe to tender |
| Beef Cheeks | Probe Tender |
1 hour minimum | 6-7 hours, probe to tender** |
| Pulled Beef | Falling Apart |
1 hour minimum | 8-12 hours |
| Steak - Reverse Sear* |
See below |
10 minutes | 60-90 minutes |
*Reverse sear steak, slow smoke until 5 degrees Celsius below your favourite steak cooking temp ie: medium rare, medium, well done etc. Rest for 10 minutes then sear over hot fire, coals or grill.
**3 hours smoked then braised until probe to tender.
CHICKEN
We recommend cooking chicken at traditional roasting temperatures 180c. Low temp cooked chicken skin can be rubbery and chewy.
| Cut | Internal Temp | Resting Time | Total Cooking Time |
|---|---|---|---|
| Whole Chicken | 74c | 15 minutes | 1 hour per kg |
| Wings & Legs | 74c | 10 minutes | 40 - 60 minutes |
Lamb
Fatty cuts such as shoulder are best for slow cooked pulled lamb, cuts such as a leg are best for traditional hot and fast roasting temperatures.
| Cut | Internal Temp | Resting Time | Total Cooking Time |
|---|---|---|---|
| Pulled Lamb (Shoulder) | 93-98c | 1 hour minimum | 6-8 hours falling apart |
| Lamb Ribs | N/A | 30 minutes | 3-4 hours probe to tender |
| Roast Lamb (Leg) | 63c+ | 15 minutes | 1 hour per kg |
| Lamb Rack | 62c+ | 15 minutes | 1 hour per kg |
PORK
Choose fatty cuts like neck, Boston butt etc for pulled pork and leaner cuts like leg for hot and fast traditional roasts. Pork belly can be taken a bit higher in temp than a traditional pork roast.
| Cut | Internal Temp | Resting Time | Total Cooking Time |
|---|---|---|---|
| Pulled Pork (Shoulder) | 93-98c | 1 hour minimum | 8-10 hours falling apart |
| Pork Ribs | N/A | 15 minutes | 4-6 hours probe to tender |
| Pork Leg | 65-70c | 15 minutes | 1 hour per kg |
| Pork Belly | 73c | 15 minutes | 8-12 hours |
PASTRAMI
Pastrami can be made from corned brisket or corned silverside. Brisket will need a higher finished temp to break
| Cut | Internal Temp | Resting Time | Total Cooking Time |
|---|---|---|---|
| Pastrami (Brisket) | 92c+ | 1 hour minimum | 8 hours+ probe to tender |
| Pastrami (Silverside) | 82c | 1 hour minimum | 4-5 hours |
THERE'S AN OZPIG FOR EVERYONE!
Choosing your Ozpig is just the beginning...
TIPS AND TRICKS
GET TO KNOW YOUR OZPIG
Ozpig stoves are tailor made for the outdoors. We created the Ozpig with a passion for the outdoors and a love for outdoor cooking and heating. With our unique open door, open top design, we have created outdoor stoves that give you flexibility in cooking while maximizing heat for your outdoor space.
OZPIG OVEN SMOKER BEGINNERS GUIDE
We're excited you're joining us on this journey and we want to provide you with expert guidance, tips and tricks. Here at the Ozpig Oven Smoker Beginners Guide, you'll find everything from temperature and time charts, to understanding different types of fuel and how they work. We're glad you're here, simply click the tiles below to get started!
3 YEAR WARRANTY
BUILT TOUGH TO WITHSTAND AUSSIE CONDITIONSThe Ozpig is born and bred in Australia and we know just how tough the conditions can be. With this knowledge behind us we’ve developed a 3 year limited structural warranty to give you piece of mind when it comes to buying your Ozpig. Unlike other cheaper products on the market only offering a 1 year warranty, we stand behind our product and know with the right care, your Ozpig will last as long you. Buy with Ozpig knowing you’re covered.
An Aussie Story
The Ozpig is a clever Aussie invention created by a family with a love of the great outdoors. Hearty appetites and a passion for travel inspired the Shepherd family to develop a unique, multipurpose cooker that offers convenience and endless cooking options.
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