Ozpig Australia

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.

CutInternal TempResting TimeTotal Cooking Time
Brisket 93-98c 1 hour minimum8-12 hours,
 probe to tender
Beef Ribs
93-98c1 hour minimum6-9 hours,
probe to tender
Beef CheeksProbe
Tender
1 hour minimum6-7 hours,
probe to tender**
Pulled BeefFalling
Apart
1 hour minimum8-12
hours
Steak -
Reverse Sear*
See
below
10 minutes60-90
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.

CutInternal TempResting TimeTotal Cooking Time
Whole Chicken74c15 minutes1 hour per kg
Wings & Legs
74c10 minutes40 - 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.

CutInternal TempResting TimeTotal Cooking Time
Pulled Lamb (Shoulder)93-98c1 hour minimum6-8 hours falling apart
Lamb Ribs
N/A30 minutes3-4 hours probe to tender
Roast Lamb (Leg)63c+15 minutes1 hour per kg
Lamb Rack62c+15 minutes1 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.

CutInternal TempResting TimeTotal Cooking Time
Pulled Pork (Shoulder)93-98c1 hour minimum8-10 hours
falling apart
Pork Ribs
N/A15 minutes4-6 hours
probe to tender
Pork Leg65-70c15 minutes1 hour per kg
Pork Belly73c15 minutes8-12 hours

Pastrami

Pastrami can be made from corned brisket or corned silverside. Brisket will need a higher finished temp to break

CutInternal TempResting TimeTotal Cooking Time
Pastrami (Brisket) 92c+1 hour minimum8 hours+ probe to tender
Pastrami (Silverside)
82c1 hour minimum4-5 hours

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THERE'S AN OZPIG FOR EVERYONE!

OVEN SMOKER

Perfectly paired with the Series 2 and Big Pig.

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SERIES 2

The original, versatile all-rounder.

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BIG PIG

Built for memorable home entertaining.

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TRAVELLER

Built with one purpose in mind and it’s all in the name. 

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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.

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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!

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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. 

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An Aussie Story

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. 

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