BBQ Guru Onyx User manual

Onyx Oven Useand CareManual
O N Y X Charcoal BarbequeOven
TheB B Q Guru
357 Ivyland Road
Warminster, PA 18974
800-288-4878
thebbqguru.com

Congratulationsand thank you for purchasing theOnyx BarbequeOven! With the proper care and suggested
use provided in this guide, this product is designed to provide years of dependable service.
O V E R V I E W:
The$Onyx’s$insulated,$double$wall$construction$makes$it$fuel$efficient,$providing$long$burn$times$with$low$
charcoal consumption. A stainless steel catering pan is included to be used as a removable water/drip pan,
allowing the Onyx to be used as a water smoker, dry smoker, grill, roasting oven, or warming oven. It includes
three 13” x 22”$shelves$with$a$capacity$to$hold$four. The Onyx was designed for use with a BBQ Guru power
draft control system. To purchase one, visit us online at thebbqguru.com.
G E N E R A L SA F E T Y INST RU C T I O NS A ND W A R NI N GS:
READ$AND$UNDERSTAND$THIS$USER’S$GUIDE$COMPLETELY$BEFORE$INSTALLING$OR$USING$
THIS PRODUCT!!
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W E I G H T A ND DI M E NSI O NS:
Weight: Approximately 115 pounds
Dimensions: 27”W$x 31”H$x 18”D
Cooking Space: Three 13" x 22" stainless shelves (4576 cubic inches)

IN I T IA L SE T UP:
Firebox Assembly
1. Drop the four fire grates in place on either side of the air distribution tube.
2. The fire grates and air distribution tube may be removed when cleaning the ashes from the firebox after a
cook.
Assembly of theFeet
The Onyx comes with four screw-in feet. Screw the feet into the threaded holes in the bottom of the cooker.
Unscrew the feet partially for leveling purposes.

Assembly of theFan Adaptor Tube
1. Slide the stainless steel inducer tube through the hole in the back wall of the cooker, thread end first.
2. Thread the brass fan adaptor onto the inducer tube (hand tighten only).
G E N E R A L USES:
The Onyx is a versatile cooking machine that can be used for the following applications:
Cold smoking cheese, fish, etc.
Jerky drying
Slow cooked barbeque (pulled pork, brisket, ribs, etc.)
Bread/pizza baking
Baking casseroles, beans, stews and desserts
Roasting meats and vegetables
Grilling steaks, burgers, brats, and more
F E A T U R ES:
Inducer tube attachment on the rear panel ready to accommodate a BBQ Guru temperature control draft fan
High temperature powder coated finish
Sturdy light weight construction
Heavy duty latch system of cooking chamber door and firebox door
Air tight doors
Holds approximately 12 pounds of charcoal
Heavy duty hinges
Adjustable top damper

C O O K I N G SE T-UPS:
The Onyx can be used with the supplied water pan for indirect, moist heat or with the optional stone board and
drip pan for indirect, dry heat. The Onyx can also be used to cook direct for grilling or roasting.
Water Pan: When using the stainless steel water pan, always keep water in the pan to avoid scorching and
warping the pan. For easy clean up, place a 2”$deep$disposable$aluminum$pan$in$the$stainless$pan$and fill with
water. When finished cooking, dispose of the aluminum pan. It is recommended to keep the Onyx under 300° F
while cooking with water.
StoneBoard and Drip Pan: A stone board may be purchased to allow indirect cooking with the Onyx in a dry
environment. Place the stone board into the cooking chamber at the bottom in place of the stainless steel water
pan.$Place$a$2”$deep$disposable$aluminum$drip$pan$on$top$of$it$to$catch$the$grease$and$drippings.
Note:The bottom shelf support cannot be used as a cooking shelf while using with this set up. It is
recommended to cook at temperatures of 325° F and lower when using the stone board.
DirectCooking: By removing the supplied stainless steel water pan, cook direct over the charcoal.
Note:The BBQ Guru control system is designed for use under 475° F and the Onyx Oven is designed for use
under 400° F. Taking the Onyx to temperatures higher than recommended may result in a warped firebox. If this
occurs, it will not be covered under the limited warranty.
G E T T IN G ST A RT E D:
1. The Onyx should be placed on a level, heat proof, non-combustible surface. If setting the Onyx on a
table, make sure it is sturdy enough to hold the weight and has a heat shield between the cooker and the
table.
2. Place unlit charcoal into the charcoal drawer. Use only enough for the particular cook. Light the top of
the coals with a charcoal starter such as the Guru Golf Club, paraffin wax starter or a handful of lit coals
started in a charcoal chimney.
3. Connect the BBQ Guru control system to the Onyx, clip the pit probe to one of the cooking racks, set the
desired pit temperature, and close the firebox and cooking chamber door securely. Refer to the control
user’s manual for information on setting the control.
W A RN IN G : Never usecharcoal impregnated with charcoal lighter fluid.Failureto follow thiswarning
may result in seriousbodily injury,death,or fire.
L I G H T I N G A F IR E :
The Onyx is designed to run on charcoal fuel. Some wood chunks or chips can be used but when wood
smolders, it makes smoke that is rich with creosote or tar that will be deposited on the food. The Onyx will run
on briquette or hard wood lump charcoal. Hard wood lump is preferred. Good quality hard wood lump charcoal
will not smoke much because it has been well carbonized. The type of wood the charcoal is made from will
have an influence on its smell when burning if not completely carbonized.
Briquette is made from many sources of woody material, fillers, and binders. If briquette is used, it should be
started well in advance of putting on the food to be cooked. This will let strong smells dissipate.
When using a BBQ Guru control system, it is only necessary to start a small fire. The Guru will bring the
cooker up to temperature quickly.

F O O D C A P A C I T Y :
Holds approximately:
•$6$Pork$butts$or
•$6$Racks$of$St.$Louis$spare$ribs$or
•$9$Racks$of$Baby$Backs
•$6$Small$brisket$flats$or
•$2$Whole$packer$briskets$or
•$16$Chicken halves or
•$64$Chicken$thighs
SU G G EST E D C O O K I N G T IPS:
Ribs: Smoke ribs at 275° F for approximately 6 hours with either a water pan or stone board indirect. Use one
or two chunks of fruit wood for 4 to 8 racks of ribs. Wrap ribs in foil with a liquid after 4 hours and cook for the
next 2 hours or until tender. If using a cooking rack in the top position, keep in mind that it is slightly hotter
than the rest of the shelf positions and food will get done faster in this area of the cooker.
Pork Shoulder/B risket: Pork shoulders, butts, picnics, and beef briskets can be cooked the same way. Cook
these at any temperature from 225° F to 300° F depending on the time available and strategy being used. If
using a temperature of 275° F, cook with a water pan and a few big chunks of hearty smoker wood (Hickory,
Pecan, Cherry, etc.). These cuts of meat are usually large and can take much more smoke than ribs and chicken.
Cook on the rack for about 5 hours or until the internal meat temperature reaches 165-175° F and then wrap in
heavy duty foil with a marinade. Cook for another 3-5 hours or until tender. Let the meat rest in its foil in a
cooler or Cambro for 2-3 hours before serving.
Chicken: Chicken can be cooked in many different ways on the Onyx Oven. White meat should be taken to
160° F for moist results, wings can be taken to 190° F and thighs/legs can be taken to 180-190° F.
Pork Loins/Beef Roasts: Lean cuts of pork and beef can be cooked at higher temperatures direct. Pork loin is
best if taken to 140-145° F internal temperature and rested.
Jerky: Use the optional stone board and drip pan to catch the drippings. Set the control for 150° F and place
about 2 pounds of charcoal into the firebox. Light a few coals at the top of the charcoal pile. Place a handful of
wood chips onto the charcoal pile. Barely open the fan damper and open the exhaust$damper$1/8”.$
F O O D SA F E T Y T IPS:
Handle'with'care…
While raw meats and eggs are the most common sources of illness-causing microbes, fresh fruits and vegetables
can also carry the organisms that cause food poisoning.
Keep raw meats and fish away from other foods, especially those that won't be cooked.
Thaw frozen meats in the refrigerator, microwave oven, or under cold, running water-never on a
counter.
Wash all produce before it's used, even if it looks clean. Produce that won't be peeled, such as
strawberries or green onions, can be washed in plain water. If necessary, use a scrub brush to remove
surface dirt. Wash lettuce leaves individually. Produce that will be peeled or eaten off the rind, such as
oranges or cantaloupes, should be washed on the outside with soapy water and rinsed well.
Use paper towels and soapy hot water to clean utensils, counter surfaces, and cutting boards
immediately after preparing raw meats and fish. If you use sponges, place them in the upper rack of the
dishwasher. Wash hands, faucets, and anything else that may have been touched.

Do not undercook'foods…
Thorough cooking will kill most germs. To make sure foods get hot enough, check the internal temperature by
inserting a food thermometer in the thickest part.
Meats: Cook beef and pork to at least 160° F, lamb to 145° F, and poultry to 180° F for thigh meat and
170° F for breasts. Ground beef, pork, veal, and lamb should be cooked to at least 160° F, and ground
poultry to 165° F.
Seafood: Cook fish until it flakes with a fork. Simmer shrimp for three to five minutes or until the flesh
turns pinkish and opaque. Steam clams and mussels for 5 to 10 minutes or until the shells open (if they
don't, toss them out). Cook oysters until they plump, for about 5 minutes. Do not eat raw oysters.
Eggs: Do not use homemade foods containing raw eggs, such as mayonnaise and Caesar-salad dressing.
Commercial versions are okay, since manufacturers use heat-treated eggs. Use hard-boiled eggs within
two to three days of cooking.
G rilling precautions…
Marinate meats in the refrigerator. If some of the marinade will be used for a dip or basting sauce, make
sure it has been boiled for at least 1 minute.
Keep vegetables or fruits intended for grilling separate from raw meats so no one will unwittingly eat an
uncooked, possibly contaminated piece of produce.
If you partially cook meat in advance to reduce grilling time, put it on the grill immediately afterward.
To transport hamburger patties, fresh meat, or poultry to a picnic site, place the food in a well-insulated
cooler that keeps food at 40° F or lower; store food in the cooler until it's time to start grilling.
Do not return cooked meats to the plates that held them when they were raw.
Use a food thermometer to check temperatures of grilled meats.
Storefoodsassoon aspossible…
Serve picnic foods in a shaded area, keeping cold dishes on ice, hot foods on heating trays. Foods will
stay cold longer if you divide them into small portions (for example, prepare several 9”$x$12”trays,
rather than one large tray). Cold items should be kept below 40° F; hot foods should be 140° F or higher.
Do not leave food sitting out for hours; instead, serve a few trays of food as guests arrive, so items will
be quickly eaten. Replace empty trays with ones fresh from the refrigerator, oven, or grill.
Leftovers must cool rapidly when moved to the refrigerator or freezer, so microorganisms don't have
time to multiply. To speed up cooling, divide large portions into smaller ones and store in shallow
containers. Cut meat into portions less than three inches thick.
Shelvesand trays…
The Onyx’s shelves are the exact size of a steam table tray, 13”X$22”,$so$that$either$of them will fit on any of
the levels of the cooker. The shelves will accommodate a full set of ribs or a large brisket with no trimming
necessary. Disposable aluminum half and full trays offer unlimited possibilities for both cooking and holding
any food item.
SH U T T I N G D O W N:
Remove all food products from the Onyx. Set the damper on the draft fan to fully closed or remove the draft fan
and replace it with a kill plug or draft regulator plug. Close all of the dampers. The fire should die within 30 to
45 minutes. To accelerate this process, spray the charcoal with water. Do this a little at a time using a spray

bottle rather than a hose. To shut down the cooker even more rapidly, remove the firebox and dump its contents
in a proper ash receptacle.
To save fuel for the next cook, spray the charcoal with water a little at a time and then dry the charcoal in the
sun. Hint: Damp charcoal can be added to a firebox of fresh, hot burning charcoal. Note: During cooking, use
the above spray method to reduce temperature quickly.
W A RN IN G : Always empty the firebox before transporting the smoker.
C A U T I O N : If transporting charcoal that has been extinguished, put it in a covered and sealed metal container
other than the firebox, even though it might be wet.
E ASY C A R E F O R T H E O N Y X :
Very Important: Make sure there is not a build-up of grease in the bottom of the smoker. This may result in a
grease fire starting inside the unit. Be sure to keep the drip pan and firebox grease free. Standard spray
degreasers, scraper tools, and hot water work best.
Cooling Down and C leaning:
1. When finished using the smoker, remove any remaining items from the food racks and allow the coals to
finish burning.
2. Remove the drain pan and drain excess grease from it.
3. Periodically clean any residual grease that may have built up in the bottom of the product due to the cooking
process. Failing to do so may result in a grease fire.
4.$“Burn$out”$the smoker once every 2-3 months, depending on use. This is achieved by opening the oxygen
valve completely after all food is removed from the unit. This will allow the smoker to become very hot and
burn off all access grease from the racks. Once the unit cools, use a stiff brush or a standard shop vacuum to
remove any remaining debris.
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