KAKADU OZPIG User manual

OVEN SMOKER
INSTRUCTION MANUAL
PART NO. 10001189
OZPIG

2
IMPORTANT: Read these instructions for use carefully. Familiarise yourself with the appliance
before use. Keep these instructions for future reference.
ONLY USE IN WELL-VENTILATED AREAS
CARBON MONOXIDE HAZARD
USING THIS APPLIANCE IN AN ENCLOSED SPACE MAY
CAUSE DEATH.
DO NOT USE IN CARAVANS, TENTS, MARINE CRAFT, CARS,
MOBILE HOMES OR SIMILAR LOCATIONS.
WARNING! USE OUTDOORS ONLY
CAUTION: ACCESSIBLE PARTS MAY BE VERY HOT. KEEP
YOUNG CHILDREN AWAY.

OZPIG OVEN SMOKER INSTRUCTION MANUAL
3
SAFETY INFORMATION
• DO NOT store or use petrol or other flammable
liquids in the vicinity of this or any otherappliance.
• DO NOT store empty or full gas cylinders under
or near this or any other appliance.
• Only use in well ventilated areas.
• Keep children away from the Oven Smoker
during use and until the Oven Smoker has
cooled after use. DO NOT allow children to
operate the Oven Smoker.
• Always ensure that no sporting or physical
activities are carried out in close proximity to the
Oven Smoker during use and while it is stillhot.
• This appliance shall only be used in an
above ground open-air situation with natural
ventilation, without stagnant areas, where
combustion products are rapidly dispersed by
wind and natural convection.
• Operate the Oven Smoker only on a stable,
level, non-flammable surface such as asphalt,
concrete or solid ground. DO NOT operate the
Oven Smoker on flammable materials.
• DO NOT use the Oven Smoker in garages,
porches, sheds, breezeways, or other
enclosedareas.
• The Oven Smoker is to be used OUTDOORSonly.
• DO NOT use the Oven Smoker in a manner
other than its intended purpose.
• The Oven Smoker is not intended to be installed
in or on recreational vehicles and/or boats.
• A minimum clearance of 23 inches
is recommended.
• DO NOT operate the Oven Smoker under
overhead construction.
• DO NOT obstruct the flow of combustion and
ventilation air around the Oven Smoker.
• Use caution when lifting and moving the Oven
Smoker to avoid strains or back injury. Two
people are recommended to lift or move the
Oven Smoker.
• DO NOT move the Oven Smoker while it is in use.
• DO NOT leave the Oven Smoker unattended
while in use. Operate the Oven Smoker with
close supervision.
• DO NOT leave hot ashes unattended until the
Oven Smoker cools completely.
• This Oven Smoker becomes extremely hot.
Allow the Oven Smoker to cool completely
before handling. If you must handle the Oven
Smoker while it is hot, ALWAYS wear protective
oven mitts or heat resistant gloves when
handling the Oven Smoker or its components.
• The water pan should not be moved while the
Oven Smoker is operating or until the Oven
Smoker has cooled suciently. This contains
hot liquids that may cause serious injury. If
you must move the water pan, ALWAYS wear
protective oven mitts or heat resistant gloves.
• Dispose of cold ashes by wrapping in heavy duty
aluminium foil and placing in a non-combustible
container. Be sure that there are no other
combustible materials in or near the container.
• If disposing of the ashes in less time than it
takes to completely cool, remove the ashes,
keep in heavy duty aluminium foil, and soak
completely with water before disposing in a
non-combustible container.
• Use caution when opening the door of the Oven
Smoker while in operation. Keep hands, face,
and body safe from hot steam or flare-ups.
Protect your nose and mouth from smoke
inhalation.
• Allow the Oven Smoker to cool before
removingand cleaning the grease pan.

4
This appliance shall only be used in an above
ground open-air situation with natural ventilation,
without stagnant areas, where gas leakage and
products of combustion are rapidly dispersed by
wind and natural convection.
Any enclosure in which the appliance is used shall
comply with the following:
• An enclosure with walls on all sides, but at least
one permanent opening at ground level and no
overhead cover (see example 1).
• Within a partial enclosure that includes an
overhead cover and no more than two walls
(see example 2 & 3).
Within a partial enclosure that includes an
overhead cover and more than two walls, the
following will apply:
• At least 25% of the total wall area is completely
open, and
• At least 30% of the remaining wall area is open
and unrestricted (see example 4 & 5).
In the case of balconies, at least 20% of the total
wall area shall be and remain open and unrestricted.
DIAGRAMMATIC REPRESENTATIONS OF
OUTDOOR AREAS
The following figures are diagrammatic
representations of the outdoor areas. Rectangular
areas have been used in these figures – the same
principles apply to any other shaped area.
Example 1
Example 2
Example 3
Example 4
Open side at least 25% of total wall area.
30% or more in total of the remaining wall area is open and unrestricted.
Example 5
Open side at least 25% of total wall area.
30% or more in total of the remaining wall area is open and unrestricted.
SAFE APPLIANCE LOCATIONS

OZPIG OVEN SMOKER INSTRUCTION MANUAL
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UNDERSTANDING THE OVEN SMOKER
1 X OVEN SMOKER BODY
1 x Chimney with Bae4 x Stainless Steel Racks
OVEN SMOKER
INSTRUCTION MANUAL
PART NO. 10001189
OZPIG
1 x Instruction Manual
1 x Chimney Cap1 x Thermometer
1 x Water Pan

6
Attach door handle
with the two (2)
screws provided
Place down wire rack
with feet on top of the
BBQ plate
Place water pan on
top of wire rack on
turning plate
Insert wire rack
shelves. Adjust
height to suit
cooking needs
Dampener / bae
Place chimney
on top of Oven
Smoker
Install the
thermometer
(refer to
installation steps)
Place the BBQ plate from
the Ozpig in the bottom of
the Oven Smoker ensuring
an even gap all around the
plate. This plate is now
known as the turning plate
SETTING UP
The turning plate can be added or removed depending on the style of cooking. For indirect heat and low
temperatures, add the turning plate and ensure that there is an even gap all the way around the edge of
the Oven Smoker. For direct heat and higher temperatures, remove the turning plate.
The Ozpig Chargrill Plate can be used as a high heat turning plate. This set up is perfect for reverse searing.
Chargrill Plate sold separately.

OZPIG OVEN SMOKER INSTRUCTION MANUAL
7
PARTS
1 x Thermometer
1 x Thermometer plate
1 x Washer
1 x Wing nut
STEP 3
Holding the thermometer
assembly in place, first place the
washer on the probe and then
begin to tighten the wing nut. DO
NOT over tighten, finger tight is
adequate. Ensure that the fit is
stable and correct.
Washer
Wingnut
STEP 1
Insert the thermometer into
the thermometer plate
Thermometer
Thermometer
Plate
STEP 2
Guide the thermometer probe
through the mounting port
Thermometer
Probe
Mounting Port
INSTALL THE THERMOMETER

8
SEASONING
Before cooking in the Oven Smoker, it is important
to “season” the Oven Smoker. Seasoning seals the
paint and interior of the Oven Smoker to enhance
flavours, durability and overall performance. This is
also referred to as the “break-in” process.
To season the Oven Smoker, simply use it as
normal; only do not cook any food. Let the Oven
Smoker cool and clean out. Once seasoning is
complete, the Oven Smoker’s interior will have a
durable, seasoned coating.
CONTROLLING THE FIRE
A fire needs three elements: fuel, air flow and heat.
Learn to control these elements in order to control
the fire.
FUEL TYPES
The Oven Smoker is extremely versatile in that it
can use a few dierent types of fuel. All three types
of fuel – briquettes, lump charcoal, timber – can
be used for all styles of cooking, yet some will give
better results.
The type of fuel used should complement what is
being cooked in the Oven Smoker. For example,
a timber fire produces a much higher heat for
cooking pizzas or searing a steak, whereas it will
be much more work to keep a low fire burning for
the length of time to cook a brisket if using timber.
Briquettes work great as they are uniform in size
so give a very consistent temperature and burn
time, which can be replicated each cook, as the
beads burn for a long time. A disadvantage is that
briquettes don’t give o a whole lot of flavour or
smoke to the food. The solution is to add chunks
of smoking timber to the beads, which smoulder
slowly producing a flavourful smoke. Choose a
wood that enhances and complements the food
being cooked.
Lump Charcoal is a great alternative to briquettes
and while being similar, it also has advantages and
disadvantages. Charcoal, unlike briquettes, can
vary greatly in size and burn times. Look for a good
quality hardwood charcoal with large fist sized
chunks. Charcoal, being 100% timber, gives much
more heat, smoke, and flavour than briquettes
but generally doesn’t burn for as long. As with
briquettes, adding chunks of smoking timber will
also give the food a delicious smoky flavour and
aroma.
Timber fire is great for wood fired pizza, reverse
searing steak, pork crackling and for higher
roasting temperatures. It gives great flavour and
allows for quick temperature changes and higher
temperatures. The downside is it’s more work to
keep the fire burning at the right level for long, low
‘n’ slow cooks. Dierent types of timber will give
the food subtle flavour dierences. Timber such as
ironbark and hickory are strong flavoured timbers
best for red meats such as beef. More subtle
timbers like pecan, apple and citrus are perfect
for white meats like pork and chicken. A mix of
dierent timber can be used to create dierent
flavours and aromas.
GETTING STARTED

OZPIG OVEN SMOKER INSTRUCTION MANUAL
9
AIR FLOW
All fires need good air flow. This is key throughout the whole cook, not just at the beginning.
Master the airflow to master the Oven Smoker temperature.
Always ensure that there
is clean air flow around the
meal being cooked. The more
air flow around the meal the
better. If the air flow is blocked
it will choke the oven and not
work eectively.
Make sure to regularly
remove any build up
from inside the Oven
Smoker, especially in
the rack supports.

10
Timber
It’s important that every time a new piece of timber is placed in the fire that there is adequate air flow.
The fire needs to breathe. When first starting the
fire, ensure that the top plate and door are open.
Give the fire time to take hold, moving from small
kindling to medium-sized timber fully alight and
burning. Maintain a good fire by ensuring that
new pieces of timber are placed on the fire while
there is still flame from the log. This will keep
temperatures more stable rather than waiting for
new fuel to ignite.
Fist-sized smoking wood chunks work better than
wood chips as they burn for longer and produce a
cleaner smoke. There is no need to soak smoking
timber in water or other liquids.
Briquettes or charcoal
(with the Oven Smoker removed)
Half fill the Ozpig barrel with briquettes or charcoal
ensuring that nothing can fall out when the front
door is opened. Two options:
1. Fill a charcoal starter with either charcoal or
briquettes. Light the fuel and once fully alight
and greyed, pour over the top of the fuel in the
barrel of the Ozpig. Ensure that nothing can fall
out of the front door. Place the Oven Smoker on
the top of the Ozpig.
2. Place fire starters throughout the charcoal or
briquettes. Light the fire starters and begin the
burn down process. Once the fuel is ashed, it’s
ready. For this method, ensure that natural fire
starters are used as artificial ones will taint
the Oven Smoker. The smell and flavour will
go through the whole cook and is dicult to
remove. If using artificial fire starters make
sure the Oven Smoker is not placed on top until
they have all burnt o. Ensure that the vents
are wide open on the vented door for maximum
air flow and the chimney bae is fully open.
Now the Oven Smoker can be brought up to
the desired temperature. If the Oven Smoker
is struggling to reach the desired temperature,
add wood to increase the temperature.
Note: Leftover charcoal and briquettes can be
re-used for a future cook. When finished cooking,
close the vents to extinguish the fire and add
them to the next batch of fuel.

OZPIG OVEN SMOKER INSTRUCTION MANUAL
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HEAT
REMEMBER: MORE air flow = MORE heat /
LESS air flow = LESS heat
The chimney bae and the door control are the
heat dials. Air moves in the Ozpig door and out
through the chimney. Open both and it is like
turning the heat up; close both and it is like turning
the heatdown.
If needing a hot fire to cook pizza, the chimney
bae and the door needs to be open the majority
of the time. If needing a low fire for smoking, both
should be mostly closed.
The vented door gives greater control over the air
flow to maintain and adjust temperatures.
Temperature Control
To begin, start with the vents wide open, remove
the water pan, and block o the standard Ozpig
chimney with the supplied chimney cap until
the Oven Smoker is 50°F away from the target
temperature. Insert the water pan if needed and
allow the temperature to stabilise.
Begin closing the door and bae down about
halfway, wait a minute or two, and make any
necessary adjustments by closing or opening
the bae. This is just a guide and can vary with
each fuel source. Make sure that the desired
temperature is maintained for at least 5 to 6
minutes before adding food.
Once the temperature is within range, the best way
to increase or decrease the temperature within a
50°F range is to use the chimney bae. Results
should be seen quite quickly in the temperature
gauge. If the correct temperature is still not being
achieved, start opening the bottom vents more.
Pay close attention to the temperature gauge as it
will rapidly change depending on the fuel source.
Over long cooks the fuel supply may need to be
replenished as temperatures begin to drop or the
fuel begins to burn out. A good method is to add
a handful of fresh, unlit beads or charcoal every
hour or so and allow them to catch using the other
lit beads. Avoid adding too much at once or the
temperature of the fire could drastically drop until
the new fuel catches.
If the fuel has burnt down, it is handy to open the
chimney bae to help the fuel ignite and bring the
temperatures back up.
OVEN SMOKER COOKING
The Oven Smoker is a versatile unit which can
be used as a smoker, an oven, a pizza oven or for
reverse searing.
Before cooking, it may be necessary to add water.
Simply remove the water pan and fill it with water
to below the rim. Then place the pan back on the
rack. To add water while the Oven Smoker is hot,
use a water bottle, avoid splashing water. DO NOT
remove the bowl as it will be HOT.
Smoker
There are no hard rules to smoking, only
suggestions. The type of wood, the rub, the glaze
and the length of smoking time will have dierent
results. Use hardwoods, fruitwoods or nutwoods
for the best flavoured smoke results. Remember,
it’s best to start with less and add more.
An average temperature range of 250°F is the aim.
Before adding meat, bring the Oven Smoker up to
temperature and allow it to stabilise. One common
mistake is putting the meat in too early. Give the
fire time to become established and the steel of
the Oven Smoker time to become fully heated.
Once the fuel has turned to ash, or the fire has a
good bed of coals, add the water pan and rack,
and fill the pan with boiling water. Close the Oven
Smoker door and allow the thermometer to climb

12
towards the desired temperature. Once nearing the
target temperature close the vents to about halfway
to slow down the increasing heat. Continue adjusting
the vent until the desired temperature is reached
and stabilises. The meat can now be placed in the
smoker and the flavoured smoking timber added.
Place one chunk of hardwood timber into the firebox
every hour or so. Set the wood beside the fire, so it
smoulders instead of burning quickly. Avoid using
wood chips as these will burn o too quickly. There
is no need to soak the wood as the moisture may
cool o the coals in the firebox.
Avoid over smoking. Too much of the wrong sort
of smoke can produce a bitter smoke resembling
the taste of an ashtray. Aim for a subtle light-blue
smoke coming from the chimney rather than thick
white billowing smoke.
Use a mix of fuels for a long cook. Start with a bed
of briquettes, which will burn long, and top up with
some charcoal to keep the desired temperature
and add extra flavour.
Oven
The Oven Smoker makes a great oven for
traditional roasting or baking. Anything that can
be cooked in a kitchen oven can be cooked in the
Oven Smoker with the added flavours of a wood
fire. The perfect roasting and baking temperatures
can be easily reached by using it with or without
the water pan (depending on what is being cooked)
and with the vents open. Use a small fire with a
good bed of coals or enough briquettes/charcoal
to reach the desired temperature. Aim for about
390°F for roasting and 350°F for baking.
Pizza Oven
Using the custom 9" pizza stones (sold separately),
the Oven Smoker transforms into a great woodfired
pizza oven.
To get a great pizza, pre-heat the Oven Smoker and
pizza stone to as high heat as possible. Choose
to leave the heat deflector plate in or remove it.
Leaving the deflector plate in means a larger fire is
needed to achieve the desired heat. Use a timber
fire to reach temperatures that will cook the pizza
in a couple of minutes. Always start by adding
a cold pizza stone to the Oven Smoker before
starting the fire to avoid the stone cracking with
the rapid temperature changes.
Reverse Searing
This method creates the perfect steak, cooked
evenly and to perfection every time. Prepare
the Oven Smoker like a smoker and bring to
temperature. Place the steak in the middle rack
and allow to cook slowly at 250°F until it reaches
an internal temperature that is approximately
10°F less than the desired finished temperature.
Allow the steak to rest for 10 minutes while
converting the Oven Smoker to grilling mode. Do
this by replacing the deflector plate with the Ozpig
Chargrill Plate (Chargrill Plate sold separately).
Turn up the heat using medium-sized pieces of
timber. Allow the grill plate to heat up and flames
to be well established and return the steak to the
grill. Grill either side to achieve caramelisation and
the desired internal temperature.
Recommended Safe Internal Temperatures
Fish 144°F
Pork 160°F
Egg Dishes 160°F
Steaks and Roasts of Beef, Veal or
Lamb
144°F
Ground Beef, Veal or Lamb 160°F
Whole Poultry
(Turkey, Chicken, Duck, etc)
164°F
Ground or pieces of poultry 164°F

OZPIG OVEN SMOKER INSTRUCTION MANUAL
13
CAUTION: All care and maintenance procedures
are to be performed only while the Oven Smoker
is turned o and cooled.
• To clean the inside and outside of the Oven
Smoker, use a damp cloth. Spray-washing with
a water hose is not recommended. All moisture
should be wiped away and not allowed to stand
inside or on top of the Oven Smoker. Once
cleaned, lightly coat the interior of the Oven
Smoker cabinet with cooking oil or cooking
spray.
• If rust is present on the exterior surface of the
Oven Smoker, clean the area with steel wool
or an emery cloth and re-coat with heavy duty,
heat resistant paint.
• NEVER apply additional paint to the interior
of the Oven Smoker. If rust is present on the
interior of the Oven Smoker, clean it thoroughly
with steel wool or an emery cloth and lightly
coat the area with cooking oil or cooking spray
to help minimize recurring rust.
• To protect the Oven Smoker from weather,
always keep the Oven Smoker covered while
not in use. Oven Smoker cover sold separately.
• Clean the water pan and wire racks with hot,
soapy water.
• Frequently check and clean the chimney
damper. A clogged tube can obstruct the flow
of combustion and ventilation air.
• If the temperature gauge seems to be out of
calibration, it may be detecting the hot flow
outside the door. This temperature can be
dierent than the ambient temperature of the
oven. To ensure accurate temperatures, it is
recommended to use an internal digital probe.
SPECIFICATIONS
Dimensions (Packed) 26.7 x 13.7 x 13.6 in
Dimensions (Set Up) 15 x 14.3 x 47.5 in
Weight 31lbs
Material Steel
MAINTENANCE INFORMATION

14
BEEF RIBS
Ingredients
• Rack of beef short ribs
• Salt and pepper (or other spice rub)
Method
1. While the Oven Smoker comes up to a
temperature of 250°F prepare the ribs.
2. Beef ribs generally have good marbling, so it
is best to trim the fat layer from the top for
maximum smoke penetration. Flip the ribs over
and remove the silver skin membrane from the
bone by lifting the corner with a knife and then
pulling back using paper towel to grip.
3. Apply a generous coating of salt and pepper (or
other spice rub) all over the top, bottom and
sides.
4. Place the ribs into the smoker, add the
preferred choice of smoke wood. Beef
combines well with hickory, ironbark and
cherry. Allow to smoke until the internal
temperature reaches around 195°F. The
ribs probably won’t be done at this stage
(temperature is only a guide).
5. With a sturdy skewer, probe the meat all over.
Continue to cook until the meat is very tender
and the skewer pushes in very easily. Ribs may
take anywhere from 6 to 9 hours.
6. When cooked, remove, wrap in aluminium foil
and allow to rest for an hour before serving.
Note: If meat is done earlier than needed, it
can be wrapped in aluminium foil and placed
in an empty cooler, and it will stay hot for
manyhours.
Tips
• When meat reaches approx. 160°F it may begin
what is called the ‘meat stall’ which slows down
the cooking and may even drop in temperature.
To speed up cooking, wrap in aluminium foil at
this stage if preferred.
• If the ribs are looking a little dry at any stage,
lightly spritz with liquid in a spray bottle.
The liquid could be water, beef stock or
Worcestershire sauce.
• Monitor the water pan level and top up as
needed. A burning smell will become obvious if
the water has evaporated and the meat juices
begin to burn.
RECIPES

OZPIG OVEN SMOKER INSTRUCTION MANUAL
15
CHAR SIU PORK
Ingredients
• 3 to 4.5lbs collar butt
(cut into 3 or 4 even strips)
Marinade
• 3 tablespoons soy sauce
• 3 tablespoons hoisin sauce
• 2 cloves garlic (minced)
• 2 teaspoons Chinese five spice powder
• 3 tablespoons Chinese cooking wine
• 2 tablespoons brown sugar
• Salt and pepper
• Few drops red food colouring
• 2 tablespoons honey
Glaze
• 2 tablespoons honey
• 2 tablespoons reserved marinade
Method
1. Mix together the marinade ingredients and
thoroughly coat the pork strips. Allow to
marinade in the fridge for a minimum of three
(3) hours, however, overnight is preferred.
2. Hang the pork strips on hanging racks.
3. Cook at 250°F with smoking timber such as
apple or pecan. Allow to cook until the internal
temperature reaches 140°F.
4. Remove the diuser plate and water pan. Allow
the cooking to finish over direct heat to add
some colour and char. Continue to cook until
an internal temperature of 160°F is reached,
basting with the glaze every 15 minutes.
5. Slice thinly and serve on fried rice, in a stir-fry
or on Bao buns.

16
SMOKED SALTED CARAMEL STICKY DATE PUDDING
Ingredients
Cake
• 9.5oz roughly chopped dates
• 1 teaspoon bicarb soda
• 8.5 fl oz boiling water
• ¼ cup brown sugar
• 3oz softened butter
• 2 eggs
• 1 ¼ cups plain flour
• 1 ½ teaspoons baking powder
Sauce
• 12.5 fl oz cream
• 3oz butter
• 1 ¼ cups brown sugar
• ½ tsp vanilla salt
Method
Cake
1. In a bowl sprinkle bicarb over the dates and
pour on the boiling water. Allow to stand for 10
minutes then mash with a fork until a porridge
like consistency forms.
2. In a separate bowl, beat butter and sugar until
smooth, add eggs and beat until combined.
3. Add the flour and baking powder. Mix well and
stir through the dates.
4. Pour into a greased cake pan.
5. Cook in the pre-heated Oven Smoker at 300°F
with apple wood smoke (or other subtle smoke)
until a skewer comes out clean (somewhere
between 1¼ and 1½ hours).
Sauce
1. Place cream in a saucepan or metal dish and
smoke for 10–15 minutes with the cake.
Add butter and continue to smoke stirring
occasionally until the butter is melted.
2. Add vanilla and brown sugar and stir well.
Continue smoking for another 10 minutes or
until everything is well combined.
3. Remove from the Oven Smoker and add vanilla
salt one pinch at a time, stirring and tasting
until a subtle amount of salt balances well with
the sweetness.
4. Bring to the boil, reduce the heat and simmer
for two (2) minutes.
5. Choose to poke holes in the cake and pour
the sauce over the whole cake or cut into
serving sized portions and pour sauce over
each portion. Serve with whipped cream or ice
cream.

OZPIG OVEN SMOKER INSTRUCTION MANUAL
17
WOODFIRED PIZZA
Ingredients
Base
• 1 cup Greek yoghurt
• 1 cup self-raising flour
Toppings
Choose preferred topping. Below are some
suggestions –
• Chicken & Bacon (BBQ chicken, bacon, onion
and cheese)
• Hawaiian (ham, cheese and pineapple)
• Pepperoni (tomato sauce, pepperoni and
mozzarella cheese)
• Meat Lovers (tomato sauce, mozzarella,
pepperoni, Italian sausage and salami)
• Margherita (plum tomatoes, fresh mozzarella
and fresh basil leaves)
• Mexican (ham, onion, capsicum and chilli)
• Aussie (ham, bacon and egg)
Method
1. Pre-heat the Oven Smoker and pizza stone
to as high heat as possible. Use a hardwood
timber fire without the diuser plate. Aim for a
temperature over 450°F.
2. In a bowl, mix together the base ingredients.
Add extra flour if needed.
3. Knead until a smooth dough ball is created.
4. Roll out the dough into a thin base.
5. Add toppings of choice. It is recommended
that half the cheese is placed on top of the
sauce before adding the other toppings and the
remaining cheese. Remember, less toppings
work best; too many toppings will take too long
to cook through meaning the base may burn
before the toppings are cooked.
6. Place the pizza on a pre-heated pizza stone and
cook until cheese is melted, and the base is
golden brown. Serve immediately.
Tips
• Keep the sauce to a thin layer so it doesn’t
make the top of the base soggy.
• Pre-cook any raw toppings.
• Scatter a handful of rice flour or polenta on
the pizza spatula to allow the pizza to slide o
easily.
Be sure to put the pizza stone into a cool smoker
to avoid cracking it with sudden temperature
changes.

18
CORNBREAD
Ingredients
• 4oz butter, melted
• 8 fl oz milk
• 1 egg
• 1 ¼ cups polenta
• 1 cup plain flour
• ½ cup sugar
• 1 tablespoon baking powder
• ½ teaspoon salt
Method
1. Grease a cake tin or small camp oven.
2. In a bowl beat the melted butter, milk and egg
until well mixed.
3. Add the polenta, flour, sugar, baking powder
and salt. Stir until just combined.
4. Pour batter into the pan and spread evenly.
5. Bake at 350°F for 20–30 minutes or until
golden and a skewer comes out clean.

OZPIG OVEN SMOKER INSTRUCTION MANUAL
19
REVERSE SEARED
Ingredients
• Beef steaks (minimum 1in thick)
• Rub (optional)
Method
1. If using a rub coat beef well, otherwise sprinkle
generously with salt and pepper.
2. Place on the rack of the pre-heated Oven
Smoker at 250°F. Add a chunk of smoking
timber (cherry or ironbark is great with beef).
Allow to cook until the internal temperature
reaches approximately 10°F below the desired
finish temperature.
3. Once the temperature is reached, remove the
beef from the Oven Smoker and cover loosely
with aluminium foil. Allow to rest while the Oven
Smoker is prepped for searing.
4. To prepare the Oven Smoker, remove the water
pan and bae plate. Add the Ozpig Chargrill
Plate (sold separately).
5. Stoke up the fire to ensure the plate is hot. Add
the beef and sear each side for a minute or until
a crust forms. Serve immediately.
Tips
• Use the probe hole on the side of the Ozpig
to check the meat progress using a digital
temperature probe.
• If the meat is looking dry, occasionally spritz
using a spray bottle containing water, apple
cider, stock or other liquids.

20
LIMITED WARRANTY
1. This warranty will apply only if you have purchased from us or our authorized dealer, and will apply only to the
original purchaser who acquires the product for his or her own use.
2. WARRANTY PERIOD: we warrant that this product will be free from defects in materials and workmanship
under normal use as described in the published product documentation for 12 months from the date of
original purchase (Limited Warranty).
3. WARRANTY: You are entitled to a replacement or refund for a major failure and compensation for any other
reasonably foreseeable loss or damage. You are also entitled to have the goods repaired or replaced if products
fail to be of acceptable quality and the failure does not amount to a major failure.
4. To the extent permitted by any applicable local law:
a. Our obligations under this Limited Warranty are limited to the repair, replacement or refund of covered
parts that prove defective under normal use during the Limited Warranty and does not extend to any claim
for damages that you or any other person may have for any loss (including without limitation consequential
damages or loss of profit, freight/shipping or travel costs), or damage howsoever caused whether or not such
loss or damage arises as a result of any defect in the product or from the failure or omission on our part to
comply with any obligation at law;
b. In replacing a defective product under the Limited Warranty, we may, at our discretion, substitute a model of
equivalent nature where the exact model is unavailable;
c. This Limited Warranty does not apply to damage caused by failure and damage caused by improper use
and abuse, fair wear and tear, accidents, misuse (including failure to follow instructions regarding care and
maintenance of the product), neglect, disassembly, alterations or external causes such as, but not limited to,
water damage, exposure to sharp objects, exposure to excessive force, anomalies in the electrical current
supplied to the product (if applicable), and extreme thermal or environmental conditions;
d. We may elect, at our discretion and as an alternative to repairing or replacing a defective part, to refund the
cost of the relevant product upon it being returned to us; and
e. This Limited Warranty does not extend to any products acquired for the purposes of re-supply, or for use in
manufacturing, or repair processes.
5. This warranty may be claimed by: returning the product to its place of purchase, with a detailed proof-of-
purchase clearly showing the date and detail of the purchase;
6. If you have any questions concerning this warranty policy, you may contact us in writing:
Adventure Operations, 71 Charles Ulm Place, Eagle Farm, 4009, QLD, Australia, or by
email: [email protected] or visit our website: www.adventureoperations.com
TO THE EXTENT PERMITTED BY LAW, ADVENTURE TRADING AUSTRALIA PTY LTD, ITS SUBSIDIARIES AND ITS VENDORS DISCLAIM
ANY IMPLIED WARRANTIES OF MERCHANTABILITY OR FITNESS FOR A PARTICULAR PURPOSE OR ANY SIMILAR STANDARD
IMPOSED BY APPLICABLE LEGISLATION AND ADVENTURE TRADING AUSTRALIA PTY LTD AND ITS SUBSIDIARIES’ RESPONSIBILITY
TO REPAIR, REPLACE, OR OFFER A REFUND FOR DEFECTIVE PRODUCTS IS THE SOLE AND EXCLUSIVE REMEDY PROVIDED TO ITS
CUSTOMERS UNDER THIS DOCUMENT.
Designed by:
Adventure Trading Australia Pty Ltd
71 Charles Ulm Place,
Eagle Farm, QLD 4009
AUSTRALIA
Made in China
OZPIG PORTABLE WOOD FIRE STOVE INSTRUCTION MANUAL