OZpig OZP-OS001-01 User manual

Oven-Smoker
OWNER’S MANUAL

The Ozpig has become
part of many Australians’
everyday lives.
It brings a sense of community, welcoming,
inspiration and many fond memories. Now with
the new oven smoker attachment these moments
can be amplified as the senses are taken over by an
exhilarating journey in your backyard.
The art of smoking has been a
long standing goal for us here at
Ozpig, and we thank you for your
support in purchasing a genuine
Ozpig accessory.We hope that you,
like us, come to love the flavours
and experiences of this style of
cooking. The Oven-Smoker brings
to the table many versatile ways
of cooking from American style
low ‘n’ slow, to wood fired pizzas to
baked desserts; it can do it all.
To get the most outstanding results
we recommend you purchase a
good quality digital thermometer. By
doing this you can easily monitor the
internal temperature of meats and
ensure that food is cooked safely.
Internal temperatures are a good
base to work from when smoking,
roasting and reverse searing.
Knowing your fire is the most
important ingredient in successful
Ozpig cooking. It is made up of just
three elements: oxygen, heat and
fuel. Learn how to control them, and
you’ll know how to control your fire.
Using this guide book you will be
transformed into another dimension
of cooking. After all, smoking is
about experimenting with flavours,
techniques and temperatures.
We truly hope that you enjoy your
experience and we look forward
to seeing all your favourite posts
and recipes in our Facebook
group The Ozpig Lover’s Group.
2. 3.
Thanks, the Shepherd family

FUEL TYPES
Start with the best quality fuel
you can afford as your fuel is what
gives your food the additional
flavours. Just like pairing a good
wine with the correct food, your
fuel should also compliment your
meat. The Ozpig oven-smoker is
extremely versatile in that it can
use a few different types of fuel.
All three types of fuel can be used for
all styles of cooking, but some will
give better results. 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.
Briquettes work great as they are
uniform in size so give very consistent
temperature and burn times, which
can be replicated each cook, as
the beads burn for a long time. A
disadvantage is they don’t give off 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 compliments
the food you are cooking.
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 your food that delicious
smoky flavour and aroma.
Timber fire is great for wood fired
pizza, reverse searing steak, pork
crackling and for higher roasting
temps. It gives great flavour and
allows 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. Different
types of timber will give your food
subtle flavour differences. 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.You can also use
a mix of different timbers to create
different flavours and aromas.
It’s made from just three elements: oxygen, heat and fuel. Learn
how to control them, and you’ll know how to control your fire.
The smoker works best in conjunction with the Ozpig
adjustable vented door.
TIP
TIP
Fire is the single most
important ingredient in
successful Ozpig cooking
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4. 5.

Timber
To ensure good fire you need good air flow. This is key throughout the
whole cook, not just at the beginning. It’s important that every time you
place new wood in the fire you ensure that there is adequate airflow.
You need to breathe life into your fire.When you first start your fire
make sure you have the top plate and door open. Give the fire time to take
hold, moving from small kindling, to medium-sized timber fully alight
and burning,
Remember the Ozpig is designed to leave the door open; closing the door
will only starve the fire.
Maintain a good fire by ensuring that you are putting new pieces of wood
on the fire while there is still flame from the log. This will keep temperatures
more stable as you are not waiting for new fuel to ignite.
All fires need good AIR FLOW.
Master the airflow and you
master your temperature
MORE air flow = MORE heat,
LESS air flow = LESS heat
You can use a mix of fuels for a long cook, you may start off with
a bed of briquettes which will burn long and top up with some
charcoal to keep the temps you want and add extra flavour.
TIP TIP
The flue baffle and the door control are your heat dials. Air moves in the Ozpig
door and out through the chimney.
Open them and it is like turning the heat up; close them and it is like turning the
heat down.
If you want a hot fire for pizza cooking, you will need both open for the majority
of the time. If you want a low fire for smoking, they should be mostly closed.
The Vented Door is the preferred door to pair with your
Oven. Giving you greater control over your air flow to
maintain and adjust your temperatures.
Fist-sized smoking wood chunks work better than
wood chips as they burn for longer and produce
a cleaner smoke.There is never any need to soak
your smoking timber in water or other liquids.
Briquettes or charcoal
(with the oven smoker off )
Half fill the Ozpig body with your fuel
selection ensuring that nothing can fall
out when the front door is opened.
You now have two options:
1Fill a chimney with your selection
of charcoal or briquettes. Light
these and once they are fully alight
and greyed over pour them on top
of the fuel in the body. Ensure that
nothing can fall out the front door. Now
you can place your smoker on top.
OR
2Place firelighters throughout the
charcoal or briquettes. Light the
firelighters and begin the burn down
process. Once fuel is ashed over you’re
ready. For this method ensure you use
natural firelighters as artificial ones will
taint your smoker and this smell and
flavour will go through your whole cook
and is hard to remove. If using artificial
firelighters make sure the smoker is not
placed on top until they have all burnt off,
Using the vented door, ensure the
vents are wide open for maximum air
flow. Ensure that your chimney baffle is
fully open and now you can bring the
oven smoker up to your desired heat.
If you are struggling to reach the
temperatures that you require
you can always add wood to
bring up the temperature.
6. 7.

Control from the top down
Once you are in your temperature
range you will find the best way
to increase or decrease your
temperatures within a 10C (50F)
deg range is to use the chimney
baffle.You should see results quite
quickly in the temp gauge. If you are
still not achieving the temperature
you are looking for then start
opening the bottom vents more.
Always pay close attention to your
temperature gauge as you can see
the temperature change rapidly
depending on the fuel source.
Over long cooks you may also need
to replenish the fuel supply as you see
temperatures beginning to drop or
notice the fuel beginning 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 you could
drastically drop the temperature of
the fire until the new fuel catches.
If you have burnt down your fuel it is handy to
open your chimney baffle to help the fuel ignite
and bring the temperatures back up.
TIP
TIP
Bring your oven up
to temperature
Assembly
To begin, start with the vents wide
open, remove the water pan, and
block off the standard Ozpig chimney
with the supplied chimney cap
until you are 10c (50°F) away from
your target temperature. Insert
the water pan if needed and allow
temperature to stabilise. Begin
closing the door and baffle down
about half way, wait a minute or two,
and make any necessary adjustments
by closing or opening the baffle.
(This is just a guide and can vary
with each fuel source. Make sure
that you are maintaining your
desired temperature for at least 5-6
minutes before adding your food.)
Attach door
handle here
with 2 screws
provided
Place down wire
rack with feet on
top of the BBQ plate
Place water
pan on top of
wire rack on
tuning plate
Insert your wire
rack shelves.
Adjust height to
suit your needs
Dampener / bafflePlace chimney
on top of
oven/smoker
Place BBQ plate from Ozpig in the bottom of the
oven/smoker ensuring an even gap all around the
plate.This plate is now known as your tuning plate
Fine tuning your temperature
Your tuning plate can be added or removed depending on the style of cooking.
For indirect heat and low temperatures, you will need to add the tuning plate
ensuring you have an even gap all the way around the edge of the oven.
For direct heat and higher temperatures, you can remove the tuning plate.
You can use your Ozpig chargrill plate as a high heat tunning
plate.This set up is perfect for reverse searing.
8. 9.

RUNNING AS A SMOKER
An average temperature range of
120C (250F) will be your aim.
Before adding meat, you will
want to bring the smoker up to
temperature and allow it to stabilise.
One common mistake people make
is putting meat in too early. Give
your fire time to become established
and the steel of the oven-smoker
time to become fully heated.
Once fuel has turned to ash, or
your fire has a good bed of coals,
pop in the water pan and rack and
fill pan with boiling water. Close
the smoker door and allow the
thermometer to climb towards
the desired temperature.
Once you near your target
temperature close the vents to about
halfway to slow down the increasing
heat. Continue adjusting the vent until
your desired temperature is reached
and stabilises.Your meat can now be
placed in the smoker and you can
add your flavoured smoking timber.
Place one chunk of hardwood timber
into the firebox every hour or so.
Set the wood beside the fire, so it
smoulders instead of burns quickly.
Avoid using wood chips because
these will burn off too quickly.
You don’t need to soak the
wood as the moisture may cool
off the coals in the firebox.
RUNNING AS AN OVEN
The Ozpig oven-smoker makes a
great oven for traditional roasting
or baking, desserts, cakes etc.
Anything you can cook in your
kitchen oven can be cooked in the
Ozpig oven-smoker but with all the
added flavours from a wood fire.
Using it with or without the water
pan (depending on what you
are cooking) and with the vents
open you can easily reach perfect
roasting and baking temperatures.
Use a small fire with a good bed
of coals or enough briquettes/
charcoal to reach your desired
temperature.You’ll be looking for
about 200C (390F) for roasting
and 180C (350 F) for baking.
Smoke
There are no hard rules to smoking, only suggestions to help you along
your journey. Every decision you make can take you on a different
journey; from the type of wood, the rub, the glaze, to the length of smoking
time.These decisions are driven by your taste and flavour profile. Use
hardwoods, fruitwoods or nutwoods for best flavoured smoke results.
The web is a great place to find information on smoke woods in your
local area and what they pair well with. Remember you will find your
own taste in time, but it’s best to start with less and add more.
Always remember
SMOKING IS AN ART,
NOT A SCIENCE
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.
TIP
10. 11.

RUNNING AS PIZZA OVEN
Using the custom Pizza stones the
Ozpig oven-smoker transforms into a
great woodfired pizza oven capable
of producing delicious crispy-
based gourmet pizzas with that
famous traditional woodfired taste.
To get a great pizza you want to pre
heat the oven-smoker and pizza
stone to as high heat as possible.
You can choose to leave the heat
deflector plate in or remove it; it’s up
to you. Leaving the deflector plate
in means you will need a larger
fire to achieve the desired heat.
Use a timber fire to reach temps
that will cook your pizza in a
couple of minutes. Always start by
adding your cold pizza stone to
the oven smoker before you start
your fire so as not to crack it with
rapid temperature changes.
For fresh home-made bases roll
your dough out thin to allow for
a fast cook and a crispy base.
Place half your cheese on top of
your sauce before adding the
rest after the other toppings.
Less toppings work best; too many
toppings will take too long to cook
through meaning your base may burn
before the toppings are cooked.
You can use a mix of fuels for a long cook.You may start off with
a bed of briquettes, which will burn long, and top up with some
charcoal to keep the temps you want and add extra flavour.
REVERSE SEARING
This method creates the perfect
steak, cooked evenly and to
perfection all the way through
every time. Traditional cooking of
steak involves searing over high
heat on a grill or in a pan, then
transferring to an oven allowing the
meat to finish on a gentler heat until
cooked to desired temperature.
Put your Ozpig oven-smoker
into smoker mode and bring to
temperature. Place your steak in
the middle rack and allow to cook
slowly at 120C (250F) until it reaches
an internal temperature that is
approximately (10F) less than your
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 your Ozpig chargrill
plate. Now turn up the heat using
medium-sized pieces of timber
and more of them. 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 your
desired internal temperature.
TIP
12. 13.

Rack of beef short ribs
Salt and pepper (or other spice rub)
1.5 - 2 kg collar butt cut into 3 or 4 even strip strips.
Beef Ribs Char Siu Pork
Smoked beef short ribs are one of the most
flavoursome and delicious cuts to smoke. Juicy
tender beef pulled back from the bone that melts
in the mouth. Beef combines well with smoke from
timbers such as hickory, ironbark and cherry.
Sticky charred Char Siu BBQ pork packs a massive flavour punch. A fatty cut like
pork shoulder is perfect make juicy BBQ pork strips that goes great served on
Fried rice, in a stir-fry or on soft fluffy Bao buns.
1. While smoker comes to temp 120C (250F) prep the ribs.
2. Beef ribs generally have good marbling, so it is best to trim the fat
layer from top for maximum smoke penetration. Flip 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 it.
3. Apply a generous coating of salt and pepper (or your
choice of rub) all over (top, bottom and sides).
4. Place ribs into the smoker, add your choice of smoke wood and allow to smoke
until internal temp reaches around 90C (195F), The ribs probably won’t be
done at this stage (temp is only a guide). Get a sturdy skewer and probe
the meat all over. Continue to cook until the meat is very tender all over and
skewer pushes in like butter. (Ribs may take anywhere from 6-9 hours).
5. When cooked remove, wrap in foil and allow to rest for an hour.
NOTE:When meat reaches approx. 70C (160F) it may begin what is called
the meat stall which slows down the cooking and may even drop in temp.
To speed up cooking you may wrap in foil at this stage if preferred.
1. Mix together all marinade ingredients
and use to coat the pork strips thoroughly.
Allow to marinade in the fridge minimum
of 3 hours but preferably overnight.
2. Hang pork strips on the Ozpig oven-
smoker hanging racks and cook at 120c
(250f) with added smoking timber such
as apple or pecan. Allow to cook until
internal temp reaches 60c (140F).
3. Remove diffuser plate and water pan and allow to finish
cooking over direct heat until. This is done to get some colour
and char. Continue to cook until internal temp of 73c (160f) is
reached glazing with the glaze every 15 minutes or so.
4. Slice thinly.
3 tablespoons soy sauce
3 tablespoons Hoisin sauce
2 cloves minced garlic
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
2 tablespoons honey
2 tablespoons reserved marinade
TIPS
If meat is done earlier than
needed it can be wrapped in foil
and placed in an empty esky and
will stay hot for many hours.
If ribs are looking a little dry at any stage
you may give them a light spritz of liquid
in a spray bottle, this could be water,
beef stock,Worcestershire sauce etc.
INGREDIENTS:
INGREDIENTS:
METHOD:
METHOD:
MARINADE: GLAZE:
14. 15.

Pizza
Nothing beats that traditional woodfired pizza taste and you can get that using
your Ozpig Oven-Smoker. There are many combos of pizza so choose your
favourite toppings and create a pizza that tantalizes your own taste buds. Follow a
few simple rules to get the best out of your pizza.
1. Simplicity is best when it comes to toppings. A few select ingredients that
combine well together works much better than throwing on every ingredient
out of the fridge. Don’t pile the toppings so high that your base will burn before
your toppings cook through.
2. Place half the cheese under your toppings and half on top of the toppings.
3. Keep your sauce to a thin layer so it doesn’t make the top of your base soggy.
4. Precook any raw toppings
5. Scatter a handful of rice flour or polenta on your pizza spatula to allow the pizza
to slide off easily.
6. Get your smoker oven hot hot hot using a hardwood timber fire without the
diffuser plate.You will want it up over 250+
7. Be sure to put your pizza stone into a cool smoker to avoid cracking it with
sudden temp changes.
1. BBQ Chicken, onion, cheese and pineapple.
2. Hawaiian (Ham, cheese and pineapple).
3. Tomato sauce, pepperoni and mozzarella
cheese
4. Meat lovers (tomato sauce, mozzarella,
pepperoni, Italian sausage and salami).
5. Margherita (plum tomatoes, fresh mozzarella
and fresh basil leaves).
6. Mexican (Ham, onion, capsicum and chilli).
7. Aussie (Ham, bacon and egg).
TOPPINGS
As stated, it’s great to create your
own topping combo but there are
some traditional classic combos
that can’t be over looked.
Have fun and create your own
pizza masterpiece.
Pre made bases work fine but you can’t
beat a homemade base, below is one of
the easiest bases to make and tastes great.
Greek Yoghurt Base
1 cup Greek yoghurt
1 cup self-raising flour.
Mix together into a bowl and knead until
a smooth dough ball is created. It really is
that simple.
BASES
CAKE
280g roughly chopped dates
1 teaspoon bicarb soda
250ml boiling water
1/4 cup brown sugar
80g softened butter
2 eggs
1 1/4 cups plain flour
1 1/2 teaspoons baking powder
SAUCE
375ml cream
80g butter
1 1/4 cups brown sugar
1/2 tsp vanilla
salt
Smoked Salted Caramel
Sticky Date Pudding
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.
2. Beat butter and sugar until smooth, add eggs and beat
until mixed well, add flour baking powder. Mix well before
stirring through dates. Pour into a greased cake pan.
3. Cook in the pre heated smoker at 150C (300f) with apple
wood smoke (or other subtle smoke) until a skewer comes
out clean (somewhere between 1 ¼ and 1 ½ hours).
SAUCE:
1. Place cream in a saucepan or metal dish and smoke for
10-15 minutes with the cake, then add butter and continue
to smoke stirring occasionally until butter is melted.
2. Add vanilla and brown sugar and stir well.
Continue smoking for another 10 minutes or
so until everything is well combined.
3. Remove from smoker and add 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 heat and simmer for 2 minutes.
INGREDIENTS:
METHOD:
Serve hot,
reheats well.
You can either
poke holes in the
cake and tip sauce
over the whole
cake, or cut into
serving sized
portions and
pour sauce over
each portion
(that way you
can control how
much sauce each
individual gets).
Serve with
whipped cream
or ice cream.
TIPS
16.

Reverse Seared
100g butter, melted
1 cup milk
1 egg
1 1/4 cups polenta
1 cup plain flour
1/2 cup sugar
1 tablespoon baking powder
1/2 teaspoon salt
Beef Steaks minimum 25mm thick
Rub (opitional)
Cornbread
Sweet Cornbread is a great side dish for American style barbecue as the
sweetness combines well with the meats and traditional pickles.
This is a great method of cooking great beef when it’s a nice thick cut. Perfect for
thick Rib Eye steaks, Tri tip, Rump Caps etc. To do it correctly you really need to
use a thermometer probe.
1. Grease a cake tin or small camp oven.
2. In a bowl beat the melted butter,
milk and egg until well mixed.
Add the polenta, flour, sugar,
baking powder and salt, stir
just until just combined). Pour
batter into the pan and spread evenly.
3. Bake 180C (350F) for 20-30 minutes or until
golden and a skewer comes out clean.
1. If using a beef rub coat beef well all over, otherwise
give a generous sprinkle of salt and pepper.
2. Place in pre heated smoker on the rack at 120C (250F), put on a chunk
of your favourite smoking timber (Cherry or ironbark goes great with
beef) and allow to cook until internal temperature reaches approx 10F
below your desired finish temperature ie: 10F below medium rare etc.
3. Once temperature is reached remove beef from smoker and cover
loosely with aluminium foil allowing to rest while you get the oven-
smoker prepped for searing by removing water pan and baffle plate
and popping in the Ozpig char grill plate. Stoke up the fire nice and
hot then add the beef and sear each side for a minute or so until there
is nice colour and crust. Beef can then be served immediately.
INGREDIENTS:
INGREDIENTS:
METHOD:
METHOD:
Keep an eye on the water pan level and top up as needed.You may
notice a burning smell if the water has evaporated and the meat
juices begin to burn.
There are some great commercial rubs and sauces on the
market, but you can also experiment with homemade rubs and
sauces substituting different flavours to suit your own taste buds.
Use the probe hole on
the side of the Ozpig
to check your meat
progress using a digital
temperature probe.
If your meat is looking
dry give it an occasional
spritz using a spray bottle
containing water, apple
cider, stock or other liquids.
TIP
TIP
TIP
TIP
18.

LOCATION OF YOUR OVEN
DO NOT use your Oven in garages, porches, sheds, breezeways, or other
enclosed areas.Your Oven is to be used OUTDOORS only. DO NOT use this Oven
in a manner other than its intended purpose.
The Oven is not intended to be installed in or on recreational vehicles and/or
boats.
A minimum clearance of 600mm is recommended. DO NOT operate the Oven
under overhead construction. Do not obstruct the flow of combustion and
ventilation air around the Oven.
PRE-USE / BREAK-IN
Before you cook food in your Oven, it is important to “season” your Oven.
Seasoning seals the paint and interior of your Oven to enhance flavoring,
durability, and overall performance.This is also referred to as the “breakin”
process.
To season your Oven, simply use it as you normally would; only do not cook any
food. Let the Oven cool, and clean out. Once seasoning is complete, your Oven’s
interior will have a durable, seasoned coating.
ADDING WATER
To add water before cooking, simply remove the water pan and fill it with water
to below the rim. Then replace the pan back on the rack. To add water while the
Oven is hot, use a water bottle, avoid splashing water . DO NOT remove bowl as it
will be HOT.
RECOMMENDED SAFE INTERNAL TEMPERATURES
Fish 62º C
Pork 71º C
Egg Dishes 71º C
Steaks and Roasts of Beef,Veal or Lamb 62º C
Ground Beef,Veal or Lamb 71º C
Whole Poultry (Turkey, Chicken, Duck, etc.) 73º C
Ground or Pieces Poultry (Chicken Breast, etc.) 73º C
Leftover charcoal and briquettes can be re-used next cook.When
you finish cooking, close the vents to extinguish the fire and add
them to your next batch of fuel.
TIP
20. 21.
AIR FLOW
Always ensure that you have a
clean airflow around the meal
you are cooking, the more air
flow around the meal the better.
If you block the airflow you
will choke the oven and it
will not work effectively. Make sure to
remove any
build up from
inside your
oven regularly,
especially your
rack supports.

For your safety:
• 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 spare gas cylinders
under or near this or any other appliance.
• 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.
• Keep children away from Oven during use
and until Oven has cooled after you have
finished. Do not allow children to operate
Oven. Always ensure that no sporting or
physical activities are carried out in close
proximity to the Oven during use and while
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 only on a stable, level, non-
flammable surface such as asphalt, concrete
or solid ground. DO NOT operate the Oven on
flammable materials
• Use caution when lifting and moving the Oven
to avoid strains or back injury. Two people are
recommended to lift or move the Oven.
• DO NOT move the Oven while it is in use.
• DO NOT leave the Oven unattended while in
use. Operate the Oven with close supervision.
• DO NOT leave hot ashes unattended until the
Oven cools completely.
• This Oven becomes extremely hot - allow the
Oven to cool completely before handling.
If you must handle the Oven while it is hot,
ALWAYS wear protective oven mitts or heat
resistant gloves when handling the Oven or its
components.
• The water Pan should not be moved while
the Oven is operating or until the Oven
has cooled sufficiently.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 them in
heavy duty aluminum foil and putting them in
a non combustible container. Be sure there are
no other combustible materials in or near the
container.
• If you must dispose of the ashes in less time
than it takes for them to completely cool,
remove the ashes, keeping them in heavy duty
foil, and soak them completely with water
before disposing of them in a non combustible
container.
• Use caution when opening the door of the
Oven while in operation. Keep hands, face,
and body safe from hot steam or flare-ups.
Protect your nose and mouth from smoke
inhalation.
• This Oven becomes extremely hot - allow the
Oven to cool completely before handling.
If you must handle Oven while it is hot,
ALWAYS wear protective ovenmitts or heat
resistant gloves when handling the Oven or
its components. Allow the Oven to cool before
removing and cleaning the grease pan.
CAUTION: All care and maintenance procedures
are to be performed only while the Oven is turned
off and cooled.
• Clean the water pan and wire racks with hot,
soapy water.
• Frequently check and clean the chimney
damper. A clogged tube can be obstructing the
flow of combustion and ventilation air.
• If your temperature gauge seems to be out
of calibration: your temperature gauge can
pick up the hot flow up the out side of the
door this can be different than the ambient
temperature of the oven to ensure accurate
temperatures we advise you use a an
internal digital prob.
• To clean the inside and outside of the Oven,
simply 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. Once cleaned,
you may prefer to lightly coat the interior of
the Oven cabinet with cooking oil or cooking
spray
• If rust is present on the exterior surface of the,
clean the area with steel wool or emery cloth
and use heavy duty, heat resistant paint.
• NEVER apply additional paint to the interior
of the Oven. If rust is present on the interior
of the Oven, clean it thoroughly with steel
wool or emery cloth and lightly coat the
area with cooking oil or cooking spray to
help minimize recurring rust.
• To protect your Oven from weather, always
keep your Oven covered while not in use.
18 19
DIAGRAMMATIC REPRESENTATIONS OF OUTDOOR AREAS
The following figures are diagrammatic representations of outdoor areas. Rectangular areas have been used in these figures –
the same principles apply to any other shaped area.
SAFE APPLIANCE LOCATIONS
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.
Gasmate®is a registered trademark of: Sitro Group Australia Pty Ltd www.gasmate.com.au
Aber, Hamilton, N.Z. www.gasmate.co.nz
Gasmate®is a registered trademark of: Sitro Group Australia Pty Ltd www.gasmate.com.au
Aber, Hamilton, N.Z. www.gasmate.co.nz
SAFE APPLIANCE LOCATIONS
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 one of 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.
The following figures are diagrammatic representations of outdoor areas. Rectangular areas have been used in these
figures - the same principles apply to any other shaped area.
SAFETY AND MAINTENANCE SAFE APPLIANCE LOCATIONS
DIAGRAMMATIC REPRESENTATIONS OF
OUTDOOR AREAS
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.
The following figures are diagrammatic representations of outdoor areas. Rectangular areas have been used in
these figures – the same principles apply to any other shaped area
22. 23.

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