Ozpig Big Pig Wood-Fired Cooker & Heater: Complete Guide

Just about anything. The Big Pig has dual cooking zones, so you can grill, smoke, roast and slow-cook at the same time. Use the flat stove top for camp ovens, pots and pans, open the cooking ports for direct flame grilling, or add the rotisserie, chargrill, charcoal plate or Oven Smoker to expand what it can do.

The Big Pig has the largest firebox and cooking surface in the Ozpig range and a wide front-loading door, so it is built for home entertaining and heating bigger spaces. The Series 2 is lighter and more compact for camping and travel. If you mostly cook and heat at home for a crowd, the Big Pig is the one; if portability is your priority, choose the Series 2.

Dry, well-seasoned hardwood. Ironbark, gidgee, box and redgum all work beautifully.

Cut or split pieces no thicker than a soft-drink can, anything bigger chokes the chamber.

Avoid green or wet wood (gums up the chimney with sap), softwoods, and never burn treated timber: pallets, fence palings, old house stumps or railway sleepers can give off toxic fumes.

Under an open-sided awning, patio or gazebo: yes, with care.

Never inside a tent, swag, caravan or any fully enclosed space. 

Wood-burning produces carbon monoxide, which is odourless and can be fatal in enclosed areas.

Make sure there's good overhead clearance and airflow, and use the offset chimney accessory to direct smoke out from under cover. Always check your local fire regulations.

Yes, all three work. Use the charcoal/heat bead basket accessory to keep fuel contained and airflow good. Wood will give the highest heat and best flavour, but needs more attention. Charcoal will burn hot and fast, great for searing. Heat beads are ideal for long, even, consistent burn for slow cooks and smoking; minimal smoke flavour, so add wood chunks if you want it. Use natural firelighters, not chemical ones, especially with the smoker, where chemicals will taint your food.

The Ozpig Big Pig comes with a 3-year warranty against defects in materials and workmanship under normal use. It applies in Australia only, when the product is bought from us or an authorised reseller. Standard exclusions apply (including misuse, neglect, wear and tear, and damage from failing to follow the instructions), see the full warranty terms for the complete list.

To make a claim, return the product to your place of purchase with proof of purchase and the details of the sale.
These rights are in addition to your guarantees under Australian Consumer Law, which cannot be excluded.

Only a few minutes and no tools required. Screw in the four legs, stack the three chimney sections (baffled piece first), fit the spark arrestor, drop in the two fire grates, then add the stove and cooking plates.

The Big Pig range includes the Oven Smoker, Rotisserie Kit, Chargrill, Charcoal Plate, Flat Iron BBQ Plate, Offset Chimney Kit, custom-fit Cover, Rotisserie Baskets and the Ozpig Apron - so you can tailor it to how you cook.

Yes. The heavy steel body radiates plenty of warmth, and leaving the door open turns it into a heating port that throws heat where you need it. The Big Pig must only be used outdoors in a well-ventilated, open-air area - never inside a tent, garage, caravan or enclosed space.

Yes. On first use, run the Big Pig hot - the paint needs to reach over 350°C for about an hour to cure and bake into the steel. The paint will soften at around 200°C, so don't touch the surface until it has fully hardened.

Heat, clean and oil the plates before first use, then re-oil after every cook before packing away to prevent rust. Acidic marinades (tomato or vinegar based) can strip the seasoning - lay baking paper on the plate when cooking those, and re-season any time.