Ozpig Series 2 Portable Wood Fire Stove: Complete Guide

Almost always because the fire is starved of oxygen. The belly is small and compact, so too much wood, or if wood pieces are too big, will smoulder instead of burning cleanly. Keep the front door (and the top BBQ plate) open until you have a glowing bed of coals.

Stack timber criss-cross, build the fire toward the front of the chamber, use seasoned dry hardwood no thicker than a soft-drink can, and clear out old ash before each light-up. If you have the Ozpig Vented Door, leave it fully open at first and only close it gradually once coals have formed, and try facing it into the wind.

Your first fire bakes the paint onto the steel, so don't skip it. Start small with kindling and twigs for the first 15 minutes, then build up gradually over the next 20. Maintain a strong fire for 2–3 hours (1 hour minimum), getting the cylinder up to around 300°C. Don't touch the painted surface until it's fully cooled. Some paint smell and light smoke on the first burn is completely normal.

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.

Three usual culprits: closing the door too early, wood that's too big or damp, or piling on too much at once.

Keep the door wide open until you have a glowing bed of coals. Only then start closing the vented door, and only partway. Always add new wood while there's still flame, not after the fire has died down.

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

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.

The Diffuser sits between the fire and your pot to reduce heat, turning a roaring fire into a gentle simmer. For an even slower cook, put the BBQ plate on top of the diffuser, then your pot.

The vented door should be left fully open while building coals, then close gradually to control the burn. Facing the vent into the wind boosts airflow.

Oven smoker installation is simple: remove the chimney and place the smoker on top of the Ozpig. Light your charcoal in the firebox below and allow the smoker to come up to temperature with the chimney damper fully open. Use the damper/baffle to control airflow and maintain a low-and-slow cooking temperature around 100–120°C. Add smoking wood chunks once the coals are established for extra flavour.

Wait until the unit is completely cool, never pack it warm.

1. Empty all ash and unburnt coals.
2. Wipe and re-oil the BBQ plates.
3. Unscrew the legs (oil the threads occasionally to stop them seizing).
4. Separate the chimney sections (WD40 if sticky).
5. Stack the legs, chimney sections and spark arrestor inside the belly on top of the fire grate.
6. Slide it into the carry bag.

The Ozpig Series 2 includes: steel body, 4 zinc-coated extension legs, large, warming BBQ plate, 3 chimney sections, spark arrestor, fire grate, multi-purpose tool, carry bag and instruction manual.

Sold separately: vent door adjuster, offset chimney, oven smoker, rotisserie kit, charcoal/heat bead basket, chargrill plate and drip tray, diffuser, ash tray, custom cover, extension leg kit, heavy-duty customised storage bag.

The Ozpig Series 2 is an outdoor wood fire stove, not a heater. Still, it'll comfortably warm 2–4 people sitting within roughly 1–1.5 metres of it, with the door open for radiant heat. It's not designed to warm patios or backyards, and on cold or windy nights you'll want it on the sheltered side of your vehicle or wall.

While the plate is still warm (not blazing hot), scrape off food with the multi-tool and wipe with paper towel. A spray of cooking oil makes wiping easier. Don't wash with soap and water, and never paint the plates, they need to stay food-grade safe. To prevent rust, re-oil after every use (rice bran or flaxseed oil works well), and store the unit dry, ideally under a custom cover or undercover. If rust does appear, wire-brush back to bare metal and re-season with 2–3 oil coats heated until smoking.

Two common causes for stuck chimney sections: sap build-up from unseasoned wood, or rust in the joints from weather exposure.

Spray the joints with WD40, let them soak, then tap gently with a blunt object to break the seal. For stubborn sap, light a small fire to melt it and pull apart while warm using leather gloves. Once cool, spray each joint with WD40 before re-storing, and burn only dry seasoned wood from then on.

For 2–3 people, easily. For 4 or more, you'll be cooking in rounds, since the Series 2 surface is compact.

A few workarounds: cook on the BBQ plate and run a camp oven on top at the same time, use the rotisserie or oven smoker for slow-cooked meats that finish while you prep sides, or step up to the Ozpig Big Pig if you regularly feed groups of 5+.

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 comes with a 60-month (5-year) limited 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.

Spare parts, fire grates, legs, BBQ plates, chimney sections and doors, are available through the Series 2 Spare Parts collection on ozpig.com.au.