Temperature Guide

We recommend running the Oven Smoker temperature at between 120C-150C (250-300F) for low and slow indirect cooking using the water pan and baffle plate. Finished internal temperatures and cooking times for low n slow cuts such as ribs and brisket etc is a guide only. The best way to test if a low n slow cut is cooked correctly, is to probe it with a skewer. When the skewer pushes into the meat all over with no resistance, only then is it finished cooking. For pulled meats test by using a skewer and cook until the meat is starting to fall apart.


Use highly marbled cuts for pulled beef such as chuck, oyster blade, brisket and shank.

Cut Internal Temp Resting Time Total Cooking Time
Brisket  93-98c  1 hour minimum 8-12 hours,
 probe to tender
Beef Ribs 93-98c 1 hour minimum 6-9 hours,
probe to tender
Beef Cheeks Probe
1 hour minimum 6-7 hours,
probe to tender**
Pulled Beef Falling
1 hour minimum 8-12
Steak -
Reverse Sear*
10 minutes 60-90

*Reverse sear steak, slow smoke until 5 degrees Celsius below your favourite steak cooking temp ie: medium rare, medium, well done etc. Rest for 10 minutes then sear over hot fire, coals or grill.

**3 hours smoked then braised until probe to tender.


We recommend cooking chicken at traditional roasting temperatures 180c. Low temp cooked chicken skin can be rubbery and chewy.

Cut Internal Temp Resting Time Total Cooking Time
Whole Chicken 74c 15 minutes 1 hour per kg
Wings & Legs 74c 10 minutes 40 - 60 minutes


Fatty cuts such as shoulder are best for slow cooked pulled lamb, cuts such as a leg are best for traditional hot and fast roasting temperatures.

Cut Internal Temp Resting Time Total Cooking Time
Pulled Lamb (Shoulder) 93-98c 1 hour minimum 6-8 hours falling apart
Lamb Ribs N/A 30 minutes 3-4 hours probe to tender
Roast Lamb (Leg) 63c+ 15 minutes 1 hour per kg
Lamb Rack 62c+ 15 minutes 1 hour per kg


Choose fatty cuts like neck, Boston butt etc for pulled pork and leaner cuts like leg for hot and fast traditional roasts. Pork belly can be taken a bit higher in temp than a traditional pork roast.

Cut Internal Temp Resting Time Total Cooking Time
Pulled Pork (Shoulder) 93-98c 1 hour minimum 8-10 hours
falling apart
Pork Ribs N/A 15 minutes 4-6 hours
probe to tender
Pork Leg 65-70c 15 minutes 1 hour per kg
Pork Belly 73c 15 minutes 8-12 hours


Pastrami can be made from corned brisket or corned silverside. Brisket will need a higher finished temp to break

Cut Internal Temp Resting Time Total Cooking Time
Pastrami (Brisket)  92c+ 1 hour minimum 8 hours+ probe to tender
Pastrami (Silverside) 82c 1 hour minimum 4-5 hours



Perfectly paired with the Series 2 and Big Pig.


The original, versatile all-rounder.


Built for memorable home entertaining.


Built with one purpose in mind and it’s all in the name.

Choosing your Ozpig is just the beginning...



Ozpig stoves are tailor made for the outdoors. We created the Ozpig with a passion for the outdoors and a love for outdoor cooking and heating. With our unique open door, open top design, we have created outdoor stoves that give you flexibility in cooking while maximizing heat for your outdoor space.


We're excited you're joining us on this journey and we want to provide you with expert guidance, tips and tricks. Here at the Ozpig Oven Smoker Beginners Guide, you'll find everything from temperature and time charts, to understanding different types of fuel and how they work. We're glad you're here, simply click the tiles below to get started!


BUILT TOUGH TO WITHSTAND AUSSIE CONDITIONSThe Ozpig is born and bred in Australia and we know just how tough the conditions can be. With this knowledge behind us we’ve developed a 3 year limited structural warranty to give you piece of mind when it comes to buying your Ozpig. Unlike other cheaper products on the market only offering a 1 year warranty, we stand behind our product and know with the right care, your Ozpig will last as long you. Buy with Ozpig knowing you’re covered.

An Aussie Story

The Ozpig is a clever Aussie invention created by a family with a love of the great outdoors. Hearty appetites and a passion for travel inspired the Shepherd family to develop a unique, multipurpose cooker that offers convenience and endless cooking options.

Great bit of kit

We have the ozpig series 2 under a patio. Only just bought the house and the pig so we haven't got it in a specific final spot just yet. But having these extra offset and pieces helps keep smell and smoke (not that there is much using nice ironbark) definitely recommend this kit for use under a patio. Plus fast and easy postage made buying them easy as. 5 Stars

Exactly what I was looking for

- I was looking for something wood-fired and portable that I could take anywhere to boil water and cook a meal on and that could also be my home BBQ. The Pig is simpler and safer than a camp fire and a great back-up at home if everything goes down. I’ve only done BBQs so far and I’m enjoying the added wood-smoke taste. Looking forward to cooking more sophisticated meals down the track.