1 x beef shin

1 x bottle of beer

4 x bay leaves

Ozpig Beef Rub


Olive oil


  • Preheat your Ozpig smoker oven to around 250 - 300fn (120 - 150c)
  • Rub the oil into the beef shin and apply the salt.
  • Liberally coat the beef shin in the Ozpig Beef Rub.
  • Place the beef shin in a foil tray standing up with the bay leaves at the bottom of the tray.
  • Pour the beer into the bottom of the foil tray.
  • Smoke the beef shin until an internal temperature of 200fn (93c) is reached, basting every hour.

Product Specification Table

Specification Traveller Series 2 Big Pig
(ground to top of chimney)
160cm 154.5cm 193cm
(ground to cooking surface)
63.5cm 70.5cm 75.5cm
(side to side)
50cm 55cm 120cm
Cooking Surface 35cm x 25cm 
BBQ Plate
26cm diameter round plate &
34cm x 24cm large plate
49cm x 21cm
Removable stove top
Weight 16kg 18kg 39kg
Door Opening 26cm Diameter 26cm Diameter 41cm x 16cm 
Chimney Length 3 x 350mm pieces 3 x 300mm pieces 3 x 450mm pieces
Chimney Diameter 58mm 58mm 75mm

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.