We are great fans of the Ozpig. We love cooking using wood or charcoal. The Ozpig is incredibly versatile we can grill, slow cook, roast, smoke or rotisserie on it. Using an inverted wok we can even use the pig as a pizza oven. It is a little heavy but it collapses down and can be easily carried. We have a full range of accessories for our Pig. I would particularly recommend the vented door, extended legs and rotisserie.
I have converted an old Magma BBQ for use with the pig. Took the bottom out but left three tags to fit into the charcoal basket. Also added a thermometer for smoking. The grate that used to hold the coals in the old set up now holds a tin tray for water again for use smoking. This arrangement also gives us a larger grill if we need it.
We can cook bread on the Pig:
This is a low carb bread baked on the pig.
Smoking is also great on the Pig.
Beef blade works well on the Magmapig. Made a rub from black pepper, paprika, onion powder, garlic powder and salt. Went in the kettle for eight hours, then two in the kettle wrapped in a double layer of foil. Left to rest in the foil, wrapped in a towel and put into an Esky.
It turned out very well. Very tender and lots of taste.
I used lump wood charcoal (and a few heat beads at the start) and hickory to produce smoke. You will see that I left the charcoal basket in place and put a bowel of water in it for smoking. The charcoal and hickory went into the main body of the pig.
I smoked at 220F for most of the day and for the final few hours took it up to 260F. I took the meat off the pig when the internal temp got to 195F.
I found it easy to control temp using the adjustable vented door on the pig and by adding more lump wood charcoal.
Very easy to take my smoker on the road.
BowmansOverlanding 