Ozpig BBQ

For those of you who know Alan and I you will know that BBQ for us is not just Sausages and Burgers, we have a lot of different bits of kit, including Kettle BBQ’s Ceramic BBQ’s a pizza oven, an acusa parilla, even a paella burner
We were really pleased when Ozpig UK asked us did we want to test drive the Ozpig series 2.

With its smaller more compact size than the Big Pig, the S2 is easy to pack up and take with you to the beach or camping. It comes with a carry bag.

The Ozpig can be used as a patio heater or to cook on. It is so much better than the terracotta patio heaters.
Its well made and the adjustable door allows air flow whilst stopping the embers falling out.

The range of accessories means that when it comes to cooking it is very versitile. You can burn logs or there is a charcoal basket.
Everything we have cooked so far has been over wood. In my opinion real wood just brings a great flavour. We get silver birch logs from our local stove supplier. but they do offer a starter box with wood, charcoal, and wool starters too.

We have cooked quite a bit on the Ozpig, everything from rotisserie chicken, to Chicken Stew, to planked salmon to T-Bone Steak, even beef in oyster sauce with a wok and lets not forget the Smores.

We were also given the smoker attachment to try, the pulled pork was so good. We had to keep an eye on the logs, throwing another on every hour or so but that’s part of the fun and a good excuse to have a beer.

We have a few more cooks planned including Taco Al Pastor and as the autumn comes in Chicken Paprikash and Goulash in the dutch oven.

All in all, the ozpig is well made and if you want to enjoy cooking over live fire, and keeping warm when the evenings start to get cool I can definitely recommend the Ozpig.

I have added a few pictures to this review to allow you to see for yourself.

Easy Pit Beans

Pit Beans is one of Mr D’s all time favourites and he always cooks a huge pan so he can be sure of left overs. Great with Baked Potatoes, or as a side for ribs. They have also been known to end up in his lunch box with pasta or rice. You can adjust them to make them sweeter or spicier depending on your taste. We have a recipe that uses 4 table spoons of treacle but that is way too sweet for us

Easy Pit Beans

  • Prep Time10 min
  • Cook Time4 hr
  • Total Time4 hr 10 min
  • Yield8 Servings
  • Cuisine
    • American
  • Course
  • Cooking Method
    • In-Direct


  • 1 tsp oil,
  • 4 slices of back bacon.
  • One large onion chopped,
  • one garlic clove,
  • 1 red or yellow pepper.
  • 2tbs of pickled jalopenos
  • 1 tin toms
  • 150ml bbq sauce.
  • One tin of each cheap baked beans, haricot, cannelini, pinto, red kidney.
  • 1 tin premixed Jack Daniels and coke, don't worry the alcohol cooks off
  • 100mls of chicken stock
  • 1 tbs treacle
  • You can add leftover bbq meet if u have any.
  • 3tsp of rub. (I used the General from Angus and Oink which adds a nice smoky tex mex flavour)



Take rub and add 2-3tbs of water stir together to make a paste.


Heat oil add bacon and fry, remove from Pan


Add onion to pan and cook till softened.


Add garlic pepper and jalapenos and cook for 2-3 mins


Add rub/paste and cook for 1-2 mins


Add tomatoes, jd and coke, stock and bbq sauce and return the cooked bacon to the pan


Stir well, add beans and bbq meat if using.


Place pan on the bbq and cook until sauce has thickened adding water if necessary, probably for around 3-4 hours at a low temp or less time if higher

Free Recipe Card

Easy Pit Beans

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SNS Grills – Slow ‘N Sear

What is a Slow ‘N Sear I hear you ask. Basically it turns your kettle bbq into a smoker to allow you to cook food at a low temperature. Pulled pork is a great example. Normally cooked at 110°C (225°F) over many hours which is not easily achievable on a kettle without a lot of baby sitting.

I bought this a while ago from Totally BBQ after watching a load of YouTube videos and being initially attracted by how easy it looked. I’ve seen numerous basket set ups and snakes etc in the Weber that will do a similar job but this seemed a lot easier to use, so the Slow ‘n Sear 2.0 was ordered.

Arrived and unboxed, first impressions were a well-made sturdy piece of stainless steel which fitted perfectly in my Weber 57. The coals obviously go in the back and the water baffle is filled with hot water.

    The instructions said to start a few coals in one end of the basket as shown above. (I now just start some in my small weber chimney and stack in when hot). Once initial coals are going, fill with more fuel and then I filled the baffle with water from a boiling kettle. Add a couple of bits of your favourite wood on and your good to go.

    The baffle can be removed if you just want to use it with charcoal for a sear zone of for indirect cooking.

    Once the  lid was on it didn’t take long for it to approach the desired temp of 110°C (225°F) and then just cracking the bottom vent and the top vent slightly open, it didn’t need much tweaking for it to stay around there for the next 8 hours.

    Just for information I was using Cococabana Grillbriketts

    Here’s them at 3 hours, 6 hours and 8 hours respectively. The temp was easy to maintain with just a little vent tweaking now and again.

    I’ve now used this on a quite few cooks and been more than pleased with it. To be honest it doesn’t really come out of the BBQ unless I’m using the Fuel Dome for wings. As there’s only two of us at home now, I even got rid of a couple of smokers that now just weren’t being used.

    There’s a few extras available for it like a griddle pan and a rotating rack with a bigger flip up portion for adding coals.

    For me, I really like it and if anything happened to it, I’d definitely replace it in a heartbeat.

    Available from Totally BBQ.