The Fire

A well-stoked fire is the secret to perfectly cooked meat. Patience at this stage will reward the cook. Be warned that this is the stage where a lot of well intentioned advice will be shared and this will continue throughout the process.

We recommend using local hardwoods to give the meat the perfect smoky flavour.  It will provide long lasting coals that will slowly radiate heat towards the meat. The ozado cross cooks the meat through radiated heat and the fire is ready when there are lots of coals covered with a fine layer of ash.

 

Asado lamb roast2

Tips to Manage Fire Temperatures:

The Ozado Cross does not cook by using direct heat but rather radiated heat so the spit will not sit directly over the main source of heat but a little way away. If you are concerned about the speed of cooking you can increase the speed by moving some coals under the meat but the more the heat is radiated the sweeter the result. It is important to keep the heat consistent so be sure to add additional coals throughout the cook.

The easiest way to determine the right temperature is to place your hand where the meat is and count the seconds you can withstand the heat. If you can hold your hand there for about 5 or 6 seconds then that is the perfect temperature for a big cut or a whole animal.