The Apostol Oven is a vertical, solid-fuel oven designed for hot smoking and outdoor cooking.

The recommended cooking-chamber operating range is:

90°C to 120°C

The oven may be operated at higher temperatures when required, but the cooking chamber must never be allowed to exceed: 150°C

Temperature is primarily regulated by the intensity of the fire inside the burn chamber. It can be further controlled by adjusting the airflow through the front air-control disc.

The oven contains two separate temperature areas:

Burn chamber The lower chamber in which the hardwood fire burns.

Cooking chamber The upper chamber in which the food is smoked and cooked.

Always monitor the temperature of the cooking chamber rather than judging the oven only by the intensity of the fire.

Read this guide completely before lighting the oven.

This appliance uses a live wood fire and produces flame, sparks, embers, smoke, carbon monoxide and extremely hot metal surfaces.

The oven must be:

• Used outdoors only

• Placed on a firm, level and non-combustible surface

• Kept away from buildings, fences, trees, dry vegetation and other combustible materials

• Supervised continuously while lighting, operating and cooling

• Kept away from children, pets and unauthorised persons

Never use the oven inside a house, garage, shed, tent, caravan or any other enclosed or partially enclosed space. A smouldering solid-fuel fire can continue producing dangerous carbon monoxide even after cooking has finished.

Before lighting the oven:

• Place it on a stable, level and non-combustible surface.

• Make sure the oven cannot tip, move or become unstable.

• Keep the area around and above the oven clear.

• Check that the air openings and internal passages are not blocked.

• Remove excessive ash from previous use.

• Check that the cooking chamber is clean and free from excessive grease deposits.

• Have heat-resistant gloves and suitable fire-handling tools available.

• Keep children and pets at a safe distance.

• Do not operate the oven in conditions where strong wind could carry sparks or embers towards combustible materials.

Never leave a lit outdoor cooking appliance unattended. Allow it to cool completely before moving or storing it.

Step 1 — Prepare the oven

Position the oven safely and check that both the burn chamber and cooking chamber are ready for use.

Place the initial fire towards the rear of the burn chamber.

Step 2 — Light the fire

Use dry hardwood kindling to light the fire.

Build a small, hot fire using kindling only. Allow the burn chamber to reach a strong, clean-burning condition.

Never use petrol, methylated spirits, paraffin, lighter fluid or any other liquid accelerant.

Step 3 — Preheat the cooking chamber

Allow the cooking chamber—not merely the burn chamber—to reach approximately 100°C before adding food.

Preheating:

• Stabilises the oven

• Improves combustion

• Reduces dirty smoke

• Helps the food cook more evenly

Step 4 — Add the main fuel

Once the cooking chamber is close to 100°C, add one piece of dry hardwood approximately 80 mm in diameter.

Do not overload the burn chamber.

Step 5 — Stabilise the oven

Use the front air-control disc to bring the cooking chamber into the recommended operating range of 90°C to 120°C.

Make small adjustments and allow the temperature to stabilise before adjusting it again.

Step 6 — Add the food

Place the food inside the cooking chamber only after:

• The oven has been preheated

• The temperature has stabilised

• The fire is burning cleanly

• The smoke is light blue or nearly invisible

CRITICAL WARNING

Never allow the cooking chamber to exceed 150°C.

Excessive temperature can cause uncontrolled combustion, flare-ups or fire around the perforated upper surface of the internal burn chamber.

If the temperature approaches 150°C:

• Stop adding fuel immediately.

• Turn the air-control disc anticlockwise to reduce airflow.

• Keep the oven door closed unless opening it is necessary for safe temperature control.

• Continue monitoring the temperature.

• Be prepared for the release of flame or hot gases if any door or panel is opened.

The temperature is controlled by three main factors:

• The size and intensity of the fire

• The amount of fuel inside the burn chamber

• The airflow entering through the front control disc

USING THE AIR-CONTROL DISC

Rotate anticlockwise:

Reduces airflow and lowers the temperature.

Rotate clockwise:

Increases airflow and raises the temperature.

Always make small adjustments.

Large or repeated adjustments can cause the temperature to rise or fall too quickly. After changing the airflow, allow the oven time to respond before making another adjustment.

IF THE TEMPERATURE IS TOO LOW

• Confirm that the fire is still burning cleanly.

• Rotate the air-control disc slightly clockwise.

• Add one suitably sized piece of hardwood if additional fuel is required.

• Make sure excessive ash is not restricting airflow.

• Check that the fuel is dry.

Do not add several logs at once.

IF THE TEMPERATURE IS TOO HIGH

• Stop adding fuel.

• Rotate the air-control disc anticlockwise.

• Allow the existing fuel to burn down.

• Keep the cooking chamber closed where practical.

• Continue monitoring the thermometer.

Where additional ventilation is genuinely necessary, carefully open or remove the front door panel.

Wear heat-resistant gloves, stand to one side and keep your face and body away from the opening. A sudden supply of oxygen may cause flames or hot gases to escape.

Use dry, untreated hardwood only.

Suitable hardwoods include:

• Oak

• Beech

• Birch

• Apple

• Cherry

• Pear

• Other suitable fruit woods

FUEL SIZE

For normal operation, use pieces of hardwood approximately 80 mm in diameter.

Add only one piece at a time, as required.

Large fuel additions can:

• Cause a rapid temperature increase

• Produce excessive smoke

• Restrict airflow

• Smother the fire

• Cause uncontrolled combustion

DO NOT USE

Never burn:

• Painted or varnished wood

• Pressure-treated timber

• Plywood

• MDF

• Chipboard

• Laminated wood

• Construction waste

• Household rubbish

• Plastics

• Chemically contaminated timber

• Wet or green wood

• Highly resinous softwoods

Only use the types of fuel approved by Apostol Ovens for this appliance.

Keep the fire towards the rear of the burn chamber throughout operation.

A small, hot fire generally produces better results than a large, smouldering fire.

To maintain a stable cooking temperature:

• Avoid adding excessive fuel.

• Add only one log when needed.

• Keep the fuel dry.

• Adjust the air-control disc gradually.

• Avoid repeatedly opening the cooking chamber.

• Monitor both the cooking temperature and the condition of the fire.

Do not overfill the burn chamber.

The Apostol Oven burn chamber is designed to operate hot and clean.

Good combustion produces clean smoke and better-tasting food.

CLEAN SMOKE SHOULD BE

• Light blue

• Thin

• Nearly invisible

• Moving steadily through the cooking chamber

POOR SMOKE MAY BE

• Thick white

• Dark grey

• Heavy

• Bitter-smelling

• Lingering around the food

TO IMPROVE SMOKE QUALITY

• Use properly seasoned, dry hardwood.

• Keep fuel pieces close to the recommended size.

• Add only one log at a time.

• Keep the fire hot enough for clean combustion.

• Do not smother the fire with excessive fuel.

• Make sure the air openings are not blocked.

• Keep the fire towards the rear of the burn chamber.

Do not place food inside the oven while the fire is producing heavy, dirty smoke.

For most hot-smoking applications, maintain the cooking chamber between:

90°C and 120°C

Cooking time will vary according to:

• The type of food

• The weight and thickness of the food

• Starting temperature

• Bone content

• Fat content

• Weather conditions

• Oven temperature

• How often the cooking chamber is opened

Do not rely upon cooking time alone. Always check the internal temperature and condition of the food before serving.

Use a clean food-probe thermometer and measure the centre of the thickest part of the food.

Keep the probe away from bone, metal racks and large pockets of fat.

FOODS REQUIRING THOROUGH COOKING

For food that must be cooked completely, the centre should reach at least one of the following time-and-temperature combinations:

• 70°C for 2 minutes

• 75°C for 30 seconds

• 80°C for 6 seconds

These combinations apply particularly to:

• Chicken, turkey, duck and other poultry

• Pork

• Minced or ground meat

• Burgers

• Sausages

• Kebabs and skewered meat

• Rolled joints

• Offal

Poultry, pork and minced or ground meat must be cooked thoroughly. Poultry should have no pink flesh, its juices should run clear and the centre should be steaming hot.

WHOLE CUTS OF RED MEAT

Whole cuts of beef, lamb and venison may be served pink in the centre according to preference, provided that:

• The meat is a whole, intact cut.

• The complete exterior surface has been thoroughly seared.

• The surface has reached a sufficiently high temperature to kill bacteria.

• The meat has not been minced, rolled, mechanically tenderised or skewered through the centre.

Minced, rolled, skewered or mechanically tenderised meat must be cooked thoroughly.

FISH

Cook fish until:

• The flesh becomes opaque rather than transparent.

• The flesh separates easily with a fork.

• The centre is properly heated.

Follow any specific cooking instructions supplied with the food.

FOOD-SAFETY REMINDERS

• Use a clean probe thermometer.

• Clean and disinfect the probe between uses.

• Avoid cross-contamination between raw and cooked food.

• Do not place cooked food on a surface that held raw meat.

• Follow food packaging and recipe instructions where these require a higher temperature or longer cooking time.

• Take particular care when cooking food for children, older people, pregnant women or anyone with a weakened immune system.

Preheat the oven before adding food.

• Allow the temperature to stabilise before cooking.

• Use a meat probe thermometer rather than relying only on time.

• Avoid opening the cooking chamber unnecessarily.

• Add fuel in small amounts.

• Keep notes of fuel use, temperature and cooking time.

• Rest meat after cooking where appropriate.

• Remember that thick food may continue increasing in temperature briefly after removal from the oven.

• Never serve minced or ground meat undercooked.

Step 1 — Stop adding fuel

When cooking is complete, do not add any more hardwood.

Step 2 — Allow the fire to burn down

Allow the remaining fuel to burn out naturally while continuing to supervise the oven.

Step 3 — Keep the oven outdoors

The oven must remain outdoors throughout shutdown and cooling.

Never move a burning, smouldering or hot oven into a house, garage, shed,
tent, caravan or other enclosed area. Smouldering fuel can continue producing carbon monoxide for many hours.

Step 4 — Allow complete cooling

Do not:

• Touch unprotected metal surfaces

• Move the oven

• Remove hot ash

• Store the oven

• Cover the oven

until the fire is completely extinguished and every part of the oven has cooled sufficiently.

Step 5 — Dispose of ash safely

Remove ash only when it is completely cold.

Never place hot ash or embers in a household bin or close to combustible materials.

This oven contains an active solid-fuel combustion chamber.

During operation, the following components may become extremely hot:

• Oven body

• Cooking-chamber door

• Burn-chamber door

• Front air-control disc

• Handles and fasteners

• Internal racks and trays

• Perforated burn-chamber surface

• Internal metal components

These parts may remain dangerously hot for a considerable time after the visible fire has gone out.

Contact with hot surfaces can cause serious burns.

ALWAYS

• Wear suitable heat-resistant gloves.

• Use proper fire tools when moving fuel.

• Open doors and panels slowly.

• Stand to one side when opening the burn chamber.

• Keep loose clothing away from the fire.

• Tie back long hair.

• Keep the operating area clear.

• Maintain constant supervision.

• Allow the oven to cool fully before cleaning, moving or storing it.

NEVER

• Touch the oven with bare hands while it is operating or cooling.

• Leave the oven unattended.

• Allow children to operate the oven.

• Use the oven indoors.

• Use liquid accelerants.

• Burn unsuitable fuel.

• Overfill the burn chamber.

• Operate the cooking chamber above 150°C.

• Modify the oven or remove safety-related components.

• Use the appliance if it appears damaged or unstable.

This oven burns solid hardwood and produces live flame, sparks, hot ash
and embers.

Sparks or embers may escape during:

• Lighting

• Refuelling

• Opening the burn chamber

• Airflow adjustment

• Cleaning

• Ash removal

Place the oven on a flat, stable and non-combustible surface, well away from anything that may catch fire.

Do not operate it close to:

• Buildings

• Timber structures

• Fences

• Sheds

• Trees or overhanging branches

• Dry grass or vegetation

• Fabrics

• Fuel containers

• Chemicals

• Waste materials

Never leave the oven unattended while it is being lit, operated or allowed to cool.

Then oven does not contain an automatically regulated flue or automatic temperature-control system.

The operator must control the fire and temperature manually.

Improper airflow adjustment or excessive fuel loading may cause:

• Excessive cooking-chamber temperatures

• Uncontrolled combustion

• Flame flare-up

• Heavy smoke discharge

• Sparks or embers

• Sudden hot-air release

• Fire inside the cooking chamber

Adjust the airflow gradually and monitor the oven continuously.

Keep the fire at the rear of the burn chamber.

When adding fuel:

• Wear heat-resistant gloves.

• Use suitable tools.

• Stand to one side of the opening.

• Open the door slowly.

• Allow any initial heat or smoke to escape.

• Add only one piece of fuel at a time.

• Close the door securely after refuelling.

• Check the cooking-chamber temperature after each fuel addition.

Never lean directly over the burn chamber opening.

Never overfill the chamber.

For interior cleaning: Use HG Oven Grill & Barbecue Cleaner.

• Warm the oven slightly, not hot. Around hand-warm is ideal. This softens the old grease.

• Scrape off thick carbon and grease first with a plastic or stainless-steel scraper, taking care not to scratch finished surfaces.

• Spray HG onto the dirty interior stainless steel, grills, hanging bars and greasy surfaces.

• Leave it only 3–5 minutes.
Agitate with a non-scratch pad or stiff nylon brush.

• Wipe everything out.

• Rinse very thoroughly with hot clean water, preferably several times. HG specifically instructs rinsing with hot water after cleaning.

• Light a small wood fire afterwards and run the oven hot and empty to dry it completely and eliminate any remaining cleaning odour.

• For extremely bad deposits, repeat the treatment rather than leaving the chemical on the stainless for a long time.

• For the outside stainless steel where you have brown smoke staining, black soot, heat staining and grime, use: Bar Keepers Friend Cookware Cleaner.

• Rub only in the direction of the grain, and don't scrub in circles. Leave it for no longer than about one minute, then rinse well and dry.

• Avoid bleach, chlorine cleaners and hydrochloric-acid cleaners. Chlorides can cause staining and pitting of stainless steel, including 304.

The Apostol Hot Smoking Oven is intended solely for:

• Outdoor hot smoking

• Outdoor cooking of suitable food products

• Operation with approved dry hardwood fuel

It must not be used for:

• Indoor cooking

• Heating rooms or enclosed spaces

• Drying clothing, timber or other materials

• Burning household or commercial waste

• Incineration

• Industrial heating

• Any purpose not approved by Apostol Ovens

Any use outside the stated purpose may cause fire, carbon-monoxide poisoning, property damage, serious injury or death.

The operator is responsible for:

• Reading and understanding this guide

• Selecting a safe operating location

• Maintaining adequate clearance from combustible materials

• Lighting and operating the oven safely

• Using only suitable fuel

• Monitoring the fire and cooking temperature

• Preventing overheating

• Using appropriate protective equipment

• Supervising the oven continuously

• Keeping children and pets away

• Ensuring that food is cooked safely

• Allowing the oven and ash to cool completely

• Complying with applicable local laws and fire restrictions

Failure to follow these instructions may result in fire, burns, carbon-monoxide exposure, food poisoning, property damage, personal injury or death.

This guide provides essential operating and safety information but cannot describe every possible hazard, location or operating condition.

The user must exercise proper judgement and operate the appliance responsibly.

To the fullest extent permitted by law, Apostol Ovens will not be responsible for loss, injury or damage caused by:

• Failure to follow these instructions

• Improper installation or placement

• Unattended operation

• Misuse of the oven

• Unauthorised modification

• Use of unsuitable fuel

• Excessive fuel loading

• Operation outside the recommended temperature range

• Failure to maintain adequate clearance

• Use in an enclosed or unsuitable location

• Failure to monitor food temperatures

• Negligent or reckless operation

Nothing in this guide excludes or restricts any liability that cannot lawfully be excluded or restricted, including liability for death or personal injury caused by negligence.

By lighting or operating the Apostol Oven, the user confirms that they have:

• Read this guide

• Understood the operating instructions

• Understood the fire, heat and combustion risks

• Accepted responsibility for safe operation

• Agreed to use the oven only for its intended purpose

Keep this guide in a safe and accessible place for future reference.

Operate responsibly. Monitor continuously. Never exceed 150°C.