FAQ

Corten steel products come with the additional service that the corrosion process has already started by the time they are delivered. Upon delivery, it takes another 6-12 months for the initial corrosion to turn into a fully protective layer. Due to this the color of the products can differ.

For optimum user comfort, we recommend using oven-dried/very dry wood with max. 20% humidity to prevent smoke formation during cooking. Moreover, oven-dried/very dry wood is much easier to light. One should use a harder type of wood because softer wood like birch wood does burn down way too quickly meaning that huge quantities are needed. Be very careful when using tropical hardwood. It does generate a huge amount of heat and when using too much of it at the same time, it can cause the cooking plate to warp. Oven-dried beech wood is best, because it heats very well and burns down to a mass of coals that optimally heats up the cooking plate. Oak wood we prefer less because it burns down to thin ash. Ash wood is a good compromise between beech and oak.

The ideal size for the logs is around 10 x 30 cm. We advise against using larger pieces of wood. These do tend to catch fire quickly, but generally do not burn down properly due to the lack of space for oxygen in the cone. For the 85 model you need to use smaller logs as the opening of the plate is slightly smaller than the 100 model.

It is recommended to use 16 coconut briquettes.

To regulate the airflow: turn the inner container to open or close the air vents in the outer container. Use the tool to turn the inner container to the desired position.

There are two factors you can influence to regulate the temperature of the cooking plate: the airflow and the number of briquettes.

• We strongly advise against placing any of our covers, the Snuffer 85, 100 & XL and the Cover 85 and 100 alike, on their sides on hard surfaces. The edges of all of our covers are relatively thin, and when the covers are placed on their sides, these edges are forced to bear a considerable weight; the resulting pressure will cause the coating to come off relatively easily.
• The coating may discolor due to weather and sunlight. The best way to avoid such discoloration as much as possible is to treat the snuffers and covers from time to time with wax. Also, the wooden knob should be treated with wax in order to avoid the wood to dry out. If the cover has discolored, you could treat it with stove polish.
• Unlike the Snuffers 85 and 100, the Covers 85 and 100 are not intended to be used to extinguish fires, only to protect the cooking plate. If you use these covers to extinguish fires, they may warp considerably.
• Water will collect on both the snuffers and covers as a consequence of rain. This water should be removed in order to avoid/slow down possible corrosion.
• With stronger winds it is possible that the cover blows away from the OFYR cooking unit. The cover should be removed in that situation.

For optimum user comfort, we recommend using oven-dried/very dry wood with max. 20% humidity to prevent smoke formation during cooking. Moreover, oven-dried/very dry wood is much easier to light. One should use a harder type of wood because softer wood like birch wood does burn down way too quickly meaning that huge quantities are needed. Be very careful when using tropical hardwood. It does generate a huge amount of heat and when using too much of it at the same time, it can cause the cooking plate to warp. Oven-dried beech wood is best, because it heats very well and burns down to a mass of coals that optimally heats up the cooking plate. Oak wood we prefer less because it burns down to thin ash. Ash wood is a good compromise between beech and oak.

Every kind of vegetable oil can be used for cooking because of the higher combustion rate. It is best to start with olive oil. Olive oil has a lower combustion rate and will therefore form a a nice brown-black hue. After the first few uses (2-3 times) you can start using other oil types such as sunflower oil or groundnut oil, whatever your taste prefers. 

Temperature zones can be used to create a warmer and colder side of the plate. The hotter side can be used to grill, for example, meat. The colder side can be used to grill, for example, salmon or keep foods warm.