OFYR HOME
The crackle of the fire, the aroma of wood smoke, and the way food transforms over glowing embers — it’s a cooking experience like no other. Whether you’re new to OFYR or looking to refine your skills, mastering the fire is the key to unlocking exeptional outdoor moments.
Here’s how to light, control, and care for your OFYR so every meal becomes a moment to remember.
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Starting fire on the OFYR Airflow Plate
The OFYR runs on wood, so a carefully built fuel bed is key. We recommend beechwood or other hardwoods such as ash, oak, or fruitwood. Avoid pine or scrap wood — these contain too much resin, creating excessive smoke and bitter flavors.
For optimal burning, use wood blocks measuring approximately 10 × 10 × 30 cm. Bark-free wood burns cleaner and produces less smoke. Stack the blocks in a crisscross structure to allow airflow and help the fire spread evenly.
Want to bring the fire up to temperature faster and reduce smoke? Use the OFYR Buffadoo blowpipe to add extra oxygen. Depending on the outdoor temperature and the size of your OFYR, allow 25–30 minutes to heat up in summer and 45–60 minutes in winter.
There’s a whole world to explore when it comes to wood selection. Whether you choose kiln-dried, semi-dry, or green wood, each will bring its own characteristics — and can make or break your cooking experience.
Extinguishing the fire:
Let the fire burn out naturally, or speed up the process by using the OFYR Snuffer lid.
Cleaning the cooking plate:
Clean the plate while it’s still warm.
Use a spatula to scrape off food residues.
Apply a thin layer of oil to prevent rust.
Remove the ash. Buildup that can block the cone & moisture can accumulate in the ash over time, which may cause long-term damage to the cone.
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