The large/ medium firepit is perfect for using heatbeads. Good quality charcoal is best, or heat beads are fine.. don’t get self lighting heat beads (fumes) , and don’t buy ‘cheap’ ones, like black and gold, they just don’t work.
You want an even layer, i think a single layer is fine for most things. Use tongs or similar to spread them out, make sure you have enough. Practise will tell you how many you need. You can’t turn them off, or reuse them really, so yeah don’t waste them by putting too many on..
A few ways to light them.. (soon to be released giga power torch, the ‘flamethrower’ as seen in youtube firepit video is best) . or use some firelighters, put it in the center, build up heat beads around it.. or light a small fire with twigs/ bark etc on top of the heat beads. If about half the beads have a bit of white on one edge, then that would be enough for them all to catch on..
It takes a while to get them going, at least 30 – 40 minutes, so make sure you put them on early enough… when they are just about ready to cook on, they will be ‘nearly’ white all the way around, like shown above. This is when to put your food on and start cooking. They will be starting to put out good heat.
Won’t be long, and they will be white all over.. they will be then full heat, and will stay that way for at least an hour. Towards the end, you can drop the grill net lower by three settings, this helps a lot, if the heat beads are losing heat. If you wanted to keep cooking longer, you could add more after about an hour.
We often do the meat first, then keeping it on a warming tray, depending how much you are cooking, put your veges on.. spray on olive oil works really good here, put lots on, specially the mushrooms. I always keep a bag of heat beads with me when i’m travelling, the odd time a caravan park won’t let you light a fire, or if you have run out of wood, then heat beads are a great option..
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