AUSTRALIA'S ORIGINAL AND BEST CAMP OVEN AND OUTDOOR COOKING CAMPING AND LIFESTYLE FORUM

Apr 23^rd, 2012 at 10:31pm

Rufzgutz Offline
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I normally use heatbeads in my choofer (converted 9kg gas bottle) and a 10"oven. they seem to last forever...5-6 hrs

On the weekend I used my 12 " oven to roast a 4 kg slab of rump. 10 beads under & 20 beads on top. was cooking under cover and no wind.

sizzled away beautiful for 90 mins, but then they burnt to half the size and lost heat.

I finished it off by cooking over flames and the 30 smallish (still burning) beads I put on the lid.

I was experimenting for a planned hassle-free up-coming party, but not sure about the heatbeads now.

did I do something wrong ??

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Reply #1 - Apr 24^th, 2012 at 6:34am

Mackerel Whisperer Offline
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Maybe the 12" oven didn't let as much oxygen in as it does when using the 10" oven.

Maybe "no wind" also contributed. I have had that happen a few times when using heat beads to cook campovens on top of my bbq. read (no wind).

Maybe the heat beads could have absorbed some moisture.

Maybe If the lid is a bit oily it can stop the beads from burning properly too. (That doesn't explain the bottom beads though)

Could any of these have been the reason mate?

Cheers
Jono

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Reply #2 - Apr 24^th, 2012 at 7:51am

Derek Offline
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Tone, what Jono saus pretty well sums it up. From my experience though, 90 minutes is about max if you are just using them on the top and bottom of a camp oven. I have found they produce more heat and last longer, up to three hours, if in a confined space. For example, in a Weber, they will go for hours.

When doing a lot of cooking i usually kick off a second batch of heat beads in a chimney after about 45 minutes and just keep adding to what I am already using.

Heat beads say that their products do not deteriorate with age and I know I am still using beads I have had for around 5 years andthey are still going strong.

Cheers

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Reply #3 - Apr 24^th, 2012 at 8:47am

2Blackys Offline
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I bought 3 x 16 kg. boxes,(4 bags to a box) of Heat beads when we went to town about a month or so ago,and I notice they are still the same shape but a bit smaller and do not burn as long as the previous lot I purchased which were in 7 kg. bags.

Garry

"Never trust a man with a tidy shed!"

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Reply #4 - Apr 24^th, 2012 at 9:14am

Timmo84 Offline
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I get about 90minutes from mine also. That's cooking in the open. I only use the Heat Bead brand so can't comment on any other.

Tim

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Reply #5 - Apr 24^th, 2012 at 2:14pm

Smokeydk Offline
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I've had a lot of luck from the HeatBeads Brand in the brown bag.....cheaper from BigW .......seem to last quite awhile now

Dave

http://smokeydk.blogspot.com.au/

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Reply #6 - Apr 24^th, 2012 at 6:58pm

Saltbush Bill Offline
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Ive alway found that the beads under the oven seem to keep going for ages.......the ones on top start to go out on the underside after a while. I usually keep enough spares going to replace the ones on the lid.......throw the used ones from the lid back into your heat bead chimney and they are red hot again in a few mins.
Ive also used another brand that seem to work well..." Hot Shots"....PD put me onto them.

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Reply #7 - Apr 24^th, 2012 at 7:02pm

Derek Offline
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It is interesting that when I was heavily involved with Aussie Char the company that make Heatbeads they talked about pouring water over half used Heatbeads when you have finished using them to put them out and then reusing once they had dried out. I have always had a ready supply of the things thanks to Heatbeads so have never really tried that. Has anyone else done it??

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Reply #8 - Apr 24^th, 2012 at 7:54pm

Smokeydk Offline
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at home I recycle them.......forgot to wet them throughly once......they burnt a hole in my BBQ trolly Angry

Dave

http://smokeydk.blogspot.com.au/

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Reply #9 - Apr 24^th, 2012 at 9:39pm

Rufzgutz Offline
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Thanks everyone for setting me straight. I can't recall reading here how long heatbeads actually lasted for. I normally use my choofer with my 10" and cook over flames or coals with my 12".

90 minutes sounds good to me. It means I am on the right track with my practicing.

I will start another smaller batch to add after 90 mins .

by the way, my rump roast turned out perfect in my books. cooked with a little olive oil, seasoning, redwine and 3 sliced lemons to keep the meat nice and juicy.

I have 2 x 12" ovens, so will be trying a pork roast this weekend.

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