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AUSTRALIA'S ORIGINAL AND BEST CAMP OVEN AND OUTDOOR COOKING CAMPING AND LIFESTYLE FORUM › Camp Oven & Outdoor Cooking › DIY › Questions re charcoal and bricks and heat beads

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Questions re charcoal and bricks and heat beads (Read 7620 times)

Dec 2^nd, 2012 at 8:39am

Jennifer Offline
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I finally bought a charcoal chimney as I have been having a real problem getting the charcoals lit and I don't want to use lighter fluid. So, eventually the chimney had its first use yesterday and was much easier than my jimmy-rigged tin cans, I still can't figure a few things;

- I had to use three fire starters and a bit of an egg container to get it all going - the winds have been terrible here - could this be the problem? I think I'm almost there (down from almost two hours getting the darn things started to 40mins) The chimney box says 10 minutes! Any tips?

- In NZ, these heat beads and similar are a bit costly and I understand that I'll get better at judging things / timings and numbers of bricks to use, but really - is it reasonably economic to do these meals? Baring in mind the wind again. But for two meals I used say 4kgs of bricks - but they were both roasts, with vegies, gravy, bread, and a cake. I make the cake at the last minute so I'm not wasting unfinished bricks.
Jenn

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Reply #1 - Dec 2^nd, 2012 at 10:09am

Derek Offline
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Hi Jenn

Are you able to buy Heat Beads® BBQ Briquettes - http://www.heatbeads.com.au/ This side of the pond I consider them to be the best. Also is your chimney made by Heat Beads®

I always use four to five starters depending on the wind. The Heat Beads® BBQ Briquettes should be ready to cook in about 20 to 30 minutes if done in a chimney.

Have you had a look at the chart on my website at http://www.aussiecampovencook.com/charcoalheatchart.htm There is an interactive one and also one you can print off.

Cheers

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Reply #2 - Dec 2^nd, 2012 at 4:48pm

Saltbush Bill Offline
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I noticed it your other thread in this photo that you have your oven on an old Webber rack, and then your heat source is quite a way under the rack, well it appears that way to me anyway.
Id suggest getting rid of the wire rack, put your heat beads directly onto the pavers or bricks,then the oven on top of them.
And as Derek has already mentioned check out the heat bead chart.
A wind break in windy weather is also very helpful, The wind can suck a lot of heat away from an oven.

Derek this link doesnt work....for me anyway, dont know about others.
http://www.aussiecampovencook.com/charcoalheatchart.htm
SBB

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Reply #3 - Dec 2^nd, 2012 at 6:20pm

Derek Offline
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Saltbush Bill wrote on Dec 2^nd, 2012 at 4:48pm:

Derek this link doesnt work....for me anyway, dont know about others.
http://www.aussiecampovencook.com/charcoalheatchart.htm
SBB

Works ok for me at the moment. The site could have been down.

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Reply #4 - Dec 3^rd, 2012 at 6:22am

Jennifer Offline
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Thanks Derek, the link works and there's very helpful information on that site - thank you.

I have started putting the COs onto a tray and stacking them too which helps use the heat more effectively, thanks SBB.

For all my mucking around with getting the coals right - the food has been amazing.
Jenn

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Reply #5 - Dec 3^rd, 2012 at 11:48pm

LG Offline
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Bunbury, Western Australia, Western Australia, Australia

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Hi Jenn
I too am a new convert to using Heat Beads® and have had to do a lot of practice to get 'economical' with the beads and the timings.

My suggestion is - if you can get them, buy the big brown bags (I get mine from Big W). I think they are about 10kg bags (please correct fellas) and work out a lot cheaper 'per kilo' than the little bags.

You will have plenty of beads for practice without it costing so much that the price per meal trebles Wink

Stacking is great and just like the home oven, I have a 'cooking session' - like you have been doing - and cook the meat dish, following up with the lower heat/quicker to cook bread/damper/cake etc.

Strong winds will make your heat beads burn hotter and faster - the risk of course is you will have a burnt outside and raw inside as the beads go cold or simply run out before things are cooked. Along with the nuisance of having to use a second batch of beads to finish cooking the item.

A large permanent-ish wind shield can be as simple as a piece of corrugated iron bent into a V, with some star pickets to hold it in place.
My better half got some ?skylight? tubular flashing and made it fit on the lid of the camp oven to protect the beads on top from strong breezes (it also helps stop embers and ash from blowing around)

Natural instinct seems to be working great for you so far - Well Done!

The judge's decision is final... unless the 3rd umpire is called for... or a facebook campaign goes viral !!!

All comments are my personal opinion only and/or based on real life experiences. No debate will be entered into.

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Reply #6 - Dec 4^th, 2012 at 7:58am

Stump Jump Offline
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Hi Jenn

On rare occasions I use heat beads, however I much prefer to cook over a wood fire, as I feel I have far more control over the cooking process. Having said that firewood costs me nothing and it is abundant in my area, however in some localities, it can be quite scarce and expensive, particularly in cities and towns.
If firewood is inexpensive and readily available in your area, then it maybe a consideration. Rimu and Matai for example are magnificent NZ timbers for camp oven cooking.

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