How to light a BBQ using a Heat Beads® BBQ Quickstart Chimney
For a fast and simple way to get your BBQ started use a Heat Beads® BBQ Quickstart Chimney.
Instructions for use
- Fill Heat Beads® BBQ Quickstart Chimney to the rim with Heat Beads® BBQ Briquettes. Light 3 Heat Beads® Firelighters cubes then place the Quickstart Chimney directly over the firelighters.
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- The Heat Beads® BBQ Briquettes will ash over faster than normal by using the chimney, reaching the most effective temperature in approximately 20 minutes. Briquettes are ready to use once they are covered in a light colored ash.
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- Once Heat Beads® BBQ Briquettes are fully ashed over, carefully pour the briquettes onto the fire grill or into baskets/rails. For safety, always ensure you wear BBQ mitts.
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Instructions
for using Heat Beads® BBQ Quickstart
Chimney to fire up your Heat Beads®
BBQ Briquettes.
How to light a BBQ with Heat Beads®
BBQ Briquettes
Kettle barbecues
- Remove the cooking grill. Place 3 Heat Beads® Firelighters per side of the BBQ unit. Ensure the vents are open and the lid is off.
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- Fill baskets/rails until the briquettes are level with the top edge. Light the firelighters and move baskets directly over the firelighters. Leave for (30) minutes. Do not disturb. Do not replace the lid yet.
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- Briquettes are ready once they are covered in a light coloured ash.
Indirect cooking - slide baskets to each side of the BBQ. Place a drip tray between the baskets/rails, replace the cooking grill and leave lid on while cooking.
Direct cooking - if using baskets, after ash-over, position baskets side by side in the centre of the fire grill.
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- TO EXTINGUISH: Close all vents and leave the lid on.
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Instructional
video for lighting your Heat Beads®
BBQ Briquettes in a Kettle style BBQ.
Open Grill barbecues
- Place three (3) Heat Beads® Firelighter
cubes on the cooking grate below the centre of the cooking
area.
Note: For best cooking performance the Heat Beads®
BBQ Briquettes should be positioned approx. 150mm
below the cooking plate/grill on a fire grate. Briquettes
perform better if lit on a fire grate which allows air to
circulate beneath the fuel.
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- Pour sufficient Heat Beads® BBQ Briquettes to cover cooking area with one layer, but arrange into a pyramid over the Heat Beads® Firelighters. Place a fourth Heat Beads® Firelighter into the top of the pyramid and light the top Heat Beads® Firelighter. Leave for approximately thirty (30) minutes, or until ashed over.
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- When most of the Heat Beads® BBQ
Briquettes are covered in beige ash carefully spread
fuel evenly under the cooking area and start cooking.
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- TO EXTINGUISH: Where possible pour water over fuel. If
water is not available, cover hot briquettes with sand or
dirt. Ensure fuel has cooled down before leaving the BBQ
unit unattended.
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Video
instructions for lighting Heat Beads® BBQ
Briquettes for cooking by the direct method. Ideal for spits,
grills and pit BBQs
Click
To Play
Video instructions for lighting Heat Beads®
Easy-Lite® BBQ Briquettes for cooking by
the direct method. Ideal for quick and easy BBQs
Lighting a Cobb Cooker
We have found the best way to light briquettes in preparation for cooking in a cobb cooker is to use an old steel can (the size of a tin of dog food). Remove the top and bottom of the can and cut holes around the base to allow air to flow through. Place the can over firelighters in the centre of your cobb, place briquettes into the can and light the firelighters. This is like a mini chimney starter. The briquettes are stacked closely together, creating a more concentrated heat source that allows the briquettes to catch alight and ash over easily. Once the briquettes have ashed over, carefully lift the can off and you are now ready to cook.
For safety, wear leather gloves when cutting holes in the can and be careful of sharp edges. |
For Beginners
 If
you are a first time user, practice arranging the briquettes and
the placement of the baking dish before lighting them. You will
find it quicker and easier to work with hot briquettes when you
know how they should be arranged. Gloves and long tongs are a must
when working with hot briquettes.
Take care not to block top air vents when using baking dishes covered with aluminium foil.
Time is often unimportant when you are on holidays, so it may be helpful to use a timer as a reminder of cooking periods. When you have finished cooking, close down all vents to save any unused fuel.
For Advanced Users
While Direct Cooking method is not normally used to cook foods
containing excessive fat as fats dripping from such foods fall directly
onto the briquettes and causes excessive smoking and grease build-up
inside the barbecue. According to many fine Greek chefs this is
NOT the case with Heat Beads® BBQ Briquettes.
Fatty foods such as sausages, chops and marinated kebabs can be
cooked over direct heat, if we use the methods favoured by our Greek
friends. If the hot ashed over Heat Beads® BBQ
briquettes can be dispersed across a flat solid base tray of
the BBQ (ie not on a grill, which would allow air up from below),
the BBQ fuel will remain alight, provide plenty of heat for cooking,
and importantly there will be less flare up when fat falls on them.
If using the direct cooking method in a kettle, flare up MAY be reduced by closing the bottom vents while cooking (but the lid must be removed).
Cooking and Serving Tips
Place the BBQ away from the house, trees, dry grass or shrubs. Although you will need a draught for the fire, it is better not to be smoked out before you eat! Prepare sauces, marinades, relishes and salads well in advance.
To give a pleasant aroma to barbecued food, burn a few sprigs of fresh herbs in the briquettes while the food is cooking. Rosemary, marjoram or thyme are very aromatic.
Provide paper napkins and some finger bowls, as eating outside can be messy.
French breads and vegetables to accompany meats can be wrapped in foil and heated on the side of the BBQ. Skewered vegetables are also easiest to eat outdoors. Also score the fat off chops and steaks to prevent curling and brush the grid with oil from time to time to prevent food from sticking.
Caring for your BBQ
Keep portable metal BBQs under cover when not in use or they will rust. Cover brick BBQs to keep out rainwater and remove metal parts. A dustbin lid will do, but make sure it is securely anchored or it may blow away and cause damage. Scrape down and clean the grid frequently for best results.
Rotisserie or spit cooking
A battery or electric operated rotisserie will give excellent results with joints of beef and lamb, chicken and ducks. Ensure that the spit is inserted centrally through the joint or bird, otherwise the strain on the motor will eventually force it to stop, or it will turn unevenly and the food will therefore cook unevenly.
It is vital that the fire is hot enough; a 2-2.5 kg roast will require
about 2.5kg of Heat Beads® BBQ Briquettes for
perfect cooking. Beef and lamb may be left pink but a meat thermometer
is the safest way of ensuring that large pieces of meat and poultry
are sufficiently cooked. Vegetables can be cooked on the grid underneath
the joint towards the end of the cooking time.
Always use a drip pan to catch drips of fat from the roast. Make this by cutting two lengths of foil 5cm longer than the roast. Fold together, making a dish about 15cm wide and 3cm deep. This will prevent fat from flaring up from the fire.
General BBQ Tips
- Always light your Heat Beads® BBQ Briquettes
at least half an hour before you plan to start cooking.
- Many BBQs have a solid plate and an open rack. Foods that drip or are basted while cooking are usually best cooked on the rack.
- Make sure the BBQ flat plate is hot before you put the meat onto it. The meat should sizzle and seal as soon as it touches the flat plate.
- When cooking steak on a BBQ, seal it on both sides. Beads of juice on the uncooked side indicate that the meat is ready to turn. Do not turn the steak more than once; too frequent turnings result in dry, tough steak.
- Rare meat needs only to be well sealed. To avoid charring if cooking further, reduce heat after the meat is sealed.
- It is best not to cut into a steak to see if it is ready – it will lose its juice that way. Instead, press the surface of the steak with tongs. Rare steak is soft to the touch with the outside cooked and brown, and the inside red. Medium steak is firm to the touch, well browned on the outside and pink in the centre. Well-done steak is very firm to the touch, very well browned on the outside and evenly cooked through the centre, but not dry.
- When using wooden skewers for barbecuing soaking in water first can minimise burning. They are best soaked overnight.
- Meat skewers should be oiled to prevent food from sticking to them.
- Honey or sugar in marinades are likely to burn if cooked on a high heat. It may be necessary to cook the meat on a lower heat immediately after sealing.
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 It is important to rest meat for a few minutes after cooking to allow the juices to settle – if you slice steak as soon as it’s cooked, the juices will run and the meat will quickly dry out.
- Use long handled utensils such as tongs, forks, and brushes for basting and butters in order to prevent splashes and burns. An apron and oven mitts are also essential BBQ attire.
- It is convenient to keep an old pan or two near the BBQ for last-minute basting, rather than rushing back into the kitchen.
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