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It's so easy, watch Terry do it...

Below is Terry's first instructions. Very informative but clearly required an update !

Click the play arrow above to watch Terrys instructional video...

A COUPLE OF FIRE LIGHTERS OR HALF A BAG OF THE YELLOW HEAT BEADS IN THE BOTTOM OF THE TRAY

HALF A BAG OF THE RED BAG HEAT BEADS OVER THE TOP
(Use only heat bead brand, others can be crap!!)
2 BAGS FOR 900MM SPIT

LIGHT FIRE LIGHTERS AND LEAVE BURN FOR APPROXIMATELY 15 MINUTES
(Approximately 1 stubby)

THERE IS NOW NO FIRE

Once the heat beads start to get a brown ash on them,
place the spear with the meat in position and watch it cook.

APPROXIMATELY 1 HOUR PER KILOGRAM
(Approximately 3 stubbies or ½ a bottle of red per Kg)

WHEN LOADING THE MEAT ON TO THE SPEAR, TRY TO KEEP AS CENTRAL
AS POSSIBLE TO DISTRIBUTE THE WEIGHT EVENLY
.

ENJOY!!!

 

Here's Terry in the workshop creating Spithouse Masterpieces...

Terry

Phone Terry on 0417 544 929 or email terry@spithouse.com.au