Heat Beads

Kerrie,

Pour Kero or Metho over them. Even better, soak them for a while if you have a suitable vessel; uses less spirit and gives them an even coating.

Cheers,

Jim.

Hi Kerrie,
Firstly I will assume that you have some sort of grate underneath the headbeads. Get yourself a large "tin" can, 750 or 1250 gram Milo tin or similar. Remove the lid and take the bottom out of it so that you end up with a small piece of tube. Place it on topo of the grate, put your firelighters (2 or 3) on top of the grate inside your tube and then put the required amount of heat beads on top. Light it from underneath with a match. The tube acts like a chimney and comcentrates the heat on the heatbeads. That should do the trick.
Happy camping,
Mike and Jan.

Hi Kerrie,
I am by no means an expert, but i've found that using jiffy firelighters under about 8 heat beads works well. the secret i think is to make sure that the air can get under where the starters are, this gives good combustion. they do take time to catch but once they do they go for heaps......you can later add more as required

it takes about half an hour before the beads get to the point where you can cook on them. that is after they change colour.

good luck

Next time you have sardines, keep the tin and pour a little metho into it.

Place under the grate holding the heat beads and your problem solved.

I use this method in the Cobb

Pedro

also try another brand of heat bead maybe. I bought a 10kg pack of cheapies last year and what a load of junk. Almost impossible to light then died in no time. Didn't even end up finishing them, chucked them in the bin and went for a name brand.

Boo,

I usually use the Easy lite Heat Beads and find they are OK when bag is first opened but over a period of time, they become harder to light. I have put this down to the absorption of moisture and usually find a bit of metho, or firelighters will do the trick. Patience is the key. You just can't rush things. Takes about one slow glass of red before the beads are ready to cook with.

Happy cooking mate!