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