Hey all, needed to share these highlights from the weekend. I was lucky enough to be representing Heat Beads at Meatstock Melbourne over the weekend. For two days we got to cook on the Meat Wagon, a custom-built trailer with an insulated bed that we filled with charcoal and hung dozens of cuts of meat - lamb, beef, pork, chicken, duck, and even some fruit and veg like pineapple, capsicums, and eggplants, with the goal of showing how versatile they can be. We cooked on the chains, on the Parilla, the spit, and even an Asado cross.
So. Much. Meat. A carnivore's dream
What an awesome display of meat and cookout possibilities. It must have been so hot near that trailer. Did you use fans and blowers to control the heat? How big was that trailer? I know it's a lot of questions, but any extra information you can share about the Meat Wagon would be much appreciated. I'm sure our members would be keen to know how you start up such a huge cooking area.
The trailer itself was 6x10 and was fire insulated along the base and sides to prevent any damage to the underside and the tyres. We used about 30 kg of charcoal to start it (a mix of briquettes and lump) with three chimneys of lit lump to start, and then topped up with lump charcoal as the day went on. As things needed more heat or less heat, we could raise them, lower them and move coals from one spot to another with our fire shovel to get the best spread of heat. No blowers or fans, plenty of open-air to give it oxygen!