Cooking with Charcoal on the ArcPit

Charcoal delivers the authentic, smoky flavour Aussie campers crave, and the ArcPit portable fire pit lets you enjoy it anywhere — from beach camps to outback tracks.

HOW MUCH CHARCOAL?

Quick Formula: 1kg lump charcoal per 1kg meat.
Time: This suggested amount of charcoal should provide 60-90mins of steady heat for roasts, steaks or veggies.
Increase: Add an extra 10% if temperature drops or winds rise.

SET UP?

Load & light: With natural firelighters, wait until coal turns white (or covered in ash) before adding meat.
Heat zones: You can create two seperate heat zones (direct + indirect) for searing and slow finishing, split charcoal down the centre of the ArcPit for best results.
Regulate aiflow: Use your Arcoal grate on the base of the ArcPit to provide optimum results.

IS IT COOKED?

Colour can fool you: The temperature of your meat should always be checked before removing. Take meat off heat 3-5 degrees shy of target temperature, rest for juicy results.
Food probe thermometer: Use a thermometer to check the internal cooking temperature of your meat, always refer to the manufacturers instructions on how to use it.
Where do I stick it? Always insert the probe of the thermometer into the thickest part of the meat, away from any bone, fat or rotisserie prongs.

Meat	Cook time	Serve temp °C
Beef (medium-rare)	35-40 min per kg	60 - 65
Lamb	40-45 min per kg	70 - 74
Pork	45-50 min per kg	74
Chicken	45-50 min per kg	74

TO REST, OR NOT TO REST?

Think of resting as the final, crucial stage of cooking, it lets the steaming juices relax and redistribute so every bite stays tender and flavour‑packed.

Beef rump or steak: 15-20mins on a warm plate covered with foil
Small roasts (pork or lamb): 10-15mins covered with foil
Large roasts or chicken: 20-30mins

After the rest, slice against the grain and enjoy the juiciest campfire BBQ your ArcPit has ever turned out. Happy cooking!

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