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While camping out nothing starts the day better than a beautiful breakfast.
Below is our favourite of all times and works so perfectly on the hotplate/grill of the Timberwolf Fire Pits.

Image by Joanna Kosinska


Ingredients needed:
Your favourite bottle pancake mix
Water for pancake mix
Various ripe stone fruits of your choice
Fruit Juice
Brown Sugar
Yoghurt of your choice.

Start by cutting your selected stone fruit in half, de-stone them and sit them in a dish cut side up. Liberally drizzle with fruit juice and sprinkle with brown sugar. (This can even be done the night prior to let them really marinate).
While your fire is settling down fill the pancake mix bottle with water to indicated line and shake to mix.
Once the fire has settled and you have placed the hotplate/grill plate above the embers its time to start your cook.
Pour small amounts of the pancake mix onto the hotplate side. Once bubbled flip and cook briefly on the other side or until perfection.
At the same time place the stone fruit halves on the grill side of the plate. Grill until soft and has charred grill lines. Flip and cook briefly on other side.
To serve place a pile of pancakes topped with fruit and a dollop of your chosen yoghurt on each plate.



Ingredients needed:
Digestive Biscuits
Mini Marshmallows
Baking milk chocolate broken into small pieces

Image by Colter Olmstead

Cut 15cm foil squares. Sit a biscuit on each square, top with some marshmallows then chocolate and another biscuit. Wrap the foil around the biscuits and sit in a few embers for 5 to 6 mins or until cooked and heated through. You may like to turn half-time. Take out of embers and allow to cool slightly before carefully unwrapping.

Enjoy the gooey goodness.

Image by Tim Mossholder


Another easy side we always do. For this, fresh corn is the best but can also used frozen cobs.
Once fire has died down and coals are really hot place grill onto the fire pit.


Peel husk off the corn. Place corn on grill plate. Cook for 10 mins, turning every couple of minutes until they have little charred bits and the kernels are tender when pierced with a fork but still juicy. Brush with butter and roll around letting butter melt into it.



Ingredients needed:
Whole chicken
3Tblsp Melted Butter
2 Tblsp Cajun Seasoning
1 tsp Garlic Powder
Liberal shake of salt and pepper
1 tsp dried herbs such as Thyme, Oregano or Basil


Preheat Fire pit and let the flames die down.
Mix melted butter with all seasonings.

Tie Legs of chicken together with cooking string, either tie together wings or tie them to the body.
Liberally baste the chicken with the melted butter and seasoning mix. Secure the chicken to rotisserie attachment.
Place rotisserie over the fire/coals and turn on. The fire should be hot enough that you see colour on the chicken within the first 10 mins.
Leave to rotate over the fire for 1 hr remembering to keep temp up high, don’t let the fire go out while trying to cook it.
When you think the chicken is cooked remove the rotisserie attachment and check chicken by cutting into it to check cooked through. (Or use a meat thermometer!) If you aren’t sure if it's completely done you can always put the hotplate or grill on and butterfly chicken, then sear it briefly on each side to finish it off.


After each use of your fire pit, please act safely. Make sure any fire is well and truly out before retiring for the night.
Let the pit cool completely before trying to dismantle it.
As you are taking a part, we recommend wiping down each piece with bbq wipes and spraying or rubbing lightly with cooking oil. Allow drying before storing either undercover or in its bag. You may need to use a bbq brush on the grill or hot plate.
If you are leaving the fire pit outside on your patio and want the natural steel rustic look, spraying with oil isn’t necessary. In this case, though it is probably better to store your grill/hotplate undercover out of the elements and we recommend spraying with oil.

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