• Our cottages and bungalows all have their own outdoor wood-fired hot tub. The tub is cleaned and refilled before each new check-in.

• The tubs are filled with mountain water. Discolouration may occur.

• Heating directions:

• Step 1 – Ensure the water is at least 50 mm above the top coil inlet (if the water level drops between uses, the silver pipe underneath the tub has a tap that fills the tub).

• Step 2 – Place the lid onto the hot tub and secure it with the fastener straps – the lid will help the water to heat up faster.

• Step 3 – Fill the coil burner with wood and light your fire.

• Step 4 – Once the wood is burning well, place an additional one to two logs continuously to maintain a constant flame until desired heat is reached. This should take between 2 to 3 hours but could take longer during winter.

• Step 5 – Regularly feel the temperature of the water and stir. Hot water will stay at the top of the tub. The water needs to be mixed manually to heat properly throughout.

• Step 6 – Get in and enjoy.

• When the desired heat is almost reached, only add one piece of wood every 30 minutes or as required. The water gets extremely hot if a strong fire is maintained after the tub is heated.

• WARNINGS

• Keep children away from the firebox and the steel water inlets of the tub. This is extremely hot.

• Never sit in front of the topwater inlet. The water and the inlet can get extremely hot.

• Never burn the coil without sufficient water in the tub.  If the water level drops between uses, the silver pipe underneath the tub has a tap that fills the tub.

• Never burn wood in the coil unsupervised.

• Don’t overload the firing coil.

• Hot tub water can be reused for about four days of usage.

• Contact the camp management to drain the tub when required.

• Only use soft firewood like blue gum or pine to burn in the coil. Briquettes, coals, or hardwoods with a higher burning temperature may damage the heating coil.

Step 1 – Open the air control fully. If the air control is almost closed: Fewer flames and heat but longer burning time. If the air control is fully open: More flames and heat but less economical on your wood usage.

Step 2 – Place a piece of firelighter (blits) at the bottom of the firebox. Place a few logs of wood loosely in the firebox and light the firelighter.

Step 3 – Close the door.

Step 4 –  Once the wood is burning well, place another log onto the fire.

Step 7 –  Once the temperature is reached, regulate the fire with the air controls.

Please note:

Don’t leave the fireplace unattended whilst warming up.

If any difficulty is experienced to keep the logs burning, this is often because the air control has been shut before the fire has properly taken.

Keep the door closed when burning. Only open to add more wood or to re-align the burning logs.

Never cook any food in the indoor fireplace.

• Step 1 – Make sure you have at least 20 pieces of braai wood. Kameeldoring or Rooikrans work the best.

• Step 2 – Stack approximately eight pieces of wood in levels. Start by placing two pieces of wood at the bottom. Place two more pieces on top of the first two, facing the other direction. Do not place the two pieces too close together, your fire needs oxygen to burn stronger. Repeat this until you have a tower of at least four levels. Add another four pieces to the four sides of your wood tower.

• Step 3 – If you have thin dry wood, place this in any of the gaps. This will catch alight quicker and help your bigger logs burn.

• Step 4 –  Light a piece of firelighter (blits) and slide it into the bottom of the tower.

• Step 5 –  Allow the fire to burn, adding more logs as required. Once you are ready to braai your meat, spread the coals evenly on the surface of the braai. Feel the heat of the coals and decide how high or low your grid needs to be. Use a braai triangle or bricks to secure your grid. Keep a small fire burning on the side to keep generating coals, especially if you are braaiing more than one grid of meat.

• Step 6 – Keep monitoring your meat and the heat of the coals. Adjust the height of your grid as necessary and turn the grid regularly. Remove the meat as soon as it’s cooked to your liking.

• Step 7 – Place the meat in the braai bowl (provided in your tent) to keep the meat warm on the side of the fire until you are ready to eat.

• Enjoy!