The Pyromid Principle The principle of multiplying the fire's power through "thermal feedback" is not new to outdoor cooking. The Native Americans used it both to conserve fuel and to increase the fire's heat. Basically thermal feedback multiplies and intensifies the heat generated by the fuel so only a few briquettes are needed to attain the same high temperature as other outdoor cooking systems, which require much greater amounts of fuel.
How does this generate enough heat to cook dinner for six on only nine briquettes? When a heat source such as charcoal is properly spaced in a predetermined grid pattern, the heat from one piece of the fuel resonates off the other. This causes the briquettes to reach much higher temperatures than would have been generated if they had been randomly thrown together.
In the Pyromid, placing each of the nine briquettes on end in an unobstructed pattern allows each briquette to fully expose its heat mass to another briquette-- while allowing the insulating white ash to drop off. This further intensifies the heat.
Until Pyromid introduced the technique in late 1987, the principle of "thermal feedback" was not commercially used by any outdoor cooking system manufacturer either in the United States or abroad. It is a major breakthrough for those who cook away from home because it means carrying less fuel and equipment, enjoying a hotter fire with less fuel needed, more choices for cooking, and easy carrying and cleanup.

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