Tools needed:

• Wood – Native (Tawa or Manuka), Blue Gum, Pine
• Shovel
• Spade
• Axe
• Newspaper
• Hangi Rocks – (Volcanic)

Method

1
When digging your pit, use your baskets as a guide to the size you should dig your hole (keep in mind too that you may end up stacking your baskets)
Place them on the ground, mark out the area around them, and when digging, make it a little bit bigger so you can tuck the sheets down the side
The hole should be big enough for the stones and over a third of the depth of your baskets.

2
Having dug the pit, fill the hole with newspaper and kindling.
Layer your firewood on top in a latticed pyramid formation; bear in mind that you'll need sufficient fuel for the fire to be burnt down to embers within one and a half to two hours - enough time for the stones to become white hot (red hot for iron).
This level of heat is required for the stones to be able to thoroughly cook the food, thus minimising the risk of illness from bacteria.
Once the firewood is stacked, place the stones and iron on top of the wood.

3
Again, if you're doing this the day before you fire up, cover it so as to protect the pit and firewood from surprise rainfall or overnight dew.