WHICH CHARCOAL TO USE?
Which Charcoal to select for your cooking style?
For GRILLING & BBQ SPITS AND ROTISSERIES:-
- Ashless RED GUM. Make a 4-6" charcoal bed, as a shallow bed will go out. Best for Spits as no ash to blow onto meats.
- MALLEE ROOT is hot and long lasting, but is a bit ashy and sparks a lot when starting with a Heat Gun as the wood contains some Mallee soil and the quartz in it explodes into long travelling sparks. It can be used for Grilling, Spits, and LowNslow.
- NAMIBIAN AFRICAN ZULU. Is very hot and works well in a shallow Hibachi or Skewers Grill it leaves fine ash. It lights very easily and starts in 45 seconds with our 2000W Heat Gun
For LOWnSLOW BBQ SMOKING:-
- IRONBARK. Easy to start, a mound can be choked or slowed down by restricted air vents for a long cook. A small mound will go for 9hrs in a Kamado with bottom vent fully open and top vent 20% open.
- GREY BOX. Heavy dense shiny charcoal for long cooks with restricted airflow, leaves some ash.
- MALLEE ROOT is hot and long lasting, but is a bit ashy and sparks a lot when starting with a Heat Gun as the wood contains some Mallee soil and the quartz in it explodes into long travelling sparks. It can be used for Grilling and LowNslow.
- BAMBOO CHARCOAL LOGS. Takes 20mins to start these dense long burning coal logs in a Charcoal Chimney with 3 or 4 Tumbleweed Firelighters underneath, then they will stay Hot & Smokeless for 7hrs. Needs fire touching it to light, will not light with an electric Heat Gun.
Bamboo Charcoal Techniques:-
- OFFSET SMOKERS: Stack a large cross hatch pile of long Bamboo Logs in the Fire Box, use hot charcoal logs for the bottom 1 or 2 layers and stack unlit layers on top for a long cook.
- SHALLOW SKEWER GRILLING & INDOOR STEAK HOUSE GRILLING: Use 1 layer of hot Bamboo Logs.
- KOREAN TABLE TOP COOKING: Use small pieces in fire bowl, pre-lit in a Charcoal Chimney.
- HIBACHI TABLE TOP GRILLING: Use several small pieces, pre-lit in a Charcoal Chimney.
- KAMADO:- A Charcoal Chimney full of hot pieces will go for 7+ hours in a Kamado with bottom vent fully open and top vent open 20%. Place unlit pieces on top of a hot mound for a long cook..