20kg ZULU African Namibian Hardwood HOT Lump Charcoal for your HIBACHI, TANDOOR OVEN, BBQ, or BRAAI & Potjie Pot. 4x5kg bags. NOT TO WA

 x 5kg bags of African NAMIBIAN ZULU Lump Charcoal. Hot quick lighting chemical free charcoal for Grilling, Tandoor Oven, and Pizzas. $50+gst.
Select and add Sureburn Natural Aussie Firelighters, or 5 x 60cm Flat Skewers for FREE SHIPPING in the charcoal Flat Rate Metro carton.

The best HOT Grilling Charcoal for a HIBACHI Table Top BBQ Grill or Weber! The smokey charcoal flavour on Burgers is incredible. See our Blog Page: JAPANESE HIBACHI GRILL Table Top BBQ cooking

$33 Delivery for 2 x Courier Boxes to METRO ZONE 1 CAPITAL CITY POSTCODES ONLY.
The ZULU Charcoal is the best to use in a shallow charcoal bed. A shallow Red Gum charcoal bed goes out.
We started a mound in 45 seconds with our FIRE ROD Electric Charcoal Starter, and it was raging in 1 min. 

Royal Zulu Lump Charcoal starts very easily and gets very hot for over 4hrs, it is best for HOT Grilling and Pizzas. Charcoal Chicken Shops use it.
It can be slowed down a little bit with restricted air flow, to just 5% open Vents, but it is a Hot coal, and is best for fast hot Grilling. 

N.B. I cracked the Genuine Japanese Ceramic Hibachi shown in the pics, by the 4th cook it cracked in 2 places and the sandstone paint peeled off on one side, exposing the shiny ceramic body..  I returned it on ebay.  ZULU Coal is Hot! Bought a new round granite Hibachi with a steel bowl now that works great.

This Hot charcoal is made from the very hard & dense Intruder Tree, that is taking over the African Bush. 

The denser & harder the wood that is used to make charcoal, the greater the fine ash produced, so there is a some ash mess left behind after this hot coal burns down, but it should easily fall down into your ash pan.

Use Zulu Charcoal under your Potjie or Potjiekos stewing Pot (pronounced poy-kee kos=food), it is a traditional South African three-legged cast-iron pot used for slow-cooking hearty stews (potjiekos) over open braai coals. It is a cornerstone of South African outdoor cooking, known for layering aromatics, meats, and vegetables and letting them simmer low and slow without stirring.
The #1 rule of cooking with a potjie pot is: DO NOT STIR THE POT. As a result of this method, all the ingredients cook perfectly, but are not overly tainted by each other, so you experience different flavours and textures with each mouthful.