Pure AUS BBQ Lump Charcoal 18-22kg

We offer locally made Hot Australian pure chemical free natural RED GUM, GREY BOX, and Chunky MALLEE ROOT Lump Charcoals for Home & Restaurants. Red Gum & Grey Box $50+gst. Mallee Root $55+gst.

IRONBARK has been replaced with GREY BOX for long LowNslow cooks, due to lack of Ironbark wood available to cook into charcoal at the moment, Grey Box burns longer and has less ash.Note that Natural Pure Lump charcoal will go out if spread out in a thin layer, create a big mound or thick floor bed, as it is not compressed like Heat Beads nor does it have any chemical accelerants.Add: Huge Plastic Scoop, Large Aluminium Scoop, Small Ash Scoop, Fire Lighters, 5x60cm Skewers, or Fire Rod Charcoal Starter. Add-ons come with FREE POSTAGE in Charcoal Carton!

To box a large 18-22kg 60ltr bag and send it in our large $4 Tea Chest carton by Courier to METRO postcodes costs $33ea. QLD, NT, TAS, costs extra or may be too expensive to ship to. NOT TO WA or NT.

We Combine Shipping and can usually pack in up to 4kgs of SMALL extra Products into the Charcoal Cartons and will REFUND you the postage applied to them.

Use in Masterbuilt Gravity Feed Grill, Weber, Kamado Joe, Primo, Bullet, Offset Smoker, BBQ Spit Rotisseries, Skewers.

* See listed YT video for instructions on how to use our Electric Fire Rod“The 1 Minute Fire Lighter”

Which charcoal to use?

For Hot GRILLING & BBQ SPITS and ROTISSERIES– MURRUMBIDGEE RIVER RED GUM is best for BBQ Spits, Rotisseries, and any open Grilling, and Masterbuilt Gravity Feed fan smokers, as it’s almost ashless, no ash to blow on meat, but needs Weber & Kamado air vents min half open. Not good for long Low ‘n Slow cook as cutting off air to slow the burn will make it go out, but that is also a feature as you can put it out and reuse it as it just shrinks and can be reused and lit easily. RED GUM wood is also called Aussie HICKORY as similar in flavour, so Red Gum charcoal has lots of flavour. Best coal for a Vertical Gravity feed Smokers with a fan as there is no ash to blow around.

– 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. Charcoal Chicken Shops like Mallee Root as it goes 10% longer than Red Gum but has less flavour and has more ash.METHOD FOR BBQ SPITS: Mound a thick mound of coal along the wall of the UP spin side of the spit, to prevent fat fires. Keep the hot coals away from the DOWN spin side as dripping fat causes fat flare ups.

For LowNslow BBQ SMOKING

– GREY BOX. Heavy dense shiny charcoal for long cooks with restricted airflow, leaves less ash than Ironbark and burns longer. Mix it with Red Gum to temper the heat of Grey Box coal and to keep flavoursome Red Gum going for a long cook.– IRONBARK. Easy to start, and a mound can be choked or slowed down by restricted top air vent for a long cook.Good for long 9hr Low ‘n Slow cooks with restricted air, for very Hot Grilling & Pizzas with vents fully open. This charcoal easily shatters when it is made so the bag has big bits and little bits, but this helps create a tight mound for a lownslow cook in a Kamado, Weber, or Bullet Smoker. I Got the Kamado to 660F in 25 mins with vents fully open. Mix it with Red Gum to temper the heat of Ironbark coal and to keep flavoursome Red Gum going for a long cook.

– ORGANIC BAMBOO CHARCOAL LOGS. They become red hot smokeless logs like expensive Japanese Binchotan. It takes 20-30 mins to start these dense long burning coal Logs in a Charcoal Chimney with 3 or 4 Tumbleweed Firelighters. They burn hot for 7hrs and can be laid in a single shallow layer in a skewer box or Cypriot Grill, or put lit broken pieces in a Hibachi for smokeless grilling. Masterchef use them for indoor Hibachi charring. Restaurants love them for indoor Steak and Skewers grilling, as no smoke. For an Offset Smoker, start whole Bamboo Logs in a Charcoal Chimney and stack a cross hatch stack of logs, with lit ones on the base and unlit ones on top layers, the higher you stack them, the longer the cook. Alternately, make a tall mound of broken pieces that were started in a Charcoal Chimney, with unlit pieces on top for a long cook.

ALL DAY COMMERCIAL GRILLING:Use an unlit layer of Bamboo Logs under a large Grill Pit and top it with lit Red Gum Charcoal. The smokeless Bamboo coal adds hours to a long cook, and Red Gum Charcoal produces the smokey flavour. Add small broken pieces in a Gravity Feed Smoker chute to double the cooking time for 1 load of coal.

For very Hot shallow Grilling:-– NAMIBIAN AFRICAN ZULU CHARCOAL in 5kg bags. It is easy to light and burns HOT, for Braai or Hibachi grilling of steaks, skewers, burgers, etc. It works great in a shallow charcoal bed in a Hibachi table top cooker, whereas a shallow Red Gum charcoal bed goes out. It is small coal but very hot and works well in a shallow Hibachi or Skewers Grill for 1hr.

Standard Heat Beads need to get white hot and ashed over till they are safe to cook on… How do you then add more later?

Lump Charcoal is pure and can be safely used for top ups! Briquettes and Beads are usually formed from low quality Brown Coal cooked into Char, Corn Starch binder and SODIUM NITRATE accelerant is then added:- “Sodium nitrate is a strong oxidizer and is used in a variety of industrial and food processes. For example, it is commonly added to charcoal briquettes to make them easier to light.”

Since Brown Coal doesn’t get hot, Heat Beads add sand for heat, hence the sandy ash mess. Doing a Heat Bead Snake has the Beads sequentially igniting under your meat all night, is that safe? For a long safe smoke, just make a mound of Ironbark and close the top vent 3/4, the mound should glow hot for 6-10hrs.

Most Briquettes including Kingsford, contain Pine and various additives that can taint meats if not burned off. See Info Links: Amazing Ribs&WIKIPEDIA – “Kingsford Charcoal is made from charred softwoods such as pine and spruce which is then mixed with ground coal and ingredients“