BBQ Charcoal For Home
Our charcoal is so easy to use for most cooking purposes outdoors and can be used by anyone - from beginners to grill-masters. Whether you want to grill the perfect steak, or you’ve planned a day of baking, whip out your BBQ and get smoking with our lumpwood charcoal and charcoal briquettes.
Not sure which charcoal product is for you? Here are the differences:
- For grills, rotisseries, tandoors, pizza ovens, smoking pits.
- Burns for much longer – 5 to 10 hours of heat.
- Ideal for indirect cooking – try low and slow cooks for larger joints of meat.
- Carbonised briquettes – compressed wood waste.
- Pairing them with firelighters is recommended.
Oak Boxed Lumpwood Charcoal
- Large lumps or baking, grilling and smoking.
- Can grill directly over the heat source.
- Works well for indirect cooking too.
- Sear meat quickly and lock in flavour.
- Works well for ‘dirty’ grilling (straight onto the coals).
- Pourable, making it easy to transfer to chimney starters.
- Reaches 300 – 400 after 10-20 minutes.
Before You Start
Set up your BBQ in an open space, on a non-flammable surface like a concrete or brick area – keep it away from plants and off the grass (especially dried out grass). Wear heat resistant protection such as aprons and gloves as well as choosing cooking utensils with heat resistant, long handles. Make sure your coals are hot enough; look for glowing coals or a coating of white ash. Use a firelighter in your grill and an evenly spread layer of coals. Alternatively, you can light the charcoal in a chimney starter by using a firelighter to speed up the process, and then pour them onto the grill afterwards.
Why You Should Use Our Natural Firelighters
When lit, our Ecoblaze natural firelighters will burn for 8 to 10 minutes to ensure the flame will spread to the charcoal. White Horse Energy sells these in packs of 200 and 500 on the Express page. They’re incredibly versatile and can be used in all appliances.
BBQ Cooking Methods
The usual way to grill is directly above the coals, on high heat. You can crank up the heat to cook a meal in under 20 minutes (cooking for longer than 20 minutes on high heat will probably burn your food). Sear the sides of your tenderloin steak to lock in the flavour and get that classic chargrilled pattern.
Indirect methods work well for several different dishes cooking at the same time. One way to do this is to place the coals on one side of the grill – the two-zone method means you can put a joint of meat on the side without coals for a gradual cook while directly grilling other ingredients on the other side.
“Low and slow” is recommended for larger cuts of meat to cook all the way through without burning, leaving you with an incredibly tender and juicy joint. This method works for anything that you’d usually cook in an oven. Mimic an oven’s convection heat by putting charcoal or briquettes on either side of the grill, then leaving a gap in the middle. This works even better for BBQs with closable lids during cooking.
For that Caveman experience, you can try grilling straight onto the charcoals – otherwise known as “dirty grilling”. This works well if you get the temperature high and use decent quality lumpwood charcoal, without any chemicals - we recommend using a natural firelighter as a clean lighting method to cook on the charcoal safely. Our oak lumpwood charcoal is perfect for this as well as producing the best smoky flavours when cooked on.
Drip trays are great for maintaining the heat and are also used to catch drips of juice or fat from the food (which can be used as stock later). Place a shallow dish of cold water beneath the grill before cooking.
When cooking on a two-zone fire with charcoal on one side, rotate the meat regularly for an even cook.
For longer cooks or for smoking food, we recommend using Ecoblaze charcoal briquettes – they burn for longer and maintain the temperature, making them perfect for indirect cooking.
Purchase a meat thermometer for safe and accurate cooking. It’s difficult to tell whether your meat is cooked properly just by the timing.
Smother the charcoal and leave it overnight to cool down, as charcoal retains its temperature for up to 24 hours. Clean your BBQ after each use. Burn off any food remains before letting the grill cool down and wipe away the remains with a soft cloth to avoid scratching the surface. A clean BBQ allows for a clean burn, which will result in tastier food that is cooked well.