Find My Local Charcoal

Why Local Charcoal ?

How is it produced ?

History & Tradition

Why use local charcoal ?

There are many reasons to choose to use Local Charcoal in preference to imported charcoal and other barbecue fuels

Superior Quality Barbecue Fuel

Local charcoal makes an excellent fuel for cooking and the advantages over other fuels are numerous.

Local Charcoal compared to wood:-

• little preparation and needs no cutting
• easier to light, requiring no lighter fuel or firelighters which can taint the flavour of food
• reaches cooking temperature much quicker, within 15 mins
• burns with steady heat and twice as hot
• produces much less smoke and less volume of materials is required
• reduced cooking times and time spent tending the burn
• easier & safer to store and transport (lighter in weight and bagged)
• sterile and resistant to insect & microbial attack which taints food
• very little waste – leaves only ash, unburned charcoal can be reused
• less flame so safer, cooks rather than singes

Local Charcoal compared to briquettes:-

• easier to light, requiring no lighter fuel or firelighters which can taint the flavour of food
• reaches cooking temperature much quicker, within 15 mins
• burns cleaner since it contains no artifical fillers or binding agents
(eg polyvivyl alcohol (PVA), clay, wax, polyethylene, starch pastes, sand, straw, petroleum, sodium nitrate, limestone, borax, charred sawdust)
• weight for weight lasts longer, therefore better value for money
• less flame so safer and cooks rather than singes

Local Charcoal compared to gas:-

• easier & safer to store and transport
• less expensive and doesn’t require an expensive BBQ grill
• provides that distinct smoky BBQ flavour – taste studies show people prefer this
• less flame & humidity so safer and cooks/sears rather than singes

Local Charcoal compared to other types of (mostly imported) Charcoal:-

• less flame & humidity so safer and cooks/sears rather than singes
• easier to light, requiring no lighter fuel or firelighters which can taint the flavour of food
• reaches cooking temperature much quicker, within 15 mins
This is due to the fact that the woods used (e.g. Mangrove trees) are denser woods processed at lower heats creating higher yields of charcoal but which results in a lower carbon content than your local charcoal. The lower the carbon, the harder to ignite and a slower/cooler burn is the result.