Charcoal
Use charcoal made from quality hardwoods such as Redgum, Ironbark, Mallee, Gidgee, Oak, Pecan or Maple which tend to burn longer than other woods. This becomes increasingly important when you are cooking large thick cuts of meat over a longer period of time. A key recommendation is to experiment with different types of charcoal and to become familiar with them all. Or at least the ones available to you in your local area. You will find that some will perform brilliantly for one grilling situation and not as well for another. It takes time and money to trial different charcoals. Ultimately, the knowledge gained Read More
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