The cooking with charcoal craze grows on the coast

BRUCE and Mike from “About Barbeques and Fireplaces” in Torquay say they are the authorised primo ceramic grill premium dealer for the area.

With the craze of cooking with charcoal increasing in popularity by the month, the pair want to explain what natural lump charcoal is.

Mallee charcoal – where does it come from?
The Mallee charcoal at About Barbeques and Fireplaces comes from the Sunraysia Mallee belt region of Victoria. Charcoal can be made from all three parts of the tree – the roots, stumps and branches, each with their own characteristics which brings about a very delicate smoky flavour. Mallee charcoal is sourced from the widespread planting of Mallee eucalyptus. As the trees are processed for their oil and wood, the roots are harvested to make charcoal. The benefits of using Mallee charcoal is promoting tree planting as a renewable source for energy.

Mallee root charcoal is made by burning wood in the absence of oxygen, and lump charcoal is the product of that. Since lump charcoal is charcoal in its most natural form, barbeque enthusiasts will always prefer it – it lights faster, burns hotter and leaves very little ash compared to briquettes.

Mallee root lump charcoal is also more responsive to oxygen, making it easier to control the fire’s temperature if your grill has adjustable air vents.

Charcoal burns with a very clean and smoke free flame and can burn for up to one day.

Mallee root charcoal grilling might not offer the same level of convenience as a gas barbeque, but it does boast one benefit which stands out above all others – smoke flavour. The dry, white-hot heat of charcoal sears meat quickly, creating a crusty, caramelised exterior and smoky flavour.

If you want to learn more about the magic of cooking on charcoal, talk to the team at About Barbeques and Fireplaces at 31 Baines Crescent, Torquay or phone 5261 4505. The introduction special of $40 for a 20-kilo bag is reason enough to stop by.