ABOUT OUR CHARCOAL:
Sears in flavor. Real wood cooking.
Cooks hotter. Burns longer.
Cooks hotter. Burns longer.
Light up the flavor of your backyard barbeque or gourmet grill with the bold, open-fire zest that only 100% ALL NATURAL HARDWOOD LUMP CHARCOAL delivers. Kiln-fired and packaged in its natural lump shape — with no additives or chemicals — our hardwood charcoal is easy to light, starting in only half the time of briquettes.
It burns hot to seal in moisture and sear in flavors. Natural lump hardwood charcoal reaches optimal cooking temperature in approximately 15 minutes — so you will be cooking in no time. Whether slow cooking or quick grilling, light up the flavor of beef, chicken, fish or pork with our 100% ALL NATURAL HARDWOOD LUMP CHARCOAL, you’ll be glad you did.
HOW TO USE:
Lighting the Perfect Fire
Natural Lump Charcoal should be lit about 15-20 minutes prior to grilling. DON’T use lighter fluid or newspaper to start your charcoal. Once again, it’s all about the flavor. Keep it natural, invest in a chimney starter or an electric starter. A chimney starter is a large, vented steel cylinder that is filled with charcoal and makes cooking with charcoal much simpler. Place a couple of lit fatwood sticks in the bottom area of the chimney starter, below the charcoal. After about 20 minutes the charcoal is ready to be dumped into the grill.
Chimney starters are great for long grilling sessions as you can have more charcoal hot and ready in advance, to add to a diminishing fire. Just refill the chimney with charcoal and light with Fatwood about 20 minutes before adding to the fire. If you add unlit charcoal to a burning fire, you are in for a lot of smoke and and a lower temperature. Once the charcoal begins to ash over, brush the grate clean with a wire brush and oil the grate. Use canned spray oil — be careful of flare-ups — a clean, wadded-up cloth dipped in oil, or, if you really want to show off, grab a chunk of bacon or beef fat in tongs and liberally wipe the grate.
A proven technique to create a more versatile grilling area is to mound most of the charcoal to one side, spread a little less in the middle, and leave one area with no charcoal. You can use a garden hoe or small shovel for this. By dividing the charcoal you create three distinct heat “zones” to cook your food. This gives you an area on the grill where you can move the food in case of flare-ups or if the food starts to cook too quickly.
Don’t poke it. Every time you stab or poke a piece of meat on the grill you provide an exit for the
flavor-rich juices to leak out. Invest in some tongs to turn meat.
• Be smart about basting. Oil & vinegar, citrus and yogurt-based marinades can be brushed on the food throughout
cooking. If you are using a marinade to baste that was used for raw meat or seafood, do not apply it during the last few minutes of cooking. If you are using a molasses- or sugar-based sauce, apply it towards the end of the cooking time.
The sugar in sauces can burn easily over the intense heat of the charcoal.
• Let it be. After grilling meat to the desired temperature it is always a good idea to allow the meat to rest. The intense
heat of grilling with All Natural Charcoal forces the meat to contract, driving the the flavorful juices to the center.
Allowing the meat a few minutes to rest will result in a juicy and delicious finished piece of food.