Charcoal BBQ FAQs
Charcoal BBQs deliver authentic barbecue flavour, reach higher temperatures than gas BBQs, and offer excellent heat control using air vents. They are ideal for searing meat, slow cooking, and traditional outdoor cooking.
We recommend using lumpwood charcoal for a hotter, more natural flavour or briquettes for a longer burn, steadier heat distribution. Avoid indoor coal or treated fuels with charcoal BBQs.
Yes you can. Add a few hardwood chunks or chips for smoke flavour. Use food-safe woods (oak, hickory, apple, cherry). Avoid softwoods like pine.
We do not recommend using lighter fluid. It can leave a chemical taste and cause flare-ups.
Adjust the air vents to regulate airflow. More air increases heat, less air lowers heat.
Charcoal typically takes 15–25 minutes to heat up. Coals are ready when they’re mostly grey/ashy and glowing red underneath.
This can be for a variety of reasons such as: damp charcoal, lack of enough airflow, or poor-quality fuel. To avoid this, open the vents fully and use dry charcoal.
Common causes include damp charcoal, blocked air vents, or excess ash. Use dry, quality charcoal and ensure vents are fully open during preheating.
Brush the grates after every cook and empty the ash after each use. Always deep clean every 4–6 uses or monthly.
Trim excess fat, avoid overloading the grill, and keep vents adjusted.
Ash restricts airflow and absorbs moisture, which can cause rust. Removing ash regularly improves heat control and extends the life of your charcoal BBQ.
After cleaning and removing ash, store your charcoal BBQ in a dry, sheltered location. Using a BBQ cover will help to protect against weather damage and rust.