Gidgee Charcoal

Australian Charcoal is the best fuel source to cook your spit roast or pizza, giving your meat an authentic wood fired smokey flavour.

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Gidgee Charcoal

Australian Charcoal is the best fuel source to cook your spit roast or pizza, giving your meat an authentic wood fired smokey flavour.

Also available Gidgee Charcoal.

About BBQ’s and Fireplaces are Geelong and Surf Coast suppliers of Gidgee Charcoal for BBQ Spit Roast Cooking, Grilling and Low and Slow cooking. Sold in 20KG bags, this Charcoal is the best fuel source to cook your spit roast or pizza, giving your meat an authentic wood fired smokey flavour.

Sold in 20kg bags.

Gidgee timber is a very, very hard-wood timber (not uncommon to get sparks off the chainsaw when your cutting it). It creates a charcoal that burns very, very hot and burns for a long period of time. This charcoal is created by starving burning Gidgee wood from Oxygen leaving 59% carbon at the end of the process making this a very natural product.

This Gidgee timber is harvested from fallen dead trees which are plentiful in the south western part in Queensland all the way through the dry woodlands into Northern Territory.

NO CHEMICALS – NO ADDITIVES – NO OFFENSIVE ODOR…. 100% Australian Made!

Charcoal is made by burning wood in the absence of oxygen, and lump charcoal is the product of that. Since lump is charcoal in its most natural form, it’s no wonder purists will almost always prefer it. Beyond that, lump charcoal has a lot of attractive qualities; it lights faster, burns hotter, and leaves very little ash compared to briquettes.

Gidgee Charcoal grilling might not offer the same level of convenience as gas, but it does boast one benefit that stands out above all others: smoke flavour. The dry, white-hot heat of charcoal sears meat quickly, creating a crusty, caramelized exterior and smoky flavour.

Of course, charcoal grilling requires more time and attention than gas, from building and lighting the charcoal to waiting for the coals to get hot to managing the flame. Since you can’t dial down the heat of white-hot coals, it’s a good strategy to leave empty spaces on the lower grill grate (areas without briquettes). These cool spaces allow for better control, letting you sear food first over the hot spots before transferring it to cooler parts to finish cooking.

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About BBQ’s stocks a wide range of accessories for BBQ’s and fireplaces.

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