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Mallee Root Charcoal is arguably the best fuel source to cook your spit roast or pizza, giving your meat an authentic wood fired smokey flavour. The mallee root heat and smoke provides a natural cooking source without spoiling its taste through artificial flavours.
Mallee Root 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. 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.
Mallee Root 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 flavor. The dry, white-hot heat of charcoal sears meat quickly, creating a crusty, caramelized exterior and smoky flavor.
Of course, charcoal grilling requires more time and attention than gas, from building and lighting the briquettes 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.
