Everything good about cooking over fire starts here. Get the charcoal right and you get that deep, smoky char you just can't fake with gas, the flavour that has people drifting over to the barbecue asking what's on. Whether you're searing steaks over a roaring bed of coals or settling in for a long, low cook, it all comes back to what's burning underneath.

Not all charcoal is the same, and the difference shows up on the plate. Lump charcoal lights fast, burns hot and clean, and is the go-to for a quick, fierce sear. Briquettes burn slower and steadier, holding an even temperature for hours, which makes them the smart pick when you're in it for the long haul. Once you've got a feel for both, you'll know exactly which one to reach for depending on what's for dinner.

Whether you're firing up the kettle, the kamado or the smoker, you'll find charcoal here to suit the cook. And if you're not sure what pairs best with your setup, we're always happy to talk it through.

Come and see us at Mowerland Bathurst and Lucknow, tell us what you're cooking, and we'll sort you out with the right charcoal for the job.