Order the Best Charcoals for Your Holiday Season Barbecue Party

December 5, 2016

The holiday season is a special time for small get-togethers and festive gatherings. This year, why not surprise your guests with a barbecue party? Dazzle them with fine food and excellent entertainment.

And as most chefs know, an excellent barbeque is not just in the sauce but in the quality of charcoal that you use. Here are a few tips that can help you decide which charcoal would be best for your barbecue.


It is age old argument on which is best, charcoals or briquettes. But to get right to the point, most chefs prefer charcoal. That is because it gives your food a smokier and tastier flavor than both briquettes and propane. As well, charcoal gives you more control of the temperature once they are heated. Even temperatures will make a huge difference in the taste and moisture of your food. Cooked fast with high heat you can a nice sear and then lower the heat to finish cooking and help hold the moisture in for a juicer meal. In result, you have a crusty and caramelized exterior, moist interior and nice smoky flavor.

Types of Charcoal for Flavor

There are numerous types of charcoal that have their own unique features. Two of the most popular types of charcoal are Mallee root and Mangrove. Both add amazing taste and flavor to any meal you are barbequing. In truth, the smoke from the charcoal will make the perfect barbecue meal for your party.

Mallee root charcoal – this charcoal is a premium Australian charcoal that is often used by professional chefs and many gourmet home cooks. The charcoal releases a rich smoky flavour that enhances a meal. It also helps preserve the texture and original flavour of the food. The charcoal is made from 100% natural wood that has minimal ash. The coals are long lasting. Mallee root charcoal is best used when cooking barbeque meat, poultry and seafood.

Compared to briquettes, Mallee charcoal lights fast, burns hotter and has very little ash.

Mangrove charcoal - mangrove charcoal is a preferred charcoal in many European, Asian and Middle Eastern restaurants. It is made from high quality mangrove branches and trunk wood. The charcoal offers the unique flavors of natural sugars and caramelization plus the pure smoked bouquets. It lights up quickly and will reach a grilling temperature within 15 minutes of lighting. Compared to regular briquettes, Mangrove charcoal burns much longer.

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