FAQ

We're all natural here at Redheads, and that's why our Redheads® Natural Wood Charcoal is made from carbonized compressed sawdust briquettes. That's just a fancy way of saying it's made from 100% natural sawdust, with no chemicals added in the production process.

Redheads BBQ Charcoal is made from 100% natural wood and has no chemical additives, binders or igniting agents. It's a pollutant free, smokeless, natural charcoal.

It's the flavours, the aromas, the all-natural taste. When you cook over Redheads Natural Wood Charcoal, you can be guaranteed that your food won't be tainted by unwanted chemical fumes or additives. It's about letting the food's natural flavours be the hero of the dish.

100% natural sawdust is pressed under high pressure into wood logs without the use of any bonding additives. Each wood log is hexagonal with a centre-hole to aid aeration and combustion. These wood logs are then processed into charcoal in kilns at high temperatures – becoming Redheads® Natural Wood Charcoal.

Unlike other BBQ charcoals, Redheads® Natural Wood Charcoal contains no binding or lighting agents and is 100% additive and chemical free. So when you cook over Redheads Natural Wood Charcoal, you can be guaranteed that your food won't be tainted by unwanted chemical fumes or additives. It's about letting the food's natural flavours shine.

There are a number of factors to consider when deciding on how much charcoal to use, including the outdoor temperature on the day, the size and quantity of the meat to be cooked, the recommended cooking time, and the size of your gathering.

As a general rule of thumb, the main factors you should consider are the size of the meat and the duration of cooking time. Generally speaking, we suggest:

• Use 2kg (half a 4kg bag) to bake for up to three hours
• 1kg is generally sufficient for grilling

If you're cooking a lot of meat for a large-sized gathering, don't be afraid to use a little extra charcoal to ensure a longer burn time, and remember that practice makes perfect. As you become more experienced at cooking with Redheads® Natural Wood Charcoal, you'll be able to judge for yourself the quantity best suited to your needs.

Redheads® Natural Wood Charcoal is a lump charcoal. Now that doesn't mean it's lazy - it just means that it might take a little longer to light that other chemically enhanced briquettes that can be impregnated with igniting agents.

But we think it's worth a little patience for that great natural food taste you get from Redheads. To light your Redheads Natural Wood Charcoal, just follow our simple step-by-step guide:

• Place 4 Redheads® Firelighter cubes on each side of the grate
• Ensure vents are open and the lid is off
• Ignite Redheads® Firelighters using either Redheads® matches or a Redheads® Gasmatch
• Position Redheads® Natural Wood Charcoal over the lit firelighters
• After approx 20-30 minutes your charcoal will be ready to cook on

Well it's not rocket science why chefs, foodies and BBQers across the country are firing up their barbies with Redheads® Natural Wood Charcoal instead of other solid fuels – it's just great barbequing! Here are their reasons:

• Redheads® Natural Wood Charcoal is made only from 100% natural wood
• It's free from chemical additives and binders
• It's smokeless and odourless
• It can be put out and used again – making it an economical option
• It's low ashing, so it won't leave dust or charcoal fines on the food
• Redheads® Natural Wood Charcoal won't tarnish the food's natural taste and flavour.

No. All carbonaceous fuels (charcoal, briquettes, coal) can produce carbon monoxide, an odourless, poisonous gas that can be lethal if the area is not well ventilated, or if the air supply is limited in some way. BBQ Fuel should never be used indoors, but it's perfect for the outdoor barbeque or campfire.

Let's face it. When you're relaxed, you're more likely to have a good time. The same can be said for your meat. When you relax your meat, and let it come to room temperature before putting it on the grill, it will be much more succulent and tender.

Taking meat out of the fridge and placing it straight onto a hot grill drives the juices out of the meat and into the fire, creating an even bigger fire, which can lead to tough, overcooked meat. Cooking meat at room temperature however allows those delicious juices to remain in the meat, eventually making their way into your mouth!

Direct Cooking

The sizzle of a sausage, the searing of a steak, or the hiss of a kebab – direct cooking is ideal for foods like these that don't require lengthy cooking times. Chops, veges, and chicken also work well.

It's also wonderful for searing meats, as it creates that delicious caramelized texture, adds those nice grill marks to the surface of meat, and really locks in the flavour of the meat.

For direct cooking, simply spread your coals evenly across the grate, place your food onto the grill directly over the coals, and presto! Listen for that sizzle effect as your meat hits the hot grill for that char-grilled, direct cooking magic!

Indirect Cooking

Nothing beats the smell of a roasted chicken slowly barbequing over a gentle heat. Indirect cooking is similar to roasting, with the added benefit of that delicious grilled texture and flavor you only get from the BBQ.

Indirect cooking is when the BBQ's lid is used to create an enclosed space to trap air and smoke, which slowly circulates to cook the food. It's perfect for food that will burn on the surface before it can get cooked through to the middle (like roasts or large cuts of meat), or delicate foods, like fish fillets.

Feel like giving it a try tonight? Spread and heat your charcoal as usual, and once lit, simply move the hot coals to one side and place your meat on the other.

There are all kinds of indirect fires you can build - you can pile coals in the middle and place food around the edge, put the food in the middle and the coals around the edge, or the coals can be on the side.

Handy hint: Place a drip pan under the grate between the coals to collect any fat drippings from your meat that can be used to make gravy. For longer cooking times, add water to the drip pan to prevent burning.