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  • MELBOURNE PURE BBQ LUMP CHARCOALS: RED GUM or IRONBARK $45+gst - scroll down to select. To METRO POSTCODES ONLY BUT NOT TO WA. 60ltr 18-22kg bags


    We offer locally made Australian pure chemical free natural LUMP CHARCOALS for Home & Restaurants. There is a huge Charcoal shortage currently due to no imports coming in, no Backpacker slaves cooking in the bush, and minimal Mallee Root wood left in the ground to cook. Our local Charcoal Manufacturer is battling to keep up production to meet this large demand, but we're trying. $45+gst.


    RED GUM is for Grilling or Spits as good hot coal with no ash, but needs good airflow. Choke your vents off too much and it can go out.

    IRONBARK is for long 9hr LownSlow cooks with restricted top air vent, or for very Hot Grilling or Pizzas with vents fully open.

    Use either in Masterbuilt Gravity Feed Grill, Weber, Kamado Joe, Primo, Bullet, Offset Smoker, BBQ Spit Rotisseries, Skewers. For LownSlow or Hot Grilling. 

    To box a large 60ltr bag up and send it by Courier to Metro postcodes costs $25.30 ea. Non Metro postcodes may cost extra or be too costly to ship to. We can't send to WA as too expensive. We Combine Shipping and can usually tuck up to 6kgs of extra Products into the cartons and will REFUND you the postage applied to them. A Red Gum carton is full and only has room for another 2-4kg, there is more room in the Ironbark carton..

    Natural Lump Charcoal, especially RED GUM needs to be piled in a mound in a Kettle BBQ or a thick layer under Skewers, as spreading out the hot coal thin like you can with compressed Briquettes like Heat Beads, puts it out.  

    You have now found where you can buy Pure Charcoal comprised 100% from cooked wood, no additives. Most Briquettes including Kingsford, contain Pine and various additives that can taint meats if not burned off, see Info Links: Amazing Ribs & WIKIPEDIA:- "Kingsford Charcoal is made from charred softwoods such as pine and spruce which is then mixed with ground coal and other ingredients"

    Standard Heat Beads need to get white hot and ashed over till they are safe to cook on... how do you then add more later? Lump Charcoal is pure and can be safely used for top ups! Briquettes and Beads are usually formed from low quality Brown Coal cooked into Char, Corn Starch binder and SODIUM NITRATE accelerant is then added:- "Sodium nitrate is a strong oxidizer and is used in a variety of industrial and food processes. For example, it is commonly added to charcoal briquettes to make them easier to light." 
    Since Brown Coal doesn't get hot, Heat Beads add sand for heat, hence the sandy ash mess. Doing a Heat Bead Snake has the Beads sequentially igniting under your meat all night, is that safe? For a long safe smoke, just make  mound of Ironbark or Gidgee and close the top vent 3/4, the mound should glow hot for 6-10hrs.

    CASH PICKUP is available from us at 58 Frankston Gardens Dr. Carrum Downs Mon-Fri 8-5 Sat 8-4. ​​​

    Our Bulk Cash Pickup prices from the Carrum Downs Warehouse are:
    IRONBARK    $45ea
              $45.  DISCONTINUED as wholesale price increased $10! use IRONBARK instead.

    MURRUMBIDGEE RIVER RED GUM - best for BBQ Spits, Rotisseries, Skewers, and any open BBQ's, as no ash.
    - All Round great charcoal, best for Spits and Rotisseries and any open Grilling as no ash to blow on meat, but needs air vents min half open. Not good for long LownSlow cook as cutting off air to slow the burn will make it go out, but that is also a feature as you can put it out and reuse it as it just shrinks and can be reused and lit easily. RED GUM is also called Aussie HICKORY as similar flavour, imagine of you could buy HICKORY charcoal! Red Gum charcoal will go out if the charcoal bed is too shallow, it needs to be piled higher than Mallee Root or compressed Heat Beads.
    If you have a Smartfire type fan heat controller or have a Vertical Gravity feed Smoker, this coal will burn well for LownSlow and is the best coal for a fan controller as there is no ash to blow around. 
    METHOD FOR BBQ SPITS: mound a thick mound of coal along the wall of the UP spin side of the spit to prevent fat fires. Fat drips from DOWN spin side, put sand or ash there to absorb it.

    IRONBARK - LownSlow Charcoal with some ash. Has large and small bits, but all burn well in a mound. Some will fall through a big hole grate. Works very well in a mound in Kamado, Weber, Bullet Smokers, leave bottom vent fully open then close the top vent a little to reduce the heat and slow the charcoal mound for a long cook. Great LownSlow hot coal with 20% of the ash mess that Gidgee makes. Very HOT coal, use half the amount you normally use ie. 1 bag IRONBARK = 2 bags of most charcoals! Got the Kamado to 660F in 25 mins with vents fully open. 
    - Mix it with Red Gum to temper the heat of Ironbark coal and to keep flavoursome Red Gum going overnight.

    FOR A 10 HR COOK IN A LARGE OFFSET: make a tall mound of IRONBARK and start the base with our FIRE ROD electric charcoal starter, then place a Smoker Log on each side close to the coals to smolder for several hours, replace once or twice through the cook. Once the coal is hot, restrict the air to slow down the burn for a long LownSlow session. Move Logs away if catching fire. 

    An Apple Log, and an Ironbark or Red Gum Log is good for Brisket and Chicken. Apple or the sweeter Cherry wood is great for Pork, Sausages, sweet Chicken, Seafood. 
    Our air dried Apple Wood adds moisture to meats. Red Gum Wood on it's own dries beef and can oversmoke meats on a long cook.

    Our pure Aussie Charcoals add good flavour to foods, not like the cheap smelly Indonesian Mangrove charcoal that is flooding the market as it can taint meats.  

    The ashless Red Gum is perfect for the new Heston's Everdure Fusion Charcoal BBQ as no mess to clean up. Customer Mark E. tested it in his patio Heston's Everdure Fusion BBQ and loved it: "Just fill it with the ashless Murrumbidgee River Red Gum Charcoal, push the electric Starter Fan button and let it go. It worked a charm, the heat spread very fast". Youtube demo of starting the Heston's BBQ

    Pile a mound of pure chemical free Lump Charcoal against one wall of a charcoal BBQ, touch the base with the tip of our new FIRE ROD electric charcoal starter, when red flames start after 30 secs, back up 6-8 inches until they are well lit. Focus on air blasting 1 red spot into the pile.

    Then place a Smoker Wood Chunk on each side against the flaming coals, but blow out and move them if they catch fire as no smoke in fire. If the Chunks catch fire when lid opened for turning meat, close lid and shut vents for 30 secs, then smoking resumes. Easy eh? 
    Don't spread coals out flat as that's how you put them out, they need to be clumped together. 
    After adding more Lump Charcoal on top later, blow it alight quickly with the FIRE ROD, like the bellows of a Blacksmith forge.

    Start Lump Charcoal in 1 minute with our FIRE ROD Electric Charcoal Starter:-

    We got our Weber to 513C on IRONBARK Charcoal, for quick pizzas:-