Welcome to our Charcoal Grills collection, where tradition meets taste.
Charcoal grills, also known as coal BBQs or charcoal barbecues deliver a timeless grilling experience that infuses food with rich, smoky flavours. It's unlike any other cooking method.
A charcoal grill uses charcoal briquettes or lump charcoal as fuel. These grills excel at reaching high temperatures that create a perfect sear, locking in natural juices and flavours. The direct exposure to the heat source imparts a distinct, highly sought after smoky taste. Add a charcoal chimney starter from our BBQ accessories range to make it almost as quick and convenient as cooking on Gas - Designed to ignite charcoal quickly and evenly without the need for lighter fluid or other chemical accelerants.
Direct Grilling: Perfect for quickly cooking burgers and steaks. Food is cooked directly over the charcoal for fast, intense heat.
Indirect Grilling: For thicker cuts of meat needing slower cooking, such as ribs or whole chickens. The food is placed away from the charcoal, utilising the surrounding heat.
Smoking: By maintaining low temperatures with the lid closed and charcoal positioned to one side, you can impart a deeper smoky flavour to your meat & vegetables.
Opting for a charcoal grill offers:
Flavour: The smoke from charcoal enhances food with a complex, smoky taste - Not easily achieved with other cooking methods!
High Heat: Ideal for achieving a crisp, perfect sear on steaks and burgers.
Versatility: Capable of grilling, smoking, and even baking (Yes, you can even cook your Christmas turkey on your coal barbecue!)
Simplicity: Easy to move, making it great for various outdoor settings. Gas barbecues can be heavier & bulkier. The simplicity of a coal barbecue makes it easier to maintain.
Kettle Barbecue: Round and versatile, suitable for both grilling and smoking.
Barrel BBQ: Have a large cooking surface, great for entertaining.
Kamado BBQ: Made from high-quality ceramic. These egg BBQs are superb at retaining heat. This allows for a wide range of temperatures and cooking methods. They're also self-cleaning!
Charcoal grills are commonly made from durable materials like steel or cast iron. These materials excel in heat retention and longevity. Higher-end models might incorporate stainless steel for added rust resistance and longevity. Ceramic grills, especially Kamado BBQs. Will be crafted from high-quality ceramic that provides exceptional insulation. Making them ideal for both high-heat grilling and slow cooking.
Whether you're a seasoned grill master or a weekend warrior. Owning a charcoal grill can transform your outdoor cooking experience. Explore our selection of the best charcoal BBQs and discover why a charcoal grill is a must have in everybody's outdoor space.
Read LessSKU: BUN/KJ23RH/86033
SKU: 140253
SKU: BUN/KJ15040921/86049
SKU: BUN/MB20042221/86062
SKU: BUN/MB20041320/86063
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SKU: BUN/KJ23RH/86053
SKU: BUN/Kj15041021/86054
SKU: BUN/KJ23RHC/86055
SKU: BUN/MB20042221/86058
SKU: BUN/MB20041320/86059
SKU: BUN/MB20042221/86060
SKU: BUN/MB20041320/86061
SKU: BUN/KJ23RH/86031
SKU: BUN/KJ23RHC/86032
SKU: BUN/KJ23RHC/86039
SKU: BUN/KJ15040921/86041
SKU: BUN/Kj15041021/86047
SKU: BUN/Kj15041021/86051
SKU: MB20042724
SKU: MB20041423
SKU: 140251
SKU: 140252
SKU: BUN/KJ15040320/86050
If you want to lower or control the high temperature of your charcoal BBQ grill – then close the lid. This lessens the amount of oxygen available to the coals and your flames will die down. If you’re cooking thin cuts of meat – leave the lid open. Large steaks, roasts and rotisserie meats require a more penetrative heat and closing the lid will have an effect similar to an oven - giving you perfectly roasted results without heavy charring.
For foods that require direct grilling like burgers, steaks, or kebab skewers – You’ll get about 2-3 hours burn time on your charcoal grill with lump charcoal. For foods that require a longer cooking time, choose charcoal briquettes – these will give you between 4 and 5 hours cooking time.
If your recipe requires a long cooking time close the smoker and adjust the airflow through the top and side vents to oxygenate the fire. Closing the vents will decrease the temperature – to increase the temperature you’ll need to open them. Check your smoker every hour and add charcoal as necessary. For smoking meats, the temperature should stay between 94°C and 121°C