What's Really Hiding in Your Charcoal?
If you cook over fire, your charcoal isn’t just a fuel source. It’s the foundation of every dish you serve.
But what if that foundation is flawed?
What if the charcoal you’ve been trusting to carry the flame is quietly:
- Sabotaging your flavour
- Creating temperature instability
- Eroding customer trust without you realising it
Because that’s exactly what’s happening in thousands of professional kitchens across Australia right now.
The Real Problem No One Talks About
Most chefs are obsessed with their ingredients — and rightfully so.
They'll pay top dollar for the best cuts, obsess over local produce, refine prep techniques for years.
But when it comes to charcoal?
They grab whatever the supplier drops off and assume it’s all the same.
And that’s the mistake.
Because most commercial charcoal isn’t just inconsistent — it’s actively hurting your cook.
We’re talking about:
- Bags filled with unknown hardwood blends that change from batch to batch
- Pit-produced charcoal with unconverted organic matter that leaves a sour taste
- High-moisture content that kills your heat curve mid-service
- Dust, bark, and filler that clog air flow and slow your cooks
If your grilled dishes don’t taste the same every night — it likely isn't you.
It might be what you’re burning under the grill.
3 Dangers That Could Be Hiding in Every Bag You Use
1. Flavour Fallout
You season with precision. You balance your flavours. You obsess over consistency.
But sub-par charcoal creates smoke that carries acrid, chemical, or bitter notes directly into the food.
Why?
Because many charcoal products — even those labelled “premium” — include mystery hardwoods, unregulated imports, and even treated timbers.
The result: a final dish that tastes off.
Not every time. Just enough to make your regulars question if it’s worth coming back.
