There are two main types of barbecue fuel available on the Australian market, barbecue briquettes and hardwood lump charcoal. From years of testing, we have learnt that choosing the right fuel will lead to a wonderful cooking experience.
Barbecue briquettes are made from mineral char, charcoal, or a combination of the two, and may be blended with other natural ingredients to enable binding and ignition. They are then pressed into a uniform size to ensure long burning and consistent heat. Over the years, we have found the best barbecue briquettes to be made from Australian mineral char. Charcoal based briquettes burn out quicker, meaning you may need to add fuel to complete your roast. There’s a reason we have used Australian mineral char based briquettes in Weber® Kettles for so long - they can do everything!
Hardwood lump charcoal has been used for cooking since man discovered fire, and nothing beats the traditional flavour of a barbecue cooked with natural wood charcoal. Lump charcoal doesn’t provide the longevity that briquettes do, but it lights faster and the high heat output makes it the ideal fuel for direct cooking and small roasts. Steaks benefit greatly from being cooked over charcoal; the high heat creates the perfect sear on the surface, and the smoke infuses the meat with that unbeatable charcoal flavour.
To get the best of both fuels in one cook, use a combination of the two. The charcoal will help with faster ignition and enhance the smoky flavours in your food, while the briquettes will make sure you get a long-lasting burn time. The recipes and recommended fuel quantities in this book have been tailored to suit Weber barbecue fuel.