Charcoal BBQs & Garden Grills
Level up your outdoor cooking with our quality charcoal BBQs, allowing you to enjoy authentic smoky flavours and explore a variety of designs perfect for your next garden cookout.
There is nothing quite like the atmosphere of a charcoal grill, where the crackle of the coals and the aroma of the smoke create the ultimate garden experience. Our range spans from the iconic, versatile kettle BBQ to heavy-duty ceramic smokers and portable grills for those seaside adventures. Crafted for heat retention and airflow control, these BBQs allow you to master everything from high-heat searing to low-and-slow roasting, ensuring your garden remains the go-to destination for authentic outdoor dining.
The most efficient and "chemical-free" way to light your grill is by using a chimney starter. Simply fill the metal cylinder with charcoal, place a few natural firelighters underneath, and light them. In about 15 to 20 minutes, the coals will be glowing red and covered in a light grey ash, ready to be tipped into the BBQ for a perfect, even heat.
Lumpwood charcoal is made from natural pieces of burnt wood; it lights quickly and reaches very high temperatures, making it ideal for searing steaks and burgers. Briquettes are compressed blocks of charcoal that burn more slowly and at a more consistent temperature, making them the preferred choice for longer cooking sessions, such as roasting a whole chicken or slow-cooking ribs.
Temperature control is managed through the air vents (dampers) usually found on the lid and the base of the grill. Opening the vents allows more oxygen in, which makes the coals burn hotter. Closing them restricts the air, lowering the temperature. To extinguish the fire when you are finished cooking, simply close all the vents completely to starve the flames of oxygen.
Patience is key! You should never put food on the grill while the flames are still licking the coals. Wait until the charcoal has stopped flaming and has turned a distinct chalky grey or white. This indicates that the heat is stable and the initial "chemical" smoke from lighting has dissipated, ensuring your food tastes like the grill, not the firelighter.
It’s simpler than you might think. Once the BBQ has cooled completely, clear out the cold ash from the bottom to ensure good airflow for your next cook. While the grates are still slightly warm from your session, give them a good scrub with a wire brush. For a deeper clean, the grates can be soaked in warm soapy water to remove stubborn grease and carbon build-up.
Absolutely - charcoal grills are fantastic for smoking. By using the "indirect" method (placing coals to one side and food to the other) and adding soaked wood chips, such as hickory, apple, or oak, onto the hot embers, you can infuse your food with incredible layers of flavour. Keeping the lid closed will trap the smoke and allow it to penetrate the meat for that authentic "pit-boss" result.