From the yard

Guides

Practical knowledge from people who do this every day. What to burn, when to burn it, and why it matters.

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Lump charcoal vs briquettes

Two fuels, two jobs. How to pick the right charcoal for your cook.

They look similar. They are not the same product.

Brisket, ribs, pulled pork. How to hold temperature for 6 to 12 hours.

Natural hardwood, carbonised. Nothing else.

Chimney starter, firelighters, and kamado methods. No lighter fluid.

Which wood suits which meat.

We are happy to talk through what fuel suits your cooker and your style of cooking. Call or visit the yard.

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259 Great North Road, Grey Lynn

Opposite Bunnings

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From the yard