Firecraft
Setting up a two-zone fire
The single technique behind every perfectly seared steak. We break down how to build the fire, and why.
ReadCooking over wood & charcoal
Master the fire.
Grills, smokers and pitmaster tools for people who take their coals seriously. Built to last, made for smoke.
36
Lines in stock
350°C
Embers to sear
48 h
Fast dispatch
Direct searing
Live coals, screaming grate. For steaks, burgers and anything that loves a crust.
Indirect roasting
Convective heat, lid down. Whole birds, prime rib and big cuts.
Low & slow
Thin smoke and low heat over hours. Brisket, ribs and pulled pork.
Cold smoking
Cheese, salmon and butter kissed with smoke, no cooking, on a still day.
By category
Everything for the coals
Fire-tested
The pitmaster picks
Smoke is the flavour
Wood, not shortcuts
Real smoke flavour doesn't come from a bottle. Our chunks, chips and charcoal are kiln-dried for clean, steady smoke — the kind that gives you a pink ring and a taste that says you put the hours in.
Kiln-dried hardwoods and fruit woods
Pure lump charcoal, no additives
Cold or hot smoke on any cooker
Charcoal & smoking
The workshop
Guides & technique
The Ember Letter
Smoking recipes, fire setups and new gear — in your inbox every fortnight.
No spam. Unsubscribe in one click.