Summer Fuel

  • Three surprising ways to dispose of barbecue charcoal

    Lumpwood charcoal is primarily used as an efficient and easy-to-use fuel for barbecues and other pieces of outdoor cooking apparatus. In fact, the charcoal we sell here at Logs Direct is a genuinely market leading outdoor fuel. Charcoal isn’t just a fuel —it is a versatile substance with many other uses.  Accordingly, we’ve decided to provide you with a compendium of charcoal’s more unusual functions and how you can dispose of any leftover charcoal in a beneficial way. You’ll be delighted by how useful this simple solid fuel can be. Supplementing your compost or garden mulch Lumpwood...
  • Why your restaurant should switch to lumpwood BBQ charcoal

    If you’re cooking on a grill professionally, or even if you’re just serious about your home BBQ setup, you’ll want the very best food and the very best fuel. While Logs Direct can’t bring you the food, what we can offer is the best quality ‘restaurant grade’ lumpwood charcoal, designed especially for the restaurant and catering trades. What’s the difference between lumpwood charcoal and briquettes anyway? All forms of charcoal are wood, burned without any oxygen present; lumpwood charcoal is the result of that process — nothing else.  Charcoal briquettes (often labelled as “instant light charcoal”) are...
  • Why you need a wood fired outdoor pizza oven

    What's not to love about pizza? For one they're smothered in cheese, which is an instant win for most people, but what makes this Italian dish a real winner is its capacity for versatility – you really can make it 'your way'. If you're a bit of a foodie, only a freshly made pizza will do, and if you're a foodie that also fancies yourself as a bit of a chef, home made pizza is probably your thing. Any foodie knows that the best way to fire up a pizza is in a wood burning pizza oven. Wood fired ovens...
  • Why you should use restaurant grade barbecue charcoal at home

    Increasingly, home cooks are turning to restaurant grade produce and equipment when it comes to those special meals. From the flourish of a white egg shell to exotic meats and vegetables, a blazing pizza oven, chiminea or tandoor in the garden is an increasingly common sight. If you're making that sort of effort to get an authentic end result for the finest home cooking or to impress your guests, then going the whole hog with restaurant grade charcoal is another logical step. Restaurant grade charcoal can be lit without the need for toxic chemicals which have been...
  • Chimineas: a charming energy efficient outdoor heating solution

    An old fashioned chiminea for your garden; what could be better? As the warmer months begin to loom on the horizon, our thoughts naturally turn to relaxing days and evenings spent outside in the garden with a barbecue and good company. Even on the warmest of days, however, a chill can appear once the sun goes down, and you might be considering getting some kind of outdoor heating so you don't have to take your gatherings inside when evening arrives. Instead of a gas or electric outdoor heater, a chiminea is a great choice that not only provides...
  • Know your charcoal types

    Are you burning the right type of charcoal? A trusty stalwart of barbecues summer in, summer out, charcoal is a fuel we're all familiar with. But how well do you know the different types of charcoal, and how do you decide which type to buy? Here we'll run through the different kinds, looking at the particular quirks of each. Lumpwood charcoal In the process commonly used to make charcoal, wooden logs are stacked in pits in the ground and covered over with metal and soil. The pile is then lit and the wood left to smoulder...
  • Stock up on summer fuels while prices are cheap

    Buy your summer fuel now while it's cheap As we approach Spring, Britain remains in the grip of winter (at least it does here in Lancashire where it snowed heavily just this morning). Nevertheless, the chilly weather won’t last forever. Once March is over, the weather should start to get warmer once again. In other words, you have just over a month to get ready for spring, and you may wish to consider stocking up now on fuels to use during spring-time. If you’re planning on holding any barbecues or doing any outdoor cooking, now is the perfect time to buy the...
  • Getting your chiminea ready for hibernation

    Summer, the traditional season of the chiminea, is over, and we’re heading into the chillier months of autumn and winter. Most people abandon their chiminea when the mercury starts falling, and their faithful friend is chucked into a garage or shed, to begin its winter hibernation. Have you ever thought about not giving up on the chiminea during the cold months though? There are plenty of things you can do with it. Safety first – remember that chimineas are for outdoor use, and should never be lit indoors. If you’re looking for a log burner to heat your house...
  • The rapid rise of Korean barbecue

    Until recently, most people in the UK could not have named a single Korean dish, but now the popularity of this East Asian cuisine is rising fast. One Korean staple, the Korean barbecue (aka Samgyupsal), is lighting up the imaginations of restaurant-goers across the nation, drawn to the intense smoky, spicy flavours of lumpwood charcoal grilled meat. Furthermore, the chance to cook up specially selected meat to their own liking on their very own table-top charcoal barbecue makes for one of the most enjoyable features for fans of this signature Korean dish. Of course, this kind of barbecue...
  • Outdoor cooking with a chiminea

    They're the perfect outdoor heat source in the cooler spring and autumn months, but that's far from all that a chiminea is useful for. With the right technique it's possible to cook almost anything you'd put in the oven outdors in your chimenea. But get it wrong and you could find your sausages charred and your chicken pink, so read on for our top tips! Outdoor cooking in a chimenea Pick your cooking fuel carefully Coals or charcoals are the easiest fuels to use in a chiminea, largely because they're what we're used to. If you've been in...

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