{"product_id":"wattle-and-flame-classic-mallee-root-charcoal-11kg","title":"Wattle and Flame Classic Mallee Root Charcoal 11kg","description":"\u003cstyle\u003e\n.pd-stats{display:grid;grid-template-columns:repeat(3,1fr);gap:1px;background:#e0d8d0;border:1px solid #e0d8d0;border-radius:8px;overflow:hidden;margin:24px 0 36px}\n.pd-stat{background:#f7f4f0;padding:20px 16px;text-align:center}\n.pd-stat-value{font-size:clamp(1.4rem,3vw,2rem);font-weight:800;color:#c8102e;line-height:1;margin-bottom:4px;letter-spacing:-.02em}\n.pd-stat-label{font-size:.72rem;font-weight:600;letter-spacing:.1em;text-transform:uppercase;color:#8a8480}\n.pd-divider{width:48px;height:3px;background:#c8102e;border-radius:2px;margin:40px 0}\n.pd-eyebrow{font-size:.68rem;font-weight:700;letter-spacing:.2em;text-transform:uppercase;color:#c8102e;margin:0 0 8px;display:block}\n.pd-features{display:flex;flex-direction:column;gap:10px;margin:16px 0}\n.pd-feature{display:flex;align-items:flex-start;gap:12px;padding:14px 16px;background:#f7f4f0;border:1px solid #e0d8d0;border-radius:6px}\n.pd-feature-dot{width:8px;height:8px;border-radius:50%;background:#c8102e;flex-shrink:0;margin-top:6px}\n.pd-feature-title{font-size:.88rem;font-weight:700;color:#1a1a1a;margin:0 0 3px}\n.pd-feature-text{font-size:.82rem;color:#5a5550;line-height:1.55;margin:0}\n.pd-callout{background:#fff8f6;border:1px solid #f0c0b0;border-left:4px solid #c8102e;border-radius:6px;padding:20px 24px;margin:24px 0;font-size:.88rem;color:#2a1000;line-height:1.7}\n.pd-callout strong{color:#8a1a00}\n.pd-compare{width:100%;border-collapse:collapse;margin:16px 0 8px;font-size:.85rem}\n.pd-compare th{background:#1a1a1a;color:#f0ece4;padding:12px 16px;text-align:left;font-weight:700;font-size:.8rem;letter-spacing:.05em}\n.pd-compare th:first-child{border-radius:6px 0 0 0}\n.pd-compare th:last-child{border-radius:0 6px 0 0}\n.pd-compare td{padding:11px 16px;border-bottom:1px solid #e0d8d0;color:#3a3530;line-height:1.5;vertical-align:top}\n.pd-compare tr:nth-child(even) td{background:#f7f4f0}\n.pd-compare tr:last-child td{border-bottom:none}\n.pd-compare td:first-child{font-weight:600;color:#1a1a1a}\n.pd-compare .pd-hl{color:#c8102e;font-weight:700}\n.pd-compat-grid{display:grid;grid-template-columns:repeat(2,1fr);gap:10px;margin:16px 0}\n.pd-compat-item{padding:12px 16px;border-radius:6px;background:#f7f4f0;border:1px solid #e0d8d0;font-size:.82rem;color:#3a3530;line-height:1.5}\n.pd-compat-item strong{display:block;font-size:.65rem;font-weight:700;letter-spacing:.12em;text-transform:uppercase;color:#c8102e;margin-bottom:4px}\n.pd-specs{width:100%;border-collapse:collapse;margin:16px 0 8px;font-size:.84rem}\n.pd-specs td{padding:10px 14px;border-bottom:1px solid #e0d8d0;vertical-align:top;line-height:1.5}\n.pd-specs tr:nth-child(even) td{background:#f7f4f0}\n.pd-specs tr:last-child td{border-bottom:none}\n.pd-specs td:first-child{font-weight:600;color:#1a1a1a;width:45%}\n.pd-specs td:last-child{color:#4a4540}\n.pd-care-list{list-style:none;padding:0;margin:16px 0 0;display:flex;flex-direction:column;gap:8px}\n.pd-care-list li{display:flex;align-items:flex-start;gap:10px;font-size:.85rem;color:#4a4540;line-height:1.6}\n.pd-care-list li::before{content:'';width:6px;height:6px;border-radius:50%;background:#c8102e;flex-shrink:0;margin-top:7px}\n.pd-origin-badge{display:inline-flex;align-items:center;gap:8px;background:#f0ede8;border:1px solid #e0d8d0;border-radius:40px;padding:8px 16px;font-size:.78rem;font-weight:700;color:#1a1a1a;margin:16px 0}\n.pd-faq{display:flex;flex-direction:column;gap:8px;margin:16px 0 0}\n.pd-faq-item{border:1px solid #e0d8d0;border-radius:6px;overflow:hidden;transition:border-color .2s}\n.pd-faq-item[open]{border-color:#c8102e}\n.pd-faq-item summary{display:flex;align-items:center;justify-content:space-between;gap:16px;padding:16px 18px;cursor:pointer;user-select:none;list-style:none;-webkit-appearance:none;background:#f7f4f0}\n.pd-faq-item summary::-webkit-details-marker,.pd-faq-item summary::marker{display:none}\n.pd-faq-item[open] summary{background:#fff}\n.pd-faq-q{font-size:.88rem;font-weight:600;color:#1a1a1a;line-height:1.4;flex:1}\n.pd-faq-icon{flex-shrink:0;width:24px;height:24px;border-radius:50%;background:rgba(200,16,46,.1);display:flex;align-items:center;justify-content:center;color:#c8102e;transition:transform .25s}\n.pd-faq-item[open] .pd-faq-icon{transform:rotate(180deg);background:rgba(200,16,46,.2)}\n.pd-faq-icon svg{width:12px;height:12px}\n.pd-faq-a{padding:14px 18px 16px;font-size:.84rem;color:#5a5550;line-height:1.7;border-top:1px solid #e0d8d0}\n@media(max-width:600px){\n  .pd-compat-grid{grid-template-columns:1fr}\n  .pd-compare th,.pd-compare td{padding:9px 10px;font-size:.78rem}\n}\n\u003c\/style\u003e\n\n\u003cp\u003eWattle and Flame Classic Mallee Root Lump Charcoal is made from 100% Australian native mallee root, kiln-fired in regional NSW, and sized at 35 to 70mm for versatile everyday grilling and smoking. No fillers, no binders, no accelerants. Just dense Australian hardwood charcoal that lights fast, burns clean, and holds heat long enough to get through a serious cook without topping up. In stock at our Wetherill Park showroom and available for Sydney delivery.\u003c\/p\u003e\n\n\u003cdiv class=\"pd-origin-badge\"\u003e\n  \u003csvg width=\"14\" height=\"14\" viewbox=\"0 0 24 24\" fill=\"none\" stroke=\"currentColor\" stroke-width=\"2\" stroke-linecap=\"round\" stroke-linejoin=\"round\"\u003e\u003ccircle cx=\"12\" cy=\"12\" r=\"10\"\u003e\u003c\/circle\u003e\u003cpolyline points=\"12 6 12 12 16 14\"\u003e\u003c\/polyline\u003e\u003c\/svg\u003e\n  Made in Regional NSW, Australia  ·  100% Native Mallee Root  ·  Kiln-Fired Small Batch\n\u003c\/div\u003e\n\n\u003cdiv class=\"pd-stats\"\u003e\n  \u003cdiv class=\"pd-stat\"\u003e\n    \u003cdiv class=\"pd-stat-value\"\u003e35-70mm\u003c\/div\u003e\n    \u003cdiv class=\"pd-stat-label\"\u003eLump size\u003c\/div\u003e\n  \u003c\/div\u003e\n  \u003cdiv class=\"pd-stat\"\u003e\n    \u003cdiv class=\"pd-stat-value\"\u003e500°C\u003c\/div\u003e\n    \u003cdiv class=\"pd-stat-label\"\u003eMax searing heat\u003c\/div\u003e\n  \u003c\/div\u003e\n  \u003cdiv class=\"pd-stat\"\u003e\n    \u003cdiv class=\"pd-stat-value\"\u003e6-9hrs\u003c\/div\u003e\n    \u003cdiv class=\"pd-stat-label\"\u003eBurn time\u003c\/div\u003e\n  \u003c\/div\u003e\n\u003c\/div\u003e\n\n\u003cdiv class=\"pd-divider\"\u003e\u003c\/div\u003e\n\u003cspan class=\"pd-eyebrow\"\u003eWhy Mallee Root\u003c\/span\u003e\n\u003ch2\u003eWhat Makes This Charcoal Different\u003c\/h2\u003e\n\u003cp\u003eMost lump charcoal sold in Australia is imported softwood or mixed hardwood of unknown origin. Mallee root is the opposite. It is one of the densest native Australian hardwoods, harvested from the root system of the mallee shrub, which grows slowly across semi-arid regions of southern and western Australia. The root wood is significantly denser than the above-ground trunk, which is why mallee root charcoal burns longer and hotter than most alternatives at the same weight.\u003c\/p\u003e\n\u003cp\u003eWattle and Flame kiln-fires every batch in regional NSW. Kiln-firing removes residual moisture and volatile compounds from the wood before carbonisation, which is why this charcoal lights faster and burns cleaner than air-dried alternatives. There is no chemical acceleration, no bonding agent, and no filler. What is in the bag is mallee root charcoal and nothing else.\u003c\/p\u003e\n\n\u003cdiv class=\"pd-divider\"\u003e\u003c\/div\u003e\n\u003cspan class=\"pd-eyebrow\"\u003eKey Features\u003c\/span\u003e\n\u003ch2\u003eWhat the Classic Grade Does\u003c\/h2\u003e\n\n\u003cdiv class=\"pd-features\"\u003e\n  \u003cdiv class=\"pd-feature\"\u003e\n    \u003cdiv class=\"pd-feature-dot\"\u003e\u003c\/div\u003e\n    \u003cdiv\u003e\n      \u003cp class=\"pd-feature-title\"\u003e35-70mm Classic Grade\u003c\/p\u003e\n      \u003cp class=\"pd-feature-text\"\u003eThe 35 to 70mm size range is the sweet spot for versatile grilling and smoking. Large enough to hold serious heat through a long cook, manageable enough to light without waiting. Works in kamados, parrilla grills, kettle BBQs, and the Masterbuilt Gravity Series hopper. The right size for everyday cooks through to full brisket or lamb shoulder sessions.\u003c\/p\u003e\n    \u003c\/div\u003e\n  \u003c\/div\u003e\n  \u003cdiv class=\"pd-feature\"\u003e\n    \u003cdiv class=\"pd-feature-dot\"\u003e\u003c\/div\u003e\n    \u003cdiv\u003e\n      \u003cp class=\"pd-feature-title\"\u003eKiln-Fired for Faster Lighting\u003c\/p\u003e\n      \u003cp class=\"pd-feature-text\"\u003eKiln-firing removes the moisture and volatile compounds from the wood before carbonisation. The result is charcoal that catches a flame reliably and reaches cooking temperature faster than air-dried product. Less time waiting for the fire to settle, more time cooking.\u003c\/p\u003e\n    \u003c\/div\u003e\n  \u003c\/div\u003e\n  \u003cdiv class=\"pd-feature\"\u003e\n    \u003cdiv class=\"pd-feature-dot\"\u003e\u003c\/div\u003e\n    \u003cdiv\u003e\n      \u003cp class=\"pd-feature-title\"\u003e450 to 500°C Searing Heat\u003c\/p\u003e\n      \u003cp class=\"pd-feature-text\"\u003eMallee root burns hotter than most imported charcoal at the same weight. The Classic grade reaches 450 to 500°C when fully established, which is the range needed to sear properly, lock in crust on a steak, and create the caramelisation that distinguishes a live-fire cook from a gas grill.\u003c\/p\u003e\n    \u003c\/div\u003e\n  \u003c\/div\u003e\n  \u003cdiv class=\"pd-feature\"\u003e\n    \u003cdiv class=\"pd-feature-dot\"\u003e\u003c\/div\u003e\n    \u003cdiv\u003e\n      \u003cp class=\"pd-feature-title\"\u003e6 to 9 Hour Burn Time\u003c\/p\u003e\n      \u003cp class=\"pd-feature-text\"\u003eDense mallee root means more energy per kilogram than lighter softwood charcoal. A full load of Classic in a kamado will run a low and slow cook for 6 to 9 hours depending on vent settings and cook temperature, without reloading. Long enough for a brisket flat, a pork shoulder, or an extended parrilla session without topping up mid-cook.\u003c\/p\u003e\n    \u003c\/div\u003e\n  \u003c\/div\u003e\n  \u003cdiv class=\"pd-feature\"\u003e\n    \u003cdiv class=\"pd-feature-dot\"\u003e\u003c\/div\u003e\n    \u003cdiv\u003e\n      \u003cp class=\"pd-feature-title\"\u003eLow Ash Production\u003c\/p\u003e\n      \u003cp class=\"pd-feature-text\"\u003eDense hardwood charcoal produces significantly less ash than briquettes or softwood lump. Less ash means better airflow throughout the cook, less frequent cleanout between sessions, and less risk of ash buildup choking the firebox in a kamado or Gravity Series during a long run.\u003c\/p\u003e\n    \u003c\/div\u003e\n  \u003c\/div\u003e\n  \u003cdiv class=\"pd-feature\"\u003e\n    \u003cdiv class=\"pd-feature-dot\"\u003e\u003c\/div\u003e\n    \u003cdiv\u003e\n      \u003cp class=\"pd-feature-title\"\u003e100% Australian, No Fillers\u003c\/p\u003e\n      \u003cp class=\"pd-feature-text\"\u003eMade in regional NSW from sustainably harvested Australian mallee root. No binders, no accelerants, no softwood filler, no petroleum products. The only ingredient is kiln-fired mallee root charcoal. Clean-burning fuel that does not taint the food with chemical flavours during the cook.\u003c\/p\u003e\n    \u003c\/div\u003e\n  \u003c\/div\u003e\n\u003c\/div\u003e\n\n\u003cdiv class=\"pd-callout\"\u003e\n\u003cstrong\u003eMartin's note on mallee root charcoal:\u003c\/strong\u003e We have been cooking on charcoal since 2014 on the Big Green Egg and the Argie Grillz parrilla. Mallee root is the most distinctive Australian charcoal we have used. The density is immediately noticeable in the bag and the burn. If you have used Argentinian quebracho and found it long-burning and low-ash, mallee root sits in the same category - different flavour profile, same philosophy of dense hardwood doing its job properly.\u003c\/div\u003e\n\n\u003cdiv class=\"pd-divider\"\u003e\u003c\/div\u003e\n\u003cspan class=\"pd-eyebrow\"\u003eClassic vs Signature\u003c\/span\u003e\n\u003ch2\u003eWhich Wattle and Flame Should You Buy?\u003c\/h2\u003e\n\u003cp\u003eBoth grades are the same mallee root charcoal from the same kiln. The difference is lump size, which affects how the charcoal behaves in different cookers and at different temperatures.\u003c\/p\u003e\n\n\u003ctable class=\"pd-compare\"\u003e\n  \u003cthead\u003e\n    \u003ctr\u003e\n      \u003cth\u003eSpecification\u003c\/th\u003e\n      \u003cth class=\"pd-hl\"\u003eClassic 11kg (this product)\u003c\/th\u003e\n      \u003cth\u003eSignature 11kg\u003c\/th\u003e\n    \u003c\/tr\u003e\n  \u003c\/thead\u003e\n  \u003ctbody\u003e\n    \u003ctr\u003e\n\u003ctd\u003ePrice\u003c\/td\u003e\n\u003ctd class=\"pd-hl\"\u003e$46.95\u003c\/td\u003e\n\u003ctd\u003e$54.95\u003c\/td\u003e\n\u003c\/tr\u003e\n    \u003ctr\u003e\n\u003ctd\u003eLump size\u003c\/td\u003e\n\u003ctd class=\"pd-hl\"\u003e35 to 70mm\u003c\/td\u003e\n\u003ctd\u003e70mm+\u003c\/td\u003e\n\u003c\/tr\u003e\n    \u003ctr\u003e\n\u003ctd\u003eBurn temperature\u003c\/td\u003e\n\u003ctd class=\"pd-hl\"\u003e450 to 500°C\u003c\/td\u003e\n\u003ctd\u003eHigher sustained heat\u003c\/td\u003e\n\u003c\/tr\u003e\n    \u003ctr\u003e\n\u003ctd\u003eBurn time\u003c\/td\u003e\n\u003ctd class=\"pd-hl\"\u003e6 to 9 hours\u003c\/td\u003e\n\u003ctd\u003eLonger (denser lumps)\u003c\/td\u003e\n\u003c\/tr\u003e\n    \u003ctr\u003e\n\u003ctd\u003eBest for\u003c\/td\u003e\n\u003ctd class=\"pd-hl\"\u003eEveryday grilling, kamado, Gravity Series, versatile cooks\u003c\/td\u003e\n\u003ctd\u003eLong low and slow, large cuts, parrilla, professional volume\u003c\/td\u003e\n\u003c\/tr\u003e\n    \u003ctr\u003e\n\u003ctd\u003eLighting\u003c\/td\u003e\n\u003ctd class=\"pd-hl\"\u003eFaster (smaller surface area lights quicker)\u003c\/td\u003e\n\u003ctd\u003eSlower to establish\u003c\/td\u003e\n\u003c\/tr\u003e\n    \u003ctr\u003e\n\u003ctd\u003eCooker fit\u003c\/td\u003e\n\u003ctd class=\"pd-hl\"\u003eAll charcoal cookers\u003c\/td\u003e\n\u003ctd\u003eKamado, offset, large parrilla\u003c\/td\u003e\n\u003c\/tr\u003e\n  \u003c\/tbody\u003e\n\u003c\/table\u003e\n\n\u003cp\u003eIf you are cooking a weeknight steak, a Sunday chicken, or a Saturday brisket in a kamado, the Classic is the right choice. If you are running a 14-hour low and slow or a large parrilla where you want the maximum burn time from a single load, look at the Signature.\u003c\/p\u003e\n\n\u003cdiv class=\"pd-divider\"\u003e\u003c\/div\u003e\n\u003cspan class=\"pd-eyebrow\"\u003eCooker Compatibility\u003c\/span\u003e\n\u003ch2\u003eWhat It Works In\u003c\/h2\u003e\n\n\u003cdiv class=\"pd-compat-grid\"\u003e\n  \u003cdiv class=\"pd-compat-item\"\u003e\n\u003cstrong\u003eKamado Grills\u003c\/strong\u003eBig Green Egg, Kamado Joe, Akorn, and all ceramic kamado cookers. The 35 to 70mm lump size is ideal for kamado fireboxes.\u003c\/div\u003e\n  \u003cdiv class=\"pd-compat-item\"\u003e\n\u003cstrong\u003eParrilla and Asado Grills\u003c\/strong\u003eArgie Grillz and all open-fire parrilla grills. Dense mallee root manages embers well across a wide cooking grate.\u003c\/div\u003e\n  \u003cdiv class=\"pd-compat-item\"\u003e\n\u003cstrong\u003eMasterbuilt Gravity Series\u003c\/strong\u003eWorks in the GravityFed hopper. The lump size loads cleanly and feeds consistently through the hopper system.\u003c\/div\u003e\n  \u003cdiv class=\"pd-compat-item\"\u003e\n\u003cstrong\u003eKettle BBQs\u003c\/strong\u003eWeber Kettle and all standard kettle BBQs. The Classic grade lights reliably for both direct and indirect kettle cooks.\u003c\/div\u003e\n  \u003cdiv class=\"pd-compat-item\"\u003e\n\u003cstrong\u003eOffset Smokers\u003c\/strong\u003eUse in the firebox as primary fuel or as a base under smoking wood chunks for long low and slow cooks.\u003c\/div\u003e\n  \u003cdiv class=\"pd-compat-item\"\u003e\n\u003cstrong\u003eWeber Smokey Mountain\u003c\/strong\u003eLoad the bowl with Classic for long low and slow cooks. Dense mallee root holds the low temperatures a WSM run requires.\u003c\/div\u003e\n\u003c\/div\u003e\n\n\u003cdiv class=\"pd-divider\"\u003e\u003c\/div\u003e\n\u003cspan class=\"pd-eyebrow\"\u003eFull Specifications\u003c\/span\u003e\n\u003ch2\u003eProduct Specifications\u003c\/h2\u003e\n\n\u003ctable class=\"pd-specs\"\u003e\n  \u003ctbody\u003e\n    \u003ctr\u003e\n\u003ctd\u003eBrand\u003c\/td\u003e\n\u003ctd\u003eWattle and Flame\u003c\/td\u003e\n\u003c\/tr\u003e\n    \u003ctr\u003e\n\u003ctd\u003eGrade\u003c\/td\u003e\n\u003ctd\u003eClassic\u003c\/td\u003e\n\u003c\/tr\u003e\n    \u003ctr\u003e\n\u003ctd\u003eBag weight\u003c\/td\u003e\n\u003ctd\u003e11kg\u003c\/td\u003e\n\u003c\/tr\u003e\n    \u003ctr\u003e\n\u003ctd\u003eLump size\u003c\/td\u003e\n\u003ctd\u003e35 to 70mm\u003c\/td\u003e\n\u003c\/tr\u003e\n    \u003ctr\u003e\n\u003ctd\u003eWood species\u003c\/td\u003e\n\u003ctd\u003eAustralian Mallee Root (native hardwood)\u003c\/td\u003e\n\u003c\/tr\u003e\n    \u003ctr\u003e\n\u003ctd\u003eProduction method\u003c\/td\u003e\n\u003ctd\u003eKiln-fired\u003c\/td\u003e\n\u003c\/tr\u003e\n    \u003ctr\u003e\n\u003ctd\u003eOrigin\u003c\/td\u003e\n\u003ctd\u003eRegional NSW, Australia\u003c\/td\u003e\n\u003c\/tr\u003e\n    \u003ctr\u003e\n\u003ctd\u003eMax temperature\u003c\/td\u003e\n\u003ctd\u003e450 to 500°C\u003c\/td\u003e\n\u003c\/tr\u003e\n    \u003ctr\u003e\n\u003ctd\u003eBurn time\u003c\/td\u003e\n\u003ctd\u003e6 to 9 hours (airflow and setup dependent)\u003c\/td\u003e\n\u003c\/tr\u003e\n    \u003ctr\u003e\n\u003ctd\u003eFillers or binders\u003c\/td\u003e\n\u003ctd\u003eNone\u003c\/td\u003e\n\u003c\/tr\u003e\n    \u003ctr\u003e\n\u003ctd\u003eAccelerants\u003c\/td\u003e\n\u003ctd\u003eNone\u003c\/td\u003e\n\u003c\/tr\u003e\n    \u003ctr\u003e\n\u003ctd\u003eSustainably harvested\u003c\/td\u003e\n\u003ctd\u003eYes\u003c\/td\u003e\n\u003c\/tr\u003e\n  \u003c\/tbody\u003e\n\u003c\/table\u003e\n\n\u003cdiv class=\"pd-divider\"\u003e\u003c\/div\u003e\n\u003cspan class=\"pd-eyebrow\"\u003eStorage and Use\u003c\/span\u003e\n\u003ch2\u003eGetting the Most Out of Classic Mallee Root\u003c\/h2\u003e\n\n\u003cul class=\"pd-care-list\"\u003e\n  \u003cli\u003eStore the bag in a dry location away from moisture. Charcoal absorbs humidity from the air and damp charcoal takes significantly longer to light and burns less efficiently.\u003c\/li\u003e\n  \u003cli\u003eReseal the bag between uses if you are not using the full 11kg in a single session. A simple bag clip is sufficient.\u003c\/li\u003e\n  \u003cli\u003eUse a chimney starter or natural fire starters for best results. Avoid lighter fluid or petroleum-based accelerants, which leave chemical residue on the charcoal and taint the cook.\u003c\/li\u003e\n  \u003cli\u003eFor kamado cooks, fill the firebox and light from the top centre. Allow 10 to 15 minutes for the fire to establish before closing the dome and setting vents.\u003c\/li\u003e\n  \u003cli\u003eUnused charcoal from a previous cook can be relit for the next session. Close all vents fully to extinguish the fire and preserve the remaining lump for reuse.\u003c\/li\u003e\n  \u003cli\u003eFor the Masterbuilt Gravity Series, load through the top of the hopper as normal. The Classic lump size feeds cleanly through the GravityFed system.\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003cdiv class=\"pd-divider\"\u003e\u003c\/div\u003e\n\u003cspan class=\"pd-eyebrow\"\u003eCommon Questions\u003c\/span\u003e\n\u003ch2\u003eMallee Root Charcoal FAQs\u003c\/h2\u003e\n\n\u003cdiv class=\"pd-faq\"\u003e\n\n  \u003cdetails class=\"pd-faq-item\"\u003e\n    \u003csummary\u003e\u003cspan class=\"pd-faq-q\"\u003eWhat is mallee root charcoal?\u003c\/span\u003e\u003cspan class=\"pd-faq-icon\"\u003e\u003csvg viewbox=\"0 0 24 24\" fill=\"none\" stroke=\"currentColor\" stroke-width=\"2.5\" stroke-linecap=\"round\" stroke-linejoin=\"round\"\u003e\u003cpolyline points=\"6 9 12 15 18 9\"\u003e\u003c\/polyline\u003e\u003c\/svg\u003e\u003c\/span\u003e\u003c\/summary\u003e\n    \u003cdiv class=\"pd-faq-a\"\u003eMallee root charcoal is made from the root wood of the mallee shrub, a native Australian hardwood that grows across semi-arid regions of southern and western Australia. The root system is significantly denser than the above-ground trunk, which makes mallee root charcoal one of the densest and longest-burning lump charcoals available. Wattle and Flame kiln-fires their mallee root in regional NSW with no fillers, binders, or accelerants.\u003c\/div\u003e\n  \u003c\/details\u003e\n\n  \u003cdetails class=\"pd-faq-item\"\u003e\n    \u003csummary\u003e\u003cspan class=\"pd-faq-q\"\u003eWhat is the difference between Classic and Signature Mallee Root Charcoal?\u003c\/span\u003e\u003cspan class=\"pd-faq-icon\"\u003e\u003csvg viewbox=\"0 0 24 24\" fill=\"none\" stroke=\"currentColor\" stroke-width=\"2.5\" stroke-linecap=\"round\" stroke-linejoin=\"round\"\u003e\u003cpolyline points=\"6 9 12 15 18 9\"\u003e\u003c\/polyline\u003e\u003c\/svg\u003e\u003c\/span\u003e\u003c\/summary\u003e\n    \u003cdiv class=\"pd-faq-a\"\u003eBoth grades are the same mallee root charcoal from the same kiln. Classic is 35 to 70mm lump size, suited to everyday grilling, kamado cooking, and the Masterbuilt Gravity Series. Signature is 70mm and larger, suited to long low and slow cooks, large parrilla grills, and professional-volume sessions where maximum burn time matters more than fast lighting. Classic is $46.95 and Signature is $54.95 for the 11kg bag.\u003c\/div\u003e\n  \u003c\/details\u003e\n\n  \u003cdetails class=\"pd-faq-item\"\u003e\n    \u003csummary\u003e\u003cspan class=\"pd-faq-q\"\u003eDoes mallee root charcoal work in a Big Green Egg?\u003c\/span\u003e\u003cspan class=\"pd-faq-icon\"\u003e\u003csvg viewbox=\"0 0 24 24\" fill=\"none\" stroke=\"currentColor\" stroke-width=\"2.5\" stroke-linecap=\"round\" stroke-linejoin=\"round\"\u003e\u003cpolyline points=\"6 9 12 15 18 9\"\u003e\u003c\/polyline\u003e\u003c\/svg\u003e\u003c\/span\u003e\u003c\/summary\u003e\n    \u003cdiv class=\"pd-faq-a\"\u003eYes. Mallee root lump charcoal works well in all Big Green Egg sizes. The 35 to 70mm Classic lump size loads cleanly into the ceramic firebox, lights reliably, and burns for 6 to 9 hours depending on vent settings. The dense hardwood is well matched to the efficient heat retention of a kamado cooker.\u003c\/div\u003e\n  \u003c\/details\u003e\n\n  \u003cdetails class=\"pd-faq-item\"\u003e\n    \u003csummary\u003e\u003cspan class=\"pd-faq-q\"\u003eCan I use this charcoal in the Masterbuilt Gravity Series?\u003c\/span\u003e\u003cspan class=\"pd-faq-icon\"\u003e\u003csvg viewbox=\"0 0 24 24\" fill=\"none\" stroke=\"currentColor\" stroke-width=\"2.5\" stroke-linecap=\"round\" stroke-linejoin=\"round\"\u003e\u003cpolyline points=\"6 9 12 15 18 9\"\u003e\u003c\/polyline\u003e\u003c\/svg\u003e\u003c\/span\u003e\u003c\/summary\u003e\n    \u003cdiv class=\"pd-faq-a\"\u003eYes. The Classic grade at 35 to 70mm feeds cleanly through the GravityFed hopper system. Load through the top of the hopper as you would with any lump charcoal or briquettes. The density of the mallee root means a full hopper load will burn efficiently through the firebox.\u003c\/div\u003e\n  \u003c\/details\u003e\n\n  \u003cdetails class=\"pd-faq-item\"\u003e\n    \u003csummary\u003e\u003cspan class=\"pd-faq-q\"\u003eHow long does an 11kg bag last?\u003c\/span\u003e\u003cspan class=\"pd-faq-icon\"\u003e\u003csvg viewbox=\"0 0 24 24\" fill=\"none\" stroke=\"currentColor\" stroke-width=\"2.5\" stroke-linecap=\"round\" stroke-linejoin=\"round\"\u003e\u003cpolyline points=\"6 9 12 15 18 9\"\u003e\u003c\/polyline\u003e\u003c\/svg\u003e\u003c\/span\u003e\u003c\/summary\u003e\n    \u003cdiv class=\"pd-faq-a\"\u003eThis depends on your cooker and how you cook. In a kamado at low and slow temperatures of 110 to 130 degrees Celsius, a single fill of the firebox from the 11kg bag can last 6 to 9 hours. At higher searing temperatures the burn rate increases. An 11kg bag will typically cover 3 to 5 full cooking sessions depending on cook length and temperature.\u003c\/div\u003e\n  \u003c\/details\u003e\n\n  \u003cdetails class=\"pd-faq-item\"\u003e\n    \u003csummary\u003e\u003cspan class=\"pd-faq-q\"\u003eIs mallee root charcoal chemical-free?\u003c\/span\u003e\u003cspan class=\"pd-faq-icon\"\u003e\u003csvg viewbox=\"0 0 24 24\" fill=\"none\" stroke=\"currentColor\" stroke-width=\"2.5\" stroke-linecap=\"round\" stroke-linejoin=\"round\"\u003e\u003cpolyline points=\"6 9 12 15 18 9\"\u003e\u003c\/polyline\u003e\u003c\/svg\u003e\u003c\/span\u003e\u003c\/summary\u003e\n    \u003cdiv class=\"pd-faq-a\"\u003eYes. Wattle and Flame Classic Mallee Root Charcoal contains no fillers, binders, accelerants, or petroleum products. The only ingredient is kiln-fired Australian mallee root. This makes it suitable for cooking any food directly over the coals without risk of chemical contamination or off-flavours.\u003c\/div\u003e\n  \u003c\/details\u003e\n\n  \u003cdetails class=\"pd-faq-item\"\u003e\n    \u003csummary\u003e\u003cspan class=\"pd-faq-q\"\u003eCan I buy this charcoal at the BBQ Republic showroom?\u003c\/span\u003e\u003cspan class=\"pd-faq-icon\"\u003e\u003csvg viewbox=\"0 0 24 24\" fill=\"none\" stroke=\"currentColor\" stroke-width=\"2.5\" stroke-linecap=\"round\" stroke-linejoin=\"round\"\u003e\u003cpolyline points=\"6 9 12 15 18 9\"\u003e\u003c\/polyline\u003e\u003c\/svg\u003e\u003c\/span\u003e\u003c\/summary\u003e\n    \u003cdiv class=\"pd-faq-a\"\u003eYes. Wattle and Flame Classic Mallee Root Lump Charcoal 11kg is in stock at our Wetherill Park showroom at 5 Vicars Place, Wetherill Park NSW 2164. Available for same-day pickup or Sydney metro delivery. Open Monday and Wednesday to Friday 10am to 5pm, Saturday 9am to 2pm. Closed Tuesday and Sunday.\u003c\/div\u003e\n  \u003c\/details\u003e\n\n\u003c\/div\u003e\n\n\u003cscript type=\"application\/ld+json\"\u003e\n{\n  \"@context\": \"https:\/\/schema.org\",\n  \"@type\": \"FAQPage\",\n  \"mainEntity\": [\n    {\n      \"@type\": \"Question\",\n      \"name\": \"What is mallee root charcoal?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"Mallee root charcoal is made from the root wood of the mallee shrub, a native Australian hardwood that grows across semi-arid regions of southern and western Australia. The root system is significantly denser than the above-ground trunk, which makes mallee root charcoal one of the densest and longest-burning lump charcoals available. Wattle and Flame kiln-fires their mallee root in regional NSW with no fillers, binders, or accelerants.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"What is the difference between Classic and Signature Mallee Root Charcoal?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"Both grades are the same mallee root charcoal from the same kiln. Classic is 35 to 70mm lump size, suited to everyday grilling, kamado cooking, and the Masterbuilt Gravity Series. Signature is 70mm and larger, suited to long low and slow cooks, large parrilla grills, and professional-volume sessions where maximum burn time matters more than fast lighting. Classic is $46.95 and Signature is $54.95 for the 11kg bag.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"Does mallee root charcoal work in a Big Green Egg?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"Yes. Mallee root lump charcoal works well in all Big Green Egg sizes. The 35 to 70mm Classic lump size loads cleanly into the ceramic firebox, lights reliably, and burns for 6 to 9 hours depending on vent settings. The dense hardwood is well matched to the efficient heat retention of a kamado cooker.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"Can I use this charcoal in the Masterbuilt Gravity Series?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"Yes. The Classic grade at 35 to 70mm feeds cleanly through the GravityFed hopper system. Load through the top of the hopper as you would with any lump charcoal or briquettes. The density of the mallee root means a full hopper load will burn efficiently through the firebox.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"How long does an 11kg bag last?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"This depends on your cooker and how you cook. In a kamado at low and slow temperatures of 110 to 130 degrees Celsius, a single fill of the firebox from the 11kg bag can last 6 to 9 hours. At higher searing temperatures the burn rate increases. An 11kg bag will typically cover 3 to 5 full cooking sessions depending on cook length and temperature.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"Is mallee root charcoal chemical-free?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"Yes. Wattle and Flame Classic Mallee Root Charcoal contains no fillers, binders, accelerants, or petroleum products. The only ingredient is kiln-fired Australian mallee root. This makes it suitable for cooking any food directly over the coals without risk of chemical contamination or off-flavours.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"Can I buy this charcoal at the BBQ Republic showroom?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"Wattle and Flame Classic Mallee Root Lump Charcoal 11kg is in stock at our Wetherill Park showroom at 5 Vicars Place, Wetherill Park NSW 2164. Available for same-day pickup or Sydney metro delivery. Open Monday and Wednesday to Friday 10am to 5pm, Saturday 9am to 2pm. 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