Why Charcoal Makes All the Difference for Your Asado
If you've ever cooked the same cut of meat on a gas BBQ and then on charcoal, you already know. The difference isn't subtle — it's night and day.
At Achura we're passionate about doing things the Argentine way. And in Argentina, there's no debate about this: an asado is cooked on charcoal. Full stop.
Here's why it matters — and why making the switch will change your BBQ forever.
## Gas is Convenient. Charcoal is Better.
We're not here to shame anyone for using gas. It's fast, it's easy and it's consistent. But convenience comes at a cost — and that cost is flavour.
Gas burns clean, which sounds good but actually means there's nothing extra happening between the flame and your meat. What you get is heat, and heat alone.
Charcoal is different. As it burns, it produces aromatic compounds that rise with the heat and infuse the surface of the meat. That's the smoky, complex flavour you get from a properly cooked asado — and you simply cannot replicate it with gas.
## The Maillard Reaction — Why Charcoal Wins
When meat hits intense, radiant heat from charcoal, something remarkable happens at the surface. The proteins and sugars react together in what's known as the Maillard reaction — producing hundreds of new flavour compounds and that beautiful dark crust that's the hallmark of a great steak.
Charcoal produces a more intense, more even radiant heat than gas. That means a better crust, better caramelisation and more flavour in every bite.
## The Best Cuts Deserve the Best Heat
Think about a vacío — that beautiful flank cut with the fat cap that slowly renders and bastes the meat as it cooks. On gas, the fat renders, but the flavour stays flat. On charcoal, the fat drips onto the coals, produces smoke, and that smoke comes back up and coats the meat with an extra layer of flavour.
Same with entraña, asado de tira, bife de chorizo. Every cut benefits from charcoal heat. The premium cuts especially — if you're spending good money on quality Argentine beef, give it the cooking method it deserves.
## How to Use Charcoal the Argentine Way
The key is patience. You're not cooking with flames — you're cooking with heat.
**The method:**
1. Light your charcoal at least 45 minutes before you want to start cooking
2. Wait until the coals are white-hot with no visible flames
3. Spread them evenly across the grill
4. Adjust the grate height to control the heat — higher for slow cuts, lower for fast ones
5. Never rush it
The Argentine approach is low and slow. The fire does the work. Your job is to not interfere.
## Get Your Charcoal at Achura
We stock premium hardwood charcoal at Achura Meat Market in Brookvale — the same charcoal we'd use ourselves for an asado.
🪵 Charcoal 5kg — $25
🪵 Charcoal 10kg — $34
🪵 Firewood 15kg — $28
Grab your charcoal and your cuts in one stop.
📍 U4/722 Pittwater Rd, Brookvale
🛒 Order online at achura.com.au