I have thoroughly enjoyed using the Cedar Gully Olives' olive wood lump charcoal in my Kamado Joe over the past few months. It easily maintains a constant temperature for well over six hours - perfect for longer roasts. The timber emits a beautiful aromatic scent of olives which complements the cooking process and enhances the flavour of the meat. I will continue to use this cooking charcoal in the future, it is a staple in my barbecue and slow cooking routine!
I have been using Cedar Gully Olive wood cooking charcoal in my low and slow BBQ for about the last 2 years. It is awesome! When cooking a beef brisket, the olive wood gives a richer dense flavour to the meat as opposed to iron bark. The olive wood charcoal holds a lower heat very well, and maintains temp to perfection, perfect for the 15-18 hour cook of a full beef brisket. I have also used the olive wood for smoking fish, mainly snapper, and it also gives the fish the same rich, hearty flavour.
"My experience working with natural olive wood artist charcoal sticks. I first played with the beautiful whimsical soft grey olive charcoal sticks, they created a vibrant whisper echo mark with delicate texture. This helped to set a gentle space to graduate to a deeper note of charcoal. I moved to the rich black soft natural wood. This added great depth and contrast for good strong definition. The beauty about having two distinct types of charcoal allows you to have divine black and white contrast, while adding another layer of gentle textured grey. I enjoyed the way they felt on the page and in my hand, I would definitely recommend them for all levels of art practice."
