BBQ Charcoal7 products

Choose from five wood types, from the powerful Argentinian Quebracho Blanco (up to 6 hours burn time) to the almost odourless Japanese Binchotan for yakitori. Not sure? The comparison table and buying guide below the products help you choose.

Charcoal is the engine of your kamado. Dense hardwood burns longer and steadier than light charcoal, produces less ash (and so better airflow) and determines the smoky flavour of everything you cook. All charcoal at Grill Bill comes from BestCharcoal: 100% natural, without chemical additives.

Wood types

Quebracho Blanco, Marabu, Birch & Oak, Acacia Black Wattle and Japanese Binchotan

Burn time

2 to 6 hours at 180 °C, depending on the wood type

Smoky flavour

From almost odourless (Binchotan) to powerful and earthy (Quebracho)

Packaging

10 kg per bag, Binchotan 7.5 kg

Shelf life

Unlimited when stored dry

What should you look for in charcoal for a kamado?

• Density: the denser the wood, the longer and steadier the burn. Quebracho and Binchotan are the densest types
• Ash: little ash keeps the airflow clear, so the temperature is easier to control
• Sparks: good charcoal hardly sparks, so firing is safer and cleaner
• Purity: 100% hardwood without binders or lighting aids, so no off-flavours

Always store charcoal dry: damp coals light poorly and give a bitter smoke. The storage box keeps your supply dry and makes topping up easy.