Which Charcoal to Choose for your Kamado BBQ

Which charcoal should I choose for my Grill Bill kamado bbq?

The right charcoal depends on what you're cooking: soft charcoal like Acacia gets up to temperature fast and is ideal for beginners, medium charcoal like Oak offers a good balance, and hard charcoal like Quebracho burns for a very long time and is perfect for low and slow. There are also blends that combine properties of different types.

Soft charcoal (Acacia): easy to light, neutral smoke aroma
Medium charcoal (Oak): long burn time and even combustion
Hard charcoal (Quebracho): burns for a very long time, ideal for low and slow
Marabu sits right in the middle for burn time and start-up time
Blends combine quick ignition with a longer burn duration

Working with charcoal in your kamado bbq brings out the kid in you, playing with fire, wonderful barbecuing on a fuel that lifts your dishes to an unprecedented level in terms of flavour.

But which charcoal should I choose?

At Grill Bill we only work with the highest quality fuels, so you can not only work really finely and in a controlled way with fire, but also influence the flavour of your dishes.

Also important

The sorting, do you have nice large pieces, or is your bag of charcoal half full of dust? That's why we work with BestCharcoal. Over the years we've tested many brands. And in the end you simply choose the brand with the fewest complaints, and the most satisfied customers.

A type of charcoal is very determining for the flavour of your dishes.

In the world of charcoal we distinguish between different hardnesses.

Soft
Medium
Hard
Or blends of 2 or 3 hardnesses

Soft, light charcoal

Type: Acacia

This charcoal belongs to the lighter charcoal types. If you compare our bag with the Quebracho charcoal, you'll see that the bag of Acacia is a lot fuller than the Quebracho.

A light charcoal type is generally easy to light and easy to control in temperature. And the smoke aroma is fairly neutral. Want extra smoky flavour? Then use some smoking wood for a stronger smoke aroma.

Because Acacia gets up to temperature easily, it's very suitable for quick, hotter cooks.

Never worked with charcoal or a kamado before? Then this is a type that lets you master the tricks of a real pitmaster in no time.

Origin

Acacia charcoal is produced in South Africa from waste wood of the Acacia / Black Wattle tree. This tree is considered one of the worst invasive tree species in the world.

Acacia properties

Smoke aroma: Neutral
Burn hours: at 110 degrees approx. 14h
Ease of temperature control: Easy
Size: Medium pieces

View Acacia Charcoal

Medium Charcoal

Type: Oak

Oak charcoal is known for its excellent properties and is widely used as fuel for barbecues and open fires. Here are some characteristics of oak charcoal:

Durability: Oak charcoal is produced from oak wood, a hardwood known for its durability and density. This makes the charcoal particularly sturdy and long-burning.
High heat production: Oak charcoal has a high carbon content, which results in intense and long-lasting heat production. This makes it ideal for grilling meat and creating a consistent and even heat source.
Even combustion: Because of the dense structure of oak charcoal, it burns evenly and slowly. This allows food to cook evenly without burning or drying out.
Fewer sparks: Oak charcoal generally produces fewer sparks than other types of charcoal, making it safer to use.
Smoke aroma: Oak charcoal gives off a characteristic smoke aroma that can add a lovely flavour to grilled food. This makes it a favourite choice for barbecue and grilling enthusiasts.
Long burn time: Because of its dense composition and high carbon content, oak charcoal has a longer burn time compared to other types of charcoal. This provides a long cooking experience without frequently refilling the fuel.

In summary, oak charcoal offers durability, high heat production, even combustion, fewer sparks, a smoke aroma and a longer burn time. These properties make it a popular choice for outdoor cooking and create a wonderful culinary experience.

View Oak Charcoal

Heavy, hard charcoal

Type: Quebracho

A Spanish term to describe an incredibly hard type of charcoal. Derived from the term quiebrahacha or quebrar hacha, which means 'break the axe'.

Burns for an incredibly long time, and generates a medium to strong aroma. Because this charcoal is so hard it takes a bit longer before it's up to temperature. That's why this type is excellently suited to low and slow cooks. And if you want to do a quick cook, allow for a somewhat longer start-up time.

Quebracho properties

Quebracho charcoal is a special type of charcoal known for its unique properties. Let's look at the characteristics of Quebracho charcoal:

Dense structure, sturdy and compact.
Long burning, constant heat source.
High heat production, ideal for searing.
Minimal smoke development, clean experience.
Stable flames, easy heat control.
Rich aroma, flavour enhancement.

In short, Quebracho charcoal has a dense structure, burns long, produces high heat, minimises smoke development, has stable flames and offers a rich aroma. These properties make it a valued choice for enthusiastic barbecue lovers looking for a unique and high-quality charcoal experience.

View Quebracho Charcoal

TYPE: MARABU

The golden middle ground, it exists. With Marabu you get both a long burn duration and a lovely subtle smoke aroma. That means excellently suited to low and slow, but also suitable for quick and hotter cooks. Marabu comes up to temperature a bit faster than Quebracho, and a bit slower than Acacia.

ORIGIN

Marabu charcoal is made from the Marabu shrub, an invasive weed shrub from South America. The charcoal is characterised by round pieces because it's made from round branches.

Marabu properties:

Smoke aroma: Mild/Neutral
Burn hours: at 110 degrees approx. 19h
Ease of temperature control: Average
Size: Medium pieces

View Marabu Charcoal

Charcoal Blends: The Perfect Combination for an Ultimate BBQ Experience

Besides using individual types of charcoal, there's another option worth considering: charcoal blends. A blend is a mix of different charcoal types, combining the properties of each type to create a unique and balanced result. There are two popular blend combinations that are often used:

Soft and Medium Blend: By mixing soft and medium charcoal types, such as birch charcoal and beech charcoal, you get a blend that provides quick ignition and an average burn duration. This combination is ideal when you want to start grilling quickly, but still want to enjoy your barbecue for a longer time.
Medium and Hard Blend: A blend of medium and hard charcoal types, such as oak and hickory, offers a perfect balance between a longer burn duration and a powerful flavour. This combination is ideal for dishes that need to cook slowly and where you want to experience the unique smoky flavour of hickory.

Charcoal blends give you the flexibility to combine the properties of different charcoal types to find the perfect balance for your specific grilling needs. They offer not only convenience and ease of use, but also the chance to experiment with different flavour profiles and cooking techniques.

Whether you choose individual charcoal types or a blend, the most important thing is to enjoy the magic of grilling on charcoal. Every charcoal type and blend adds its own unique character to your dishes and contributes to an unforgettable BBQ experience. So, light the grill, choose your favourite charcoal and let your taste buds be enchanted by the wonderful aromas and flavours that only charcoal can offer.

Charcoal FAQ

Which types of charcoal are best for my BBQ?

The answer to this question is very personal. Do you want a premium brand charcoal with refined flavours? Or a type of charcoal that burns super long where you can add some extra flavour yourself with a bit of smoking wood? One type burns a bit longer than another and also has a different flavour profile. Our tip: see which type of charcoal appeals to you most, and try everything out once.

How long does charcoal last while barbecuing?

Soft charcoal burns fast and short, hard charcoal slowly and long. The durability of charcoal can vary, depending on factors such as the type of charcoal, the size of the fuel and the airflow in the grill. In general, high-quality charcoal can last a long time and give off a consistent heat.

How do I light charcoal for my BBQ?

There are various methods for lighting charcoal, such as using firelighter blocks, an electric starter or a chimney starter. It's important to take safety measures and ensure good airflow to guarantee even combustion.

What is the difference between charcoal and briquettes for BBQ?

Charcoal is made by heating wood blocks at a high temperature, while briquettes are made from compressed sawdust and other materials.

How does charcoal affect the flavour of my BBQ dishes?

The type of charcoal used can affect the flavour of the food. Different wood types give off unique aromas that can penetrate meat, fish or vegetables. Oak charcoal, for example, gives a robust flavour, while apple charcoal adds a more subtle and fruity flavour.

Can I use briquettes in a kamado?

Briquettes are mainly used in steel bbqs or open fires. If you have a kamado, you'll want to use real high-quality charcoal instead: no chemical binders, less ash, more room for oxygen, gets hotter, burns more stably and longer, and gives a nicer smoke aroma.

How do you light your charcoal in the kamado?

Sort your charcoal: large pieces at the bottom of the kamado, small pieces and pieces you're reusing on top. This way enough oxygen reaches your charcoal and it collapses less quickly. Fill your kamado to 2 cm below the edge of the firebox. Use 1 firelighter or 1 firebox with the firestarter for low and slow, or several firelighters or fireboxes for a higher temperature.

When do I close the lid of my bbq?

You can close the lid once your firelighter block or firelighter(s) have burnt out, after about 11 to 15 minutes. Keep the lid open a bit longer if the temperature needs to rise faster. If you're using a heat deflector or cast iron grate, place these in the kamado 15 minutes after lighting so they can warm up gradually too.

What should I especially avoid doing in a kamado?

Don't use a chimney starter like you would with a Weber: burning charcoal can get as hot as 800 degrees and damages a cold kamado. Don't use white chemical firelighter blocks, the chemical smell soaks into the ceramic. And don't fire up too fast in cold and damp weather: let the kamado come up to temperature slowly, preferably an hour at 100 degrees and then increase in steps of 20 degrees.

Bobby

Bobby is oprichter van Nomad Fire Co. en kookt al jaren op kamado en plancha. Hij schrijft over grillen, roken, low and slow en buitenkoken, met de ervaring van duizenden klanten die hij op weg hielp met hun eerste kamado.

Which Charcoal For Your (Grill Bill) Kamado BBQ?