Charcoal Quebracho Blanco – BestCharcoal – 10 kg.

Hard, harder, hardest

Quebracho blanco charcoal (white holm oak) is one of the hardest woods in the world. Because this charcoal is 40% harder than other charcoals and consists of extra large pieces, this charcoal burns many times longer. So ideal for long cooking sessions of charcoal on your Grill Bill kamado. This Quebracho blanco charcoal is also widely used in restaurants because of its good quality and extremely long burn time.

Taste of Quebracho Woodslool

Quebracho has the property of imparting a wonderfully subtle smoke aroma to your preparations. This charcoal is suitable for all kinds of meat, fish and vegetables. So you don’t have to use perce smoking wood with this charcoal, but of course you can if you want to give your dishes just a little extra smoke.

Quebracho Lighting

We ourselves also use this charcoal at our workshops, burns long and stable, exactly what we need during a workshop, it is not for nothing one of the best selling charcoal in our range.

To light this charcoal we use kindling wicks, you put them on top of the charcoal. And the trick is to put the big pieces at the bottom of your BBQ for the best airflow, and the small pieces on top. And do you have charcoal left over from your previous session,? Then place it back on top of the fresh charcoal. This prevents slumping, and thus unwanted temperature fluctuations.

Your kamado is ready to use within 25 minutes if you need a temperature of 160/180 degrees.

Tips for kamado users:

1. As for heating up the kamado, this should be done slowly, especially when you haven’t used it for a long time and/or when it is humid. Always keep this in mind. For temperatures above 250 degrees, take at least 75 minutes, regardless of the brand of kamado, regardless of the charcoal type.
2. Sort your charcoal; large pieces at the bottom, small pieces and reused charcoal on top. This provides better airflow, and the charcoal does not collapse, thus preventing unwanted temperature fluctuations.