Which charcoal for your Grill Bill Kamado BBQ?

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Working with charcoal in your kamado bbq brings out the child in you, playing with fire, barbecuing deliciously on fuel that brings your dishes to an unprecedented high level of taste.

But which charcoal should I choose?

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

The type of charcoal you use is very important for the taste of your dishes.

Heavy, hard charcoal

Species: Quebracho

A Spanish term to describe an incredibly hard charcoal. Derived from the term quiebrahacha or quebrar hacha, meaning ‘Break the axe’.

Burns extremely long, and generates a medium to strong aroma. Because this charcoal is so hard, it takes a little longer to get up to temperature. Therefore, this variety is excellent for low and slow preparations. And if you want to do a quick prep, allow for a little longer startup time.

Characteristics Quebracho

Smoke aroma: Solid
Burning hours: At 110 degrees about 24h
Ease of temperature control: Difficult
Size: Medium to large pieces

View Quebracho Charcoal

Soft, light charcoal

Species: The Acacia

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

A light charcoal type is usually easy to light and easy to control in temperature. And the smoke aroma can be called fairly neutral. Do you want extra smoke flavor? Then use some smoking wood for a more robust smoke flavor.

Because the Acacia gets up to temperature easily, it is very suitable for fast, hot dishes.

Have you never worked with charcoal or a kamado? Then this is the kind of thing that will get you the hang of being a real pittmaster in no time.

Origin

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

Acacia properties

Smoke flavor: Neutral
Burning hours: at 110 degrees about 14h
Ease of temperature control: Easy
Size: Medium pieces

View Acacia Charcoal

Medium to hard charcoal

Species: Marabu

The golden mean, it exists. With the Marabu you have both a long burn time and a nice subtle smoke aroma. This means that it is excellent for low and slow cooking, but also suitable for quicker and hotter preparations. The Marabu gets up to temperature a bit faster than the Quebracho, and a bit slower than the Acacia.

Origin

Marabu charcoal is made from the Marabu bush, an invasive weed bush from South America. The charcoal is characterised by its rounded bones because it is made from round branches.

Properties Marabu

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

View Marabu Charcoal

b&b charcoal

PREMIUM CHARCOAL B&B LUMP CHARCOAL

At Grill Bill, we feel that quality is important because you can enjoy your Grill Bill kamado more with good quality charcoal. And more fun means you’ll be more likely to recommend us to friends and family. That’s the way it works.

Therefore we have added the premium brand of charcoal from B&B to our range. A brand from the USA with which many competitions have been won. Available in 3 varieties, each with its own specific taste. Oak, hickory and mesquite. 3 American woods with a great flavor profile and long burn time.

Because B&B works with private farms in the US, they know exactly where the wood comes from, and the farmers get a fair price for their product. B&B is a bit pricier, relatively speaking, but you get an extra piece of the taste experience in return, and that’s what counts!

Oak – Oak Charcoal

Oak B&B charcoal is one of the most popular types of charcoal. Oak burns very hot and gives a subtle smoke aroma. A smoky aroma that goes perfectly with dishes with beef, pork, fish, poultry, game, vegetables and cheese.

Origin

B&B oak charcoal comes from the USA, they have contracts with local farmers so they know where the wood comes from to ensure the best quality.

Properties Oak Lump Charcoal

Smoke aroma: Subtle
Burning hours: at 110 degrees about 18h
Ease of temperature control: Simple
Size: Medium pieces

View B&B Oak Charcoal

Hickory Lump Charcoal

The B&B charcoal from the hickory tree is unique in its kind and therefore our personal favorite. Hickory burns very long and gives a subtle smoke aroma with the typical hickory bacon flavor. A smoky aroma that goes perfectly with dishes with beef, pork, game and cheese.

Origin

B&B hickory charcoal comes from the USA, they have contracts with local farmers so they know where the wood comes from to ensure the best quality.

Features Hickory Lump Charcoal

Smoke aroma: Subtle full flavor
Burning hours: at 110degrees approx. Ease of temperature control: Simple
Size: Medium pieces

View B&B Hickory Charcoal

Mesquite Lump Charcoal

Mesquite tree charcoal The B&B charcoal from the mesquite tree is one of a kind and therefore a popular charcoal. Like the hickory charcoal, it has a very distinctive and subtle smoke aroma, but slightly sharper than the hickory. A smoky aroma that goes perfectly with dishes with beef, pork, game and cheese.

Origin

B&B mesquite charcoal comes from the USA, they have contracts with local farmers so they know where the wood comes from to ensure the best quality.

Features Mesquite Lump Chearcoal

Smoke aroma: Subtle with a sharp edge
Burning hours: at 110 degrees approx. 17h
Ease of temperature control: Simple
Size: Medium pieces

View B&B Mesquite Charcoal

Charcoal FAQ

Most frequently asked questions about charcoal:

Which charcoal is the best?

The answer to this question is very personal. Want a premium brand of charcoal with refined flavors? Or a charcoal type that burns for a very long time and you can add some extra flavour with some smokewood? One type burns a little longer than the other and has a different taste profile.

Our tip, look above and see which type of charcoal you like the most, and try everything out and decide what you like to work with and taste like.

How do I light charcoal in the kamado?

Sort your charcoal, large pieces at the bottom of the kamado, small pieces and pieces you reuse on top. This will allow enough oxygen to reach your charcoal, and your charcoal will not collapse as quickly. This gives you a more stable temperature during your entire bbq session.

Fill your kamado to 2 cm below the edge of the firebox. Use 1 kindling or make 1 fire with the firestarter if you want to do a low and slow preparation, or if you are a kamado newbie.

Use multiple kindling wicks or multiple fire pits if you want to cook at a higher temperature.

When do I close the lid?

You can already close the lid of your Grill Bill when the firelighter or lighter(s) are extinguished. After about. 11 to 15 minutes. You can choose to keep the lid open a little longer so the temperature rises a little faster. You do this especially if you are going to do a quick/hot preparation.

If you are using your heat deflector and or cast iron grate, put it in your kamado after 15 min of lighting. This way they can quietly warm up so you don’t get any damage.

What am I not supposed to do?

  1. Don’t use a chimney like you sometimes see at Weber. Charcoal that burns can get as hot as 800 degrees. If you dump this into a cold kamado you have a chance of something getting damaged or broken.
  2. Those white chemical firelighters? Throw them in the trash, the chemical air gets into the open structure of your kamado.
  3. Heating up too quickly in cold and damp weather. Let the kamado heat up slowly, so moisture in the ceramic can evaporate.

related

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