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Kamado Charcoal Indicator
Which charcoal is best for your kamado?
There is a huge choice on the charcoal market, but unfortunately also many products of inferior quality. That is why we have made a selection of the best brands for you. The right charcoal is crucial for your kamado. Whether you prefer “hot & fast”, “low & slow” or a long session, your choice will undoubtedly affect the temperature, burning time and flavour. To help you find the perfect match for your dish or cooking style, we have summarised our range for you.
RESTAURANT GRADE
BLACK WATTLE
(ACACIA)
KAMADO JOE
BIG BLOCK
MISTOL, QUEBRACHO BLANCO
GRILL FANATICS
QUEBRACHO BLANCO
GRILL FANATICS
MARABU
THE BASTARD
POWER MIX
MESQUITE, BLACKTHORN
MASTERBUILT
LUMP CHARCOAL
QUEBRACHO BLANCHO
TCHARBON
BELGIAN CHARCOAL
MONOLITH
GRILL KOHLE
FAQ
Which charcoal should I use for my kamado?
For a kamado, always use 100% natural charcoal (lump charcoal) and never briquettes. Charcoal provides better airflow and produces much less ash, which is essential for preventing the air supply of your kamado from becoming blocked.
What is the best charcoal for a kamado?
The “best” charcoal depends on how you prepare it:
- For Low & Slow or long sessions: Choose a hard, dense wood such as Quebracho or Marabu. These burn extremely long and steadily.
- For Hot & Fast (pizzas, steaks): Choose a wood type that ignites quickly and reaches high temperatures, such as maple or European oak.
What is good charcoal for a kamado?
Good kamado charcoal can be recognised by three characteristics:
- Large Pieces (Restaurant Grade): Ensures excellent airflow and stable temperatures.
- 100% Natural: Pure hardwood without chemicals or binders for clean burning and pure flavour.
- Low Ash: Prevents the air supply from becoming clogged during a long session.