BBQ Charcoal
7 productsGood charcoal decides how your kamado performs: how long it holds its temperature, how much ash is left and which smoky flavour you taste. That is why we only sell BestCharcoal: 100% natural hardwood without chemical additives, with few sparks and minimal ash.
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 Birch & Oak - Bestcharcoal
Charcoal Acacia Black Wattle - Bestcharcoal - 10kg
Charcoal Quebracho Blanco - BestCharcoal - 10 kg
Marabu Charcoal, BestCharcoal, 10 kg
Charcoal Storage Box - Bestcharcoal
Binchotan Charcoal, 7.5kg, Eucalyptus, Bestcharcoal
Binchotan Charcoal, 7.5kg, Maitiew, Bestcharcoal
Which charcoal is best for a kamado BBQ?
- Quebracho Blanco: 6 hours burn time, powerful smoke flavour — beef, game and lamb
- Marabu: 5 hours, mild lightly-sweet smoke — fish, poultry, vegetables and beef
- Birch & Oak: 3.5 hours, medium smoke — the versatile all-rounder
- Acacia Black Wattle: 2 hours, mild — quick grilling of fish, vegetables and poultry
- Binchotan: 6 hours, almost odourless and reusable — yakitori, fish and vegetables (7.5 kg)
Why BestCharcoal?
- Natural
100% hardwood, no chemicals
Pure hardwood without chemical additives — no binders or lighting aids you'll taste in your food. - Up to 6 hours
Long, steady burn time
Dense hardwood like Quebracho and Binchotan burns up to 6 hours at 180 degrees — one load is enough for a full low & slow session. - Clean
Little ash and sparks
Less ash means better airflow in your kamado and less cleaning. All types also barely spark. - Stored dry
Keeps indefinitely
Stored dry, charcoal keeps indefinitely. The storage box keeps it dry and makes topping up easy.
Compare the wood types
| Kenmerk | Quebracho Blanco | Marabu | Birch & Oak | Acacia Black Wattle | Binchotan |
|---|---|---|---|---|---|
| Burn time at 180 °C | 6 hours | 5 hours | 3.5 hours | 2 hours | 6 hours |
| Smoke flavour | Powerful, earthy | Mild, lightly sweet | Medium | Mild | Almost odourless |
| Suited for | Beef, game, lamb | Fish, poultry, vegetables, beef | Beef, pork, poultry | Fish, vegetables, poultry, pork | Yakitori, fish, poultry, vegetables |
| Packaging | 10 kg | 10 kg | 10 kg | 10 kg | 7.5 kg |
| Price | €24.95 | €24.95 | €24.95 | €24.95 | €59.96 |
Good coals, better kamado.
Kamado charcoal determines how steady your temperature stays and how much ash you clear out afterwards. Combine the right coals with a good start and some smoke.
Lighting without chemicals
Light charcoal with fire starters or an electric lighter, never with spirit: that taste soaks into the ceramics.
Adding smoke
Charcoal brings the heat, smoking wood brings the flavour. Place a few chunks or chips on the glowing coals for a smoking session.
For which kamado?
Every kamado BBQ runs on this charcoal. With a charcoal basket from the kamado accessories you sift out the ash and reuse leftover coals.
About BBQ Charcoal
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.
