BBQ Charcoal
7 productsGood charcoal decides how your kamado performs: how long it holds temperature, how much ash is left behind and which smoke 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 of burn time) to the almost odourless Japanese Binchotan for yakitori. Not sure? The comparison table and buying guide below the products will help you choose.
Charcoal Birch & Oak - Bestcharcoal
Charcoal Quebracho Blanco - BestCharcoal - 10 kg
Charcoal Acacia Black Wattle - Bestcharcoal - 10kg
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?
For a kamado you want charcoal made from dense, 100% natural hardwood: it burns long, steady and with little ash. For low & slow sessions, Quebracho Blanco (up to 6 hours burn time) or Marabu (5 hours, mild smoke) is the best choice; for quick grilling, Acacia or Birch & Oak will do. For yakitori and pure flavour, choose Japanese Binchotan — almost odourless and reusable.
- 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 |
About BBQ Charcoal
Charcoal is the engine of your kamado. Dense hardwood burns longer and more steadily than light coal, produces less ash (and therefore better airflow) and determines the smoke 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
- Smoke flavour
- From almost odourless (Binchotan) to powerful and earthy (Quebracho)
- Packaging
- 10 kg per bag · Binchotan 7.5 kg
- Price
- € 24,95 per 10 kg · Binchotan € 59,96
- Shelf life
- Stored dry, it keeps indefinitely
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 production: little ash keeps the airflow open, so temperature is easier to control
- Sparks: good charcoal barely sparks — safer and cleaner firing
- Purity: 100% hardwood without binders or lighting aids, so no off-flavours
Always store charcoal dry: damp coal lights poorly and smokes bitter. The storage box (€ 29,95) keeps your stock dry and makes topping up easy.