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
Houtskool Marabu - BestCharcoal - 10 kg
Charcoal Storage Box - Bestcharcoal
Binchotan Houtskool - 7.5kg - Eucalyptus - Bestcharcoal
Binchotan Houtskool - 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.
Frequently asked questions
Which charcoal is best for low & slow?
Quebracho Blanco (6 hours of burn time at 180 °C) or Marabu (5 hours). Both burn slowly and steadily, so you get through a brisket or pulled pork session without topping up. Quebracho gives a powerful, earthy smoke flavour; Marabu stays mild with a lightly sweet smoke.
What is the difference between Binchotan and ordinary charcoal?
Binchotan is Japanese white charcoal fired at extremely high temperature. It burns exceptionally clean, almost odourless and very hot — which is why it is the choice of sushi and yakitori chefs. Binchotan is also reusable: once smothered, you can dry the coals and use them again.
Can I reuse charcoal?
In a kamado you can: close both vents after your session and the coal smothers itself through lack of oxygen. The unburnt lumps are simply reused next time. Binchotan is even made specifically for this and lasts several sessions.
What is the best way to store charcoal?
Dry — that is the only thing that matters. Stored dry, charcoal keeps indefinitely; damp coal lights poorly and gives bitter smoke. The BestCharcoal storage box (€ 29,95) keeps your stock dry and makes topping up easy.
Is this charcoal 100% natural?
Yes. All BestCharcoal charcoal is pure hardwood without chemical additives, binders or lighting aids. You taste only the wood and whatever you put on the grate yourself.
Which wood type gives which smoke flavour?
Quebracho Blanco gives a powerful, earthy smoke — ideal with beef, game and lamb. Birch & Oak sits in the middle. Acacia and Marabu are mild (Marabu lightly sweet), and Binchotan is almost odourless, so the flavour of fish, vegetables or poultry speaks for itself.