The best charcoal for your kamado

Choosing the right fuel for your kamado is essential for flavor, convenience, and performance. We understand that making a choice can be very difficult. That is why, in this article, we explain why 100% natural charcoal is always the best choice and which types of wood are best suited for the kamado.

Why charcoal is the only right choice

A kamado works on the basis of slow, controlled combustion. The ceramic retains heat perfectly, and due to the oxygen-poor environment, the charcoal burns through slowly. This allows you to barbecue efficiently and for a long time.

Therefore, always use 100% natural charcoal and replace briquettes with binders, chemical firelighters, lamp oil, or other soluble substances. Why? Everything you put in your kamado seeps into the ceramic and into your food. Chemical residues ruin not only your current meal but also subsequent sessions.

What is good?

Not every bag of charcoal is of the same quality; you can recognize good charcoal by a few distinctive characteristics:

Large blocks: less dust, better air circulation, and solid combustion
Hardwoods: the more powerful and dense the charcoal, the longer and more stably it burns.
Natural origin: no waste wood, no paint, no impregnated materials.
Consistency: always the same quality in aroma, taste, size, and brand longevity.

So skip those supermarket or hardware store bags. They are often made of light wood, are full of dust, and are not suitable for temperature control in your Kamado.

Our favorites: Smokin' Flavours Charcoal

At BBQ Valley, we work with charcoal from Smokin' Flavours, among others. It is consistent in quality, completely natural, and perfectly suited for use in a kamado. We recommend discovering for yourself which type best suits your BBQ style. We have two types:

Quebracho: made from South American holm oak, this produces large, hard blocks that burn slowly and barely crackle. This charcoal imparts a deeper wood flavor and burns powerfully and for a long time. Perfect for those who don't want to refill in between. Whether you are making pizzas, steaks, or a brisket, you can't go wrong with Quebracho.
European Oak: This is charcoal made from European oak, heats up quickly, and is FSC-certified. This variant is ideal for those who want to get started without any hassle. The flavor is slightly smoky, the heat builds up quickly, and it is perfectly suited for daily sessions and direct cooking. For long sessions, it is handy to top up a bit, but in terms of acceptance, you are absolutely on the right track with this.

Which one suits you best? That depends on your BBQing style. Try them and discover your favorite!

Monday	10:00 – 17:30
Tuesday	By appointment
Wednesday	By appointment
Thursday	10:00 – 17:30
Friday	10:00 – 17:30
Saturday	10:00 – 17:00
Sunday	12:00 – 17:00

The best charcoal for your kamado

Why charcoal is the only right choice

What is good?

Our favorites: Smokin' Flavours Charcoal

OUR STORE IS OPEN ALL YEAR ROUND

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