Kamado Joe XL Natural Reusable Lump Charcoal for BBQ, Smoking, Grilling. Long Life Up to 18 Hours, 9.1kg ,Pack of 1

Product Information

Kamado Joe have developed an exclusive blend of three hardwoods that are so legendary for their density they are named the ‘Axe Breakers’ by the local Argentinian Charcoal Masters. The cost of the return of any faulty goods will be borne by Keengardener. We shall be entitled to charge you for the costs of returning goods which are not faulty. Of these different "types" - I'd wager to say that most folks prefer to use limbs, natural wood, as well as saw mill wood scrap; Both are forms of unprocessed wood.

If you find one of our competitors selling the same product which we sell at a lower price than our price then we will endeavour to match their price!

Big K Premium Coconut Shell Briquettes

Fill your barbecue with charcoal, making sure it is on an even, sturdy surface well away from fences, plants and enclosed spaces. How much charcoal to use will depend on both the size of your BBQ and your recipe – the nature of the protein or veg, the size of the portion and the style of cooking (low-and-slow indirect heat or hot-and-fast direct heat).

Similar to Doug, I also noticed that it took a bit longer for the FOGO lump charcoal to actually light. My buddy uses Tumble Weed starters and even with two under his chimney, it's rather slow going; However once it lights, the fire does build. Please note that the right to return goods which are not faulty does not apply to any goods which have been made to your own specifications. As a guide, for a 57cm barbecue, Weber recommends 30-40 briquettes/1kg of lumpwood charcoal for direct grilling, or 15 briquettes/0.3kg of lumpwood charcoal for the first hour of indirect cooking. What is charcoal made of? What’s more, good-quality charcoal usually burns more efficiently, leaves minimal ash behind for clean up and lights easily, so you don’t have to resort to chemical firelighters that could taint your meal.It can be a bit of trial and error, but generally, the more charcoal you add the hotter and longer your barbecue will burn. The reason I prefer large/medium chunks is because I find it easier to reload my charcoal when they're bigger - simple as that.