CATALOG · CHARCOAL & WOOD
Fuel decides the cook
High-density lump charcoal for long sessions, and specific wood chunks for each smoke profile. The most expensive kamado can't save bad charcoal.
Why charcoal makes the cook
Holding a kamado at 110 °C for 12 hours isn't magic — it's charcoal density. A premium lump bag (quebracho, holm oak, Big Block XL) sees a brisket through without a reload. A bag of cheap briquettes dies at hour 5 and ruins the cook. For smoking, wood chunks are where the dish gets its personality: sweet cherry for poultry and ribs, classic American hickory for pulled pork, subtle apple for fish, intense mesquite for Texas-style. Four well-placed chunks beat a whole bag used wrong.
