Charcoal for the Kamado 

Which type of BBQ charcoal is best for the charcoal Kamado? A fair question in the mind of a true griller. So many different types, but what do you really need? YAKINIKU® would like to teach you about the different types of charcoal for the Kamado, from Marabu charcoal to the pure Binchotan charcoal. Below, you can read all about what really are the best charcoals for your charcoal BBQ and how best to use them in a YAKINIKU®. So you know exactly which BBQ charcoal to order online! 

What is charcoal?

Charcoal is created when wood is heated in a special furnace with little oxygen. After it has been in the oven, only carbon remains because all the moisture has evaporated. 
To the question, "Which charcoal for Kamado?", we obviously know the answer. When using a YAKINIKU® Kamado, the best quality comes first. And that naturally includes high-quality products and accessories. That includes charcoal. A commonly used type of charcoal for the Kamado is the Marabu type. The Marabu coals from BBQ Flavour can reach a high temperature and burn for a long time. 
There is an interesting story behind this good charcoal for in your Kamado. Marabu is extracted from the Marabu plant. This is a plant that grows wild and very aggressively into bushes or trees as tall as ten metres. Officially, the plant is not from Cuba, or the Caribbean per se: it was imported from Africa in the nineteenth century.

What also makes Marabu a good charcoal for the Kamado also has to do with a special characteristic. The coals have an almost pure percentage. You notice clear differences in this compared to cheaper "standard" charcoal. When charcoal still contains some volatile substances, these gases are released when the charcoal is lit and burned. You can tell by the smoke that will take place. You can also smell this by the petroleum-like odour that is released. Marabu is truly professional charcoal and is therefore completely odourless and odourless.
Another important factor in choosing the right charcoal for your BBQ egg is the burn time. Marabu lasts on average 3x longer than charcoal you buy in the supermarket or DIY store. Because a higher carbon percentage, means more fuel. Marabu has a high burn rate and a long burn time. Often, cheaper coals contain liquids to make them burn easier. These liquids evaporate during combustion, and are then absorbed into the food you eat. So this Kamado charcoal is healthier too!
You can easily order this smokeless charcoal online on our website. Check out the best coals for your barbecue here. 

Tip! 
If you are not sure what is best to order, it is a good idea to consider choosing the charcoal starter pack. With these starter packs, you get everything you need to get started right away. It is a convenient and complete set that will allow you to start your project without any worries.
 

Which is better charcoal or briquettes?

There are some differences between the structures of wood. Briquettes are made of compressed wood, while charcoal is just charred wood. They both have their advantages, just depends on what kind of grill you want to go with. If you are going for an open grill or bullet barbecue, briquettes are a better fit. This is because the temperature remains the same and it hardly reacts to oxygen. With charcoal, you can reach higher temperatures and it gives off a tastier aroma.

Charcoal Acacia | Acacia charcoal is a charcoal made from the Acacia tree. This is a hard charcoal, so it generates more heat and is more durable than the standard charcoal you find in the supermarket. Acacia Charcoal is produced 100% naturally. This means that no additional fuels have been added. As a result, this charcoal lasts twice as long and ensures an optimal taste experience. Acacia is a hardwood charcoal and is perfect for fast & high barbecuing on your Kamado. 

Hexagon Sawdust briquettes | These charcoal briquettes are made from compressed sawdust and burn long and consistently. Many chefs use Hexagon in their grills or Shichirin. These briquettes are not sensitive to the addition of oxygen and therefore burn extra long. This combined with the nice, long format ensures that you can prepare tasty dishes all day long. You can easily order both types of charcoal on our website. 

How much charcoal do you put in the Kamado?

Now that you've chosen the right charcoal to put in your Kamado, it's time to light it. You do this by filling the coals in the coal basket of the Kamado. You fill the coal basket with charcoal up to the round air vents. 
This ensures that you don't have to be economical with the amount of coal you fill your Kamado with. When lighting the charcoal, it is important to pay attention to a few things.
It is very important that you only use natural products. So do not use white chemical firelighters, lamp oil, turpentine etc to light the charcoal in your grill. To really professionally light your charcoal, use BBQ Flavour's Fire Lighters. These Fire Lighters are very easy to use and are completely odourless. You light it like a match and then put it between your coals. 

To properly light the charcoal in your Kamado, there are some important points you need to pay attention to. Read below the steps that will ensure you light your Kamado successfully.
1 You start by opening the lid and removing your grill grate.

2 Fill your Kamado with charcoal up to the round air vents. Note: never fill your Kamado to the top of the coal basket. 

3 Open the ventilation slider at the bottom and the daisy wheel on top to the maximum.

4 Make a dimple in your coals and place a lit fire lighter in it, then let it burn for a while before carefully covering it with coals. Use about two to three fire lighters.

5 After this, close the lid and let the temperature of the ceramic BBQ rise.

6 Now wait until the YAKINIKU® reaches 150°C before placing the grill grid or other BBQ accessories.

7 When the thermometer indicates the desired temperature (normally between 150°C and 200°C), you should reduce the ventilation by turning the daisy wheel and ventilation slider to the right position. Warming up the charcoal in your Kamado takes twenty minutes at most. You can control the temperature more precisely afterwards if necessary. An opening of 0.5 cm at the bottom and top is the most common setting. The larger the opening, the higher the temperature. 

8 As soon as the thermometer indicates the desired temperature, you can start grilling your favourite dishes. 

9 After barbecuing, close both vents to extinguish the fire. The fire will extinguish quickly and the YAKINIKU® will cool down slowly. Do not try to move the YAKINIKU® until it has cooled down. If the coals are properly extinguished, you can use them again after this!