Choosing the right charcoal for a kamado BBQ can make a considerable difference to your cooking. Whether you're searing steaks at high temperatures, cooking pizza or smoking a brisket for several hours, the charcoal you use affects heat control, burn duration, ash production and how often you need to refuel.
Kamado BBQs are exceptionally efficient cookers, but that doesn't mean every type of charcoal performs equally well in them.
At Armstrong Country Store, we supply a range of premium hardwood lumpwood charcoal, including birch, oak, oak and hornbeam, Marabu and White Quebracho, alongside charcoal briquettes and restaurant-grade charcoal.
In this guide, we'll explain which charcoal works best in a kamado, the differences between popular hardwood varieties and what to look for when choosing fuel for your next cook.
What Makes Kamado BBQs Different?
A kamado BBQ is an insulated cooker, traditionally made from ceramic, designed to retain heat and control combustion through adjustable air vents.
Popular kamado-style cookers include the Big Green Egg, Kamado Joe and other ceramic or insulated charcoal BBQs.
Unlike an open charcoal grill, a kamado can maintain cooking temperatures for extended periods using a relatively small amount of fuel.
The top and bottom vents control how much air reaches the charcoal. With careful adjustment, the same cooker can handle everything from low-temperature smoking to high-heat grilling.
This efficiency makes charcoal quality particularly important.
Poor-quality fuel containing excessive small pieces, dust or impurities can restrict airflow, produce unnecessary ash and make temperature control more difficult.
Is Lumpwood Charcoal Best for a Kamado?
For most kamado BBQs, good-quality natural lumpwood charcoal is the best starting point.
Lumpwood charcoal is produced by heating wood in a low-oxygen environment, leaving behind carbon-rich pieces of charcoal.
Because the pieces retain their natural shapes, air can circulate through the fuel bed when the charcoal is loaded correctly.
Why Lumpwood Works Well in a Kamado
• Allows good airflow through the charcoal bed
• Can reach very high temperatures
• Responds to changes in vent settings
• Suitable for both grilling and low-and-slow cooking
• Available in different hardwood species
• High-quality varieties can produce relatively little ash
Lumpwood charcoal is also recommended by many kamado manufacturers, although you should always follow the guidance for your particular cooker.
Does the Type of Hardwood Matter?
Yes. The hardwood species, charcoal density, carbonisation quality and piece size all affect performance.
A lighter charcoal may light quickly and respond well during shorter cooking sessions.
A denser hardwood charcoal may take longer to establish but can be particularly useful for extended cooking.
However, density alone doesn't guarantee quality. Proper carbonisation, sensible grading and reliable sourcing are equally important.
Let's look at some of the charcoal options available from Armstrong Country Store.
Birch Charcoal for Kamado Cooking
Birch charcoal is a useful all-round option for everyday BBQ cooking.
It generally lights readily and can provide responsive heat, making it particularly appealing when you want to get cooking without spending hours preparing the BBQ.
Best Uses for Birch Charcoal
• Burgers and sausages
• Chicken
• Steaks
• Pork chops
• Vegetables
• Shorter kamado cooking sessions
For a family BBQ or an evening grilling session, good-quality birch charcoal is well worth considering.
It may not provide the same extended burn characteristics as some particularly dense hardwood charcoals, but it offers a practical balance for everyday cooking.
Oak Charcoal for Kamado BBQs
Oak is another excellent choice for kamado cooking.
Good-quality oak lumpwood charcoal can provide strong heat and is versatile enough for both direct grilling and longer cooking sessions.
Best Uses for Oak Charcoal
• Steaks and larger cuts of beef
• Roast chicken
• Pork joints
• Indirect cooking
• General kamado grilling
Oak is a particularly good choice if you want one charcoal that can handle a wide variety of cooking jobs.
Our oak and oak-and-hornbeam charcoal options are worth exploring if you enjoy experimenting with different hardwood fuels.
Marabu Charcoal for Low-and-Slow Cooking
Marabu is a dense hardwood charcoal that's particularly popular with serious BBQ enthusiasts and professional kitchens.
One of its main attractions is its ability to provide sustained heat once properly established.
Because of its density, Marabu can take a little longer to light than some lighter hardwood charcoals.
However, for longer cooks, that characteristic can be a worthwhile trade-off.
Best Uses for Marabu Charcoal
• Beef brisket
• Pulled pork
• Pork ribs
• Beef ribs
• Long indirect cooks
• Extended kamado smoking sessions
For an overnight brisket or a lengthy pulled pork cook, Marabu is one of the charcoal varieties we'd seriously consider.
Its dense structure makes it well suited to cooking where steady fuel performance is more important than getting the BBQ going as quickly as possible.
White Quebracho Charcoal for Kamado BBQs
White Quebracho is another dense hardwood charcoal associated with professional grilling and restaurant cooking.
It can produce strong, sustained heat, making it an appealing option for demanding BBQ sessions.
Best Uses for White Quebracho
• High-temperature grilling
• Steaks and large cuts of beef
• Restaurant-style cooking
• Extended cooking sessions
• Kamado cooking where sustained heat matters
White Quebracho is particularly interesting for people who want to experiment beyond standard charcoal and try a premium restaurant-grade hardwood.
As with any dense charcoal, allow sufficient time for it to establish a stable fire before cooking.
Can You Use Briquettes in a Kamado BBQ?
Some kamado cookers can use briquettes, but others specifically recommend lumpwood charcoal.
Always check the manufacturer's instructions before using them.
Traditional charcoal briquettes are manufactured from compressed charcoal material and usually contain a binder to hold their shape.
Their consistent size can make them useful for predictable fuel arrangements, but they may also produce more ash than premium lumpwood charcoal.
In a kamado, excessive ash can become a problem because airflow is controlled through relatively small vents and the firebox.
What About Marabu Hexagonal Briquettes?
Our Marabu hexagonal briquettes are a dense, uniform charcoal option.
They can be worth considering for suitable cookers, but don't assume that every briquette is approved for every kamado.
If your manufacturer recommends natural lumpwood charcoal only, follow that guidance.
Which Charcoal Is Best for High-Temperature Kamado Cooking?
One of the attractions of a kamado is its ability to reach high temperatures.
This makes it particularly useful for searing steaks and cooking pizza.
For high-temperature cooking, we'd generally choose good-quality lumpwood charcoal.
Birch and oak are practical options because they can provide strong heat and respond well to airflow adjustments.
Dense hardwood charcoal such as White Quebracho can also perform well, although it may require more time to get established.
Tips for High-Temperature Cooking
• Start with a clean firebox and unobstructed air vents
• Use suitable lumpwood charcoal
• Allow the charcoal to establish properly
• Adjust vents gradually as the temperature rises
• Use the correct cooking setup for grilling or pizza
• Follow the manufacturer's safety guidance when opening a hot kamado
A kamado can become extremely hot. Opening the lid too quickly can create a dangerous flare-up, so always follow the manufacturer's recommended opening procedure.
Which Charcoal Is Best for Low-and-Slow Kamado Cooking?
Low-and-slow cooking is where a kamado really comes into its own.
Its insulation and controlled airflow make it possible to maintain relatively low cooking temperatures over extended periods.
For this type of cooking, we'd generally favour a premium dense hardwood lumpwood charcoal.
Marabu and White Quebracho are both worth considering.
Oak can also be a good option, particularly if you're looking for a versatile fuel suitable for a range of cooking methods.
Popular Low-and-Slow Foods
• Brisket
• Pulled pork
• Pork ribs
• Beef ribs
• Lamb shoulder
• Whole poultry
For these cooks, consistent airflow and a well-prepared charcoal bed are just as important as the particular wood species.
Does Charcoal Size Matter in a Kamado?
Absolutely.
Charcoal bags naturally contain pieces of different sizes, but the balance matters.
Larger pieces can help maintain spaces within the fuel bed, allowing air to circulate.
Smaller pieces are not necessarily useless, but excessive fines and dust can restrict airflow.
For long kamado cooks, many BBQ enthusiasts prefer to use larger pieces of good-quality charcoal, with smaller pieces filling suitable gaps.
Avoid packing the charcoal so tightly that air cannot move through it.
The aim is a stable fuel bed that supports controlled combustion.
How Much Charcoal Should You Put in a Kamado?
The quantity depends on the size of your cooker, the cooking temperature and how long you intend to cook.
For a quick grilling session, you may not need to fill the charcoal basket completely.
For a long smoking session, you'll generally want sufficient charcoal to complete the cook without unnecessary refuelling.
One advantage of a kamado is that unused charcoal can often be retained for another cook once the fire has been safely extinguished, cooled and checked.
Factors That Affect Charcoal Consumption
• Kamado size and insulation
• Cooking temperature
• Cooking duration
• Charcoal density and quality
• Weather conditions
• How often the lid is opened
• Airflow settings
Rather than relying on a fixed amount, learn how your particular kamado performs with your preferred charcoal.
Can You Reuse Charcoal in a Kamado?
Yes, provided the remaining charcoal is dry, clean and suitable for reuse.
When the cook is finished, follow the manufacturer's instructions for shutting down the BBQ.
Once the fire is completely extinguished and the cooker has cooled, you can inspect the remaining charcoal.
Remove excessive ash and ensure the air passages are clear before your next cook.
Never handle or store charcoal until you're certain it's completely cold. Charcoal can retain dangerous heat for a surprisingly long time.
Should You Use Smoking Wood with Kamado Charcoal?
If you want a noticeable wood-smoke flavour, smoking chunks are an excellent addition to a kamado BBQ.
The charcoal provides the heat, while the smoking wood contributes additional smoke during cooking.
At Armstrong Country Store, we stock a range of smoking woods, including apple, oak, hickory, cherry and whiskey varieties.
Popular Smoking Wood Combinations
• Apple chunks with pork or chicken
• Cherry chunks with poultry or pork ribs
• Oak chunks with beef and brisket
• Hickory chunks with pulled pork or ribs
For longer cooks, chunks are generally more convenient than chips because they tend to provide smoke over a longer period.
Don't overload the cooker with smoking wood. Too much smoke can overpower the food and produce an unpleasant flavour.
For more detail, read our guide to Smoking Chips vs Smoking Chunks.
Does Expensive Charcoal Make a Difference?
Premium charcoal isn't automatically better simply because it costs more.
However, good-quality charcoal can offer genuine advantages.
These may include:
• Better consistency between bags
• More suitable piece sizes
• Reliable heat output
• Good burn duration
• Less excessive dust and ash
• Better performance during long cooks
For someone using a kamado regularly, the cheapest bag may not offer the best value.
If poor-quality charcoal burns inconsistently or makes temperature control difficult, the saving on the bag price may quickly lose its appeal.
It's worth comparing performance rather than looking only at the cost per kilogram.
Common Kamado Charcoal Mistakes
Using Too Much Smoking Wood
More smoke doesn't necessarily mean better BBQ.
Start with a modest amount of smoking wood and adjust according to your taste.
Ignoring Charcoal Quality
Poorly graded charcoal with excessive dust and fines can restrict airflow and make temperature control more difficult.
Making Large Vent Adjustments
Kamados respond gradually to airflow changes.
Making repeated large adjustments can cause temperatures to overshoot or fluctuate.
Opening the Lid Too Often
Every time you open the lid, you change the cooking environment.
For low-and-slow cooking, keep lid openings to a minimum.
Choosing Charcoal Based Only on Price
A cheap bag that performs poorly may be false economy, particularly for longer cooks.
Our Recommendation: Which Charcoal Should You Buy?
For everyday kamado grilling, we'd recommend starting with good-quality birch or oak lumpwood charcoal.
For longer low-and-slow cooking, Marabu is an excellent option worth trying.
For restaurant-style grilling and sustained high heat, White Quebracho is another strong contender.
If you want one versatile charcoal for a range of cooking methods, premium oak is a sensible choice.
The best charcoal ultimately depends on your cooker, cooking style and personal preference.
It's worth trying a few good-quality varieties rather than assuming one charcoal will be perfect for every cook.
Frequently Asked Questions
What is the best charcoal for a kamado BBQ?
Premium natural lumpwood charcoal is generally the best choice for most kamado BBQs. Birch and oak are versatile options, while dense hardwoods such as Marabu and White Quebracho are worth considering for longer cooks.
Is Marabu charcoal good for a kamado?
Yes. Marabu is a dense hardwood charcoal that can perform particularly well during longer kamado cooking sessions.
Can I use briquettes in a Kamado Joe or Big Green Egg?
Follow the current manufacturer's instructions for your specific model. Many kamado manufacturers recommend natural lumpwood charcoal, and not all briquettes are suitable.
Is oak charcoal better than birch?
Neither is universally better. Birch is useful for everyday grilling, while oak is a versatile hardwood charcoal that can work well for a range of cooking methods.
What charcoal burns longest in a kamado?
Burn duration depends on charcoal density, piece size, airflow and cooking temperature. Dense hardwood varieties such as Marabu and White Quebracho can provide excellent burn duration.
Do I need special charcoal for a kamado?
You don't necessarily need a charcoal marketed specifically for kamados, but you should choose a quality fuel that meets your cooker's requirements.
Can I use smoking chunks in a kamado?
Yes. Suitable smoking chunks can be used alongside lumpwood charcoal to introduce wood-smoke flavour during cooking.
Can I leave unused charcoal in my kamado?
Yes, once the fire has been completely extinguished and the charcoal has cooled. Remaining suitable charcoal can often be reused for a future cook.
Shop Premium Kamado Charcoal at Armstrong Country Store
Whether you're cooking on a Big Green Egg, Kamado Joe or another kamado-style BBQ, choosing quality charcoal is one of the simplest ways to improve your cooking experience.
At Armstrong Country Store, we supply a range of premium hardwood lumpwood charcoal, including birch, oak, oak and hornbeam, Marabu and White Quebracho.
We also stock charcoal briquettes, restaurant-grade charcoal and smoking chips and chunks for BBQ enthusiasts who want to experiment with different fuels and flavours.
Explore our charcoal range online and find the right fuel for your next kamado cook.
Order online from Armstrong Country Store for delivery across the UK.