A charcoal grill stands for authentic grilling pleasure. The crackling, aroma, and unmistakable flavor make charcoal the most popular choice for summer evenings, garden parties, or cozy get-togethers with friends. However, not all charcoal is the same: differences in quality, burn time, temperature, and handling directly affect the results. To get the most out of your grill, it’s important to know how to select the right charcoal, how to light it properly, and which charcoal is best for different purposes.

On our homepage, you can find an overview of high-quality fuels, while the Charcoal category offers a wide selection of premium products.

Charcoal Temperature

The right charcoal temperature is crucial for perfect grilling results. Generally: the higher the temperature, the faster the food cooks, but this also increases the risk of burning the outside while leaving the inside undercooked.

• High temperatures (approx. 250–300 °C / 480–570 °F): Ideal for steaks, burgers, and thin cuts of meat.

• Medium temperatures (approx. 180–220 °C / 350–430 °F): Suitable for vegetables, fish, or poultry.

• Low temperatures (120–160 °C / 250–320 °F): Perfect for “low & slow” dishes like pulled pork or spare ribs.

High-quality charcoal maintains consistent heat over a long period, produces little smoke, and leaves minimal ash residue.

When is Charcoal Ready?

Many grill enthusiasts ask: When is charcoal ready? The rule of thumb: Once the charcoal is covered with a fine, gray ash layer, it has reached the right temperature.

• Charcoal: 20–30 minutes

• Briquettes: 30–40 minutes (they are denser)

Patience is key—lighting food on insufficiently heated charcoal produces excessive smoke and can leave an unpleasant taste. Wait until the embers are evenly distributed.

How Much Charcoal Do You Need?

The amount depends on grill type, duration, and type of food:

• Quick grilling (steaks, sausages): 1.5–2 kg for a medium grill

• Longer grilling (poultry, vegetables): 2.5–3 kg

• Low & slow (pulled pork, brisket): up to 4 kg

It’s better to plan a bit more; leftover charcoal can be reused. Even distribution ensures constant heat.

Which Charcoal is Best?

• Charcoal: Lights quickly, intense aroma, ideal for spontaneous grilling.

• Briquettes: Burns longer and more evenly, perfect for long sessions or indirect grilling, but takes longer to ignite.

• Premium Charcoal: Made from beech, oak, or other hardwoods, high calorific value, minimal smoke.

Choosing the best charcoal depends on whether you want quick, spontaneous grilling or long, steady heat. Often, a combination of charcoal and briquettes is optimal.

Lighting Charcoal Properly

Avoid using spirits or unsuitable aids. Recommended methods:

• Chimney starter: Safest and fastest way to light charcoal evenly.

• Wood wool fire starters: Eco-friendly, odorless, effective.

• Paper or wood chips: Only as a last resort, burns unevenly.

Tips for Sustainable Grilling

Choose FSC-certified charcoal from sustainable forestry, prioritize regional products, use only as much charcoal as needed, and consider reusable fire starters. This ensures delicious BBQs while being environmentally responsible.

Burn Time and Monitoring

Good charcoal provides 1.5–2 hours of steady heat, briquettes up to 3 hours. For long grilling sessions, add charcoal in time to maintain temperature.

Conclusion: The Perfect Charcoal for Your BBQ

Choosing the right charcoal is key to grilling success. Classic charcoal, high-quality hardwood charcoal, or long-burning briquettes each have advantages. Proper preparation, monitoring temperature, and knowing when charcoal is ready ensures optimal results. For spontaneous BBQs, use charcoal; for long, steady heat, use briquettes. Premium hardwoods like beech or oak guarantee long embers, low smoke, and rich aroma, making every grilling session a true enjoyment.