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Kamado Joe Big Block XL Natural Lump Charcoal

Kamado Joe

Kamado Joe Big Block XL Natural Lump Charcoal

Price
34,90 €
Availability
In stock

Product description

  • 100% Natural Lump Charcoal
  • Lights quickly and easily
  • Burns hot and long
  • Give a robust wood-fire flavor

Product details

The Big Block charcoal is made from heavy, large pieces hardwood so it burns slower and longer. This 20 pound bag of 100 percent natural lump charcoal is made from a blend of hardwood trees, adding a signature charcoal flavor to food grilled and smoked on your ceramic Kamado grill. Kamado Joe lump charcoal burns hotter and longer, allowing you to cook at temperatures above 750 degrees Fahrenheit.This temperature is ideal for steakhouse-style searing, giving ribeyes and other steaks that signature sizzle off the grill. This charcoal can also be reused by simply adding a small amount of fresh charcoal to the existing charcoal, making it an efficient fuel for your kamado grill. Kamado Joe 100 percent natural lump charcoal is the choice of professional and competition chefs around the world. Make sure to never use lighter fluid or petroleum-based combustible fluids with the charcoal in your ceramic Kamado grill, as the ceramics will absorb the liquid and add an undesirable taste to your food.

FINDING AND SHARING THE WORLD’S FINEST FUEL.

Whatever it takes. Wherever we have to go. That attitude has always driven the Kamado Joe team. So when it came to charcoal, we didn’t settle for rebranding or re-bagging mediocre product like so many other grill companies. We set out to create something as extraordinary as our grills.

WORKING WITH ARGENTINIAN CHARCOAL MASTERS, WE DEVELOPED AN EXCLUSIVE BLEND OF THREE HARDWOODS SO LEGENDARY FOR THEIR DENSITY THEY’RE CALLED ‘AXE BREAKERS’ BY LOCALS.

You can see it when you open every bag. You feel it when you pick up each oversized block. And of course you taste it cook after cook—even when cooking over our top-grade charcoal a second and third time. That’s the beauty of better charcoal.

 

 

 

 
 
 

 

 
 
 

 

 
 
 

 

 
 
 

 

 
 
 

 

 
 

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