Sawdust charcoal is made from high density tropical hardwood briquettes which burn for up to five times longer than standard charcoal, about 5-6 hours. Widely regarded as the best charcoal available, it is used by top chefs in Turkish, Japanese and Korean restaurants where grilled dishes take centre stage.

The carbonisation process of the charcoal also makes it smokeless and odourless. We don’t recommend adding any additives or chemicals to light the charcoal, ensuring your food only gets the addition of the purest charcoal aroma when cooked. Since it is so densely pressed, it will generate more heat, meaning it burns hotter and longer.

The sawdust used to make the charcoal is screened and filtered, impurities are removed and then dried out before it’s put through a heating press system to shape the final product. This ensures you will get high quality charcoal for excellent results.

Sawdust charcoal is strong and dense with a hexagonal shape that makes it easy to store and stack, with each piece measuring about 40-50cm long. Each piece has a round hole through the middle which allows air to flow through for efficient burning. You can break the briquettes into smaller pieces for an even faster, hotter burn.

The charcoal is packed in airtight boxes for easy transportation and long life. It can be quenched, dried and reused.