This charcoal is produced from the wood of the Quebracho tree (white holm oak) that grows in South American Paraguay. The properties of this charcoal are that it has a much longer burning time than European charcoal, gives a neutral mild smoke taste, the pieces are very large (50 to 200 mm) and even when you have finished BBQ you can extinguish the charcoal by closing the lid and shutting off the air supply and just re-lighting it next time. Go, Go, Go ... Fire Up The Q!

Tip from the BBQ Pitmaster : For an extra smoke flavor, add some smoking chunks: for example hickory, apple or cherry!

Important

• Always use a heat resistant environment.
• Do not barbecue indoors or in areas without adequate ventilation.
• Do not leave a burning barbecue unattended if children are around.
• Do not use flammable liquids such as spirits or petrol to flavor the barbecue, but use firelighters or wood shavings.
• Fragile product, keep moisture-free.