Location: /Charcoal & Firelighters

You can use any type of charcoal in a bbq style hot smoker, but we always recommend use of a briquette form of charcoal rather than the more common lumpwood variety as it will hold it's shape and heat for longer. The taste of food cooked over hot charcoals (minus the blackening usually associated with barbecued foods) is highly distinctive and there is some debate about whether the charcoal can itself infuse flavour. The cleaner burning varieties are undoubtedly the best. The same argument goes for firelighters and the most natural products will avoid any potential tainting of your food.