Black Wattle hardwood - Best charcoal for the Kamado
Acacia mearnsii originally comes from Australia. It spreads invasively and has now made itself at home on every continent of the world. On almost every one, because it is not cold-tolerant, which makes its spread in the polar regions impossible. In any case, there is an abundant supply of this acacia. In addition, it is perfectly suitable for the production of charcoal. And because the Kamado is the ideal device for grilling with charcoal, it makes it a perfect match with the Black Wattle.
This Black Wattle charcoal comes from southern South Africa. Here it threatens the native ecosystem. This species of acacia is notorious for it, which puts it on the unflattering list of the hundred most harmful invasive neobiota on earth. It literally drains the water from its environment. It means and creates a lot of work locally to contain its vigorous growth. Regional charcoal burners have recognized the characteristics of the Black Wattle and are producing high quality charcoal from the acacia.
The Black Wattle takes what it wants
The Black Wattle is a nuisance to some, and a real asset to others. From Australia it has made it almost all over the world. The bark consists of 40-50% tannins. These are tanning agents with which leather is tanned. These tannins are also found in wine, although in much lower concentrations. Acacia is also planted to reduce soil erosion, for paper production or to obtain furniture wood. The latter is typical for a hardwood species such as the acacia.
The owner of a kamado, of course, is primarily interested in its use as charcoal. The production brings the positive side effect that a lot of the acacia, which grows quickly and everywhere, is quickly cut down. This prevents the hostile taking of habitat and destruction of biodiversity at the place of growth.
Kamado loves acacia
Black Wattle charcoal is nearly optimized for the ceramic grill. The grain size is uniform, the ignition behavior very brisk. It develops a strong heat and glows without smoke or sparks. A small amount of ash remains at the end. All characteristics of a high quality charcoal for the Kamado.