Kamado Fire

What is the best way to heat the kamado or grill? Of course, with charcoal - that's out of the question. Strictly speaking, the ceramic grill is a charcoal-powered hot-air oven that circulates heat around the food under the closed lid. Sustainable heating is the keyword - and this is where Kamado-Fire comes into play.

Akazie / Black Wattle
Marabu

Black Wattle hardwood - Best coal 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 makers have recognized the properties 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 for some, but a real asset for 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

The Black Wattle charcoal is almost optimized for the ceramic grill. The grain size is uniform, the ignition behavior very fast. 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.

We are not talking about the stork native to Africa and South Asia, but the charcoal from Cuba. The charcoal is produced in the traditional technique of charcoal burners from the branches and the trunks of the marabú bush. The marabú, botanically Dichrostachys cinerea, is an investive bush. First taken from its natural habitat in South Africa in the 19th century, it has been planted throughout the Caribbean. The bushes and small trees reach a height of up to 10 meters. But in Cuba they have become an ecological and economic problem.

Fallow land is conquered by Dichrostachys cinerea

The economic crisis of the 1990s has not yet been forgotten in Cuba. Many agricultural areas lay fallow for years. During this time, el marabú was able to spread over a large area. Today, the undesirable plant overgrows more than 1.2 million hectares of land. These areas are unusable for agriculture. In order to protect the native flora and fauna and to make agriculture on these areas possible again, el marabú must disappear. It is necessary to remove the bushes and trees along with their roots. Simply cutting them down is not enough. The aggressive plant immediately grows again.

In Cuba, a compatible solution has been found that also strengthens the economy. Dichrostachys cinerea is processed into charcoal in traditional charcoal kilns. For the people of Cuba, this is a win-win situation. The invasive plant must be effectively controlled. At the same time, this supports the economy. This is sustainable nature conservation, combined with economic interests in a sensible way.

Marabú charcoal is particularly suitable for the Kamado

The charcoal is obtained exclusively from branches and trunks of the marabú. It is easy to ignite, which is always an advantage when grilling: No one wants barbecue food that tastes like barbecue kindling. Since the kamado or kettle grill is operated with the lid closed, the warm air collects around the food being grilled. This makes it all the more important that the heat that cooks the food is free of pollutants or chemicals. With charcoal from Marabú, this is guaranteed. Because the embers are virtually smoke-free and last for a long time. Strong heat development and a pleasant, but not too aggressive barbecue aroma are the result.

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Kamado Fire - Akazie / Black Wattle

from

21,99 € *

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Kamado Fire - Marabu 15 kg

38,99 € *

2,60 € per 1 kg