Spanish Holm Oak Charcoal

Long-burning restaurant-grade Holm oak lumpwood from Badajoz, Spain ΓÇö our flagship lump.
ΓÇó 4ΓÇô6 hours of steady heat on a single load in a closed Josper or kamado
ΓÇó Up to 950┬░C peak temperature in a forced-draught sear
ΓÇó Sweet, rounded smoke that flatters meat, fish, and veg
ΓÇó Ideal for Kamado, Big Green Egg, Asado, Josper, Robata, and Konro
ΓÇó Raw material from an FSC-certified supplier in Badajoz, packed in 15kg recycled bags

Spanish Holm Oak Charcoal is our leading restaurant-grade lumpwood, crafted from dense Holm oak sourced in Badajoz, Spain and designed for long, controlled cooking over live fire. It delivers 4ΓÇô6 hours of steady burn on a single load with sweet, rounded smoke, making it a serious upgrade for both professional grills and high-end home setups.

The extra-large 40ΓÇô200+ mm pieces create a deep, even bed of coals that responds quickly to vent changes, whether you are pushing a Josper hard in service or settling a Kamado for a long indirect cook. You get reliable heat, low faff, and roughly one refuel per 8-hour asado service. Exactly what you want when tickets are stacking or you are cooking for a crowd at home.

Holm oak brings a distinctive flavour profile to your cooking. Expect a gentle, sweet smokiness with subtle woodland and spice notes that complement Iberico pork, steaks, lamb, poultry, seafood, and vegetables without overpowering your seasoning. It is an easy way to bring a touch of Iberian character to classic BBQ dishes, live-fire menus, and weekend feasts.

It's ideal charcoal for Kamado and Big Green Egg, but also shines in Asado rigs, Jospers, Robata grills, and Konro-style set-ups where consistent, controllable heat is non-negotiable. Load once, get a long, calm burn, and focus on the food rather than chasing the fire.

Sustainability ΓÇö the facts

Our Holm oak raw material comes from an FSC-certified supplier of charcoal in Badajoz, harvested from responsibly managed woodlands in a historic Spanish region that supports long-term woodland health and traditional land use. Packed in 15kg recycled plastic bags, built to handle the knocks of kitchen and garden life.

How chefs use Holm Oak ΓÇö the powerbase-plus-lumpwood cook

The Globaltic recommended setup for restaurant service: use a briquette (HazelHex or Hex) as the powerbase ΓÇö the long, stable heat foundation of the fire ΓÇö and layer Holm Oak lumpwood on top for the extra sear temperature and Iberian wood-flavour character. You get the longevity of a briquette and the top-end heat and flavour of Holm oak in one cook.

This is charcoal for chefs and home cooks who treat fuel as an ingredient.