Spanish Holm Oak Charcoal
Spanish Holm Oak Charcoal
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Dense holm oak lumpwood from Badajoz, Extremadura: our flagship lumpwood for chefs. Extra-large pieces build a deep, even bed of coals that answers quickly to the vents, whether you are pushing a Josper in service or settling a kamado for a long cook.
The specs
| Burn time | 4–6 hours on a single load in a closed Josper or kamado |
|---|---|
| Peak temperature | up to 950°C in a forced-draught sear |
| Ready to cook | about 20 minutes |
| In service | roughly one refuel per 8-hour asado service |
| Pieces | extra-large, 40–200+ mm |
| Flavour | a gentle, sweet smoke that suits Iberico pork, steak, lamb, fish and vegetables |
| Origin | holm oak from Badajoz, Extremadura, from an FSC-certified supplier of charcoal |
| Pack | 15kg recycled plastic bag |
Holm Oak, Oak or Birch?
| Spanish Holm Oak | Oak | Birch | |
|---|---|---|---|
| Ready to cook | about 20 min | ||
| Peak heat | up to 950°C | ||
| Single load | 4–6 h | ||
| Pick it for | Josper, asado, robata, long services |
How to use it at home
Light it in a chimney starter with a wood wool firelighter and give it about 20 minutes. The big pieces are made for kamados and long indirect cooks; for the longest sessions, light it together with HazelHex briquettes.
In restaurant service
Most kitchens run HazelHex briquettes as the powerbase for long, stable heat, with holm oak lit together with it for extra heat and Iberian wood character. Expect roughly one refuel per 8-hour asado service. Work out weekly bags with the charcoal per cover calculator, or see Hospitality for supply. Running a Josper? See how much charcoal a Josper uses.
Sourcing and packaging
Our holm oak comes from an FSC-certified supplier of charcoal in Badajoz. Globaltic's own chain-of-custody certification is in progress, so the FSC logo is not on the bag yet. It is the only charcoal we pack in plastic: a 15kg recycled plastic bag, built to survive kitchen and garden life.
FAQ
How long does Spanish holm oak burn?
4–6 hours of steady heat on a single load in a closed Josper or kamado.
How hot does it get?
Up to 950°C in a forced-draught sear.
How long until it is ready to cook?
About 20 minutes.
How often do I need to refuel in service?
Roughly once per 8-hour asado service.
Which grills does it suit?
Josper, asado, robata, konro and kamado: anywhere you want a deep, even bed of coals.
Where does it come from?
Holm oak from Badajoz, Extremadura, from an FSC-certified supplier of charcoal. Our own chain-of-custody certification is in progress, so the FSC logo is not on the bag yet.
Trade: buying by the pallet for a restaurant? See wholesale.
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