Spanish Holm Oak Charcoal

Long-burning restaurant-grade Holm oak lumpwood from Badajoz, Spain — our flagship lump.
• 4–6 hours of steady heat on a single load in a closed Josper or kamado
• Up to 950°C peak temperature in a forced-draught sear
• Sweet, rounded smoke that flatters meat, fish, and veg
• Ideal for Kamado, Big Green Egg, Asado, Josper, Robata, and Konro
• 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 4–6 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 40–200+ 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 — 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. Globaltic chain-of-custody certification is in progress. Packed in 15kg recycled plastic bags, built to handle the knocks of kitchen and garden life.

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

The Globaltic recommended setup for restaurant service: use a briquette (HazelHex or Hex) as the powerbase — the long, stable heat foundation of the fire — 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.