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We love going to charcoal-based barbeques, but many times we've found the results disappointing due to the grilling heat. The same question kept rising: "Where's the real charcoal?" We decided to find it and bring it to market. 


Countries in South America still create the original and best charcoal. They follow a time-honored process that turns high quality hardwood into carbon, reducing it to almost 1/6th of the wood's original weight.


These are the products that go into The Real Charcoal. We make sure that the pieces in the bags are neither too small or too large, without dust, and are carbon all the way through.


This consistent quality has allowed our brand to rapidly gaining popularity as more people discover its benefits. We're currently seeking distributors and agents to market both to private homes and to grill businesses and restaurants as well.


Join us in bringing The Real Charcoal to market. Once people start using it, they never look back! 


Trees: Trees are a blessing and need to be preserved. We avoid working with suppliers who cut down entire trees for charcoal production. Our charcoal comes from hardwood branches left over after timber milling operations and contains nothing other than hardwood.  


Smoke: Grilling should produce the least possible smoke to help keep our air clean. That's why our charcoal is almost pure carbon, which burns clean with very little excess smoke and ash.  


Packaging: We use Kraft paper for the packaging of each bag. This is recyclable paper and it won't produce harmful fumes if burned.


As long ago as 3,500 BC people in Europe and the Middle East have used charcoal to smelt iron and produce glass and gunpower. Today it's used mainly for  barbeques. There are three main types.


Hardwood lump charcoal - Hardwoods are dense and  have a low quantity of sap, tar and moisture. The charcoal contains pure carbon and is very brittle. Hardwood burns longest and cleanest, with little ash and almost no smoke.


Unspecified lump charcoal - Lump charcoal from any other wood source will contain sap, tar and moisture. Often the charcoal process is incompleted, leaving wood on the inside. Such charcoal will take longer to light and produce larger amounts of smoke and ash. The heat will be less intense.  


Charcoal briquettes - These are uniformly-sized black chunks ('pillows') formed by compressing mineral carbon with additives, fillers and binders. They may be long-burners but will produce significantly more ash. If briquette are self-lighting, this may add an unpleasant smell to the food being cooked.


There's no question that for successful BBQs, the preference is quality hardwood lump charcoal such as The Real Charcoal. 





• Our charcoal is almost pure carbon and will light without any petroleum-based starting fluids.  

• Use parts of the Real Charcoal bag at the bottom of a traditional chimney starter. Once you see flames, add some charcoal pieces. This is enough to  ignite the pieces around it. Remove the chimney before the coals glow red hot.

• If you use a propane or MAPP torch, wear leather gloves and safety glasses.

• If you use starter sticks and gels, buy the all-natural kind and ensure that they are completely burned before to you place food on the grill.

• Keep the grill away from trees and shrubs




• Close the lid of the grill or smoker to deprive the charcoal of oxygen

• Leave the grill for 48 hours before moving it inside or removing ash

• Unburned charcoal can be re-lit with new charcoal placed on top.

• Don't use water to extinguish burning charcoal. Let it finish naturally. 


Happy to get your comments, questions and feedback.


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