Hexagonal briquettes in a restaurant grill: the operational case
Lumpwood gives you fast heat and flavour, but in a long service it burns down quickly and needs topping up. Dense hexagonal briquettes hold steady heat for hours. Kitchens that light the two together get the best of both: the briquettes carry the service and the lumpwood adds heat and flavour on top. On our own fuels, a 10kg bag of HazelHex cooks around 60 restaurant steaks against around 40 for a bag of lumpwood.
How much charcoal does a restaurant burn per cover? A working UK calculator
A working UK method for restaurant charcoal: portions per bag, weekly bags, cost per steak at trade prices, and how to size a pallet.
Best charcoal for your Kamado Joe (UK, 2026 edition)
Which charcoal suits a Kamado Joe: lumpwood by cook, how much to load, how to light it cleanly, and where briquettes fit.
What charcoal do top UK restaurants actually use?
There's no secret brand. Here's the fuel system the UK's Michelin-starred and live-fire kitchens actually run, and the kitchens we supply.
What "restaurant grade" charcoal actually means (and how to check a claim)
"Restaurant grade" has no legal definition in the UK. Here are the five measurable checks that separate real kitchen fuel from a label: fixed carbon, moisture, ash, fines and burn data with the conditions stated.