Coal | Charcoal

Charcoal for Cape Town braais. Restaurant Grade Lump Charcoal, the big lump, for the kamado, the big grill and the steak sear: the bag that outlasts the meat when a crowd is coming. Namib Charcoal in a 5kg bag for the Weber kettle and the everyday braai, and for homes where an open wood fire is not allowed. Namib Briquettes in a 4kg bag for the snake method, a whole chicken or snoek on the Weber, and any cook that wants steady heat for a long time. Lump is hotter and faster and holds its shape; briquettes are steadier for longer, so start with briquettes for the base and add lump for the sear. Premium Anthracite is for the anthracite stove, not the braai: graded and sized for airflow, low smoke, and the first thing to sell out when the mercury drops. The charcoal and the briquettes are made from Namibian hardwood for the hottest coals. Delivered with your wood across greater Cape Town, the Winelands and the West Coast, one flat fee per route.