KINGBE M-109 or Model 400, running at 400-450°C.

A street grill differs from a sit-down restaurant: the fire has to be ready for the morning and evening selling windows. So the charcoal must light quickly, come up to heat fast, and be uniform in size so the whole grill cooks evenly instead of scorching in spots.

Temperature and burn time are factory test values and vary with grill type and ventilation.

In real use, 1 kg of charcoal supports about 2 hours of continuous street grilling — longer than most people expect.

The reason is that this style cooks over low heat, so it consumes far less than high-heat formats. For contrast, a yakiniku grill running hot with strong extraction gets through 5 pieces in 1.5 hours.

It is a clear illustration that consumption depends on grill type, ventilation and the heat the menu needs — not on the brand of charcoal alone.

The most common cause is moisture; the second is packing the charcoal so tightly that air cannot move through it.

Fix it by storing charcoal dry and off the floor, arranging it with air gaps, and lighting from below so heat rises through the pile.

If a whole bag lights poorly despite good storage, that is a batch problem rather than a technique problem — tell your supplier.

We deliver from one case. A single stall or cart can order without committing to a full lot the way middlemen usually require.

Prices improve with volume and regularity once you order consistently, and you can request a sample to test on your own grill first.