KINGBE Model 1000 and Tomahawk, running at 550-700°C — the top of our range.

Steak needs very high heat for the sear, to build a crisp crust while the inside stays juicy. Long BBQ smoking needs charcoal that lasts. These are two different jobs, so many kitchens use both in the same grill: a long-burning base for heat, topped up with the hotter model at searing time.

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

Tomahawk is Model 1000 cut into shorter pieces.

Cutting it shorter increases the burning surface and lets air move more freely through the holes in the briquette. The result is a hotter fire with better flame than Model 1000.

It illustrates a principle that applies to all charcoal: shape affects heat, not just raw material. If you need visible flame for tableside service, shape is the variable to ask about before price.

Our range runs 400-700°C depending on model: the steak group sits at the top, 550-700°C, while the moo kratha group runs 400-425°C.

These are factory test values and shift with grill type and on-site ventilation, which matter more than most people expect — the same grill with stronger extraction runs hotter and burns through charcoal faster.

The comparison that actually works is a test on your own grill, not the numbers printed on a bag.

Yes. Alongside briquettes we supply firewood for smoking and wood-fired ovens.

BBQ kitchens that want a signature smoke usually build the heat with charcoal and add wood for aroma, because wood alone is harder to hold at temperature and takes more labour.

Ask us on LINE which type and size suits your equipment. We deliver from one case and issue a full tax invoice.