The Blackstone Premium 7kg is much more than just barbecue charcoal, it is an essential tool for those looking to take their barbecues to a gourmet level. Made from an exclusive blend of hardwoods such as oak, beech, birch, hornbeam and alder, this charcoal offers intense, long-lasting, contaminant-free combustion. Its large chunk format not only provides stable heat, but also optimises consumption, allowing for more precise cooking, less effort and superior flavour results. It is the perfect choice for both traditional BBQ lovers and creative chefs exploring new outdoor cooking techniques.
High-quality wood charcoal chunks
Each bag of Blackstone Premium contains charcoal chunks made from dense, hard woods that guarantee high-performance combustion. This type of charcoal not only burns hotter, but also maintains a controlled flame, ideal for all types of cooking: from thick cuts such as tomahawk or picanha to delicate vegetables such as asparagus or courgettes. The combination of woods provides a richness of aromas that enhances the flavour of every dish, creating a more complete sensory experience.
In addition, its large chunk format prevents the formation of fine dust that often makes lighting difficult and accelerates consumption, thus achieving cleaner and more efficient cooking. This feature makes the product an excellent choice for domestic, professional or gastronomic use.
Health and flavour without compromise
Blackstone Premium charcoal is produced without additives, chemicals or artificial binders. It is 100% natural, which means that when lit, it does not generate toxic fumes or residues that are harmful to food or the health of diners. Its clean combustion enhances the natural flavours of meat, fish, vegetables and even grilled fruits such as pineapple or peaches, without any external interference.
Thanks to its density and quality, it maintains its heat capacity for up to 2 hours continuously, allowing for complete barbecue sessions without the need to add more charcoal. This is ideal for both family gatherings and continuous service on commercial grills.
Heat Power for Perfectly Sealed Steaks
One of the main advantages of this charcoal is its ability to reach temperatures of up to 500°C in a matter of minutes. This level of intense heat is crucial for achieving a professional seal on meat, known as a crust, which helps to retain internal juices and enhance flavour.
Whether it’s a grilled ribeye steak, marinated pork loin or artisan burgers, Blackstone Premium allows you to achieve the exact cooking point, from a crispy exterior to a juicy, flavourful centre. Thicker cuts can be cooked without worrying about heat fluctuations, and quick searing maintains the ideal texture without drying out the food.
Respect for the environment
Blackstone Premium charcoal is not only focused on performance, but also on sustainability. This product is FSC C186306 certified, which guarantees that it comes from responsibly managed forests, caring for ecosystems and supporting sustainable forestry practices.
In addition, it complies with European standard DIN EN 1860-2:2023, which ensures its suitability for contact with food, as well as its safety in terms of combustion, ignition and emissions. This double endorsement offers peace of mind to conscious consumers, who know they are using a product that is ethical, safe and regulated under international standards.
Ease of Use, Quick Ignition and Hassle-Free Cleaning
The design and composition of Blackstone Premium charcoal make it particularly practical for all types of users, from novices to experts. It ignites quickly, in just 15 minutes using traditional methods (such as chimney starters or natural firelighters), after which it reaches the optimum temperature for cooking.
During combustion, it generates a minimal amount of ash, which not only reduces waste but also makes cleaning the grill easier. By not saturating the ash tray or obstructing air circulation, equipment maintenance is simpler and its useful life is extended. This detail is especially valued in stainless steel grills, where the accumulation of residue can damage the finish over time.
🔧 Maintenance and User Guide for Blackstone Premium 7kg for Optimal Performance
Using a quality charcoal such as
Blackstone Premium 7kg not only improves your grilling results, but can also
extend the life of your equipment, reduce fuel consumption and enhance your cooking experience. Here's how to light it, use it efficiently, store it properly, and clean your equipment after each use.
🔥 Step 1: Efficient and Safe Lighting
To light the charcoal correctly and take full advantage of its large chunk structure, we recommend:
- Use a charcoal chimney: this is the most effective and natural method. Avoid flammable liquids, as they can alter the flavour and leave toxic residues.
- Place recycled paper or natural tablets at the bottom of the chimney and fill it with charcoal to ¾ of its capacity.
- Light the paper at the bottom. In 15 to 20 minutes, the upper chunks will be covered with a white layer of ash: a sign that they are fully lit.
- Carefully turn the lit charcoal into the centre of the grill (for direct heat) or around the edges (for indirect heat).
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Expert tip: If you want ultra-intense heat for quick searing, use the ‘volcano’ method: pile the charcoal in a cone shape in the centre of the grill to maximise the airflow.
♨️ Step 2: Strategic Heat Distribution
Blackstone Premium charcoal offers great
thermal versatility. Its excellent ability to maintain constant temperatures allows you to create different cooking zones on the same grill:
- Direct zone (high temperature): ideal for meat, burgers, seafood and firm vegetables. Place the food directly on the lit charcoal.
- Indirect zone (medium-low temperature): perfect for large pieces, smoking or slow cooking. Place the charcoal on one side and the food on the opposite side, with the lid closed.
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Additional tip: Adding apple, walnut or cherry wood chips to the embers will enhance the aromas without affecting the purity of Blackstone Premium's combustion.
🍽️ Step 3: Cooking and Temperature Control
The charcoal can remain active for up to
2 hours without adding more, thanks to its dense structure and slow combustion. To get the most out of it:
- Use an external thermometer to control the internal temperature of the grill.
- Adjust the air intakes and outlets to increase or reduce the flow of oxygen: more air = higher temperature; less air = slower cooking.
- If you need to extend the cooking time, add chunks of charcoal that are already lit so as not to break the heat curve.
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Professional use: This charcoal is compatible with traditional grills, kamados, Argentine barbecues, braziers and even wood-fired ovens.
🧼 Step 4: Cleaning and Storage
Once cooking is complete, follow these steps to keep your equipment and any remaining charcoal in optimal condition:
- Let the charcoal burn out naturally: completely close the air vents to smother the fire and avoid wasting useful embers.
- When the charcoal is cold, collect the ashes with a metal scoop or ash vacuum cleaner.
- Clean the grill with a stainless steel or brass brush while it is still warm to remove any food residue.
- Store the remaining charcoal in its original bag or in an airtight container, away from moisture.
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Important note: Store charcoal in a dry place away from direct sunlight to prevent it from absorbing moisture, which could make it difficult to light in future uses.
🍢 Creative Recipes with Blackstone Premium: Flavour, Texture and Technique
The intense heat and aromatic profile of Blackstone Premium charcoal allows you to create recipes with intense flavours and professional finishes. Here are two suggestions: one with meat and one vegetarian, both designed to make the most of the charcoal's properties.
🥩 Skewers of Sirloin with Spicy Honey and Rosemary on the Grill
A recipe that balances sweetness, spice and the deep flavour of the grill, perfect for celebrations or special outdoor dinners.
Ingredients (serves 4):
- 600 g beef sirloin (trimmed and fat removed), cut into large 3x3 cm cubes
- 1 red pepper and 1 green pepper, cut into 3 cm chunks
- 1 red onion, cut into thick wedges
- 3 tablespoons natural honey
- 1 tablespoon Dijon mustard
- 1 teaspoon chilli flakes or ground chilli
- 2 tablespoons extra virgin olive oil
- Coarse salt and freshly ground black pepper to taste
- Fresh rosemary sprigs (optional: use as a “smoker” over the embers)
- Metal or bamboo skewers (previously soaked)
Preparation:
- Prepare the marinade: mix the honey, mustard, chilli, oil, salt and pepper. Set aside a small amount for brushing during cooking.
- Marinate the meat for at least 30 minutes in the fridge in a sealed container.
- Assemble the skewers, alternating cubes of meat, onion and pepper.
- Preheat the grill to high with Blackstone Premium. Make sure the coals are well lit and distributed in a direct heat zone.
- Grill the skewers for 8 to 10 minutes, turning every 2-3 minutes. In the last 2 minutes, brush with the reserved marinade to caramelise.
- Place rosemary sprigs on the coals to add a smoky herbal aroma while the skewers are cooking.
Presentation:
Serve on a bed of spiced couscous or with a side of roasted garlic potatoes. Accompany with a yoghurt and lime sauce or homemade chimichurri.
🧀 Vegetarian version: Halloumi, courgette and spicy honey glaze skewers
A meat-free alternative, rich in protein and full of texture thanks to the use of
halloumi cheese, ideal for high-temperature grills.
Ingredients (serves 4):
- 400 g halloumi cheese, cut into 2.5 cm cubes
- 1 medium courgette, cut into thin slices lengthwise
- 1 red onion, cut into wedges
- 6-8 whole mushrooms, cleaned
- 3 tablespoons honey or agave syrup (vegan version)
- 1 tablespoon mustard
- 1 teaspoon hot paprika or mild chilli powder
- Extra virgin olive oil
- Metal or bamboo skewers
Preparation:
- Mix the honey, mustard, paprika and oil. Marinate the halloumi for 15 minutes.
- Roll up the courgette slices and alternate them on the skewers with the halloumi, mushrooms and onion.
- Cook over medium-high heat, 5 to 6 minutes per side, until the cheese is seared and the vegetables are tender. Add the remaining marinade at the end.
- For a smokier flavour, place hickory chips or thyme sprigs over the coals.
Serving suggestion:
Serve with basmati rice, tzatziki sauce or a rocket, pomegranate and walnut salad.
