Fuel & Fire Starters

Experience the Ultimate in Clean and Efficient Heating with Brazier Smokeless Fuel! Looking for a smokeless fuel that delivers exceptional performance and value? Look no further than Brazier Smokeless Fuel, the premium choice for open fires and multi-fuel stoves. Designed to provide you with a superior heating experience, this compact and clean-burning fuel is a game-changer for your home heating needs. Unmatched Performance: Brazier Smokeless Fuel is engineered to outperform traditional house coal, offering longer burn times and consistent heat release. Say goodbye to constant refueling and hello to extended periods of cozy warmth. Its gradual and steady heat emission ensures a comfortable and inviting ambiance in any room. Trusted Quality: As a proud member of the CPL family of smokeless fuels, Brazier Smokeless Fuel upholds the highest standards of quality and performance. With its HETAS approval, you can trust that you're using a fuel that meets stringent safety and environmental guidelines. Convenient Packaging: Each purchase includes 1 x 20 Kilo Bag of Brazier Smokeless Fuel, ensuring you have an ample supply to keep your home comfortably heated. The compact size of the bag makes storage hassle-free, so you'll always have a reliable source of warmth at your fingertips. Exceptional Value: One of the standout features of Brazier Smokeless Fuel is its incredible value. Offering superior performance at a fraction of the cost of other premium smokeless fuels, it's a budget-friendly option that doesn't compromise on quality. Experience the benefits of efficient heating without straining your wallet. Eco-Friendly Choice: Brazier Smokeless Fuel is not only a smart financial choice but also an environmentally responsible one. Its clean-burning formulation minimizes emissions and ensures that you're contributing to cleaner air quality. Plus, it's suitable for use in smoke control areas, making it a versatile option for various settings. Upgrade your home heating experience with Brazier Smokeless Fuel and revel in the benefits of longer burn times, consistent heat release, and exceptional value. Say goodbye to the hassle of constant refueling and hello to a cozy and inviting atmosphere. Make the intelligent choice for your home and choose Brazier Smokeless Fuel today!

Enjoy a backyard barbecue with even more flavour. Kick your famous BBQ up a notch by smoking your meals with these CookinPellets perfect mix of smoking wood pellets. You'll get an 18-kilogram bag of mixed wood pellets, which is plenty for several cookouts. This bag of wood pellets contains a mix of the best hardwoods: hickory, cherry, hard maple, and apple. This mix gives you a smooth smoke flavour on long smokes while also condensing the jam-packed smokey flavour within the meats you're cooking. Containing no bark or filler woods, these traditional smoking pellets convey genuine, 100-per cent hardwood. Use these smoking wood chips with just about any grill or smoker. Great for smoking pork, brisket, chicken, and other meats or veggies, you'll find a use for this ingredient in just about every meal. Gather your friends and family for a delicious cookout. Infuse your backyard-famous BBQ with sweet, smokey flavour with the CookinPellets perfect mix of smoking wood pellets.

Kestas. Thu Jun 12 2025

This keeps you at a safe distance from the flames, and the auto-bounce button prevents you from forgetting to turn off the power.

Very quick to ignite Charcoal. The whole process too just a minute. No smelly lighters. Delighted with this item.. Anonymous. Thu Jun 13 2024

To produce these bisquettes, the hardwood chippings are bound together using precise quantities, at controlled pressures and densities. The variety of wood being burned determined the flavor of the smoke. This bisquettes burns a flavour bisquette once every 20 minutes, producing a clean smoke flavour. As each is burnt, it is gently pushed from the burner element by the next bisquette, to be extinguished in the pot of water. The cycle continues for as long as the smoker is loaded with briquettes. When wood burns, the smoke flavor is produced in the initial minutes of the burn. Once the wood generates enough heat to keep burning on its own, it yields high temperatures, acids, resins, and gases. These will distort the flavor and the appearance of smoked food. When wood burns to this stage, there is no control over the cooking conditions. Not only do these bisquettes eliminate unwanted heat, but the smoke also produced way is four times cleaner than smoke produced by identical loose chips burned in a frying pan or burn box.

To produce this bisquettes, the hardwood chippings are bound together using precise quantities, at controlled pressures and densities. The variety of wood being burned determined the flavour of the smoke. This bisquettes burns a flavour bisquette once every 20 minutes, producing a clean smoke flavour. As each is burnt, it is gently pushed from the burner element by the next bisquette, to be extinguished in the pot of water. The cycle continues for as long as the smoker is loaded with briquettes. When wood burns, the smoke flavour is produced in the initial minutes of the burn. Once the wood generates enough heat to keep burning on its own, it yields high temperatures, acids, resins and gases. These will distort the flavour and the appearance of smoked food. When wood burns to this stage, there is no control over the cooking conditions. Not only does this bisquettes eliminate unwanted heat, smoke produced way is four times cleaner than smoke produced by identical loose chips burned in a fry-pan or burn-box.

To produce these bisquettes, the hardwood chippings are bound together using precise quantities, at controlled pressures and densities. The variety of wood being burned determined the flavour of the smoke. This bisquettes burns a flavour bisquette once every 20 minutes, producing a clean smoke flavour. As each is burnt, it is gently pushed from the burner element by the next bisquette, to be extinguished in the pot of water. The cycle continues for as long as the smoker is loaded with briquettes. When wood burns, the smoke flavour is produced in the initial minutes of the burn. Once the wood generates enough heat to keep burning on its own, it yields high temperatures, acids, resins and gases. These will distort the flavour and the appearance of smoked food. When wood burns to this stage, there is no control over the cooking conditions. Not only does this bisquettes eliminate unwanted heat, smoke produced way is four times cleaner than smoke produced by identical loose chips burned in a fry-pan or burn-box.

To produce these briquettes, the hardwood chippings are bound together using precise quantities, at controlled pressures and densities. The variety of wood being burned determined the flavor of the smoke. This bisquettes burns a flavor bisquette once every 20 minutes, producing a clean smoke flavor. As each is burnt, it is gently pushed from the burner element by the next bisquette, to be extinguished in the pot of water. The cycle continues for as long as the smoker is loaded with briquettes. When wood burns, the smoke flavor is produced in the initial minutes of the burn. Once the wood generates enough heat to keep burning on its own, it yields high temperatures, acids, resins, and gases. These will distort the flavor and appearance of smoked food. When wood burns to this stage, there is no control over the cooking conditions. Not only do these bisquettes eliminate unwanted heat, but the smoke also produced way is four times cleaner than smoke produced by identical loose chips burned in a frying pan or burn box.

To produce this bisquettes, the hardwood chippings are bound together using precise quantities, at controlled pressures and densities. The variety of wood being burned determined the flavour of the smoke. This bisquettes burns a flavour bisquette once every 20 minutes, producing a clean smoke flavour. As each is burnt, it is gently pushed from the burner element by the next bisquette, to be extinguished in the pot of water. The cycle continues for as long as the smoker is loaded with briquettes. When wood burns, the smoke flavour is produced in the initial minutes of the burn. Once the wood generates enough heat to keep burning on its own, it yields high temperatures, acids, resins and gases. These will distort the flavour and the appearance of smoked food. When wood burns to this stage, there is no control over the cooking conditions. Not only does this bisquettes eliminate unwanted heat, smoke produced way is four times cleaner than smoke produced by identical loose chips burned in a fry-pan or burn-box.

To produce this bisquettes, the hardwood chippings are bound together using precise quantities, at controlled pressures and densities. The variety of wood being burned determined the flavour of the smoke. This bisquettes burns a flavour bisquette once every 20 minutes, producing a clean smoke flavour. As each is burnt, it is gently pushed from the burner element by the next bisquette, to be extinguished in the pot of water. The cycle continues for as long as the smoker is loaded with briquettes. When wood burns, the smoke flavour is produced in the initial minutes of the burn. Once the wood generates enough heat to keep burning on its own, it yields high temperatures, acids, resins and gases. These will distort the flavour and the appearance of smoked food. When wood burns to this stage, there is no control over the cooking conditions. Not only does this bisquettes eliminate unwanted heat, smoke produced way is four times cleaner than smoke produced by identical loose chips burned in a fry-pan or burn-box.

Enjoy a backyard barbecue with even more flavour. Kick your famous BBQ up a notch by smoking your meals with these CookinPellets premium longhorn blend BBQ smoking wood pellets. You'll get an 18-kilogram bag of mixed mesquite, cherry, and hard maple pellets, which is plenty for several cookouts in your backyard. Each smoking wood pellet is made of genuine hardwood. These high-quality wood pellets condense the hardwood and jam-pack the lightly sweet smokey finish within the meats you're cooking. Containing no bar, filler woods, or flavour oils, this blend bag is genuinely 100 per cent pure mesquite, cherry, and hard maple. Use these smoking wood chips with just about any BBQ pellet smoker grill. Great for smoking pork, brisket, chicken, and other meats or veggies, you'll find a use for this ingredient in just about every meal. Gather your friends and family for a delicious cookout. Infuse your backyard-famous BBW with sweet, smokey flavour with the CookinPellets premium longhorn blend BBQ smoking wood pellets.

To produce this bisquettes, the hardwood chippings are bound together using precise quantities, at controlled pressures and densities. The variety of wood being burned determined the flavour of the smoke. This bisquettes burns a flavour bisquette once every 20 minutes, producing a clean smoke flavour. As each is burnt, it is gently pushed from the burner element by the next bisquette, to be extinguished in the pot of water. The cycle continues for as long as the smoker is loaded with briquettes. When wood burns, the smoke flavour is produced in the initial minutes of the burn. Once the wood generates enough heat to keep burning on its own, it yields high temperatures, acids, resins and gases. These will distort the flavour and the appearance of smoked food. When wood burns to this stage, there is no control over the cooking conditions. Not only does this bisquettes eliminate unwanted heat, smoke produced way is four times cleaner than smoke produced by identical loose chips burned in a fry-pan or burn-box.

To produce this bisquettes, the hardwood chippings are bound together using precise quantities, at controlled pressures and densities. The variety of wood being burned determined the flavour of the smoke. This bisquettes burns a flavour bisquette once every 20 minutes, producing a clean smoke flavour. As each is burnt, it is gently pushed from the burner element by the next bisquette, to be extinguished in the pot of water. The cycle continues for as long as the smoker is loaded with briquettes. When wood burns, the smoke flavour is produced in the initial minutes of the burn. Once the wood generates enough heat to keep burning on its own, it yields high temperatures, acids, resins and gases. These will distort the flavour and the appearance of smoked food. When wood burns to this stage, there is no control over the cooking conditions. Not only does this bisquettes eliminate unwanted heat, smoke produced way is four times cleaner than smoke produced by identical loose chips burned in a fry-pan or burn-box.

To produce this bisquettes, the hardwood chippings are bound together using precise quantities, at controlled pressures and densities. The variety of wood being burned determined the flavour of the smoke. This bisquettes burns a flavour bisquette once every 20 minutes, producing a clean smoke flavour. As each is burnt, it is gently pushed from the burner element by the next bisquette, to be extinguished in the pot of water. The cycle continues for as long as the smoker is loaded with briquettes. When wood burns, the smoke flavour is produced in the initial minutes of the burn. Once the wood generates enough heat to keep burning on its own, it yields high temperatures, acids, resins and gases. These will distort the flavour and the appearance of smoked food. When wood burns to this stage, there is no control over the cooking conditions. Not only does this bisquettes eliminate unwanted heat, smoke produced way is four times cleaner than smoke produced by identical loose chips burned in a fry-pan or burn-box.

To produce this bisquettes, the hardwood chippings are bound together using precise quantities, at controlled pressures and densities. The variety of wood being burned determined the flavour of the smoke. This bisquettes burns a flavour bisquette once every 20 minutes, producing a clean smoke flavour. As each is burnt, it is gently pushed from the burner element by the next bisquette, to be extinguished in the pot of water. The cycle continues for as long as the smoker is loaded with briquettes. When wood burns, the smoke flavour is produced in the initial minutes of the burn. Once the wood generates enough heat to keep burning on its own, it yields high temperatures, acids, resins and gases. These will distort the flavour and the appearance of smoked food. When wood burns to this stage, there is no control over the cooking conditions. Not only does this bisquettes eliminate unwanted heat, smoke produced way is four times cleaner than smoke produced by identical loose chips burned in a fry-pan or burn-box.

To produce this bisquettes, the hardwood chippings are bound together using precise quantities, at controlled pressures and densities. The variety of wood being burned determined the flavour of the smoke. This bisquettes burns a flavour bisquette once every 20 minutes, producing a clean smoke flavour. As each is burnt, it is gently pushed from the burner element by the next bisquette, to be extinguished in the pot of water. The cycle continues for as long as the smoker is loaded with briquettes. When wood burns, the smoke flavour is produced in the initial minutes of the burn. Once the wood generates enough heat to keep burning on its own, it yields high temperatures, acids, resins and gases. These will distort the flavour and the appearance of smoked food. When wood burns to this stage, there is no control over the cooking conditions. Not only does this bisquettes eliminate unwanted heat, smoke produced way is four times cleaner than smoke produced by identical loose chips burned in a fry-pan or burn-box.

To produce these briquettes, the hardwood chippings are bound together using precise quantities, at controlled pressures and densities. The variety of wood being burned determined the flavor of the smoke. This bisquettes burns a flavor bisquette once every 20 minutes, producing a clean smoke flavor. As each is burnt, it is gently pushed from the burner element by the next bisquette, to be extinguished in the pot of water. The cycle continues for as long as the smoker is loaded with briquettes. When wood burns, the smoke flavor is produced in the initial minutes of the burn. Once the wood generates enough heat to keep burning on its own, it yields high temperatures, acids, resins, and gases. These will distort the flavor and appearance of smoked food. When wood burns to this stage, there is no control over the cooking conditions. Not only do these bisquettes eliminate unwanted heat, but the smoke also produced way is four times cleaner than smoke produced by identical loose chips burned in a frying pan or burn box.

To produce this bisquettes, the hardwood chippings are bound together using precise quantities, at controlled pressures and densities. The variety of wood being burned determined the flavour of the smoke. This bisquettes burns a flavour bisquette once every 20 minutes, producing a clean smoke flavour. As each is burnt, it is gently pushed from the burner element by the next bisquette, to be extinguished in the pot of water. The cycle continues for as long as the smoker is loaded with briquettes. When wood burns, the smoke flavour is produced in the initial minutes of the burn. Once the wood generates enough heat to keep burning on its own, it yields high temperatures, acids, resins and gases. These will distort the flavour and the appearance of smoked food. When wood burns to this stage, there is no control over the cooking conditions. Not only does this bisquettes eliminate unwanted heat, smoke produced way is four times cleaner than smoke produced by identical loose chips burned in a fry-pan or burn-box.

Enjoy a backyard barbecue with even more flavour. Kick your famous BBQ up a notch by smoking your meals with these Symple Stuff premium black cherry BBQ smoking wood pellets. You'll get an 18-kilogram bag of black cherry hardwood pellets, which is plenty for several cookouts in your backyard. Each smoking wood pellet is made of genuine black cherry. These high-quality wood pellets condense the hardwood and jam-pack the lightly sweet smokey finish within the meats you're cooking. Containing no bar, filler woods, or flavour oils, this bag is genuinely 100 per cent pure black cherry and hardwood. Use these smoking wood chips with just about any BBQ pellet smoker grill. Great for smoking pork, brisket, chicken, and other meats or veggies, you'll find a use for this ingredient in just about every meal. Gather your friends and family for a delicious cookout. Infuse your backyard-famous BBW with sweet, smokey flavour with the Symple Stuff premium black cherry BBQ smoking wood pellets.

To produce this bisquettes, the hardwood chippings are bound together using precise quantities, at controlled pressures and densities. The variety of wood being burned determined the flavour of the smoke. This bisquettes burns a flavour bisquette once every 20 minutes, producing a clean smoke flavour. As each is burnt, it is gently pushed from the burner element by the next bisquette, to be extinguished in the pot of water. The cycle continues for as long as the smoker is loaded with briquettes. When wood burns, the smoke flavour is produced in the initial minutes of the burn. Once the wood generates enough heat to keep burning on its own, it yields high temperatures, acids, resins and gases. These will distort the flavour and the appearance of smoked food. When wood burns to this stage, there is no control over the cooking conditions. Not only does this bisquettes eliminate unwanted heat, smoke produced way is four times cleaner than smoke produced by identical loose chips burned in a fry-pan or burn-box.

To produce these bisquettes, the hardwood chippings are bound together using precise quantities, at controlled pressures and densities. The variety of wood being burned determined the flavour of the smoke. This bisquettes burns a flavour bisquette once every 20 minutes, producing a clean smoke flavour. As each is burnt, it is gently pushed from the burner element by the next bisquette, to be extinguished in the pot of water. The cycle continues for as long as the smoker is loaded with briquettes. When wood burns, the smoke flavour is produced in the initial minutes of the burn. Once the wood generates enough heat to keep burning on its own, it yields high temperatures, acids, resins, and gases. These will distort the flavour and the appearance of smoked food. When wood burns to this stage, there is no control over the cooking conditions. Not only do these bisquettes eliminate unwanted heat, but the smoke also produced way is four times cleaner than smoke produced by identical loose chips burned in a frying pan or burn box.

To produce this bisquettes, the hardwood chippings are bound together using precise quantities, at controlled pressures and densities. The variety of wood being burned determined the flavour of the smoke. This bisquettes burns a flavour bisquette once every 20 minutes, producing a clean smoke flavour. As each is burnt, it is gently pushed from the burner element by the next bisquette, to be extinguished in the pot of water. The cycle continues for as long as the smoker is loaded with briquettes. When wood burns, the smoke flavour is produced in the initial minutes of the burn. Once the wood generates enough heat to keep burning on its own, it yields high temperatures, acids, resins and gases. These will distort the flavour and the appearance of smoked food. When wood burns to this stage, there is no control over the cooking conditions. Not only does this bisquettes eliminate unwanted heat, smoke produced way is four times cleaner than smoke produced by identical loose chips burned in a fry-pan or burn-box.

To produce this bisquettes, the hardwood chippings are bound together using precise quantities, at controlled pressures and densities. The variety of wood being burned determined the flavour of the smoke. This bisquettes burns a flavour bisquette once every 20 minutes, producing a clean smoke flavour. As each is burnt, it is gently pushed from the burner element by the next bisquette, to be extinguished in the pot of water. The cycle continues for as long as the smoker is loaded with briquettes. When wood burns, the smoke flavour is produced in the initial minutes of the burn. Once the wood generates enough heat to keep burning on its own, it yields high temperatures, acids, resins and gases. These will distort the flavour and the appearance of smoked food. When wood burns to this stage, there is no control over the cooking conditions. Not only does this bisquettes eliminate unwanted heat, smoke produced way is four times cleaner than smoke produced by identical loose chips burned in a fry-pan or burn-box.

To produce this bisquettes, the hardwood chippings are bound together using precise quantities, at controlled pressures and densities. The variety of wood being burned determined the flavour of the smoke. This bisquettes burns a flavour bisquette once every 20 minutes, producing a clean smoke flavour. As each is burnt, it is gently pushed from the burner element by the next bisquette, to be extinguished in the pot of water. The cycle continues for as long as the smoker is loaded with briquettes. When wood burns, the smoke flavour is produced in the initial minutes of the burn. Once the wood generates enough heat to keep burning on its own, it yields high temperatures, acids, resins and gases. These will distort the flavour and the appearance of smoked food. When wood burns to this stage, there is no control over the cooking conditions. Not only does this bisquettes eliminate unwanted heat, smoke produced way is four times cleaner than smoke produced by identical loose chips burned in a fry-pan or burn-box.

Convenient and fast, the chimney starter ignites quickly within 10 to 20 minutes allowing you to start your barbecue without the long wait.

To produce this bisquettes, the hardwood chippings are bound together using precise quantities, at controlled pressures and densities. The variety of wood being burned determined the flavour of the smoke. This bisquettes burns a flavour bisquette once every 20 minutes, producing a clean smoke flavour. As each is burnt, it is gently pushed from the burner element by the next bisquette, to be extinguished in the pot of water. The cycle continues for as long as the smoker is loaded with briquettes. When wood burns, the smoke flavour is produced in the initial minutes of the burn. Once the wood generates enough heat to keep burning on its own, it yields high temperatures, acids, resins and gases. These will distort the flavour and the appearance of smoked food. When wood burns to this stage, there is no control over the cooking conditions. Not only does this bisquettes eliminate unwanted heat, smoke produced way is four times cleaner than smoke produced by identical loose chips burned in a fry-pan or burn-box.

Enjoy a backyard barbecue with even more flavour. Kick your famous BBQ up a notch by smoking your meals with these CookinPellets premium hickory BBQ smoking wood pellets. You'll get an 18-kilogram bag of hickory wood pellets, which is plenty for several cookouts in your backyard. Each smoking wood pellet is made of genuine hickory hardwood. These high-quality wood pellets condense the hardwood and jam-pack the smokey flavour within the meats you're cooking. Containing no bar, filler woods, or flavour oils, this bag is genuinely 100 per cent pure hardwood hickory. Use these smoking wood chips with just about any BBQ pellet smoker grill. Great for smoking pork, brisket, chicken, and other meats or veggies, you'll find a use for this ingredient in just about every meal. Gather your friends and family for a delicious cookout. Infuse your backyard-famous BBW with sweet, smokey flavour with the CookinPellets premium hickory BBQ smoking wood pellets.

To produce this bisquettes, the hardwood chippings are bound together using precise quantities, at controlled pressures and densities. The variety of wood being burned determined the flavour of the smoke. This bisquettes burns a flavour bisquette once every 20 minutes, producing a clean smoke flavour. As each is burnt, it is gently pushed from the burner element by the next bisquette, to be extinguished in the pot of water. The cycle continues for as long as the smoker is loaded with briquettes. When wood burns, the smoke flavour is produced in the initial minutes of the burn. Once the wood generates enough heat to keep burning on its own, it yields high temperatures, acids, resins and gases. These will distort the flavour and the appearance of smoked food. When wood burns to this stage, there is no control over the cooking conditions. Not only does this bisquettes eliminate unwanted heat, smoke produced way is four times cleaner than smoke produced by identical loose chips burned in a fry-pan or burn-box.

Alderline lump wood bbq charcoal is produced to the highest quality and there is no tar or toxins providing pure charcoal flavour to your meal. Pieces ranging from 5 - 20 cm in size give you extra help with igniting it effortlessly as it has more space between charcoal pieces for better air circulation. Producing lump wood charcoal alder line separate large pieces and giving to customer 95% of the bag in large pieces.

Really like this product good quality burns well. Thelma Eileen. Northwich, GB. Sun Jun 29 2025

Alderline lump wood BBQ charcoal is produced to the highest quality and there is no tar or toxins providing pure charcoal flavour to your meal. Pieces ranging from 5 - 20 cm in size give you extra help with igniting it effortlessly as it has more space between charcoal pieces for better air circulation. Producing lump wood charcoal alder line separate large pieces and giving to customer 95% of the bag in large pieces.

Very easy to light. Adesewa. Manchester, GB. Tue Mar 12 2024

Premium class natural bbq briquettes. Made from sustainable sources in the EU. These briquettes generate high and long odour-Free burning. Ideal for low and slow cooking. Excellent with mixing with lump wood if need more heat and longer burn.

Item arrived on time I’m happy and ready for late evenings in the garden.. Brigitte. Thu Aug 07 2025

With alder line super burn charcoal briquettes you will be a gourmet chef! these restaurant-grade charcoal briquettes are perfect for restaurants, home bbq and more. Due to its long steady and equal burning characteristics, your food will be perfectly grilled resulting in a juicier texture and pure flavours compared to other either lump wood charcoal or charcoal briquettes. Smokeless and odour-free when burning giving pure charcoal flavour.

Alderline firewood is kiln-dried to under 18% and then after each log is cut, split and perfectly packed either in a net bag or cardboard box to be delivered to your doorstep in perfect condition. Alder wood logs are made of white alder and are sourced from well-managed woods in Europe. They are the perfect choice for pizza making, meat smoking, warming your home or use when camping. Logs burn hot with a bright flame, ignite effortlessly and reach a high temperature, as they are very dry - will make very little smoke.

Good logs and good size bag! Excited to test them out, once it gets less hot. Anonymous. Thu Jun 15 2023

The charcoal starter is a very useful accessory that makes your barbecue life easier. It allows you to have embers ready in just 20 minutes. No more boring preparations based on pieces of crates and pieces of cardboard. The use could not be simpler. Just place the starter on the grate, fill it with charcoal, and light some newspaper or place a fire starter underneath. The heat effect of the column gives you, after 20 minutes, coal at temperature and perfect embers that you just have to pour into your barbecue. The handle of the fireplace stays cool so you can handle it safely.

To produce this bisquettes, the hardwood chippings are bound together using precise quantities, at controlled pressures and densities. The variety of wood being burned determined the flavour of the smoke. This bisquettes burns a flavour bisquette once every 20 minutes, producing a clean smoke flavour. As each is burnt, it is gently pushed from the burner element by the next bisquette, to be extinguished in the pot of water. The cycle continues for as long as the smoker is loaded with briquettes. When wood burns, the smoke flavour is produced in the initial minutes of the burn. Once the wood generates enough heat to keep burning on its own, it yields high temperatures, acids, resins and gases. These will distort the flavour and the appearance of smoked food. When wood burns to this stage, there is no control over the cooking conditions. Not only does this bisquettes eliminate unwanted heat, smoke produced way is four times cleaner than smoke produced by identical loose chips burned in a fry-pan or burn-box.

Marcin. Cavan, Cav. Thu Feb 23 2023

This firelighter is an ecological product, produced with wood shavings, plunged into a vegetable wax. Of course it can also be produced with paraffin wax. The wood wool firelighters are not falling under the rules of dangerous goods. We can produce different quantities per package and different kind of packagings like a bag, box with a window etc. A complete fire for your fireplace. The fireplace blocks are FSC certified and made of paraffin and pressed wood. Suitable for garden fire, fireplace and fire pit.