The quebracho charcoal is manufactured from the wood of the Quebracho tree in Argentina, Paraguay and Uruguay. The name Quebracho derives from the Spanish word „quiebrahacha“, meaning „axe-breaker“, which says a lot about its hardness.
The tree does not grow in a slightly hilly region with dry forest and tree savanna in the middle of South America, surrounding the north of Argentina, the western part of Paraguay and Uruguay and the southeast of Bolivia.
Not only in the furniture industry the quebrachos´ wood is appreciated because of its durability, its hardness and its tannic acainly, it is also being used for building bridges and harbour installations, telephone poles and pasture fences.
The parts that are not useful for the manufacture of those products are being used for making the charcoal.
This hard wood has a weight of 1.2 kg/dm³, giving it a really high energy value, reflecting in a long burning time and high temperatures.
The quebracho charcoal is characterized by the following aspects: easy to light, very long lasting, smoke free glowing, strong heat development and a pleasurable grill aroma.

  • Ash 5%
  • Humidity 6% – 8%
  • Power 780 Kcal/Kg
  • Size 40 – 220cm
  • Density 300 – 340 m³


El Marabu-Dichrostachys Cinerea- is an invasive tree native to Africa but has been introduced to Cuba in the 19th century. In order to solve the invasion problem that occupies the agricultural plant areas In Cuba, El Marabu started to be used to produce hardwood charcoal that presents metallic sound with unique aromatic flavour. Marabú charcoal presents a gross calorific value, purity and resistance, resulting in low ash content, smoke, sparks and high durability. Representing a plague in Cuba, the deforestation of this bush contributes for soil cleaning and future agricultural land use, thus becoming an environment-friendly and socially responsible product. Useful for grills, barbeques, restaurants, asian concepts and hookah.


Traditional briquettes are inexpensive. But If you want a more intense, smoky flavor, go with hardwood charcoal (quebracho or marabu charcoal). These are blazingly hot.

Start: Use three charcoal fire up points: one in the center and one on each side of the disposal of charcoal. LUMIX pills should be used for ignition points, or, failing that, any other solid alcohol pad. Never use flammable liquids!! They are very dangerous!!

Let the charcoal burn until it is covered with white-gray ash (it takes about 25-30 minutes).

It takes about 5-10 minutes for the coals to get to high heat. Steaks, burgers, and dense vegetables like corn on the cobb and onions.

Grilling on high heat is the best hack to get that perfect sear on the outside, but keep inside juicy. When grilling on high heat, create a two-fire zone: stack more coals on one side of the grill for higher-temperature cooking, and the other side of the grill should have less charcoal for lower-temperature cooking. When grilling, sear foods on hot zone, then move over to cooler zone to cook through without burning.

After grilling, let the meat rest for five minutes on a cutting board. A board with a groove running around the perimeter is the perfect board since it collects all the juices the steak releases.

It takes about 25-30 minutes to get to grill to medium heat temperature. Proteins that need to cook through like pork chops, chicken (breast, wings, etc.), fish, hot dogs, sausages, and also more delicate fruits and vegetables like scallions, pineapple and eggplant

Lots of medium heat proteins use marinades (they will burn off on high heat). Marinate foods in a ziptop bag overnight — it fits easily in the fridge and fully envelops the meat. If you are short on time (you can’t do it overnight), increase the amount of salt (things like soy sauce) and acid (things like citrus) to more quickly penetrate the meat, cutting down on time significantly.