Does any one have any strong recommendations for any non tied dealers in Charcoal ?? Im not going to be buying from them more likely introducing my Coconut shell and Shell/palm leaf stem briketts to them with a view they offer them alongside their existing range. Have chosen these 2 states to start with but can consider all. And of course if any members are also dealers/sellers or are interested to be so then I'd be happy to engage in a conversation. Thanks in advance.
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Can you direct me to the name of your company and its website?-
www.arstaeco.com is the producing website but it is going through a makeover . You can also take a look at www.bio-grillkohle.com but it literally is take a look as it is all in German.This is the site of the German distributor. -
We have 2 feedstock products :
Pro is Coconut shell only , ground down then mixed and pressed with potato or tapioca starch to create the briquette. 95/5
Premium 60 Palm leaf stems / 35 Coconut shells 5 starch
Both can be pressed into briketts or extruded into hexagonals.
NP with questions.
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Friend of mine gave me a box of coconut briquettes to try last October. I haven't yet. German product, I believe. Is that you GreenBBQComment
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My local dealer moves quite a bit of premium charcoal in the Twin Cities area. Minnesota isn't exactly the BBQ capital but it would be a fresh new market place for you. The owner is a completion guy. His team wins Minnesota, pretty much yearly. Let me know if your interested in his information.Comment
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Blowingsmoke Quetopia in Minnetonka. Just off of Shady Oak Road. https://www.quetopiabbq.com
The bags are shipped directly from the factory. The last person touch it before you was the bagger. Which means less dust and broken pieces in the bag. The lump has a great range of sizes. Mostly big pieces, which is best for airflow in a Kamado style cooker.Last edited by Spinaker; January 12, 2017, 10:12 PM. -
Blowingsmoke
Here is what they sell at Quetopia. I have been really happy with this stuff.
Also, FOGO is exceptional.
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Try contacting HEB for Texas chains, and Central Market/Whole Foods/Sprouts due to the info you provided they tend to like the more Natural materials.Comment
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Don't be afraid to offer samples here too, with all the cooks we have on the site it sounds like it would be a great marketing opportunity... just sayin...
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Thanks guys, Have heard good things about FOGO and the Rockwood certainly looks the part. Both are lump which will give the smoke of that wood only and any add ons would compete. My take on briquettes is you have temperature control, despite what Rockwood say, and importantly you have control over what flavours you want to dial into the meat/fish through the use of chips etc.
Blowingsmoke To my mind its about prep and product......Probably the US products all have good prep but I've heard a lot of fines are all too often in the bags. Anything fuel injected should be discarded as non useable let alone premium. The toss up between lump and briketts is mostly about smoke flavours ( see above) . Briketts, at least ours will last longer due to their density. Ash is low , ours tested at 3.72%. If we use Coconut shells only then thats another league in many peoples eyes which we label Pro for true connoisseurs. But we also get excellent results when we use shells and palm leaf stem and thats what we label premium. Our goal is to offer a product that addresses all the user needs whilst in parallel having a product that cares for the environment as well and at a price that doesn't carry a Green is Good premium.
Re samples into the US, I'm busy researching what regulatory issues I may face exporting into various States; I've got a callout with the Customs and Border people. I cannot imagine there's much to do since there are Coconut shell products already there but last thing i want is stock sitting in a port warehouse.
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