Fuel & Fire Starters Under £25

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 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 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 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.

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.

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.

Marcin. Cavan, Cav. Thu Feb 23 2023

Enhance the flavor of your food by adding a couple of wood chunks to the hot charcoal, infusing your dish with delicious smoky BBQ aromas. BBQ smoking with wood chunks imparts a deeper smoky flavour thorughout your cook

Our natural cooking firewood logs are a sustainable mix of kiln-dried hardwoods & our signature olive wood ensuring a long burn time. Perfect for wood fire cooking, firepits and pizza ovens.

Enhance the flavor of your BBQ by soaking, smoking, and searing with our natural wood BBQ Smoking chips. Simply soak the wood chips in water for at least 30 minutes, then place handfuls on the hot coals or in tin foil pouches with holes for smoke to escape. 10 minutes before the end of the BBQ cook, add the chips to impart their natural flavor onto your grilled food. You can also use them on a gas grill with a BBQ smoking box.

Olive firewood is a dense, heavy hardwood burning for an extra-long time and giving a high heat output.  The olive logs burn with a regal flame and with a mediterranean flavour. The olive logs can be used for home heating in a wood burning stove or open fire and have a high calorific output.  When the olive wood is used for cooking or smoking on a bbq they add a mild, subtle fruity flavour to your grill.  The olive wood’s wonderful aroma can be appreciated to the full when used to heat the great outdoors in your garden fire pit.Olive firewood is sustainably sourced, a renewable by-product of the olive industry in the mediterranean region.  The wood is dried to less than 20% moisture, better for the environment and ready to burn approved.

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

Easy firestarting with our kiln dried softwood kindling wood sticks.Suitable for building a fire in your wood burning stove, log burner, pizza oven or firepit.Packaged in in a planet firendly plastic free, natural cardboard box, which is also ideal for storing the logs in. Cardboard is widely recyclable and biodegradable.

Enhance the flavor of your BBQ by soaking, smoking, and searing with our natural wood BBQ Smoking chips. Simply soak the wood chips in water for at least 30 minutes, then place handfuls on the hot coals or in tin foil pouches with holes for smoke to escape. 10 minutes before the end of the BBQ cook, add the chips to impart their natural flavor onto your grilled food. You can also use them on a gas grill with a BBQ smoking box.

Enhance the flavor of your food by adding a couple of wood chunks to the hot charcoal, infusing your dish with delicious smoky BBQ aromas. BBQ smoking with wood chunks imparts a deeper smoky flavour thorughout your cook

Enhance the flavor of your BBQ by soaking, smoking, and searing with our natural wood BBQ Smoking chips. Simply soak the wood chips in water for at least 30 minutes, then place handfuls on the hot coals or in tin foil pouches with holes for smoke to escape. 10 minutes before the end of the BBQ cook, add the chips to impart their natural flavor onto your grilled food. You can also use them on a gas grill with a BBQ smoking box.

Enhance the flavor of your food by adding a couple of wood chunks to the hot charcoal, infusing your dish with delicious smoky BBQ aromas. BBQ smoking with wood chunks imparts a deeper smoky flavour thorughout your cook

Enhance the flavor of your BBQ by soaking, smoking, and searing with our natural wood BBQ Smoking chips. Simply soak the wood chips in water for at least 30 minutes, then place handfuls on the hot coals or in tin foil pouches with holes for smoke to escape. 10 minutes before the end of the BBQ cook, add the chips to impart their natural flavor onto your grilled food. You can also use them on a gas grill with a BBQ smoking box.

Our BBQ planks are crafted from the staves of retired oak barrels from European distilleries. As the barrels are emptied, the oak retains the essence of the spirit, infusing it with a unique fragrance. These planks are perfect for adding delicious flavors to your BBQ dishes. Simply soak the plank for at least 30 minutes, warm it on the grill, then place your seasoned meat or fish on top to smoke over indirect heat with the lid closed. The subtle smoky aroma of whiskey will enhance the flavor of your grilled food. Enjoy!

Enhance the flavor of your BBQ by soaking, smoking, and searing with our natural wood BBQ Smoking chips. Simply soak the wood chips in water for at least 30 minutes, then place handfuls on the hot coals or in tin foil pouches with holes for smoke to escape. 10 minutes before the end of the BBQ cook, add the chips to impart their natural flavor onto your grilled food. You can also use them on a gas grill with a BBQ smoking box.

Enhance the flavor of your BBQ by soaking, smoking, and searing with our natural wood BBQ Smoking chips. Simply soak the wood chips in water for at least 30 minutes, then place handfuls on the hot coals or in tin foil pouches with holes for smoke to escape. 10 minutes before the end of the BBQ cook, add the chips to impart their natural flavor onto your grilled food. You can also use them on a gas grill with a BBQ smoking box.

Enhance the flavor of your food by adding a couple of wood chunks to the hot charcoal, infusing your dish with delicious smoky BBQ aromas. BBQ smoking with wood chunks imparts a deeper smoky flavour thorughout your cook

Enhance the flavor of your food by adding a couple of wood chunks to the hot charcoal, infusing your dish with delicious smoky BBQ aromas. BBQ smoking with wood chunks imparts a deeper smoky flavour thorughout your cook

Enhance the flavor of your food by adding a couple of wood chunks to the hot charcoal, infusing your dish with delicious smoky BBQ aromas. BBQ smoking with wood chunks imparts a deeper smoky flavour thorughout your cook

Our organic firelighters light your fire in a clean and easy way.Being made from wood biomass and vegetable wax they are chemical free with no nasty odours or black smoke. They are great for fire starting in any kind of fireplace from open fires, to wood burning stoves and when cooking over a fire pit or bbq grill. The best thing about our natural firelighters is that they are safe to use because they do not contain any toxic substances.This item contains 12 packs of 32 firelighters.

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.

Perfect embers in 30 minutes - highly effective barbecue briquettes! The barbecue coal has a very good and economical burning behaviour. It can be ignited quickly and with very low smoke behaviour. The finished embers offer a long service life. After combustion, only a small amount of ash residue remains in the grill, which can be easily disposed of. Ideal for your next barbecue party in the garden.

Daniela. Rheinzabern, DE. Sat Jun 15 2024

Simply made from natural wood wool shavings with natural wax. Clean to handle ,easy to light & long burining, get's the fire started efficiently. Chemical free, odourless bbq cooking to retain natural flavours.This item is 5 boxes of 24 individual firelighters = 120 firelighters in total.

Anonymous. Sun Aug 27 2023