FREQUENTLY ASKED QUESTION (FAQ)

It is the charcoal that values and respects the environment and human beings in all stages of its manufacturing process, from obtaining the raw material to the final product. There are two types of ecological charcoal, those from planted forests (usually eucalyptus) and briquettes.

It is a dense and compact biomass, of different shapes (block, cylindrical, hexagonal,…), composed mostly of energetic materials, such as small fractions of charcoal that are usually discarded.

No. Many charcoal briquettes do smoke, usually with less intensity when compared to regular charcoal. The truth is that there are rare brands of ecological charcoal that do not emit smoke during burning. Natubrasa Ecological Coal is zero smoke emission.

There is a simple and practical way to light it, just follow the tutorial by clicking here.

Yes, because a charcoal briquette is denser than ordinary charcoal. In general, the bulk density of the briquette is 3 times higher.

Another point to be observed is a greater efficiency in the burning of Natubasa charcoal. Ordinary charcoal releases energy very quickly, making it last an average of 1:30 – 1:50 hours.

Natubrasa Ecological Charcoal, on the other hand, releases its energy more evenly over time, maintaining a high calorific power for 3:30 – 4:00 hours.

The flavor of the meat in a barbecue is directly linked to its quality, resulting mainly from factors such as genetics, feeding, age at slaughter of the animal, among others.

The preparation time of the meat on a conventional grill varies, on average, from 15-30 minutes, depending on the temperature of the brazier, the height in relation to the ember and the size of the piece of meat. This time is too short for the flavor of smoke really penetrates the food.

In fact, to smoke a meat is neither quick nor cheap. The aroma, color and flavor of steam need a certain amount of time (which is not short), as well as adequate conditions to adhere to the food.

More than 95% of our customers say that they feel no difference in the taste of meat roasted on Natubrasa charcoal.

It depends. There are two origins of smoke in a barbecue, the charcoal and the fat of the meat. Using Natubrasa Ecological Charcoal, the main source of smoke from the barbecue is eliminated.

However, in a conventional barbecue the grill sits over charcoal, so the fat from the meat that drips on the charcoals will evaporate and produce smoke. This smoke is less intense using Natubrasa (70% to 90% less), if compared to common charcoal, because the briquettes absorb part of this fat that drips on them.

Using a proper barbecue grill, in which the charcoal is stored vertically and the meat fat does not drip on the ember, then it is possible to enjoy a ZERO SMOKE barbecue with Natubrasa, wich can be done even inside an apartment.

The Natubrasa Ecological Charcoal can be used in any barbecue grill. We recommend shallower grills as Natubrasa makes fewer flames compared to regular charcoal. Due to this, the food can be closer to the ember, speeding up the preparation time and taking better advantage of the calorific potential.

In deeper barbecue grills, it is recommended to increase the amount of charcoal or use common or refractory bricks in the bottom to reduce the distance between the charcoals and the food.

The charcoal package should be tightly closed and stored in a dry place, protected from rain and water, preferably higher than the ground. Coal is the enemy of water (and moisture), the idea is to keep it away from it. That way, your charcoal will preserve all its characteristics until the next use.

The shelf life of charcoal is undetermined, even if there is an expiration date on the packaging. If it is stored correctly, Natubrasa Ecological Charcoal can last for several years without losing its physical and chemical qualities.

Natubrasa is for sale in several locations in Goiânia-GO, Brazil and other cities in this country. Click here and find the reseller closest to you!