For a barbecue, the coal is more important than the grill. Thomas Faißt is a real charcoal nerd – and his is the only black forrest beechwood coal we use at the restaurant. His “Baiersbronner Schwarzwald Ernte” is everything coal should be. It contains 90% carbon, meaning it burns at a high heat and for a long time. With its complex, occasionally fruity aromas, it’s bound to transport you to a different place – this is the kind of product that doesn’t belie its origins. Unlike with industrial charcoal, you can truly smell the forest in the smoke. In terms of quality, it is definitely on a par with Japanese charcoal.