A new concept in cooking has been introduced by Coconut Enterprise Ltd, with the launch of the Akwill Green Energy Barbecue. The new barbecue which uses coconut husk pellets as fuel, allows caterers to smoke and barbecue food in the same cooking process, creating wonderfully smoky flavoured meats and fish with the crisp finish of a barbecued item.
The Akwill burns the activated dusts from coconut husks which are compressed into pellets to make green energy smoking and barbecue charcoal. This is a totally natural, fully sustainable fuel, which unlike traditional charcoal can be made without the need for cutting down and burning trees, and also avoids the need to use lighter fuel.
The genius of the Akwill is that it can burn this unique fuel at a low temperature to produce smoke and at a higher temperature to cook and finish. “This method of cooking by smoking and then finishing with a higher heat is popular in the United States but is not generally known in this country,” explains Atkin Williams, Director of Coconut Enterprises.
“The Akwill allows chefs to slowly smoke food at a low heat, and then by turning up the heat, finish it with the crisp outer layer associated with traditional barbeques. This combined with the environmental benefits of our coconut fuel makes the Akwill BBQ Smoker perfect for street food, pubs and restaurants.”
The barbeque is easy to use and regulate, with fully automated digital controls. It is also easy to keep clean and the pellets are simply loaded into a hopper and then feed automatically through the barbecue for as long as required.
To cook flavoursome chicken, an hour on low heat to imbue a smoky flavour is recommended, followed by an hour and a half on a higher heat for the crispy finish. For even more delicious results, meats and seafood can be brined for two to three hours in a solution of one part salt, two parts sugar and eight parts water, before smoking and grilling. Or make a wonderfully smoky BBQ flavour salsa by blackening onions, tomatoes, garlic and other vegetables by smoking and roasting and then blending them with olive oil and vinegar.
Chef Paul Morgan has experimented with cooking various meats and fish on the Akwill, and is a fan of the succulent results. “With the popularity of slow cooking in today’s restaurants, the Akwill provides a new tool for chefs to create really unusually tasty, flavoursome dishes,” he explains.
“I have cooked whole chickens, salmon steaks, Boston baked beans and numerous cuts of meat on the Akwill, and am a huge fan of the wonderfully moist and tender results, all with a delicate smoky barbeque flavour that is quite different to that achieved on a normal grill. Even a cheaper piece of meat that traditionally needs long slow cooking methods, like beef brisket, can be cooked in an Akwill and comes out soft and full of flavour.”
Kitchens that have suitable ventilations systems such as those required for charcoal fire grills may be able to use the Akwill in the kitchen, otherwise the system can be placed outside, and needs minimum tending because of the fully automated digital controls.
Available direct from Coconut Enterprises Ltd, the introductory price for the Akwill Green Energy Barbecue is £650 including delivery.
INTRODUCTORY OFFER – £105 of free fuel with your first order – Click HERE for details.
The pellets are also available online, and cost £15 bag including delivery, with a minimum of a three bag order. Each bag will burn for four to five hours.