Once the wood is reduced to charcoal, it's left in its original rough shape. In fact, the best way to determine the quality of the charcoal is to look at it, if you can recognize the shapes of real wood, you've got the real thing.
Lights more quickly.
Burns hotter (around 1,000 F), so you should make a smaller or more spread-out fire than you would with briquettes.
Creates less ash.
Imparts a purer, wood-fired flavor to foods.
Any hardwood charcoal not completely burned during grilling may be put out and re-lit on another occasion for more grilling.
maintypeWood Chips - Bark - Off Cuts - Sawdust - Shavings
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