In barbecue (BBQ) making, the type of coal used is typically charcoal. Charcoal is a black, porous, and lightweight carbon residue produced by heating wood or other organic materials in the absence of oxygen through a process called pyrolysis. This process removes water, volatile compounds, and impurities from the original material, leaving behind mostly pure carbon.
There are different types of charcoal available for barbecue use, such as:
Lump Charcoal: This type of charcoal is made from natural hardwood, and it's formed into irregular-shaped chunks or lumps. Lump charcoal burns hotter and faster than briquettes, and many BBQ enthusiasts prefer it for its natural flavor and less ash production.
Briquettes: Charcoal briquettes are made from a mixture of ground charcoal, coal dust, and other additives or binders. They are shaped into uniform pieces for more consistent burning. Briquettes tend to burn longer and more evenly than lump charcoal, but some people find that they produce more ash and may have added chemicals.
Both lump charcoal and briquettes can be used in barbecuing, and the choice between them comes down to personal preference and the specific cooking needs. Many BBQ enthusiasts have strong opinions about which type is better, but both can produce delicious results when used correctly. Some people even use a combination of both for certain cooking scenarios.
Remember to use high-quality charcoal and avoid using lighter fluid to ignite it, as this can leave unwanted chemical flavors in your food. Instead, use a chimney starter or electric starter to light your charcoal safely and cleanly.