[Years ago, when I learned Alice Waters over at Chez Panisse in Berkeley used Lazzari Mesquite Charcoal in her restaurant grilling, I converted from briquettes and have used only Mesquite since. The co-op now carries lump charcoal and so does the Farm Supply. I get large bags of Lazzari Mesquite from Harvest Market in Fort Bragg when we are over on the coast. Lamb sausage hot dogs, and lamb burgers, from Owens Family Farm in Hopland, over mesquite... oh, yeah! I'm headed to the Farmers Market right now. And: Is lump charcoal a local business opportunity? (see photos below) -DS]
What is charcoal?
In general, wood charcoal is a substance obtained by partial burning or destructive distillation of wood. It is largely pure carbon. Wood charcoal is prepared by heating wood in the absence of oxygen. In this process volatile compounds in the wood (e.g., water, hydrogen, methane and tars) pass off as vapors into the air, and the carbon is converted into charcoal. (Tar is a generic name for big, smoky, sticky molecules that form liquids when they’re cool. The tars, in particular, can contain carcinogenic compounds, like benzo-A-pyrene.) With the volatile component driven off, you are left with wood charcoal that is about 20 to 25-percent of the original volume of the wood. It’s chiefly carbon, with traces of volatile chemicals and ash. When it burns, it won’t produce as much smoke as burning wood, and it will burn long, hot and steady. Charcoal, being almost pure carbon, yields a larger amount of heat in proportion to its volume than is obtained from a corresponding quantity of wood.
What forms does charcoal come in?
As far as cooking is concerned, there are two main forms, lump charcoal and briquettes. Lump charcoal is charcoal which has not been formed into briquettes. Briquettes are the pillow shaped little pieces of compressed ground charcoal.
Which is better, lump or briquettes?