what is charcoal

Charcoal is a lightweight black carbon residue produced by strongly heating wood (or other animal and plant materials) in minimal oxygen to remove all water and volatile constituents. The traditional method of making charcoal in Britain used a clamp, which is essentially a pile of wooden logs leaning in a circle against a chimney. The logs are completely covered with soil and straw, allowing no air to enter. It must be lit by introducing some burning fuel into the chimney, and the logs burn slowly and transform into charcoal over a period of 5 days. Charcoal has been used since earliest times for a large range of purposes, including art and medicine, but by far its most important use has been as a metallurgical fuel. Charcoal is the traditional fuel of a blacksmiths forge and other applications where an intense heat is required. Charcoal was also used historically as a source of black pigment by grinding it up, and it was a constituent of formulas for mixtures such as black powder. Due to its high surface area, charcoal can be used as a filter, and as a catalyst or as an adsorbent. In modern times, charcoal is widely used for outdoor cooking, and it is made by heating wood in the absence of oxygen, which drives off the water and other volatile compounds, leaving a lightweight, porous material with high carbon content. When burned, charcoal produces little to no smoke and can reach incredibly high temperatures, making it ideal for grilling. There are two main types of charcoal: lump charcoal and briquettes. Lump charcoal is made from whole chunks of wood that have been charred, while briquettes are made from sawdust and other wood scraps that have been compressed and held together with binders. Charcoal is also popular because it provides a unique flavor to food when grilled over it, and food takes on a smoky flavor that other cooking methods cant replicate.