Many farmers are involved in lump charcoal production to earn their livelihood due to drought in Ramanathapuram District of Tamilnadu. Here we showcase the manufacturers of natural wood lump charcoal and coconut shell charcoal briquettes.
Used in hotels and for tandoori.
Mr. Muhammad Sulaiman
Manufacturers of Natural Wood Lump Charcoal
Parthibanur 623608
Paramakudi Taluk
Ramanthapuram District
Tamilnadu, India
9962919827
9840366140
Lump charcoal is made by slowly burning pieces of wood in the absence of oxygen until all the natural chemicals, sap and moisture get out of the wood.
After that we are left with less harmful charcoal lump with lots of good qualities; it is little more than carbon, leaves very little ash after burning out, burns hotter and lights faster than briquettes.
Lump charcoal also responds accordingly to oxygen, hence you can easily control the level of heat if your grill features adjustable air vents.
It also contains no fillers or additives which makes it one of the cleanest ways to barbecue.
Lump charcoal burns faster and hotter than briquettes so you do need to be careful with your temperature control.
Lump Charcoal Pros:
- Contains no additives (all natural)
- Easier temperature adjustment
- Little ash production
- Burns hotter
- Lights quickly
Lump Charcoal Cons:
- Bags contain uneven pieces of charcoal that can make it hard to grill. It also takes a bit more effort to cook with the snake method although it can be done by breaking the lump down into briquette sized chunks
- More expensive than briquettes
- Burns faster
Overview of Charcoal Briquettes
Briquettes are made from sawdust and leftover woods that are burnt down the same way as lump charcoal. Unlike lump charcoal, additives are in the process of making briquettes, unlike lump charcoal which is pure wood.
The additives are mainly used to hold the materials together in order to achieve clean little blocks that are often roundish-squarish in shape which makes them easier to stack.
Although briquettes burn longer, they do not burn as hot as lump charcoal.
They are sometimes made using chemicals or other lighter fluids to make starting easier. In most cases, you will end up tasting what you burn because of the additives used when making briquettes. ‘
Many briquette users have claimed to smell the additives as they cook and sometimes even taste it in lighter foods like chicken or fish.
But that shouldn’t discourage you from using briquettes so long as you stock up on a reputable brand like Kingsford (make sure you don’t get the easy lighting one).
More details can be found here:
https://www.smokedbbqsource.com/lump-charcoal-vs-briquettes
You may also be interested in biofuel briquettes:
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