Charcoal and briquettes remain among the most important fuels used in barbecue grilling. Their popularity is closely connected to the characteristics that make them suitable for outdoor grilling: high heat output, stable combustion and the ability to create the distinctive flavour associated with grilling over fire.
Charcoal production relies on the controlled carbonisation of wood, a process that removes moisture and volatile compounds while preserving the carbon structure of the material. Briquettes, in contrast, are produced from compressed charcoal particles combined with binders, creating uniform fuel units with predictable burning characteristics.
Both fuels play an important role in the barbecue industry. Their quality influences temperature stability, grilling performance and user safety.
In recent years, discussions around sustainability and responsible sourcing have become increasingly important within the sector. As a result, supply chains, certification systems and transparency in fuel production are receiving growing attention from both producers and consumers.
Despite technological innovations in grill appliances, charcoal and briquettes remain central to the experience of grilling with fire.