COOKING outside can be one of the joys of summer, but, like conducting an experiment outside the lab, it is harder to control all the variables – even if the weather is on your side.
A key question is which fuel to use. Charcoal is made by slowly burning wood in low-oxygen conditions. This drives off most of the water and other volatile compounds until the remainder – about 25 per cent of the original weight – is almost pure carbon, although some unburnt wood may remain in larger pieces of lumpwood charcoal.
You can also use charcoal briquettes. These are made from …
Read more at New Scientist