Can the qualitative characteristics of commercial charcoal-based products affect combustion performance during grilling?

Abstract The growing interest in outdoor cooking has significantly increased the popularity of charcoal-based products. However, charcoal quality varies based on wood species and carbonization methods, impacting performance during grilling. Charcoal must provide consistent heat, with factors like burn duration and residue affecting cooking quality and costs. This study evaluated 23 commercial charcoal samples in Italy—15 lump charcoals and 8 briquettes. It analyzed their quality and combustion performance through proximate, physical analyses, and combustion tests on a commercial barbecue measuring weight loss, burning rate, residue, ember, and fume temperatures. Proximate analysis revealed significant heterogeneity, with some samples exhibiting moisture content (up to 11.7%), ash levels (up to 35%), and volatile matter (up to 30%) outside the recommended threshold set by EN 1860–2:2023 standard, which negatively impacted combustion efficiency. Key factors like high fixed carbon (> 75% for 10 lump charcoal samples) and heating values (> 27 MJ/kg for most lump charcoals) promoted more complete combustion with higher weight loss, burning rates, and ember/fume temperatures. Lump charcoals generally showed better combustion performance than briquettes, with higher temperatures (up to 600 °C for embers and 60 °C for fumes) and lower residues. However, briquettes exhibited a more prolonged burn duration and lower fume/ember temperatures (< 500 °C). The granulation and apparent density also influenced combustion, with smaller charcoal fractions improving burning rates. The results emphasize the significant influence of product quality and variability on combustion behavior, underscoring the necessity of rigorous production and distribution standards to ensure optimal grilling performance of charcoal-based fuels.