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Charcoal

Wood burnt until it is black and porous. For cooks this makes an ideal medium for barbecue use; but try to buy it from a good source that supplies hardwood charcoal, not briquettes. These are generally made with particles of inferior wood, carbon-glued together with chemicals that will flavour your food when burnt.

Charcoal, of any type, should never be used indoors, without a proper extraction system.

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