This website uses cookies

Cookies remember you so we can give you a better service online. By using this website or closing this message, you are agreeing to our Cookies noticeClose
Skip to content
« back to encyclopedia search results


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.

If you enjoy cooking take a minute to look at ‘Simon Scrutton French Cookery Classes’ on Google – and learn how to make top class bistro-style dishes. Suitable for beginners upwards.

Reviews / Comments

Not yet reviewed

Be the first to add a review