/ Charcoal features
A practical guide to choosing charcoal for grilling, restaurants and export needs.
Each charcoal type has its own strengths in burning time, heat output, smoke level and usage. Choosing the right type improves both flavor and operating efficiency.
White charcoal is hard, long-burning and easy to control by airflow. It is produced through slow carbonization, high-temperature finishing and quick extinguishing with ash/sand to achieve hardness, clean burning and stable heat.
Hexagonal sawdust charcoal is compressed from natural sawdust with a center hole for better airflow, even ignition and stable heat. Its uniform stick shape makes carton packing, container loading and export handling easier.
Square sawdust charcoal has high compression density, firm shape and uniform specification. It is easy to arrange in trays or cartons, burns steadily with low sparks and suits restaurants, BBQ, retail and OEM orders.
