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Lump charcoal is a traditional charcoal made directly from hardwood material. It usually produces far less ash than briquettes. Japanese charcoal has had pyroligneous acid removed during the charcoal making; it therefore produces almost no smell or smoke when burned. The traditional charcoal of Japan is classified into three types:
Bituminous coal. Bituminous coal, or black coal, is a type of coal containing a tar-like substance called bitumen or asphalt. Its coloration can be black or sometimes dark brown; often there are well-defined bands of bright and dull material within the seams.
Section through a charcoal pile. A charcoal pile or charcoal clamp is a carefully arranged pile of wood, covered by turf or other layer, inside which a fire is lit in order to produce charcoal. The pile is tended by a charcoal burner. It is similar to a charcoal kiln, but the latter is usually a permanent structure made of materials such as stone.
Binchō-tan (Japanese: 備長炭, [biɲtɕoꜜːtaɴ]), also called white charcoal or binchō-zumi, is a type of high-quality charcoal traditionally used in Japanese cooking. Its use dates back to the Edo period when during the Genroku era, a craftsman named Bichū-ya Chōzaemon ( 備中屋 長左衛門 ) began to produce it in Tanabe, Wakayama .
Users of charcoal briquets emphasize the uniformity in size, burn rate, and heat creation exemplified by briquets. Users of all-natural lump charcoal emphasize the subtle smoky aromas, high heat production, and lack of chemicals, binders and fillers often present in briquets.
Some charcoal briquettes. A briquette (French:; also spelled briquet) is a compressed block of coal dust [1] or other combustible biomass material (e.g. charcoal, sawdust, wood chips, [2] peat, or paper) used for fuel and kindling to start a fire. The term is a diminutive derived from the French word brique, meaning brick.